61. Pizza Fritta of San Giorgio a Liri
History
Pizza Fritta (fried pizza) is a typical food product of the central-southern regions and in particular of Lazio and Campania.
Pizza fritta laziale (Pizz fritt in the local vernacular), widespread in the provinces of Frosinone and Rieti, is made with a dough of water, flour and sourdough that is then fried. It can be eaten topped with sliced meats such as mortadella, ham, salami or loin, or with seasonal vegetables such as tomato sauce, aubergines and fried peppers, up to the sweet version with hazelnut spreads.
The centuries-old recipe for fried pizza has come down to us today, skilfully and jealously handed down from mother to daughter.
The Sagra della Pizza Fritta (Fried Pizza Festival) was born almost by chance about ten years ago by a small group of friends from San Giovanni and has become a summer event that is also a reference point for neighbouring municipalities.
The product
The Pizza Fritta, characterised by its round shape, has a light hazelnut colour. Its high olfactory intensity is characterised by pronounced notes of cereals and oil combined with hints of yeast. The taste is harmoniously salty, with a pleasant sweet note. Good smoothness and medium aromatic persistence
