Cuzzetiello con Polpettine Fritte e Zucchine alla Scapece

Cuzzetiello con Polpettine Fritte e Zucchine alla Scapece is a Neapolitan stuffed fried bread dish that marries two street-food icons: the *cuzzetiello*—a small, round pocket of fried pizza dough—and *polpettine fritte*, crispy fried meatballs. The zucchini component, *zucchine alla scapece*, refers to thinly sliced zucchini marinated in vinegar, mint, garlic, and oil, a classic Neapolitan contorno. This combination is notably served at **Tradizioni** in San Giorgio a Cremano, where creator **Franchino Er Criminale** has championed the dish as a tribute to local frying traditions.

The foundation is a soft, airy dough, fried to a golden-brown exterior that is crisp yet not greasy. Inside, the meatballs are seasoned with garlic, parsley, and often pecorino or parmesan, providing a savory richness. The vinegar-bright zucchini cuts through the fried elements, adding a refreshing acidity and herbaceous mint note. What distinguishes a great version is the balance: the dough must remain tender, the meatballs juicy, and the zucchini’s acidity should lift the entire bite without overwhelming it.

Regional variations exist within Campania—some use *mozzarella in carrozza* or *salame* in place of meatballs—but the combination of *polpettine fritte* and *zucchine alla scapece* is a hallmark of San Giorgio a Cremano’s fried-food culture. The dish exemplifies the Neapolitan philosophy of transforming simple ingredients into layered, satisfying street fare.