The secret for a perfect calzone is to make sure all the air is taken out before frying it. “Pizza fritta really looks like a wartime food,” Cinotto said. But if the lines are too long to get in, which they always always are, enjoy a steaming hot pizza fritta at his small fried pizza spot just a few doors down. Cover with plastic wrap and … The pizza is filled with the ingredients, folded in half and fried in the hot oil. If you liked this story, sign up for the weekly features newsletter called "The Essential List". Let it rise for a while for the best elasticity and flavor—24 hours is ideal—and then stretch the dough by hand. Process for about 30 seconds, … Pour oil into a small frypan until it’s just covering the bottom of the pan by about 1/2 a centimetre. He stretches a round, fills it and pulls the ends into a whimsical mimicry of the clown Pulcinello’s hat. Fried Food in Italy - Guide to Italy's Best Deep-Fried Cuisine This website is produced by BBC Global News Ltd, a commercial company owned by the BBC (and just the BBC). She shot to international stardom shortly after. Heat to a temperature of 400 degrees F. Stretch each section into a flat circle, pressing down with your palm to flatten it. Dissolve the yeast in 1 1/3 cups of warm water in a bowl, and then sift in the flour and salt. When I returned a few weeks later to see Miano again, she was sitting again in the plastic chair outside her store, this time sans cigarette. “Whatever you fry becomes palatable,” Cinotto said. A pizza makes a perfect snack meal for one and this particular recipe (the basis of which I learned from Elizabeth David in her lovely book, Italian Food), is made very quickly indeed in a frying-pan. But Miano seemed more pleased about her status as a local legend. View image of Nonna Fernanda is considered one of Naples' best pizza fritta makers (Credit: Credit: Erika Hobart), How to make pizza like a Neapolitan master, The Italian American Table: Food, Family, and Community in New York City, View image of Although Neapolitan pizza is most often associated with Naples, fried pizza is the city’s beloved street food (Credit: Credit: Marialba.italia/Getty Images), View image of Sorbillo Esterina in the historical centre of Naples is famous for its takeaway fried pizza (Credit: Credit: Stuart Black/Alamy), View image of Modern chefs like Isabella de Cham are elevating pizza fritta from its rustic roots by using ingredients like octopus (Credit: Credit: Erika Hobart), View image of Pizza fritta originated during World War Two when locals could neither access nor afford traditional pizza (Credit: Credit: Kontrolab/Getty Images), sign up for the weekly features newsletter. Read about our approach to external linking. Heat a medium to large soup pot over medium-low heat. Like this story? Put the ricotta, salami, provolone and a tablespoon of diced tomatoes in the center. Italians have lots of charming expressions about how fabulous fried food tastes: Fritti sono buoni anche gli zampi delle sedie,“ Fried, even chair legs are delicious” and Fritto é buono tutto, anche l’aria, “Everything is good fried, even the air,”. She then added scoops of crushed tomatoes, pork scratchings, mozzarella and ricotta. But I think [pizza fritta] was built on [cooking] traditions that were already there.". He says that’s when trendy Naples restaurants reintroduced it on their menus and photos of pizza fritta garnered attention on social media. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Season with black pepper, fold over and pinch the edges closed, taking care to leave an air pocket in the center. Forcella If you can’t get to Naples, make Gino’s fried pizza at home wit the recipe below. She was featured on his TV show Jamie Cooks Italian, which prompted a surge in tourists visiting her shop. For the sauce, cut the basil leaves into thin pieces and add them into the pizza sauce. “I was already famous here before he [Oliver] came,” Miano declared, as if reading my mind. You may also be interested in: • How to make pizza like a Neapolitan master • New York's 'real' Little Italy • Georgia's addictive cousin to pizza. Delia's Pan-fried Pizza Amalfitan recipe. Carefully place the dough into the oil one at a time, and cook for around a minute each side until it puffs up and turns golden brown on both sides. Get the recipe: Fried Pizza with Burrata and Fresh Basil. In 2018, British chef Jamie Oliver visited her to learn how to make pizza fritta himself. Fry in hot olive oil till they are golden brown (you'll have to flip sides while frying, I would use salad tongs to do this, drain on paper towels and serve when you have fried them all. She flashed a proud and knowing look, something between a smile and a smirk. Fried pizza, a less-expensive alternative nicknamed “pizza of the people,” was filled with less expensive ingredients like pork crackling and ricotta. The method is straightforward: Make pizza dough using 00 flour, a super-soft, high-protein flour that’s the hallmark of true Neapolitan pizza. But De Cham says she noticed that when she first entered the food industry, many people viewed her favourite dish as “junk food” and avoided it. Add mozzarella, oregano, thyme, salt, pepper and a drizzle of olive oil. She agreed to tell me more about herself, but only after I ordered three pizza fritta from her. A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday. It emerged as a result of poverty during World War Two, when Naples suffered roughly 200 air raids by the Allies, according to Simone Cinotto, associate professor of modern history at the Università di Scienze Gastronomiche in Pollenzo, Italy, and author of The Italian American Table: Food, Family, and Community in New York City. The money we make from it is re-invested to help fund the BBC’s international journalism. She was sitting in a plastic chair and smoking a cigarette in an alleyway outside a basso (street-level home) that she operates as a humble food stall in the historic Naples neighbourhood of Quartieri Spagnoli. … She opened her eponymous, all-women-run restaurant two years ago in Naples’ Rione Sanità neighbourhood after working at Pizzeria Gino Sorbillo at and La Masardona, both hot spots hailed for their pizza fritta. Miano wrapped the end result in paper and handed it to me. She beamed whenever a neighbour stopped to chat or someone waved from a motorbike as they whizzed by. Felicity Cloake > tries deep-fried versus dry-fried… He also cites pizza fritta’s affiliation with the lower classes as a reason for it losing its allure during this time period. He added that the technology and market for fried foods existed and was documented in Italy since well before World War Two, but that pizza fritta was likely a specific result that emerged from the crisis. She says it’s especially important because her generation could be the last to experience the people and businesses that survived World War Two. Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram. It is also wonderful plain, served with a side of tomato sauce for dipping. Preparation. Use Gino’s excellent dough recipe or use store bought pizza dough. Place them on an oiled cookie sheet and drizzle with a little olive oil. This pizza dough kit uses real … Neapolitan pizza is also the inspiration behind New York-style pizza, which Italian immigrants introduced to the United States in the early 20th Century. The Italian dish of pizza fritta (plural pizze fritte) originates in Southern-central Italy, and is usually made by frying a disk of pizza dough before applying toppings and serving. This is why I have trust issues. Most people are familiar with the sweet Italian fried dough called Zeppole or Struffoli, This recipe is a savoury fried dough served with aperitifs especially … The Crust Of This Pizza Is Actually Fried Chicken. Than you don't want to miss "Where to Eat the Best Pizza in Naples.". “Fernanda is a true Neapolitan woman. Neapolitans in particular have a cult-like devotion to fried fare, especially pizza fritta—fried pizza. By Sarah Weinberg. The first time I met 82-year-old Fernanda Miano was on a sweltering afternoon in early August. I ordered a grande pizza fritta from her, unaware that it was going to be as big as my head. Drain on absorbent paper and repeat with the other three pizzas. Miano was not surprised that I was curious about her. Add the olive oil, butter, garlic and crushed … One of those popular pizzerias is owned by 27-year-old Isabella de Cham. Miano, who is lovingly referred to by locals and tourists as “Nonna Fernanda”, learned from her mother how to make pizza fritta on this very street, where the family business has been running for decades. Divide the dough into 4 balls and let rise at room temperature, covered in a clean cloth, for about 8 hours. It’s called Pizza Fritta da Fernanda and the menu consists of just pizza fritta (fried pizza) in two sizes: grande (large) for €3 and piccola (small) for €2. Fritta Pizza starts and ends with an Italian crust that’s been fried to a light caramel color, giving the dough an incredible flavor you don’t get from just the oven. The recipe is the same as the pizza dough, a disc is flattened, then a topping of tomato, mozzarella, meat is laid on it, then another pizza layer is placed on top, the sides are sealed pressing the edges with fingers and it is deep-fried until crispy. Housewives sold it on the streets to supplement the family’s income. She moved quickly, using her fingers to knead dough that was made of Tipo 00 extra-fine flour, yeast, water and a pinch of salt. Heat enough oil in a deep-sided skillet to cover one pizza at a time. No money from the licence fee was used to create this website. The less desirable parts of vegetables, like artichoke stems, were also used. “If you look at [Italian] recipe books, even from the 1500s, you do find fried food, fried dough,” said Fabio Parasecoli, professor of food studies in the Department of Nutrition and Food Studies at New York University. Savoury vs Sweet Italian fried dough. But not everyone is convinced that pizza fritta’s origins are as straightforward as portrayed in popular culture. It’s very versatile and can be filled with virtually anything: traditional “cicoli” Neapolitan salami with ricotta or provolone; mozzarella and ham; or even sautéed greens like broccoli rape. Prep time: 20 minutes, plus 8 hours passive, 2 cups, about 1 pound, organic “0” or pizza flour, Sunflower or other vegetable oil for frying, Gino’s suggested fillings: sheep’s milk ricotta, thinly sliced “ciccioli”-Neapolitan pork salami, diced smoked provolone cheese, diced fresh peeled tomatoes, black pepper. ! When I was little, I would always have pizza fritta on Sunday mornings,” she recalled. The toppings, of course, are flexible: once you have made the base a few times and got the feel of it, you can be wonderfully inventive. Another piece of dough was added as a top layer. “I’m very busy and can only talk to you when I’m working,” she said. I noticed that this happened very frequently. For any business oppurtunities: According to Cinotto, the urban, middle class in the south of the country, where pizza fritta was common, did not view fried food favourably again until the last decade. Naples-born Gino Sorbillo, Italy’s famed pizzaiuolo, made one for me recently explaining, “Pizza fritta comes in different shapes. I nodded. After WWII, the city found itself in crisis, and the materials needed for pizza —mozzarella and even wood for the ovens—became a luxury. When most people think of Neapolitan pizza, also known as Naples-style pizza, they think of thin-crust pizza baked in a wood-fired brick oven. The smell of these frying makes your mouth water instantly whether home or festivals. You can fill it with anything else you would like. [Yes], that’s all true. Gino flash-fries at just the right temperature for a crisp, non-greasy outside and warm, gooey center. Round, called ‘montanare’ or half moon ‘calzone.” For the dough, which is the same as for classic oven pizza, Gino uses only a miniscule pinch of leavening to create chewy, never spongy, dough. The dish is so highly regarded that Unesco granted it World Heritage status in 2017. Combine flour, yeast and salt in a food processor. I usually make them about the size … Cut off a piece of dough, and roll it out on a well floured surface. The traditional Neapolitan way to make pizza was to fry it, says Bob Granleese . These traditions of frying food, however, dipped in popularity over time. And again, she flashed me that proud and knowing look, something between a smile and a smirk. Basil leaves can be added on for additional flavor onto the … “I have always liked pizza fritta. Dubbed “the pizza of the people”, street vendors – including Miano’s family – sold the item to struggling customers as “a ogge a otto”, meaning they could eat it that day and pay for it eight days later. Jun 22, 2017 The only way to arrive at Quality Italian is with an empty stomach. ITALIA: +39 0932 1846653 / Via San Brancati 16 C.da Cannizzara, 97015 Modica (RG), Six Delicious Condiments And Sauces Enjoyed In Italy, Know Your Amari – The ONLY Way to Finish an Italian Meal, This Summer’s Pop-up Restaurants Not to Miss in Italy, Seven Fantastic Pubs And Bars To Visit In Italy This Winter, Country Home - Restored in Mignano Monte Lungo, Fractional ownership in Ogliastro Cilento, Country Home - To Restore in Roccadaspide, Michel’angelo Daily Caprese Cooking Classes. She decided that she wanted to elevate pizza fritta’s image from “old-school” ingredients – like Nonna Fernanda’s pork scratchings – and created a menu dedicated to elegant variations such as crispy octopus, seared escarole and Stilton cheese. One of the common filling is tomato sauce, mozzarella, … When dough has risen, preheat broiler to high heat with the rack set about 6 inches below the broiler … When you’re in Naples be sure to have a classic wood oven baked pizza at Gino’s famed restaurant on Via dei Tribunali. Spread the sauce on top of the miniature pizzas. Carnivals, feasts, outdoor picnics, and backyard events, sell these by the dozens on paper plates or in brown paper bags. Times were so hard that customers could even get pizza fritta on credit: called pizza-at-eight, “pizza a otto,” it was eaten on the spot but paid for eight days later. “There were no ingredients for making pizza and many of the ovens were actually destroyed by the bombings… People had to get creative and ingenious to find replacements for missing ingredients.”. While it may be difficult to determine pizza fritta’s exact origins, 22-year-old Francesca Stanziola, a Naples local who manages the bed and breakfast Museo19, believes the food is an emblem of Neapolitan pride. “I'm not totally convinced about the theory that it suddenly sprung up after World War Two because there was no food around and it was easier to fry than bake. Miano put out her cigarette, gestured for me to sit in the chair she was vacating and got to work. She, like many of her friends, has parents and grandparents eager to pass on the stories about the city’s traditions and history – including pizza fritta. Finally, the concoction was flash fried in oil until the filling had melted and the outside was crisp and puffy. Cinotto notes that people in Italy started to become more health-conscious in the 1980s and ‘90s. Turn the heat to medium/low. Test the oil … Once hot (test with a wooden chopstick and look for bubbles). “Our slogan is ‘Pizza fritta like you have never eaten it before’,” she said. “If you visit Naples and want to understand and appreciate its history, you have to try pizza fritta like hers.”, Pizza fritta really looks like a wartime food. Pizza fritta is the lesser-known cousin of Neapolitan pizza. Pull on the two ends a bit and slowly lower into the hot oil Fry in the hot oil, about 1/2 minute per side, until golden. Eat while warm. Pizza fritta is the lesser-known cousin of Neapolitan pizza. “Pizza fritta is a simple food, easy to make at home because unlike classic pizza you don’t need a wood burning stove, just a frying pan,” explains Gino. There aren’t many people like her left,” she told me. Be careful not to burn your mouth, you will grown impatient and want to eat one right away! Heat a large cast iron skillet with oil (about 1 inch deep). Stanziola, in fact, was the one who suggested I visit Miano’s no-frills stall during my stay in Naples. She watched as I bit into it and she asked, “Buono?” (“Good?”). The phenomenon even made its way into Vittorio de Sica’s 1954 film L'Oro di Napoli (The Gold of Naples), which contains six chapters set in the city. Knead on a floured work surface until smooth, 10 to 12 minutes. “Pizza fritta”, the lesser-known cousin of Neapolitan pizza, emerged as a result of poverty amid World War Two and was known as “the pizza of the people”. Now UK pizza obsessives are coming up with their own versions. Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared. In the chapter “Pizze a Credito” (Pizza on Credit), a young Sophia Loren portrayed a pizza fritta maker cheating on her husband. Unable to access – let alone afford – traditional pizza, locals began deep-frying dough and using lower-quality ingredients – such as anchovies and broccoli – purchased spoiled or out of season to make what became known as pizza fritta.

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