<p>Since 1938, Friggitoria Vomero has been serving some of Naples' favorite fried street foods from its shop on Piazza Fuga. Run by three generations of the Acunzo family, the fry house still uses founder Raffaele Acunzo's recipes. A stop on our <a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/food-tours/naples/">"High &amp; Low: A Taste of Two Napolis"</a> tour, its specialty is the cuoppo, a paper cone filled with pastacresciute (fried pizza dough), potato croquettes, and rice balls. Antonio Acunzo prepares the dough each morning, while his sister Filomena serves customers. The star is the pastacresciuta, crispy outside, soft and airy inside.</p>

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<p>Brothers Yassine and Farid wanted to share the food of their homeland with Marseille, so they opened Chez Yassine, an all-day snack shop that's a family affair in every sense: everyone who works there is a relative. A stop on our <a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/food-tours/marseille/beyond-bouillabaisse-diving-into-marseilles-multicultural-stew">"Beyond Bouillabaisse" tour</a>, the place draws a crowd as diverse as the city itself, from Maghrebi regulars looking for familiar flavors to customers from around the world. Together, the brothers have created a neighborhood gathering spot that reflects Marseille's multicultural character.</p>

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<p>In the heart of Palermo’s bustling Ballarò market, one of the stop on our <a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/food-tours/palermo/Savoring%20Palermo:%20In%20The%20Markets%20and%20Beyond">"Savoring Palermo"</a> food tour, El Bocadillo serves street food classics including <em>arancine</em>, <em>sfincione</em>, battered vegetables, and <em>stigghiola</em>, lamb intestines grilled over an open flame and seasoned with salt and lemon. The family-run stand is helmed by Davide Schillaci, a larger-than-life character known for shouting, singing, joking, and occasionally dancing to attract customers. His lively performances keep alive the market tradition of <em>abbanniata</em>, the distinctive cries of Palermo’s street vendors. For Schillaci, the food is equally important, a celebration of the resourcefulness that transformed humble ingredients and discarded cuts of meat into some of the city’s most beloved specialties.</p>

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<p><span style="color: rgb(27, 28, 29)">In a city that launched France’s love affair with wine, Station Uvale du Palais is a charming ode to the grape in its purest form. It’s the last of its kind in France, a lone survivor from the 1930s "grape cure" craze when such kiosks dotted the south. Now run by Yannis Amokreze, who took the reins from his aunt and uncle after their 37-year tenure, this two-toned green stand is a neighborhood hub. Yannis continues the tradition of sourcing seasonal table grapes like Chasselas and Muscat directly from the same family farmer his relatives used for decades. The juice, pressed fresh on-site using a vintage wooden press, is an intensely flavorful burst of sweet and tart goodness – nothing short of heaven on a hot day.</span></p>

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<p><span style="color: rgb(0, 0, 0)">Mille &amp; Un is a Korean-French boulangerie-pâtisserie and salon de thé on Rue Saint-Placide in Paris’s 6th arrondissement. Founded by Seo Yongsang, who trained across South Korea, France and Japan and spent a decade at Le Grenier à Pain, the bakery combines polished French technique with Korean flavors. The flan pâtissier won best flan in Île-de-France in 2023, while the pastry case also makes room for black sesame flan, matcha Swiss rolls, kkwabaegi, sesame madeleines and well-executed viennoiserie.</span></p>

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<p><span style="color: rgb(0, 0, 0)">Antonino Ciaramitaro, better known as U Puparu, brings another Palermo staple into focus: the panino. The shop’s name, “the puppeteer,” nods to Sicily’s famous puppet tradition, while its sandwiches make use of the ingredients and flavors of the neighborhood around it. Come hungry and treat this as the substantial stop on the map, the kind of sandwich that can easily stand in for lunch.</span></p>

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<p>Treiz’envie is a tiny tricycle kitchen run by Valérie Scamardi near Marseille’s Vieux-Port, where she cooks Mediterranean seafood to order on a plancha. Known for grilled octopus sandwiches, tuna tartare, sardines, and other simple seasonal dishes, the stand has built a loyal following around Valérie’s big personality, generous food, and distinctly Marseille spirit.</p>

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<p><span style="color: rgb(0, 0, 0)">Les Petits Mitrons is a family-run pâtisserie on rue Lepic specializing in handmade sweet and savory tarts. Seasonal fruit dictates what appears in the display, from fig and Reine Claude plum tarts to wintertime chocolate and pear, while the shop’s distinctive crisp crust is made with Norman butter and dotted with crystallized sugar. The Didda family has run the pâtisserie for nearly 40 years, with siblings Hakim and Nassia now behind the counter.</span></p>

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<p>At Antica Freselleria Di Paolo in Naples, Antonio Di Paolo has a rather demanding family member to look after: a decades-old mother yeast that needs feeding every day. Known as Antonio <em>'o fresellaro</em>, he's the fifth generation of his family to make <em>freselle</em>, the twice-baked bread that has been a staple of Neapolitan kitchens for centuries. The family's original starter was lost during World War II, when they fled the city to escape the bombings, but they started another after the war that's still used to produce thousands of <em>freselle</em>. Antonio takes his responsibility seriously, though he's happy to share a piece of the family treasure, along with strict instructions on how to keep it alive, when we stop there as part of our <a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/food-tours/naples/culinary-secrets-of-backstreet-naples">"Culinary Secrets of Backstreet Naples"</a> food tour.</p>

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<p>If you've wandered through Naples' fruit and vegetable markets, chances are you've seen Pasquale De Stefano's handiwork. Known as Pasquale <em>'o nummararo</em> (“the number man”), he's spent more than 65 years hand-painting the colorful price signs that fill the city's produce stalls. Using just four colors and two distinctive lettering styles, he's produced tens of thousands of signs, from simple prices to cheeky warnings like “Whoever touches the fruit will be touched by the fruit seller.” The son of a sign painter and youngest of eight brothers who practiced the same trade, Pasquale works from a tiny shop near the Sant'Antonio Abate market. His work is among the local traditions explored on our <a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/trips/naples/miraculous-naples-pizza-passion-and-superstition">Miraculous Naples: Pizza, Passion and Superstition trip</a>. With no apprentices or family successors, he may be the last of Naples' traditional number men.</p>

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