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Italian Appetizers
The Most Typical Specialties

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Welcome! This section of WebFoodCulture is dedicated to the most typical appetizers of the Italian gastronomy. We will explain what makes them so special and inimitable, starting with their history and places of origin, all seasoned with a large number of curiosities. Finally, we will discover the most traditional restaurants and producers, thanks to which it will be possible to savor the most authentic taste of these delicacies. Enjoy the reading!

Italian appetizers: Crocchè, the Neapolitan potato croquette.

‘Crocchè’ is one of the most typical Neapolitan specialties: it can be considered both ‘fast food’ and ‘finger food’. Let’s find out why this simple delicacy is so famous and appreciated. Let’s savor it while strolling through the charming alleys of Naples’ historic center, also known ad ‘vicoli’, meeting its people and listening to its music … not just food! (read more)

Origin: Naples (Campania)       Typology: Appetizers / Street Food

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Tomato Bruschetta.

The simplest type of Bruschetta involves the use of bread, tomato, olive oil, basil and garlic: ingredients whose colors and flavors bring to mind the classical age, when Roman merchant ships crossed the Mediterranean, carrying amphoras full of wine and grain … (read more)

Origin: Tuscany / Lazio
Typology: Appetizers

Potato chips.

Investigating the origins of food specialties of ‘common use’ gives the opportunity to find out unexpected and interesting people such as George Crum, considered by many the cook who invented, almost by accident, the world’s most famous snack: the ‘Saratoga chips’. (read more)

Origin: Saratoga Springs (USA)
Typology: Appetizers / Street Food

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Using a ‘cuoppo’ for fried food.

The Neapolitan ‘cuoppo’ (also known as ‘cuopp’) consists in a cone made with straw paper. It’s used by the local people to carry around the delicacies just bought in a ‘friggitoria’ (the typical fried food shop). (read more)

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Bruschetta: the origin of the name.

Some experts think that the word ‘bruschetta’ may come from the name of an instrument once used in Italy by cattle breeders: the ‘brusca’. It was a rough brush, meant to clean up oxen and horses from dead hair. Its shape was very similar to that of a bruschetta. (read more)

Crocchè the neapolitan potato croquette: Crocchè in the display of a typical fry shop.

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