FRY HIGH, In Naples the fried pizza rises on the terrace
The panoramic terrace on the fifth floor of the’Bonart Naples hotel, Curio Collection by Hilton it is among those with the most spectacular view of the city of Naples.
The view from the terrace of the hotel de Bonart Naples, Curio Collection by Hilton
With the arrival of the hottest days this beautiful Neapolitan rooftop becomes the protagonist of a new event format: FRY HIGH, five evenings dedicated to fried pizza signed by the master Enzo Coccia and to Champagne J.H. Quenardel, scheduled from June to October.
Il maestro pizzaiolo Enzo Coccia
The first date took place on 12 giugno.
Il maestro pizzaiolo Enzo Coccia – owner of the two pizzerias La Notizia di Napoli -, together with their two children Andrea and Marco, he brought (and it will continue to bring) the art of fried pizza under the stars of the city of Partenope.
Enzo, Marco and Andrea Coccia
The Coccia family opened the inaugural evening of the series of meetings by preparing en plein air under the eyes of the guests some delicious Montanarine with Piennolo cherry tomatoes, provola, pecorino and basil, with a light and tasty dough, fried to perfection.
Montanarina with Piennolo cherry tomatoes, provola, pecorino and basil
Enzo and Marco Coccia
Marco Coccia
Andrea Coccia
The next proposal, Four-handed Montanarina with octopus ragù sauce, with a stronger flavour, it was created in collaboration with the resident chef Umberto Zimbaldi, Executive Chef of the hotel restaurant The Macpherson’s Rooftop Restaurant.
Marco Coccia, Andrea Coccia, Umberto Zimbaldi and Enzo Coccia
Andrea and Marco Coccia
Chef Umberto Zimbaldi
Montanarina with octopus ragù
After two mountain, space for two interpretations of the shorts: Fried calzone with ricotta, sautéed courgette flowers and pecorino cheese, delicate and harmonious, and Four-handed shorts with cod and escarole, with the skilful filling developed by chef Zimbaldi.
Marco Coccia
Fried calzone with ricotta, sautéed courgette flowers and pecorino cheese
To complete the tasting journey after the fried pizzas, two preparations from the kitchens of Macpherson's: a very tasty morsel, Crispy smoked mozzarella stuffed with parmigiana, reinterpretation of a great classic of Neapolitan cuisine in a finger version, and a traditional first course that is always very welcome, Tube of Gragnano pasta with spellichini beans and basil.
Crispy smoked mozzarella stuffed with parmigiana
Sweet epilogue with Umberto Zimbaldi's dessert, Almond genoise cake with lemon cream and salted caramel, bearing the logos of Pizzaria La Notizia and de Bonart Naples.
Paired with all the dishes offered, lo Champagne J.H. Quenardel in the Brut versions, Rosé and Blanc de Blancs. A centenary house, which offers champagne with prolonged aging, whose characteristics of freshness and complexity go well with frying.
The evening was accompanied by the discreet notes of a DJ set.
Champagne J.H. Quenardel
Champagne J.H. Quenardel
Champagne J.H. Quenardel
The terrace of the Bonart Naples hotel, Curio Collection by Hilton
The terrace of the Bonart Naples hotel, Curio Collection by Hilton
With the FRY HIGH format, fried pizza, emblem of Neapolitan tradition, finds its worthy celebration.
The next appointments are scheduled for the next few days 10 luglio, 28 agosto, 25 September e 16 ottobre.
The FRY HIGH ticket (60€) It includes 4 fried pizzas signed Enzo Coccia, 3 finger food (one of which is sweet) by Chef Umberto Zimbaldi and a glass of Quenardel Champagne.
Each evening takes place from 19:30 alle 23:30.
Thank you Teresa Caniato – The Communications Collective Italia for the kind invitation.
Hotel de Bonart Naples, Curio Collection by Hilton
Corso Vittorio Emanuele, 133 - Naples
www.debonartnaples.com
Per prenotazioni: concierge@debonartnaples.com
Previous visit: allassaggio.it/colazione-con-vista-al-de-bonart-naples/
