Culinary Demonstration with Tasting
Neapolitan fried pizza
Tuesday 19, 14:15h - 15:15h
| Hall 6 | The Horeca Hub – Show Stage 1
19-03-2024 14:15
19-03-2024 15:15
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.
