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Culinary Demonstration with Tasting

Neapolitan fried pizza

The Horeca Hub Gastronomy and Culinary Techniques

Wednesday 20, 15:45h - 16:30h | Hall 6 | The Horeca Hub – Show Stage 1
20-03-2024 15:45 20-03-2024 16:30 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Speakers

Alimentaria & HOSTELCO
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