The story
Tucked away on Viale Colli Aminei in Napoli, Rosticceria Imperatore is the kind of no-frills, neighborhood takeaway that defines the city’s street-food soul. With a 4.4-star rating and tags like “local spot” and “counter seating,” it’s a no-nonsense stop for fried everything.
According to local creator Franchino Er Criminale, the fried food here is “excellent,” calling out the Montanara and frittatina as standouts. He notes the arancini “could be better,” but the value for money is “incredible.” Dishes like crocchè, pizza fritta, and arancino bianco round out a menu that, while imperfect, delivers serious bang for your lira in a city that knows its fritti.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
At Rosticceria Imperatore, the arancino is the undisputed star—crispy, golden, and praised as a perfect bite. The overall vibe is one of rustic, unpretentious joy, where simple Sicilian flavors shine without fuss.
“The arancino is a bit mushy, but the breading is how we like it. The raw mozzarella inside and the rice are a bit oily. Overall the flavor is good, but it doesn't fully satisfy me.”
What creators say
1 creator has covered Rosticceria Imperatore. Most active: Franchino Er Criminale
A great rosticceria with excellent fried food, especially the Montanara and frittatina. The arancini could be better, but the value for money is incredible. Highly recommended.
Dishes mentioned
Arancino
The arancino is a bit mushy, but the breading is how we like it. The raw mozzarella inside and the rice are a bit oily. Overall the flavor is good, but it doesn't fully satisfy me.
Crocchè
The crocchè has mozzarella that's still a bit cold inside, but unlike others you can see the parsley, it's seasoned. The potato mash is tasty and well-flavored. It's a good crocchè.
Frittatina
The frittatina is well battered, well cooked. There's pasta inside, a bit of minced meat, a bit of seasoning. Despite the little seasoning, the batter level is good. It's a top frittatina.
Pizza Fritta
This fried pizza seems well cooked. It's a bit thicker than the ones in central Naples, maybe it's a rosticceria-style fried pizza. There's not just cheese, there's ham and other things. The dough is much finer than the previous one, more pizza than bread. It's full, loaded, fried well. The dough is melt-in-your-mouth. It reminds me of a Pugliese panzerotto in terms of dough.
Montanara
The Montanara is the best thing I've eaten. The sauce is a bit raw in the center, but the sides are good. It's cooked a bit more on the edges. Overall it's excellent.
