Fried Pizzelle Recipe – The GialloZafferano Recipe

Round, fried and inviting just to look at them… fried pizzelle will appeal to everyone!
Also known as mountainare fragrant discs of pizza dough and are part of the culinary tradition of Campania. Even in the cuoppo you can always find (at least) a small one in the company of crocché, zeppoline, rice balls and sciurilli fritters.
And since pizza is an art, we preferred to rely on a master baker for three generations: Franco Pepe, who put his hands in the dough for us, working the pizzelle dough into a traditional and almost “sacred” object. “: the cupboard, a large wooden container used for its excellent ability to guarantee the right temperature of the dough. Obviously you can use a simple glass bowl at home, you will still get delicious pizzelle with which to make a delicious savory snack! You will feel transported to the atmosphere of the alleys of Naples in the early 1900s, in one of those black and white films in which scenes of popular life are shown: “eat today and pay in eight days” repeated the pizza chef, preparing the freshly fried pizza to deliver to passers-by or to the ladies of the neighborhood who lowered the baskets from the balconies. Now that the atmosphere is ready, all you have to do is patiently start making your fried pizzelle! And to end your lunch or dinner, enjoy a delicious Sfogliatella!

Try another unmissable street food from Campania: Neapolitan pasta omelettes!

Fried Pizzelle