When you say fried pizza There are few places a Naples in which it is really worth going, a real historical institution: The Masardone. Really historical because this year it performs this year 80 years in business, four generations, the piccirillo, who made a lifetime mission proper to fried pizza. For this important anniversary the 20 March a talk was staged with Live Coocking, DJ set and an interesting photographic exhibition entitled “Naples 24 Carat“, Yellow not only as a color of gold but like the yellow of the superb fried pizza. On the occasion of the eighteenth, the re-branding, edited by the agency Bread And Network, And to emphasize its history, the Payoff was added "The pizza fried since 1945", integral part of the brand to highlight the role of Masardona as The mother of the fried pizza.
But let's go back for a story to history, A story that was born to the female. It was the 1945 When Anna Manfredi, Detta "La Masardona", Start frying pizzas near the central station, selling pizzas to passers -by and workers. In the 70s, The management passed to the daughter Carmela Pintauro and to her husband Salvatore Piccirillo, who continued to fry following the family recipe. His son Enzo Piccirillo in the 90s perfectly completed the processing of the dough to make it soft and dry. Today Masardona is managed by Enzo's children, Salvatore and Cristiano Piccirillo, The fourth generation, who work for the expansion of the brand. In fact, in addition to the historic headquarters in the Nuovo houses district in via Giulio Cesare Capaccio, where you will find Enzo Piccirillo, You can taste the fried pizza even in the most famous square Vittoria in Naples and in Rome.
We went to visit La Masardona in Piazza Vittoria in Naples which has a dehor and an internal and intimate internal room. White and blue give that pleasant sense of “seaside”. The welcome and the service, warm and attentive, They are the perfect combination for an experience to remember. If this was not enough, chef Gianluca, with his stories and his passion for this work, It gives us culinary emotions before even tasting them.
The menu is simple and proposes the great classics such as the Cuoppy (arancini, grown pasta, polentine, Pasta omelette) And if you like to venture with taste we recommend the pasta omelette made with pasta and potatoes…sublime! THE MUEDONA MONZANARINE it is completely different from the others. The dough is prick to allow the air leakage, therefore at the end of cooking it turns out to be golden and crunchy. We tasted the fried pizza Full ( with provola, pomodoro, ricotta, cicoli, Pepe and basil) and the one with the jumped in the pan with raisins, pinoli, Black olives by Gaeta and Provola.
Frying is light and dry, it leaves no hint of heaviness on the palate and in the stomach. Unicking of the masard and il Battilithe, Mezze fried pizzas ideal for a quick snack or eating standing. The ingredients are all of quality and carefully selected to offer a Neapolitan souvenir experience. For the greedy of the cake there is no shortage of proposals on the menu.
So if you are a Naples the Masardona It is worth a visit.
of A. Raffaelli
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