Matteo del Cuoco, a name that foretold his destiny. "Cook, what a beautiful word," said Totò in the film Miseria e Nobiltà, a beauty that is found in the story of Matteo and his creation Rostì, a delicious place in the best sense of the term. We are in Pomigliano d’Arco, an inland province of Naples: once an agricultural area, then the arrival of the automotive industry transformed the identity and economy of the place. For some years now, the Vesuvian town has been a destination for food lovers, thanks to several medium and small entrepreneurs who saw a possible path in trendy and high-quality street food. History has proven them right, and along this delicious path, Rostì was born, positioning itself among the first in a general revival of the rotisserie format and earning the Regional Champion award in the Street Food Guide 2025.
Rostì, the Rotisserie of Pomigliano d'Arco
"Not an ordinary rotisserie," is Marco's slogan, who envisioned his establishment as a temple of food that speaks Neapolitan. The modest start in 2020 focused the attraction on a much-loved Neapolitan must-have, the frittatina di pasta, practically a meal in itself, a first course enclosed in a crispy and fried breading. His experience in various restaurants and a curious palate, accustomed to good eating, were the main ingredients in the preparations at Rostì. The quality stood out immediately, leading to rapid growth, allowing for an expanded culinary offer and a move to a larger location equipped with a dining area, no longer just takeaway. With an open kitchen, a very young and motivated team—Matteo is 25 years old, and the other five team members, both boys and girls, are also between 23 and 25 years old—and a lively and youthful style, the place is colorful and vibrant, with many references to common Neapolitan phrases, creating the right atmosphere of sharing and fun.
Between Fried Foods and Pasta
Magnum di Genovese, fun and true food porn: in shape, it resembles the famous ice cream bar—a nod to Massimo Bottura's idea and Neapolitan tradition—it's a crispy fried Genovese ragù. Besides takeaway fried foods—there's also the fritter of the month: the future of garlic, oil, and chili pepper is a hit—we find traditional Neapolitan first courses, with fresh, house-made pasta. The boy has a brain that backs up every choice. Thus, pasta e patate with egg maccheroncelli on a potato cream, 30-month Parmigiano Reggiano, and bacon powder arrive at the tables, followed by the mythical ziti alla Genovese, truly delicious: on Sundays, they are also available for takeaway. Tonnarelli cacio, three peppers, and Sorrento lemon. Not an ordinary Nerano, with fresh gnocchi, zucchini cream, Parmigiano Reggiano cream, and zucchini chips. Each month features a new first course as a novelty.
The Takeaway Box
The takeaway box of fried foods is very popular, as is the timeless eggplant parmigiana, both classic and vegan versions. For a treat, for a lunch or dinner break, surely satisfying, Rostì is open from Tuesday to Sunday, both for lunch and dinner. No reservations are accepted. The menu is available on the Instagram account.
Rostì - via Alfa Romeo 13/15 - Pomigliano d’Arco (NA) – instagram.com/rosti_pomigliano
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