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!
FRITTO 