Neapolitan Potato Croquettes: History, Info, Interesting Facts

The history of Neapolitan potato croquettes.

The origins of the Neapolitan potato Crocchè are anything but certain. In this respect, It should be remembered that specialties quite similar to it are part of the gastronomic tradition of many countries in the world. Nowadays, the most believable theories associate this delicacy to a couple of nations in particular: France and Spain. It’s no coincidence, considering that their past domination over the city of Naples and, more in general, over southern Italy (*1), was in fact particularly significant, deeply influencing also food.

French origins:

According to this theory, that is also the most popular, the Neapolitan Crocchè could be the evolution of the French ‘croquettes’. It’s more than likely that their recipe was introduced in the city during the second half of the 1700s by the French chefs who prepared the court banquets for Ferdinand I of Bourbon (*2) and his wife Maria Carolina of Austria.

Naples: the essential ingredient for perfect potato croquettes.

It’s so easy to spend entire days walking through the Old Town of Naples, exploring its narrow alleys, the ‘vicoli’. It’s such an interesting and pleasant journey, something that should be tried at least once in life. A few steps are enough to be surrounded by the sounds and the colors of an incredibly vital place. It’s so nice to get lost here, wandering around just for the pleasure of doing it.
Such an experience can be further improved by eating something delicious, meant to be tasted ‘on the go’. Where to look for it? Well, it’s quite simple actually: when strolling through the vicoli, it’s easy to come across a ‘friggitoria’. It’s a particular kind of food shop: the name comes from the Italian verb ‘friggere’ (‘to fry’). Not surprisingly, a great part of its specialties is fried.
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‘Crocchè’ and ‘Panzerotto’: two types of Neapolitan potato croquettes.

The ‘crocchè’ (the classic potato croquette), is often confused with its ‘big brother’, the ‘panzerotto’, also known as ‘panzarotto’. They are in fact quite similar to each other: the panzerotto differs from the crocchè for its size and the presence of a filling.
Let’s give a closer look at these two delicacies:

The ‘Friggitoria’: part of a long tradition.

As already said, Crocchè can be bought in a ‘friggitoria’: this word comes from ‘friggere’, the Italian for ‘to fry’. As per its name, it’s a food shop selling mainly (but not only) fried stuff. Simple and yet delicious preparations that can be easily eaten while walking.
At first sight, there are some similarities between a friggitoria and modern fast foods.

This kind of commercial activities has existed since the distant past, meeting a common need: feeding passers-by. Something that can be easily demonstrated by visiting Pompeii and Herculaneum. These ancient cities are still almost intact: the volcanic ashes that covered them many centuries ago, have also protected them from the passage of time. ‘Thanks’ to Mount Vesuvius, it’s still possible to see these places as they were when Emperor Titus ruled over the Roman Empire. Walking through their streets, it’s easy to come across a ‘caupona’: a small food shop that long ago served food and beverages. The caupona can be considered the ancestor of the friggitoria.

Nowadays, there are many ‘friggitorie’ in almost every Italian city: the most famous are in Naples, Genoa and Palermo.

‘Agorázein’ and potato croquettes in Naples.

To understand something more about the ‘special ingredient’ that improves so much the taste of the Neapolitan potato croquette, the ‘Crocchè’, it’s useful to remember the origin and the meaning of the word ‘agoràzein’. It comes from ‘agorà’, a term frequently used in ancient Greece: it was the central square of a ‘polis’, the Ellenic City-State. Much more than a gathering place, it represented the pumping heart of a magnificent civilization. A meeting point not just for politicians, artists and philosophers, but also and foremost for common people.

‘Agoràzein’ means strolling around, enjoying the beauty of the place, the warmth of the sun, the company of interesting people, intriguing conversations, good food and so on.

The philosopher Plato, in one of his famous writings, the Dialogues, explains that this activity was once much appreciated in Athens.

In conclusion, it’s possible to say that ‘il passeggiare’, the strolling around, is something extremely important to understand the Neapolitan way of life: an Epicurean way of living, inviting people to enjoy themselves as much as possible … until it’s possible.

Burckhardt explains the ‘agorázein’.

The famous historian Jacob Burckhardt, in one of his books, ‘The Greeks and Greek Modern Civilization’, describes the activity of ‘agorazein’:

‘Vicoli’: strange places, full of life.

The word ‘vicolo’ comes from the Latin ‘viculus’ and means ‘narrow alley’. Great part of these ‘vicoli’ is in the Old Town of many Italian cities.
The most interesting and colorful are probably in Naples: their origin dates back to the Sixteenth Century, the period of the Spanish rule on the city. Not surprisingly, the most characteristic can be found in a district known as ‘Quartieri Spagnoli’ (Spanish district). Even if they are very narrow, they have accommodated for centuries, side by side, the houses of the poor (the ‘bassi’) and many different kinds of shops and small workshops.
A lot of people live in the vicoli still today: these odd roads are like small, self-contained universes. Walking through these places, passersby are immediately surrounded by an incredible variety of human activities.

Strolling in a Vicolo is an extraordinary experience that should be enjoyed at least once in life. All the senses are overwhelmed by an incredible mix of sounds, colors, smells and tastes.

Naples, the ‘city of the sun’, is the county seat of Campania region. Its origins date back to the 8th Century BC

THE MOST TRADITIONAL FRIGGITORIA

It’s quite difficult to determine which is the most ancient friggitoria in Naples.
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Until we find it out, please refer to the following list including some of the most traditional places where you can savor Crocchè prepared according to the original recipe:
Friggitoria Fiorenzano
Via Pignasecca, 48, 80134 Naples;
Official website
Friggitoria Vomero
Via Domenico Cimarosa, 44, 80129 Naples;
Rosticceria Imperatore
Viale Colli Aminei, 66, 80131 Naples;

Neapolitan potato croquettes: ingredients.

The ingredients used to prepare the Neapolitan potato croquettes are:

• Potatoes;
• Parmigiano and/or Pecorino cheese;
• Eggs;
• Parsley;
• Salt;
• Pepper;

Here follows a video showing how to make the Neapolitan potato croquettes (although the video is in Italian language, it’s easy to understand the procedure)

One hundred grams of Neapolitan potato croquettes (four / five pieces, more or less) contain approximately 180/190 Kcals. There are carbohydrates, fats, proteins, fibers, sodium.

In Naples the word ‘crocchè’ is often used instead of ‘panzarotto’.
To be sure of using the correct name, it’s important to remember that:
The crocchè is small and without any filling.
The panzerotto is much bigger and stuffed.

It’s also very important to remember that, in the rest of Italy, the name ‘panzerotto’ is used for small stuffed pouches of pizza dough, baked or fried.

Music in the ‘vicoli’.

Some typical Neapolitan music by Roberto Murolo to accompany the exquisite potato croquettes known as ‘Crocchè’:

Note: join Spotify and listen to the full song.

In Naples the ‘cuoppo’ (or ‘cuopp’), a cone made with straw paper, is used by the local people to carry around the delicacies just bought in a ‘friggitoria’ (typical fried food shop).

What to drink with a crocchè? Neapolitans usually choose beer.
Another good choice could be red wine: something quite tannic, quite soft, and quite fresh.
The tannicity balances the greasiness of the frying.
The softness balances the saltiness.
The acidity balances the sweet tendency of the potato.