Fried pizza, a less-expensive alternative nicknamed “pizza of the people,” was filled with less expensive ingredients like pork crackling and ricotta. 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. … Carnivals, feasts, outdoor picnics, and backyard events, sell these by the dozens on paper plates or in brown paper bags. 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. If you liked this story, sign up for the weekly bbc.com features newsletter called "The Essential List". 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. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Put the ricotta, salami, provolone and a tablespoon of diced tomatoes in the center. https://www.delallo.com/recipes/make-fried-pizza-pizza-fritta I ordered a grande pizza fritta from her, unaware that it was going to be as big as my head. 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. The secret for a perfect calzone is to make sure all the air is taken out before frying it. Eat while warm. She says it’s especially important because her generation could be the last to experience the people and businesses that survived World War Two. Stanziola, in fact, was the one who suggested I visit Miano’s no-frills stall during my stay in Naples. Get the recipe: Fried Pizza with Burrata and Fresh Basil. When I was little, I would always have pizza fritta on Sunday mornings,” she recalled. Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared. Neapolitans in particular have a cult-like devotion to fried fare, especially pizza fritta—fried pizza. She agreed to tell me more about herself, but only after I ordered three pizza fritta from her. The dish is so highly regarded that Unesco granted it World Heritage status in 2017. 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. Let it rise for a while for the best elasticity and flavor—24 hours is ideal—and then stretch the dough by hand. The smell of these frying makes your mouth water instantly whether home or festivals. Knead on a floured work surface until smooth, 10 to 12 minutes. “Fernanda is a true Neapolitan woman. “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. 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. https://www.thrillist.com/eat/nation/fried-pizza-neapolitan-style If you can’t get to Naples, make Gino’s fried pizza at home wit the recipe below. 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. Drain on absorbent paper and repeat with the other three pizzas. In the chapter “Pizze a Credito” (Pizza on Credit), a young Sophia Loren portrayed a pizza fritta maker cheating on her husband. Basil leaves can be added on for additional flavor onto the … For the sauce, cut the basil leaves into thin pieces and add them into the pizza sauce. But Miano seemed more pleased about her status as a local legend. He stretches a round, fills it and pulls the ends into a whimsical mimicry of the clown Pulcinello’s hat. Read about our approach to external linking. Miano was not surprised that I was curious about her. 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. When you’re in Naples be sure to have a classic wood oven baked pizza at Gino’s famed restaurant on Via dei Tribunali. He says that’s when trendy Naples restaurants reintroduced it on their menus and photos of pizza fritta garnered attention on social media. But I think [pizza fritta] was built on [cooking] traditions that were already there.". Fried Food in Italy - Guide to Italy's Best Deep-Fried Cuisine 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. Cinotto notes that people in Italy started to become more health-conscious in the 1980s and ‘90s. Season with black pepper, fold over and pinch the edges closed, taking care to leave an air pocket in the center. After WWII, the city found itself in crisis, and the materials needed for pizza —mozzarella and even wood for the ovens—became a luxury. 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. Cover with plastic wrap and … Be careful not to burn your mouth, you will grown impatient and want to eat one right away! This website is produced by BBC Global News Ltd, a commercial company owned by the BBC (and just the BBC). 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. 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 first time I met 82-year-old Fernanda Miano was on a sweltering afternoon in early August. Jun 22, 2017 The only way to arrive at Quality Italian is with an empty stomach. “I have always liked pizza fritta. 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. Like this story? There aren’t many people like her left,” she told me. The Crust Of This Pizza Is Actually Fried Chicken. Pizza fritta is the lesser-known cousin of Neapolitan pizza. Process for about 30 seconds, … Use Gino’s excellent dough recipe or use store bought pizza dough. 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. She flashed a proud and knowing look, something between a smile and a smirk. Dissolve the yeast in 1 1/3 cups of warm water in a bowl, and then sift in the flour and salt. In 2018, British chef Jamie Oliver visited her to learn how to make pizza fritta himself. The method is straightforward: Make pizza dough using 00 flour, a super-soft, high-protein flour that’s the hallmark of true Neapolitan pizza. “Whatever you fry becomes palatable,” Cinotto said. Than you don't want to miss "Where to Eat the Best Pizza in Naples.". https://www.italymagazine.com/featured-story/pizza-fritta-other-neapolitan-pizza “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”. Heat to a temperature of 400 degrees F. Stretch each section into a flat circle, pressing down with your palm to flatten it. Once hot (test with a wooden chopstick and look for bubbles). A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday. Naples-born Gino Sorbillo, Italy’s famed pizzaiuolo, made one for me recently explaining, “Pizza fritta comes in different shapes. Now UK pizza obsessives are coming up with their own versions. One of the common filling is tomato sauce, mozzarella, … “I was already famous here before he [Oliver] came,” Miano declared, as if reading my mind. Gino flash-fries at just the right temperature for a crisp, non-greasy outside and warm, gooey center. Felicity Cloake > tries deep-fried versus dry-fried… I noticed that this happened very frequently. https://www.jamieoliver.com/recipes/bread-recipes/fried-pizza-pizza-fritta Savoury vs Sweet Italian fried dough. Forcella 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,”. By Sarah Weinberg. 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. She then added scoops of crushed tomatoes, pork scratchings, mozzarella and ricotta. She beamed whenever a neighbour stopped to chat or someone waved from a motorbike as they whizzed by. Heat a large cast iron skillet with oil (about 1 inch deep). 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. 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. Finally, the concoction was flash fried in oil until the filling had melted and the outside was crisp and puffy. “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. Add the olive oil, butter, garlic and crushed … [Yes], that’s all true. 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. It is also wonderful plain, served with a side of tomato sauce for dipping. 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. “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.”. ! Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram. Neapolitan pizza is also the inspiration behind New York-style pizza, which Italian immigrants introduced to the United States in the early 20th Century. Turn the heat to medium/low. Cut off a piece of dough, and roll it out on a well floured surface. 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. https://joydellavita.com/recipe-how-to-make-pizza-fritta-fried-pizza-naples-italy One of those popular pizzerias is owned by 27-year-old Isabella de Cham. Housewives sold it on the streets to supplement the family’s income. Pizza fritta is the lesser-known cousin of Neapolitan pizza. Another piece of dough was added as a top layer. Place them on an oiled cookie sheet and drizzle with a little olive oil. 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. But not everyone is convinced that pizza fritta’s origins are as straightforward as portrayed in popular culture. The money we make from it is re-invested to help fund the BBC’s international journalism. Heat a medium to large soup pot over medium-low heat. She was featured on his TV show Jamie Cooks Italian, which prompted a surge in tourists visiting her shop. He also cites pizza fritta’s affiliation with the lower classes as a reason for it losing its allure during this time period. She shot to international stardom shortly after. 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. 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. Divide the dough into 4 balls and let rise at room temperature, covered in a clean cloth, for about 8 hours. Preparation. 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