Aunt Esterina Sorbillo prepares the ancient fried pizza

Pizza has undoubtedly become a global phenomenon, but long before it conquered the world, it had humble beginnings in Naples, Italy. Its Neapolitan roots can be traced back to the 16th century when it was originally known as “pizze fritte” or fried pizza. Today, this ancient culinary tradition is being preserved and celebrated by Aunt Esterina Sorbillo, a renowned pizzaiola in Naples.

Aunt Esterina Sorbillo, now in her 80s, has dedicated her life to perfecting the art of fried pizza, staying true to the original recipe and techniques passed down through generations. Sorbillo’s pizzeria, located in the heart of Naples, buzzes with locals and tourists eager to taste the flavors of history.

The preparation of fried pizza begins with a well-seasoned dough made from high-quality ingredients. The dough is left to ferment for at least 24 hours, allowing the flavors to develop and the gluten to relax, resulting in a light and airy texture. Sorbillo insists on using the freshest ingredients, sourcing them from local suppliers who understand the importance of upholding tradition.

Once the dough is ready, Aunt Esterina skillfully stretches it by hand, a technique that requires years of practice and a delicate touch. She then proceeds to carefully shape the dough into discs, creating a base for the toppings to come. Traditionally, the toppings for fried pizza are simple yet flavorful, with classics like tomato sauce, fior di latte cheese, and fresh basil taking center stage.

But it is the frying process that sets fried pizza apart. Aunt Esterina has perfected the art of calibrating the temperature of her oil to achieve the perfect golden crunch. She fries the dough discs until they are puffy and crispy, a process that takes only a few seconds per side. The result is a delightful combination of textures – the outer layer is crispy, while the inside remains doughy and light, allowing the flavors to shine through.

One of the most popular variations of fried pizza at Sorbillo’s pizzeria is the Montanara. This masterpiece layers stracciatella cheese, cherry tomatoes, and fresh basil on top of the fried dough, creating a symphony of flavors that dance in your mouth. The richness of the cheese, the sweetness of the tomatoes, and the aroma of the basil all harmonize, leaving a lasting impression on anyone fortunate enough to taste it.

As Aunt Esterina Sorbillo expertly prepares each fried pizza, she not only honors her family’s legacy but also the history of Neapolitan cuisine. She keeps alive a tradition that has been handed down through generations, ensuring that future generations can savor the same flavors that were enjoyed centuries ago.

Her dedication to preserving this cultural heritage has not gone unnoticed, as her pizzeria has become a must-visit destination for pizza lovers from all corners of the globe. Aunt Esterina Sorbillo’s fried pizza serves as a reminder that food is not just sustenance; it is a vessel that carries the stories and traditions of those who came before us.

So, the next time you find yourself in Naples, do not miss the opportunity to visit Aunt Esterina Sorbillo’s pizzeria and experience the ancient flavors of fried pizza. Immerse yourself in the rich history and lifelong dedication that goes into each crispy bite. Let Aunt Esterina take you on a savory journey through time, reminding you of the cultural treasures that lie within a simple slice of fried pizza.