Italiano
We always read about super charts dedicated to this or that other dish, forged by the greatest food and wine or foodbloggher the world (Neapolitan or Italic they were). Classifications often appeared even in foreign journals. On the border in fact. And then we said, but since we are talking of Naples and of all that is beautiful, luscious and produces excellent cuisine of the Gulf cities, because there shadowing us a ranking of flavors “made in Naples”? We are pleased that the poignant Partenope there for ten years of being featured? A ranking of our own, obtained with a consultation friendship. Written by an editorial staff, the House, which in Naples we live and work. A drawing made of simple people, with many friends with whom we compare tastes, and who also helped in this case, but all together very lovers of one of the must-eat-and-run of the alleys of the city of the Masters Monzù: the potato croquettes, or panzarotto it.
Him, the croquettes, they are found traces in a French treaty of 1798 kitchen, where there was talk of crocchett. They landed in Italy, in the great Kingdom of the Two Sicilies, thanks perhaps to Ferdinand I of Bourbon, who took a wife of D’Asburgo Lorena, the French woman who loves the culinary arts, which he introduced at the service of the court chef Bleus. And the French Monsieur, these gentlemen of food, translate in neapolitna became masters Monzù.
We explain now but another thing, and without detracting from the teachers who work in the province (indeed !!): we are talking only of those “made in town” !! Because it is in Naples that we are dealing with here. And we also explain and above all, to put Totò, we followed the criteria for the evaluation of this famous product of takeaways. Apart from the google map (Naples city, as said) we started from lightweight mixture of potatoes, and then perhaps how this has been dealt with, then we considered the sauce and finish the degree and quality of the fry, then the goodness of ‘ used oil. True discriminating. Conditio sine qua non. Essential requirements without which one can not speak, in our opinion, a good crocchè Neapolitan.
And last but not least, to put always the Prince De Curtis, we voted second … the taste. That’s right: the taste. An objective criterion, therefore, and a “subjective” to indicate those that “we like more.” Because, as is well known, objective elements aside, it is true that the taste is always a personal matter. In short, we believe we have chosen a cocktail … honest evaluation (at least in our opinion, of course).
Finally one last, needed clarification: we talked about the standings, it’s true. But in reality, most of that classification itself, one built by Charme is a sort of list … tied. Yes, you read that right: a par. There is, in fact, no podium between the croquettes by our editorial staff. And the order in which we reported the artisans of taste who produce them, is purely coincidental, because for our “judges” of taste, “all are equal”, from 1 to 10. Clear now? Fine. We have over .. To you, now, to find out who they are, according to House, the true kings of croquettes that coke hot row and “made in Naples.”
N.B. We are confident that, once you read the list, some of you will distort the nose. Already it seems to feel, “Why yes, and this other one not? But how! you forgot about that! “. Etc etc etc. I’ll say it now. You suggest who else should enter the list. Criticisms, recommendations and suggestions are welcome. We will not mind having to do some new editorial meeting in a few fry or pizzeria where none of us has ever been. We are ready to sacrifice. Moreover, our mission is to spread the beauty and also the good of this wonderful land.
Pizzeria Di Matteo, Via dei Tribunali 94
The Padella, Piazza Arenella 21
Rotisserie Fiorenzano, Via Pignasecca 48
Luise, Via Toledo 266
Pizzeria del Popolo, Piazza Mercato
Friggitoria Vomero, Via Domenico Cimarosa
Carminiello pizzeria, Corso Secondigliano 350
Elettroforno, St. Louis
How fucking hot, Via Foria 181
By Pasqualino, Via Santa Maria delle Grazie in Loreto
