Typical dish of Amalfi
Seafood cuoppo
The seafood cuoppo is a straw‑paper cone filled with freshly fried small fish and seafood, golden and fragrant. Anchovies, baby squid, shrimp, and tiny local fry fish are dipped in a light batter or simply floured and quickly fried, creating an irresistible contrast between the crisp exterior and tender flesh. It’s eaten while strolling along the seafront, with your fingers and maybe a squeeze of lemon. It’s a salty, hot street food that smells of the sea, perfect between a swim and an aperitivo.
Season: Estate€8–15
Why it matters
In Amalfi, the cuoppo is the most spontaneous symbol of everyday seaside cooking. It captures the maritime soul of the Amalfi Coast: simple fish, local catch, and quick frying meant to be enjoyed immediately. It’s the food of harbor walks and small fry shops overlooking the sea.
Origin story
The cuoppo began as a popular food among fishermen in Campania, widespread between Naples and the Amalfi Coast as early as the 18th and 19th centuries. The paper cone made it easy to serve hot, inexpensive mixed fried seafood to eat on the street. Over time it became a gastronomic icon of the coast, now found both in historic fry shops and in casual restaurants.
Typical ingredients
alicicalamarettigamberettipesce di paranzalimone
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