Vegetarian Dishes in Naples That Are So Good, Even Meat Lovers Will Approve

Discover the best vegetarian dishes in Naples, from traditional Neapolitan favorites to delicious street food and desserts. Explore must-try local specialties, vegan-friendly options, and insider tips for enjoying Naples as a vegetarian or vegan traveler!

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Do you Think Naples is all about seafood and meaty ragù? Think again! From crispy pizza marinara to cheesy parmigiana di melanzane: there are a ton of mouthwatering vegan and vegetarian dishes in Naples that us locals have been cooking and loving for centuries. Let’s dig in! 

If there’s one thing I know for certain, it’s that my beloved Napoli and food are inseparable. Here, meals aren’t just about eating: they’re stories, traditions, and emotions wrapped in layers of history. 

I should know. I was born and raised in Naples, and I grew up in a kitchen that smelled of garlic sizzling in olive oil, fresh tomatoes bubbling in a pot, and dough rising under a damp cloth.
My nonna was my first and best teacher, guiding my little hands as I learned to roll gnocchi, knead pizza dough, and fry eggplant until it turned golden and crisp.
I’ve never stopped cooking since.

Even when university left me little (none, actually) free time, I studied Naples’ folklore, history, and food. So I felt like my heart remained in the kitchen. 

Every dish tells a story about the land, the sea, and the people who have shaped this city’s identity. The beauty of Neapolitan cuisine is that so many of our traditional dishes are already vegetarian—or even vegan—without any modern adaptation. Not because it was trendy, but because our ancestors knew how to make magic with the simplest ingredients. Tomatoes, olive oil, fresh herbs, and whatever the land provided.

These days, I split my time between Naples and the Amalfi Coast, living in the Italian countryside, where local produce is at the heart of everything.
The markets here are bursting with sun-ripened tomatoes, fragrant basil, and deep green friarielli (our version of broccoli rabe).
For anyone who loves food, it’s a paradise. And for anyone who’s vegetarian or vegan, Naples has more to offer than you might think.

So, whether you’re here to spend just one day in Naples, a month, or a lifetime exploring all the hidden gems in Napoli like I do, this guide is for you.
I’ve put together a list of the best vegan and vegetarian dishes Naples has to offer. Some you might already know, others might surprise you.
But one thing’s for sure: you won’t leave hungry!

What’s Considered Vegan and What’s Considered Vegetarian?

Growing up in Naples, food was always at the center of every conversation.
Sunday lunch at my nonna’s house was a full-blown ritual made of the Neapolitan traditional dishes.
Pasta bubbling away, parmigiana di melanzane coming out of the oven, and at least one heated debate at the table. But it wasn’t about politics or football. It was about food.

“Nonna, did you put provola in the pasta e patate?” my cousin would ask.
“Of course not!” she’d reply, offended. “I made it the way my mother did!“
“But it’s creamy when you add provola” I’d add, stirring my fork in my plate.
She’d wave a hand dismissively. “We don’t do modern stuff here, you always loved my pasta ‘e patan!”
I miss her a lot.

Now, back to the original question.
Repeat with me:

• Vegetarian dishes don’t contain meat, poultry, or fish. But they might include dairy (like cheese, milk, or butter), eggs, and honey. Here in Naples, this means many pasta dishes, pizzas, and desserts naturally fall into this category.
• Vegan dishes, on the other hand, contain no animal-derived ingredients at all—no cheese, no eggs, no honey. Just plants, in all their glory.

Nonna thought that avoiding sausages and meat, it’d be enough to make a vegetarian dish. But then she added sugna (‘nzogna in Neapolitan dialect) to the mix and never thought it was animal fat. Because hey. No sausages means vegetarian!

Naples is full of dishes that, without even trying, fit one category or the other.
Pizza marinara? 100% vegan. A plate of spaghetti alla Nerano? Vegetarian, but not vegan because of the cheese. Parmigiana di melanzane? Vegetarian—unless you swap out the cheese to make it vegan.

I’ve found that people here don’t always label food in the way modern diets do.
Our cuisine, without even meaning to, has been plant-based for centuries.
Way before veganism and vegetarianism became a thing.

So, whether you’re vegetarian, vegan, or just looking to eat more plant-based food, Naples has more options than you might expect.
And the best part? You won’t need to miss out on the flavors that make this city so special!

Pizza – The Ultimate Neapolitan Staple

If there’s one thing that defines Naples, it’s Neapolitan pizza (there are different types of Italian pizza, hence why I always specify). 

It’s not just food—it’s tradition, ritual, and pure, unfiltered joy wrapped in a perfectly charred, fluffy crust. You can smell it on every street corner, from the historic pizzerias with wood-fired ovens to the tiny stands where pizza is folded into quarters and eaten on the go.
Vicoli in Napoli smell like pizza. You’ll realize this once you visit.

And the best part? Some of Naples’ most iconic pizzas are already vegetarian or even fully vegan. No substitutions, no awkward requests—just authentic, time-honored recipes that happen to fit perfectly into a plant-based diet.

Pizza Marinara

The simplest, purest form of pizza. Just tomato sauce, garlic, oregano, extra virgin olive oil, and a perfectly crisp crust.
No cheese, no frills—just flavor so bold it doesn’t need anything else. 

This is one of Naples’ oldest pizzas, loved by locals and travelers alike.

Label: Vegan

Pizza Ortolana

If you love roasted veggies, this one’s for you.
Topped with seasonal grilled vegetables like zucchini, eggplant, and bell peppers, all drizzled with olive oil, this pizza is a colorful and hearty option. 

Usually, it comes with mozzarella, but you can easily ask for it without.

Label: Vegetarian (or Vegan if ordered without cheese)

Pizza di Scarole

Now, this one is special.
More of a stuffed pizza than a classic one, it’s filled with sautéed escarole, olives, capers, pine nuts, and sometimes raisins.
A mix of sweet, salty, and slightly bitter flavors that somehow just works. 

Me and Aldo buy it from our favorite “forno” every single week when it’s scarole season. We’re in love!
It’s baked until golden and crispy, making it the perfect snack or quick meal.
So the outside made of pizza is crunchy and the inside, made of veggies, is soft and yummy.

Label: Vegan – make sure they do not add “alici” (anchovies) as sometimes bakeries and pizzerias add it as a different twist to it (not often, but make sure you ask just in case!).

Pizzelle Fritte (a.k.a. Pasta Cresciuta) e Panzerotti

These little clouds of fried pizza dough are the kind of street food you dream about. 

Light, airy, and golden, they’re usually served with “panzerotti napoletani”, little cylinders of mashed potatoes with parsley and pepper.
Usually food trucks in Naples are very cheap, you can ask for “2€ di pizzelle” and you should get at least 4 of them.
Or ask for “5€ di pizzelle e panzerotti” to get both things.
Should be very filling for one person or a delicious snack for two.

Label: Vegetarian (both pizzelle and panzerotti) . Can be vegan if you order at food trucks as they usually have panzerotti without cheese (just potatoes, bread crumbles and parsley with salt and pepper). Restaurants serve panzerotti with cheese in them, they’re bigger, but not vegan.

Pizza a Portafoglio

Ultimate Naples street food.
A full-sized pizza folded into quarters, wrapped in paper, and eaten like a sandwich. 

If you’re wandering through Via San Gregorio Armeno or the Decumani, this is the best (and cheapest) way to keep your energy up while sightseeing. 

I usually pay just 2€ for one, which is practically a miracle in today’s world.
The classic versions? Marinara (vegan) and Margherita (vegetarian).

Label: Vegan (Marinara) / Vegetarian (Margherita)

Important Note: in case you’re planning to buy something on your trip, this is a great area to find cheap Naples souvenirs that aren’t touristy!

Pizza Montanara

Montanara is like pizzelle fritte, but once it’s fried, it’s covered with delicious ragù sauce, grated parmesan cheese and fresh basil leaves.

The ragù used for montanara is the same one used for pizza marinara or pizza margherita. It only uses tomatoes, olive oil and onions (you won’t even notice the scent of onions, don’t worry!). As for the basil leaves, they’re not just cute decor: they’re fresh and the scent is mouthwatering!

Label: Vegetarian (can be vegan if you ask not to add parmesan on the top. “Senza formaggio per favore” in Italian.

Traditional Neapolitan Dishes

Friarielli in Padella

If there’s one thing I can never resist, it’s friarielli.
Our beloved Neapolitan broccoli rabe, sautéed with garlic, olive oil, and a touch of chili pepper.
They have that perfect balance of slightly bitter and intensely flavorful. 

I love them so much that I grow them in my garden, and whenever I see them on a menu—whether as a side dish or on pizza—I have to order them.

Label: Vegan.

Spaghetti alla Nerano

A creamy, cheesy pasta made with zucchini, basil, and Provolone del Monaco, a local aged cheese that melts beautifully into the sauce.
It’s a dish from the Amalfi Coast but has become a Neapolitan favorite. Simple, rich, and absolutely delicious.

Label: Vegetarian.

Zucchine alla Scapece

Thinly sliced zucchini, fried until golden and then marinated in vinegar, fresh mint leaves, and garlic.
The result?
A refreshing, tangy, and slightly sweet side dish that pairs perfectly with anything.
It’s a side dish perfect for the hot summer days. At home we sometimes add them to cous cous: delicious!

Label: Vegan.

Melanzane a Funghetto

One of my favorite ways to eat eggplant (Aldo prefers parmigiana di melanzane).
Diced and fried until soft and golden, then tossed with tomato sauce, garlic, and basil.

The name “a funghetto” means “mushroom-style” because the eggplant pieces become tender and juicy, almost like mushrooms.

They can also be a side dish, or we eat them with pasta. With or without parmesan.

Label: Vegan.

Manfredi con la Ricotta

This is a dish with history.
A rich, creamy pasta with ricotta and tomato sauce, often served on festive occasions. 

It’s said to have been created for King Manfredi of Sicily, but for me, it’s much more personal. My grandad loved this dish so much that now, whenever my mom eats it, she always remembers her beloved daddy.
Food and memory go hand in hand, and this dish is proof of that!

Label: Vegetarian.

Spaghetti alla Puttanesca

A bold, flavorful pasta made with tomato sauce, capers, olives, garlic, and chili pepper. Traditionally, it also includes anchovies. Some people don’t add them but it’s like ruining the dish: anchovies and their scent are essential to spaghetti alla puttanesca!

Here in Naples we all know that it was the dish Antonio De Curtis (aka Totò) could never get enough of.

Label: Vegetarian.

Talli e Fave

A truly rustic dish made with fava beans and talli (the tendrils of pumpkin plants), simply cooked with olive oil and garlic. 

It’s a perfect example of how Neapolitan cooking makes the most out of every part of a plant.

Label: Vegan.

Spaghetti alla Vesuviana

A lesser-known but delicious pasta made with tomatoes, olives, capers, and chili pepper, inspired by the fiery flavors of Mount Vesuvius. 

It’s a bit like puttanesca but without the anchovies, making it naturally vegan.
It can be a bit spicy!

Label: Vegan.

Gnocchi alla Sorrentina

Soft potato gnocchi baked with tomato sauce, mozzarella, and basil, creating that perfect melted cheese pull with every bite. 

It’s pure comfort food, Neapolitan-style.

Label: Vegetarian.

Polpette di Melanzane

Eggplant meatballs!
These little bites are made from mashed eggplant, breadcrumbs, cheese, and herbs, then fried until crispy on the outside and soft inside.
Beware: they’re addictive!

Label: Vegetarian.

Frittelle di Alghe

Fluffy, crispy seaweed fritters made from a simple batter of flour, yeast, and fresh seaweed. 

They have a light, salty, ocean flavor and are the kind of snack that disappears from the table in seconds.

Label: Vegan.

Fiori di Zucca Fritti

Delicate zucchini flowers, battered and fried until crisp.
They’re sometimes stuffed with ricotta or anchovies, so if you’re vegan, ask for the plain version.

Label: Vegetarian (or Vegan if unstuffed).

Parmigiana di Melanzane

Layers of fried eggplant, tomato sauce, basil, and mozzarella, baked until golden and bubbling. It’s rich, decadent, and one of the most iconic Neapolitan dishes.
Aldo could eat them all day. The one dish he never, ever gets bored of!

Label: Vegetarian.

Tubetti Zucca e Ceci

A comforting pasta dish made with pumpkin and chickpeas, creating a naturally creamy sauce that feels like a warm hug.

My suggestion is to order this dish when it’s pumpkin season, so autumn and part of winter, as pumpkins can be stored for quite a while.
Better to avoid it in spring or summer.

Label: Vegan.

Pasta e Patate

Neapolitan comfort food at its finest. Pasta cooked directly in a pot with potatoes, bits of carrots, celery, and black pepper, creating a thick, creamy dish that feels like childhood in a bowl.

Nonna used to cook pasta e patate in a clay pot (‘o cuoccio) on her fireplace.
The scent alone was mouthwatering.

Beware: the plain version has no cheese in it, but lately you might find more and more often “pasta e patate con la provola” which adds cheese, hence it’s not a vegan dish. Make sure you ask before you order!

Label: Vegetarian (vegan if there’s no cheese).

Carciofi Arrosto

Whole artichokes roasted over an open flame, seasoned with olive oil, garlic, and parsley. The outer leaves get slightly charred, while the inside becomes buttery soft.

Beware: while it’s not common, sometimes cheese is added (inside the artichokes). Ask before you order! 

Label: Vegan.

Zuppa di Fagioli (Bean Soup)

A hearty, slow-cooked bean soup made with olive oil, garlic, and herbs.
Sometimes served with crusty bread for the ultimate cozy meal.

The most common beans used for this soup are cannellini. Can be borlotti if it’s the right season.

Label: Vegan.

Pasta e Fagioli

One of Naples’ most famous peasant dishes.
Pasta cooked with creamy beans, olive oil, and garlic.
It’s humble but incredibly satisfying.

This is yet another dish that nonna used to cook in her “cuoccio” pan.

Label: Vegan.

Frittata di Spaghetti Napoletana

A genius way to use up leftover pasta!
Spaghetti mixed with eggs and cheese, then pan-fried until golden and crispy. 

It’s the perfect street food, easy to eat on the go.
Neapolitans have used it for pic-nics, days out, as a homemade lunch at the beaches near Naples (Italy) and everything that required a filling meal on-the-go!

We also firmly believe that “il giorno dopo è più buona” (the day after you’ve cooked it, it’s even more delicious).

Label: Vegetarian.

Zuppa di Lenticchie e Friarielli

A nourishing soup made with lentils and sautéed friarielli. Earthy, slightly bitter, and deeply flavorful—it’s a winter favorite in many Neapolitan homes, especially in winter.

Label: Vegan.

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Fresella

A hidden gem mostly known to us locals, fresella is a type of “donut-like” bread that is kept in the oven until crunchy and dry.

Before we eat it, we usually keep fresella under the water to soak it. How much depends on how you like it. In my case, I like it crunchy so I don’t use a lot of water and I eat it immediately after. I can’t stand soggy fresella!

A few years ago on Tiktok a few influencers kept on saying we actually soak fresella in sea water. Please don’t do that. No one does here.
It’ll be frowned upon!

We do eat soaked fresella topped with freshly sliced tomatoes, a pinch of salt, olive oil and basil leaves. Another version is adding also oregano and olives (Aldo absolutely loves olives on his fresella!). 

Some even add canned tuna or sweet corn, but those are “modern” variants.
Keep it strictly vegan and it’ll be absolutely delicious, I promise!

Label: Vegan.

Neapolitan Desserts

If you have a sweet tooth, Naples is paradise. Our pastries and desserts are deeply tied to traditions, religious holidays, and family celebrations. 

Many of these recipes have been passed down for centuries, perfected by pastry chefs who treat their craft like an art.

Traditional Neapolitan desserts are rich, decadent, and impossible to resist.
From the crispy layers of sfogliatella to the rum-soaked babà, here are the must-try desserts you’ll find in pastry shops across Naples!

Sfogliatella: The Queen of Neapolitan Pastries

If there’s one dessert you can’t leave Naples without trying, it’s sfogliatella. This pastry comes in two versions:

• Sfogliatella Riccia: Crunchy, flaky layers of dough filled with sweet ricotta, semolina, orange zest, and cinnamon. It shatters with every bite, making a mess, but that’s part of the experience. Do not feel bad about it: us locals make a mess too!
• Sfogliatella Frolla: A softer, shortcrust pastry version, with the same ricotta filling but a completely different texture—more delicate and crumbly.

Both are iconic, and the debate over which one is better is never-ending. Try both and decide for yourself!

Label: Vegetarian.

Babà al Rhum

Fluffy, golden sponge cakes soaked in rum syrup, making them light, boozy, and incredibly moist. 

Babà napoletano is a dessert that requires skill. If it’s too dry, it’s a failure; if it’s too soggy, it’s ruined.
But when done right? Pure perfection. 

Some versions come with whipped cream or pastry cream and fresh fruit on the top. But the classic is just rum and a little bit of sugar glaze.

Label: Vegetarian.

Cannoli Napoletani

While cannoli are Sicilian in origin, we love them in Naples too, and you’ll find them in every pastry shop. 

The key to a good cannolo?
The shell must be crunchy—if it’s soft, that means it’s been sitting around too long. 

The filling is sweet local ricotta with chocolate chips or candied fruit, sometimes with a sprinkle of powdered sugar.

Label: Vegetarian.

Pastiera Napoletana

This is Naples’ Easter dessert. Or at least… it was.
Nowadays we make pastiera also at Christmas. Or any other day: it’s always a good time for pastiera napoletana!

It’s a ricotta and wheat pie scented with orange blossom water and vanilla.
The flavor is unique, with a texture that’s creamy yet slightly grainy from the wheat. 

The kind of dessert that tastes even better the day after baking, once the flavors have fully developed.
My dad would eat pastiera all day. Every day.
He’s pastiera-obsessed. Neapolitan through and through!

Label: Vegetarian.

Torta Caprese

A dream for chocolate lovers.
This cake, originally from Capri, is made with almonds, dark chocolate, eggs, and butter, meaning it has no flour at all.
The result?
A dense, fudgy cake with a slightly crispy crust and an intense chocolate flavor.

Here in Naples it’s usually topped with powdered sugar in the shape of Mount Vesuvius and/or the text “Caprese”.

Label: Vegetarian.

Delizia al Limone

A light, delicate cake filled with lemon pastry cream and covered in a smooth lemon glaze. 

It’s one of the most elegant Neapolitan desserts, often found on the Amalfi Coast, where the lemons are huge, fragrant, and naturally sweet.
Yet you can also find delizia al limone in Naples, it’s not that difficult:people love it!

If you enjoy citrusy desserts, this is a must-try.

Label: Vegetarian.

Zeppole di San Giuseppe

We eat these delicious fried or baked pastries on March 19, for St. Joseph’s Day (“San Giuseppe”), but you can often find them throughout the year. 

They’re filled with pastry cream and topped with a cherry, making them rich but incredibly light at the same time.

Zeppole can be “al forno”, which means they’re baked, or “fritte”, deep fried.
I don’t know one single person here who prefers “al forno” over “fritte”, but you’re definitely welcome to try both versions and let me know which one is your favorite!

Label: Vegetarian.

Migliaccio

A traditional Easter dessert, made with semolina, ricotta, sugar, eggs, and citrus zest. 

The texture is somewhere between a cake and a pudding, smooth and creamy with a delicate lemon aroma. 

Unlike pastiera, it has no wheat grains, making it lighter but just as flavorful.

Label: Vegetarian.

Graffa Napoletana

Our version of a sugary fried doughnut, soft and pillowy with a hint of citrus. 

You’ll find these at every Neapolitan bakery, especially in the morning, still warm from the fryer.
Some places make them even better by filling them with pastry cream or Nutella.

I personally prefer the classic version, without filling, because I like to enjoy the slight citrusy scent in the graffa!

Label: Vegetarian.

Traditional Neapolitan Christmas Dishes

Christmas in Naples isn’t just about twinkling lights and nativity scenes.
It’s a feast that lasts for days. 

Our holiday table is filled with centuries-old recipes, dishes that bring families together and taste like pure nostalgia.
Some are sweet, crunchy, and sticky, while others are savory and simple, but all of them are unmistakably Neapolitan.

Like many traditional Italian Christmas dishes, they are often exclusively found in December/early January. Which means you can’t miss them!

If you’re visiting Naples during the holidays, you’ll see many of these treats in pastry shops and bakeries.
Here’s what to look for!

Struffoli: The Ultimate Christmas Treat

If there’s one dessert that screams Christmas in Naples, it’s struffoli. 

These tiny, golden fried dough balls are crunchy on the outside, soft inside, and coated in sticky honey.
They’re piled into a mound and decorated with rainbow sprinkles and candied fruit, making them look like an edible Christmas tree.

You’ll find struffoli in every Neapolitan home during the holidays, but also in pasticcerie (pastry shops) all over the city. 

If you’re in Naples for Christmas, grab a tray and taste a piece of our tradition!
They’re sticky but delicious!

Label: Vegetarian.

Mostaccioli: Chocolate-Covered Spice Cookies

These diamond-shaped cookies are a mix between a soft cake and a cookie, flavored with cinnamon, nutmeg, and cloves, then coated in dark chocolate. 

The texture is dense and slightly chewy, and every family has its own secret spice blend to make them extra special.

Label: Vegetarian.

Roccocò: The Hardest (or Softest) Biscuit You’ll Ever Eat

Roccocò are round, spiced almond cookies, and they come in two versions:

• Duri (hard): These can be so tough that some people soften them by dipping them in wine (“vin santo”).
• Morbidi (soft): Still chewy, but much easier on the teeth.

Whichever version you get, the flavor is warm and aromatic, thanks to a mix of spices we call pisto (similar to pumpkin spice). 

They’re one of the most traditional Christmas sweets in Naples, and every family has a favorite way to eat them.
Mine prefers “roccocò morbidi”.

Label: Vegetarian.

Croccante alle Mandorle: Almond Brittle

This thin, crunchy caramelized almond brittle is a classic Christmas treat.
Sometimes known as “torrone”, but it’s not proper torrone as that recipe includes egg whites, while croccante has none.

It’s made with just sugar, almonds, and sometimes a little lemon or orange zest, giving it a beautifully simple but addictive flavor. 

Some families break it into small pieces and serve it with espresso after Christmas lunch.
It’s also easy to make at home so we make our own and sometimes use it as a small gift for friends and family.

Label: Vegan.

Insalata di Rinforzo: The “Reinforcement” Salad

This is one of those dishes that every Neapolitan family makes, but nobody completely agrees on how. 

The base is cauliflower, boiled until just tender and then dressed with olive oil, vinegar, olives, pickled vegetables, capers, and anchovies (which can be omitted to keep it vegan).
My nonna for example never used anchovies, making it strictly vegan… even if she really had no clear idea what “vegan” means.

The name rinforzo (“reinforcement”) comes from the idea that you keep adding to it over the holiday season as you eat leftovers.

And the best part? We always eat it cold, straight from the fridge, which makes the flavors even stronger.

Label: Vegetarian (can be Vegan without anchovies).

Broccoli di Natale al Limone: A Very Neapolitan Vegetable

Despite the name, Broccoli di Natale aren’t really broccoli.
They’re a specific type of leafy green that only grows around Naples, with a slightly sweet and delicious taste. 

They’re harvested in December—hence the name “di Natale” (Christmas broccoli)—and usually sautéed with olive oil, garlic, and lemon juice.

Just like Insalata di Rinforzo, we eat them cold from the fridge, which somehow makes them even better the next day.
The freshly squeezed lemon juice blends well with the sweetness of broccoli di Natale, making this savory dish super unique.
A must-try!

We always have broccoli di Natale in our veggie garden at home, because it’s not Christmas without them!

Label: Vegan.

Tips for Navigating Naples as a Vegan or Vegetarian

Naples is a paradise for food lovers, but if you’re vegan or vegetarian, navigating menus can feel like a bit of an adventure. 

The good news?
There are plenty of naturally plant-based dishes in Neapolitan cuisine.
The trick is knowing what to ask for and what to avoid.

Let me offer a few tips that hopefully can help.
Leave a comment or send me an e-mail if you need more!

Watch Out for “Nzogna” (Animal Fat)

One of the biggest things to keep an eye on is “nzogna” (Neapolitan dialect for sugna)—aka pork fat. 

It’s been used in Naples since ancient times and sneaks its way into many dishes, both savory and sweet. 

Traditional pizza dough (outside of true Neapolitan pizza), which can be found on the menu as “pizza nel ruoto”, sometimes has it, and it’s often found in sfogliatelle, taralli, and certain types of bread.

If you’re vegan or vegetarian, always ask:
“C’è sugna (o nzogna) dentro?”
(Is there animal fat inside?)

Most places will be happy to clarify, but some might not think of it as an issue unless you specifically ask.
So it’s worth double-checking!

Local Markets: A Vegan & Vegetarian Paradise

If you want to eat fresh, local, and on a budget, Neapolitan street markets are your best friend.
They’re everywhere, they’re super cheap, and they sell some of the best seasonal produce you’ll ever taste.

One of my favorite market snacks?
Olive in salamoia: briny, flavorful olives sold by weight in little paper cones or in small bags. You can even find olive piccanti, which are sometimes stuffed with almonds and have a serious spicy kick!

To find the nearest market, ask your hotel concierge or a local:
“Quando si fa il mercato?”
(When is the market happening?)

Markets usually rotate between different neighborhoods, so knowing the right day can help you stumble upon some of Naples’ best food finds.

Be Clear About Broth & Cooking Methods

Neapolitans love vegetables, but sometimes they’re cooked in meat-based broths or alongside animal fats. 

Even pasta e patate (which sounds totally vegetarian) can sometimes have a sneaky piece of pancetta inside. Or provola cheese.

When ordering soups, pasta, or veggie dishes, double-check by asking:
“È cotto con brodo di carne?”
(Is it cooked with meat broth?)

If you’re vegan, also ask:
“C’è formaggio o burro dentro?”
(Is there cheese or butter inside?)

Pizza Marinara: Your Best Friend

If all else fails, Pizza Marinara is the easiest, most satisfying meal for both vegans and vegetarians.
No cheese, no sneaky animal fats: just tomato, garlic, oregano, and olive oil on the best pizza crust in the world.

And if you’re wandering the historic center, Pizza a Portafoglio (a folded, street-food version) is still incredibly cheap. 

Final Tip: When in Doubt, Go Traditional

Neapolitan food is full of dishes that have been naturally vegan or vegetarian for centuries. From friarielli in padella to spaghetti alla Nerano. 

Stick to these, ask about ingredients, and embrace the amazing local markets, and you’ll eat like a true Neapolitan in no time!

Final Bites: Savoring Naples as a Vegan or Vegetarian

Eating vegan or vegetarian in Naples isn’t just possible—it’s delicious. 

My city has been embracing plant-based flavors for centuries, long before it was a trend. From the crispy, garlicky goodness of pizza marinara to the comforting hug of pasta e patate, Naples is filled with dishes that just happen to be naturally meat-free.

Of course, knowing what to ask for helps.
Especially when it comes to hidden ingredients like ‘nzogna. But once you get the hang of it, you’ll realize that Naples is a paradise for fresh, seasonal, and authentic flavors.

Whether you’re grabbing a quick pizza a portafoglio for €2 in the historic center, indulging in a sfogliatella with your morning espresso, or wandering through a bustling street market snacking on spicy olives, you’ll never feel like you’re missing out!

So go ahead—eat, explore, and enjoy Naples like a local.
Because here, even the simplest dishes tell a story.
And trust me, it’s one you’ll want to keep coming back for. 

Buon appetito!

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