FRITTO panzerotti party

Can you believe that it has been three months since our last event? PANZEROTTI WE HAVE MISSED YOU!

Too long has been since our last Panzerotto! We needed a reminder of how beautiful our fried pizzas are! Last night we played around with a variety of new ingredients to test some new exciting combos for you. What about….
– SCAMORZA, PORCHETTA, FRIARELLI
– MOZZARELLA, PISTACCHIO PESTO, MORTADELLA
– MOZZARELLA, SMOKED FIOR DI LATTE, TOMATO SAUCE, NDUJA

Hopefully we will be back soon with a new updated menu. In the meantime you can recreate a Fritto experience at home just following our RECIPE:

350g semola rimacinata
350g strong bread flour
63% water
1.5g fresh yeast
17g salt

Make the dough and leave it to prove at room temperature for about 3 hours. Then divide it into 80/120g balls and let them prove again for further 5/6 hours. Stretch the dough, filled with your favourite ingredients, fold it over and make sure you seal the edges properly. Fry at 180C° for a couple of minutes,

STAYSAFE & STAYFRITTO 💪

To complete our party we fried some dough balls and covered them with sugar, pistachio cream and mixed nuts…MAMMA MIA!

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