As a starter, a plate of fried whitebait.
pa-RAN-ze — three syllables, stress on second.
In a Neapolitan pizzeria when ordering a traditional fried seafood starter before the pizza.
'Frittura di paranze' is a Neapolitan classic — small mixed fish (whitebait, anchovies, calamari rings) fried in light batter. 'Paranze' are small fishing boats — the name refers to the catch of the day from small fishing vessels.
Delle montanare, per favore.
Some montanare, please.
'Montanare' = small fried pizza doughs topped with tomato and parmesan — a Neapolitan street food classic
Un crocché di patate.
A potato croquette.
'Crocché' (from French 'croquette') = mashed potato fried fritters — Neapolitan street food staple
Delle bruschette miste.
Mixed bruschette.
Toasted bread with toppings — a common pizzeria starter across all of Italy
The Neapolitan pizzeria experience includes more than pizza — starters ('antipasti'), fried street food ('frittura'), and desserts are all part of the menu. A full Neapolitan pizzeria meal is a multi-course event that can last 2–3 hours, punctuated by conversation, laughter, and inevitably too much food.