The Beloved PIZZA FRITTA (fried pizza) in Naples........🍽️🍝
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-“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”. Naples in that period suffered roughly 200 air raids by the allies .
-Pizza fritta really looks like a wartime food .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 .
-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 .
- The less desirable parts of vegetables, like artichoke stems, were also used. the motto is “Whatever you fry becomes palatable,”
- 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. In the chapter “Pizze a Credito” (Pizza on Credit), a young Sofia Loren portrayed a pizza fritta maker cheating on her husband. She shot to international stardom shortly after.
Where to eat Pizza Fritta in Naples ?
Pizzerie de Figliole ( youn girls in neapolitan slang- district of Forcella )
Address : Largo Giudecca Vecchia 39 , 80128 Napoli
- Since 1860 Antica Pizzeria D’e’ Figliole has been making an art of Fried Pizza, each one filled to order and sealed before carefully being turned in hot Oil to develop a beautiful golden Crust and molten interior that eats almost impossibly light considering the bounty of Cheese, Meat and Vegetables.
Reportedly the first purveyor of Pizza Fritta, a man named Gennaro opening the original space that has since moved twice as a result of war, it is currently at Via Giudecca Vecchia 36 that guests will find a 40-seat Restaurant that opens at 11h00 Tuesday through Saturday,
Unfussy and mostly unadorned, entry finding a man and woman behind a simple counter with the fryer off to one side, guests are invited to peruse Antica Pizzeria D’e’ Figliole’s list of Ingredients before making a selection, the cost of just €6 an undeniable bargain for something that will fully sate all but the most robust appetite.
Offering only Pizza Fritta, , Antica Pizzeria D’e’ Figliole’s version is different from most of the Montanara one finds in Napoli and more like Calzone, but thanks to the care paid during cooking both the specimen with Sausage and Rabe as well as Tomatoes with Beef cooked up beautifully with a crisp and oilless consistency from Crust to core.
Reportedly the first purveyor of Pizza Fritta, a man named Gennaro opening the original space that has since moved twice as a result of war, it is currently at Via Giudecca Vecchia 36 that guests will find a 40-seat Restaurant that opens at 11h00 Tuesday through Saturday,
Unfussy and mostly unadorned, entry finding a man and woman behind a simple counter with the fryer off to one side, guests are invited to peruse Antica Pizzeria D’e’ Figliole’s list of Ingredients before making a selection, the cost of just €6 an undeniable bargain for something that will fully sate all but the most robust appetite.
Offering only Pizza Fritta, , Antica Pizzeria D’e’ Figliole’s version is different from most of the Montanara one finds in Napoli and more like Calzone, but thanks to the care paid during cooking both the specimen with Sausage and Rabe as well as Tomatoes with Beef cooked up beautifully with a crisp and oilless consistency from Crust to core.
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