1947 Pizza Fritta
A Forcella pizzeria whose entire programme is pizza fritta, the fried, folded Neapolitan tradition born of postwar scarcity — the shop's name recalls 1947, the year the format spread through the city's alleys. Vincenzo Durante's own site describes a dough leavened up to 24 hours and deliberately well-hydrated, on the stated principle that a wetter dough absorbs less frying oil. The panetto weighs 120 grams, and the dough is offered classic, wholemeal or grain.
Why it is here
A Forcella pizzeria whose entire programme is pizza fritta, the fried, folded Neapolitan tradition born of postwar scarcity — the shop's name recalls 1947, the year the format spread through the city's alleys. Vincenzo Durante's own site describes a dough leavened up to 24 hours and deliberately well-hydrated, on the stated principle that a wetter dough absorbs less frying oil. The panetto weighs 120 grams, and the dough is offered classic, wholemeal or grain.
What to order
Completa (ricotta, cicoli, provola, pomodoro, pepe); Forcella (the Completa without ricotta)