Montanare: Naples’ Golden Bite of Fried Street Food Bliss

If Naples is the birthplace of pizza, then Montanare are its most irresistible guilty pleasure. Small, crispy, and full of flavor, these fried pizza bites, also lovingly called “montanarine”, are a true emblem of Neapolitan street food. Topped with rich tomato sauce, fresh basil, and grated Parmesan (and sometimes finished with a touch of gooey mozzarella), they’re little bites of pure joy. In Naples, no bar, fry shop, or corner rosticceria worth its salt would dream of not displaying them proudly in the window. And for Neapolitans, montanare are more than food: they’re a memory. A childhood treat, a snack during a stroll, or the star of a street-side feast with friends.

A Name Rooted in Tradition

The word “montanara” harks back to humble origins. According to tradition, it referred to the simple snack of mountain workers (“montanari”) who, during their breaks in the fields, would eat rustic bread filled with tomato, cheese, and basil. Over time, that honest, hearty snack evolved into today’s beloved fried delicacy: crisp outside, soft inside, and utterly addictive.

Montanare: Street Food That Fits Every Occasion

Montanare aren’t just delicious: they’re incredibly versatile. They’re perfect as appetizers, great for party buffets, and absolutely ideal for sharing during a casual aperitivo. Thanks to their mini size, they’re easy to serve, easy to love, and easy to devour. So much so that you’ll now find gourmet versions topped with all sorts of creative ingredients in upscale restaurants and trendy pizzerias.

But don’t be fooled by their simplicity: making a perfect montanara is an art. It starts with a well-made pizza dough, low on yeast and long on rising time, to get that soft, airy interior when fried. The frying itself must be quick and precise, using peanut oil at just the right temperature to ensure a golden crust that’s crispy, never greasy.

And then there’s the soul of the dish: the sauce. The tomato topping should be thick, flavorful, enriched with a drizzle of extra virgin olive oil and maybe a clove of garlic. It shouldn't drip or soak the dough; instead, it should sit lovingly on top, fragrant with fresh basil and just the right amount of richness.

Not in Naples? No Problem. Bring Montanare to Your Home Kitchen!

If you’re not lucky enough to be wandering the streets of Naples or watching the sun set along the Gulf, don’t worry: you can still bring a taste of Napoli into your home. With the trusted recipe from Cesarini Laura and Ettore from Sorrento, homemade montanare are much easier than you'd think. All you need are a few simple ingredients, a bit of patience, and a deep love for tradition.

“Montanarine have always been the opener of choice for big Neapolitan family feasts, but they’re also the queen of street food, the life of every casual get-together, and the ultimate indulgence for anyone who loves a good, savory fry”.