Aunt Esterina's Frittellata: An ancient pizza recipe

Pizza is one of the most beloved and recognized dishes in the world. Originating from Italy, it has taken on countless variations and topped with an array of ingredients. While the modern pizza is undoubtedly delicious, there is something intriguing about exploring the ancient roots of this iconic dish. Let’s dive into the history of pizza and discover the secrets of Aunt Esterina’s Frittellata, an ancient pizza recipe that has stood the test of time.

The history of pizza dates back to ancient times, even before the birth of Christ. Flatbreads, topped with various ingredients such as honey, cheese, and herbs, were a staple in many ancient civilizations. However, it was in Naples, Italy, during the 18th century when the pizza as we know it today started to take shape.

Neapolitan pizza, characterized by its thin, chewy crust and simple toppings, was initially considered a food for the poor. It was sold in the streets and served as a quick and affordable meal. However, it didn’t take long for its popularity to rise, and pizza became a cherished dish amongst people from all walks of life.

One ancient recipe that has been passed down through generations is Aunt Esterina’s Frittellata. This unique pizza recipe showcases a delicious blend of flavors and textures. The Frittellata differs from the traditional round pizza as it is rectangular in shape and made with dough infused with various herbs and spices.

To make Aunt Esterina’s Frittellata, you will need the following ingredients:

– 500 grams of all-purpose flour
– 1 packet (7 grams) of dried yeast
– 1 tablespoon of olive oil
– 250 milliliters of lukewarm water
– 1 teaspoon of salt
– 2 teaspoons of dried oregano
– 1 teaspoon of garlic powder
– 1 teaspoon of black pepper
– Toppings of your choice (e.g., tomatoes, mozzarella, olives, mushrooms, or salami)

Begin by mixing the flour, dried yeast, salt, oregano, garlic powder, and black pepper in a large bowl. Make a well in the center and slowly pour in the lukewarm water and olive oil. Use your hands to bring the dough together, then transfer it to a lightly floured surface.

Knead the dough for around 10 minutes until it becomes soft and elastic. Place it back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately one hour or until it doubles in size.

Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit) and line a baking tray with parchment paper. Once the dough has risen, transfer it to the tray, and using your hands, flatten it out to a rectangular shape.

Now comes the fun part – topping your Frittellata with your preferred ingredients. Whether you opt for classic tomato sauce and mozzarella or get creative with a variety of toppings, ensure they’re evenly distributed across the dough.

Bake the Frittellata for around 15-20 minutes or until the crust turns golden brown and crispy. Once ready, remove it from the oven and let it cool for a couple of minutes before slicing it into squares or rectangles.

Aunt Esterina’s Frittellata is a delightful fusion of ancient flavors and modern toppings. Its rectangular shape and distinct blend of herbs and spices make it stand out from the classic round pizzas we indulge in today.

As you savor each bite of this unique creation, let it transport you to the streets of Naples, where pizza’s humble beginnings took place. Aunt Esterina’s Frittellata honors the tradition and craftsmanship of the ancient pizza makers, reminding us of the rich history behind this beloved dish.

So, gather your loved ones, don your aprons, and embark on a culinary journey through time with Aunt Esterina’s Frittellata. As you indulge in every mouthful, you’ll be experiencing a taste of history and keeping an ancient recipe alive for generations to come.