AI-made picture of the dish, not a house photo
What to buy
Our dish — the plate we'd order here first'O pere e 'o musso
Boiled calf's foot and snout, served cold
Where it comes fromNaples' own
A taverna by Porta Capuana served soffritto, pork offal stewed with tomato and chilli, in 1743. The carnacottari, Naples' boiled-meat sellers, still sell 'o per' e 'o muss, trotter and snout, at the Pignasecca.
Sources: Nunzia Clemente, Dissapore (2020); Gambero Rosso (2025).
At Fiorenzano
Cut with nervetti, the tendons, and mixed with the house's vegetables, olives and lupin beans under a squeeze of lemon, a lunch to eat standing.
From Fiorenzano's own menu and pages, as we read them in October 2026.
Also in our bag
- A cup of zuppa di soffritto, the pork-offal stew, with bread to dip
Fiorenzano
Neapolitan · tripe shop · Pignasecca (Montesanto), Naples
Via Pignasecca 50, 80134 Napoli
The tripe counter of the Pignasecca market, keeping the street's boiled-meat trade.
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