Comments on: Pizza Fritta Ripieno: A Neapolitan Street Food Classic in the Making https://youngandfoodish.com/the-making-of-a-pizza-fritta-ripieno/ Sun, 08 Dec 2013 00:38:23 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Trevor https://youngandfoodish.com/the-making-of-a-pizza-fritta-ripieno/#comment-2276 Sun, 08 Dec 2013 00:38:23 +0000 http://youngandfoodish.com/?p=13972#comment-2276 Why on earth haven’t I heard of this dish before?!? Thank god there is sooo much out there I haven’t seen yet because I get to learn something new each day. That was pretty cool watching them prepare it…not to mention how good it looked.

]]> By: Daniel https://youngandfoodish.com/the-making-of-a-pizza-fritta-ripieno/#comment-2275 Fri, 01 Nov 2013 08:16:38 +0000 http://youngandfoodish.com/?p=13972#comment-2275 In reply to greg.

Greg – You’re obviously referring to Di Matteo’s baked pizzas, not the fried ones like the ripieno in this video. The first time I tried a Di Matteo Margherita I too was surprised by the softness of the pliable crust. Now I’d be disappointed if they altered the house style. Every pizza in Naples ought not be like every other pizza in Naples, agreed?

]]> By: greg https://youngandfoodish.com/the-making-of-a-pizza-fritta-ripieno/#comment-2274 Thu, 31 Oct 2013 21:35:48 +0000 http://youngandfoodish.com/?p=13972#comment-2274 What I didn’t quite appreciate about Di Matteo while there earlier this month was that their crust tended to be overly soft and stretchable compared to a number of other Neapolitan pizzerias I sampled.

At first I thought it might have been some of the water content in the tomato and cheese, but it’s clearly endemic to the crust production itself.

]]>