Fritto has been nominated for the England’s Best Newcomer category at the Italian Awards 2018. We are super excited about this opportunity. We need your support, please vote for us.
Liverpool’s Fritto Italian street food vendor is becoming famous for its deep-fried calzone and it is also hoping to take home an award at the English Italian Awards 2018Liverpool Echo
Award-winning street food vendor Fritto is hoping to add another accolade to its list – for the best calzone in the country.The market stall and pop-up vendor is renowned for its deep fried calzone and now it’s hoping to win the Best Newcomer category at the English Italian Awards 2018.
Fritto was founded by Milan-born Luca Sanvittore, who came to Merseyside in 2010 to study at the University of Liverpool. Five years later, Fritto was born after Luca quit his job to follow his passion for cooking in the city.In 2015, Luca was invited to sample his Italian street food at Granby Four Streets Community Market in Toxteth and he has never looked back.
Fritto Italian Street Food pop-up famous for deep-fried calzone
has been nominated for major Italian food award
Now Fritto is a mobile street food, catering and pop-up events business which travels around Liverpool, Manchester and Leeds. Fritto is known for its Panzerotti – the famous deep-fried calzone and the vegan donuts Frittelle.
Fritto vegan donut Frittelle
It’s great to see that our customers are loving our Panzerotti and taking time to support us.
You can vote for Fritto or other Liverpool Italian restaurants at : englishitalianawards.co.uk
For more information about Fritto Italian Street Food visit: fritto.org
A quick message from Fritto to all the Governments around the globe:
“Put cheese in your guns”
Take a super light and fluffy pizza dough, fill it with the best fresh ingredients you have, typically tomato sauce & mozzarella, or ham & cheese, or mix vegetables, fold it, seal it and fried it! It turns out in your new favourite pizza heaven! Try it to believe it.
I am always secretly happy in the rare occasions when we don’t sell all our Panzerotti, so I can use the leftover dough, slowly fermented from 48 to 72 hours, to make the best bread or pizza you can imagine of. The texture is super light and taste is stunning! Don’t do this at home!
When in Milan you have to go for a proper Neapolitan Pizza to Pizzeria Capuano, in the city centre, by Sempione Park. The dough is super fluffy and the ingredients are top! Their Pizza is as good as their magical Fritto snacks…Montanare, Crocchè, Arancini…
Just look at Oliver’s face! Check their website http://www.capuanos.it