By Hicbd
Sun Aug 29 2021 6:05 pm
"In Naples, fried pizza is an essential street food that comes in more than one format. The most basic is pizze fritte, which looks, essentially, like a fried calzone or more sophisticated pizza pocket: Very thin dough turned bubbly in the oil is wrapped around tomato, cheese, and meat...The style that first made noise in New York was not the classic pizze fritte, however. It was the montanara, a higher achievement in the art of fried dough...It's first flash-fried, then the sauce and cheese are applied, and finally, it gets baked at a ripping hot temperature. The mozzarella melts, and the bread is not oily but does have the faint sweetness of fried dough."
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