Antica Pizzeria D’e’ Figliole
Fried Pizza Salsiccia e Friarielli – Sausage, Rabe, Provola
Fried Pizza Lasagna – Beef, Ricotta, Provola, Tomato, Basil
Since 1860 Antica Pizzeria D’e’ Figliole has been making an art of Fried Pizza, each one filled to order and sealed before carefully being turned in hot Oil to develop a beautiful golden Crust and molten interior that eats almost impossibly light considering the bounty of Cheese, Meat and Vegetables.
Reportedly the first purveyor of Pizza Fritta, a man named Gennaro opening the original space that has since moved twice as a result of war, it is currently at Via Giudecca Vecchia 36 that guests will find a 40-seat Restaurant that opens at 11h00 Tuesday through Saturday, early arrival assuring fast seating without the typical queue found from an hour later through closing.
Unfussy and mostly unadorned, entry finding a man and woman behind a simple counter with the fryer off to one side, guests are invited to peruse Antica Pizzeria D’e’ Figliole’s list of Ingredients before making a selection, the cost of just €6 an undeniable bargain for something that will fully sate all but the most robust appetite.
Offering only Pizza Fritta, a dish reportedly invented out of necessity during hard times, Antica Pizzeria D’e’ Figliole’s version is different from most of the Montanara one finds in Napoli and more like Calzone, but thanks to the care paid during cooking both the specimen with Sausage and Rabe as well as Tomatoes with Beef cooked up beautifully with an crisp and oilless consistency from Crust to core.