Fried pizza by Aunt Esterina Sorbillo

Pizza, the beloved Italian dish that has taken the world by storm, has endless variations to savor. From the classic Margherita to the more adventurous toppings like prosciutto and arugula, pizza has evolved into a global phenomenon. However, there is one variation that deserves special attention – fried pizza. And who better to delve deeper into this culinary delight than the legendary Aunt Esterina Sorbillo, whose family has been perfecting the art of pizza making for generations?

Originating from Naples, the birthplace of pizza, fried pizza, or “pizza fritta” as it is known in Italy, has been a street food staple for decades. Aunt Esterina recounts that this delectable creation was born out of ingenuity and resourcefulness during times of hardship. In Naples, where the humble pizza dough reigns, the versatility of this beloved dish was expanded by simply frying it.

What sets fried pizza apart from its regular oven-baked counterpart is the cooking method. The dough is first rolled out into thin rounds, usually smaller in size, creating the perfect vessel for an array of fillings. The most common filling is a combination of fresh mozzarella, tomato sauce, and a sprinkle of grated Parmesan cheese. However, the sky’s the limit when it comes to creativity, and one can find fillings ranging from cured meats to vegetables and even seafood.

Aunt Esterina emphasizes that the key to achieving the perfect fried pizza lies in the dough. It must be made with high-quality ingredients, patience, and love. The dough is carefully mixed and allowed to rise, resulting in a light and airy texture. The dough is then divided into smaller portions and rolled out into rounds, ready to embrace a plethora of flavors.

When it comes to frying the pizza, Aunt Esterina stresses the importance of using the right oil. Traditionally, pizza fritta is fried in abundant, fragrant olive oil. The oil needs to be heated to the perfect temperature to ensure a crispy exterior while maintaining a soft and pillowy interior. Each pizza is carefully placed in the hot oil and fried until golden brown, creating a mouth-watering and irresistible treat.

One cannot talk about fried pizza without mentioning the unique toppings that accompany it. The classic Margherita is a delicious choice, with its combination of tangy tomato sauce, creamy mozzarella, and fragrant basil. Other popular fillings include “Caprese” with fresh tomatoes, buffalo mozzarella, and basil, or the indulgent “Montanara” topped with smoked mozzarella, salami, and a dusting of Parmesan cheese.

Aunt Esterina underlines that fried pizza is not only about the toppings but also the experience. It is best enjoyed immediately after frying, while the pizza is still warm and the flavors are at their peak. The first bite reveals a satisfying crunch followed by a burst of flavors that intertwine harmoniously. Each mouthful is a celebration of the rich heritage and culinary excellence that Naples is known for.

Fortunately, Aunt Esterina’s passion for fried pizza has transcended the cobblestone streets of Naples and found its way to other parts of the world. Today, her family’s pizzerias have become internationally renowned, serving crispy and delicious fried pizzas to eager patrons from all corners of the globe.

In conclusion, fried pizza is a delightful twist on the classic dish that originated from Naples, Italy. Aunt Esterina Sorbillo, a prominent name in the world of pizza making, has showcased the artistry and deliciousness of fried pizza through her family’s dedication and passion. This culinary masterpiece allows for endless creativity and exploration of flavors, making each bite a taste of Naples’ rich pizza heritage. So, the next time you’re in Naples or visiting a reputable pizzeria that specializes in this traditional delicacy, be sure to indulge in the crispy and mouth-watering delight that is fried pizza.