Painter Ferrandis, 30 · T. 644 917 826
Tell me about the fried pizza we are going to eat, you. Well, it is a traditional recipe from post-war Naples., an idea to satisfy hunger by frying the pizza dough and filling it with the ingredients that were, and it turns out it's amazing. There are Neapolitans who say that in And Fritta They do it better than in Naples itself. But the owners are from there, He is the third generation of a family of pizza makers and it shows.. Do we ask for the classics or do we innovate?? I don't want to miss the Scugnozzo (try it, rocotta, salami, cooked ham and pepper). Well I want something new, Sofia (pumpkin cream, Longaniza, provola and pecorino). Serve with ragù meatballs stuffed with smoked mozzarella? My mother, what wonderful dishes. Shall we finish this wonderful day with a walk on the beach, which is here next door? MADAME G.
