THE ART OF PIZZA FRIED: MASARDONA
The pizzomani Neapolitans have a wonderful alternative to which target their assaults, in addition to the traditional pizza cooked in a wood oven: the fried pizza.
Saporosa legacy of a historic trade – run by ladies that they set up stations frying front of their homes to supplement the family income -, fried pizza is one of the foods by way most representative of the city. But, as with all good things, its preparation must be flawless!
There is a real place of worship, in the popular neighborhood called New Homes, where fried pizza reaches the supreme heights of sublimity: pizzeria fry Masardona. And comes from the name given to the founder Anna, fryer after World War II, and means "messaggera".
Today the business is run by his nephew Enzo Piccirillo and his family. In this small room clean and odor-free working continuously since daybreak until early afternoon, Also on Saturday evening.
Enzo Piccirillo
The pizzas fried Enzo are a pleasure: golden, dry, slight, thin-crust, stuffed according to the classic recipe that includes cottage cheese, cicoli, smoked cheese, basil and a pinch of pepper, with some concessions to the tomato paste.
In alternative, stuffed with escarole, Olive down, pine nuts and raisins, or fresh tomato, basil and provolone in summer.
Goodness to be enjoyed with a glass of Marsala on the house.
The ingredients are of excellent quality; given the high amount of consumption, i cicoli (mixed blessing) are always fresh, soft and not withered, provided by a trusted manufacturer.
With the same care, the oil is changed constantly.
Cicoli
Two formats, round pizza and battilocchio, always hot, puffy and golden. Wrapped in paper, consumption on the premises, take away or receive at home.
As breakfast, snack, lunch or dinner, the fried pizza is always comfort food that warms the heart, the stomach and the day.
As breakfast, snack, lunch or dinner, the fried pizza is always comfort food that warms the heart, the stomach and the day.
Fried pizza
Battilocchio
Equally remarkable are the tortani Easter and rustic pizzas that Enzo realizes custom.
Tortano
The restaurant is constantly crowded, populated by many different patrons. It is a show within the show observe Enzo and family prepare the pizzas, there to view, and simultaneously watch the comings and goings, and the interplay of characters always unique and authentic. An overflow of vital energy, warmth and humanity.
Prosecutors of the family tradition will be the offspring Christian and Savior, guardians of a heritage of knowledge and memories, who through them will remain imperishable. History continues.
Cristiano Piccirillo
Masardona
Via Giulio Cesare Capaccio, 27 - Naples
such. 081/281057
ENGLISH VERSION
Neapolitan pizza lovers have a wonderful alternative to their attacks, in addition to traditional pizza baked in a wood-burning oven: the fried pizza. Tasty legacy of a historic trade – run by ladies who put up frying stations in front of their homes to increase the family income – the fried pizza is one of the most representative street food in the city. But, like all good things, its preparation must be impeccable! There is a real place of worship, in the popular area known as Case Nuove, where the fried pizza reaches supreme heights of sublimity: pizzeria Masardona. Name comes from the nickname given to the founder Anna, fryer after World War II, and it means “messenger”.
Today the business is run by his grandson Enzo Piccirillo and his family. In this small, clean and odor-free room they work continuously from daybreak until early afternoon; on Saturdays they work also in the evening.
Enzo’s fried pizzas are a pleasure: golden, dry, lightweight, thin-crust, stuffed according to the classic recipe that includes cottage cheese, pork fat, smoked provola, basil and a pinch of pepper, with some concessions to the tomato paste. Alternatively, they can be stuffed with escarole, black olives, pine nuts and raisins, or fresh tomato, basil and provola in the summer. Delicacies to be enjoyed with a glass of Marsala wine for free. The ingredients are of excellent quality; due to the high amount of consumption, cicoli are always fresh, soft and not shrunken, provided by a trusted manufacturer. With the same care, the oil is constantly changed.
Two sizes, round pizza and “battilocchio”, always hot, swollen and golden. Wrapped in brown paper, to be consumed on the spot, take away or receive at home. As breakfast, snack, lunch or dinner, the fried pizza is always comfort food that warms the heart, stomach and the day. Equally extraordinary are the Easter tortani and savory pizzas that Enzo realizes only on request.
The place is constantly crowded, populated by many different customers. It is a show within a show to observe Enzo and family prepare the pizzas, in plain sight, and at the same time to watch the comings and goings and the interaction of always unique and authentic characters. An overflow of vital energy, warmth and humanity.
Young Cristiano and Salvatore Piccirillo will be the prosecutors of the family tradition, guardians of a heritage of knowledge and memories, which will remain imperishable through them.
History goes on.
It looks really delicious, did not know the fried pizza, thanks for the post!
It is a typical specialty of our region, I hope you will be able to try it because it is really worth 😉
…I confess.. I've never tasted! Ahime, What did I miss… dev'esssere a delight!
Obviously, I can only advise stra- ;-)) Thanks for your visit!