Fried Recipes

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.

A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.

A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.

The universally loved Italian chicken cutlet. Thinly pounded chicken breast, breaded in seasoned crumbs and pan-fried until golden and crispy.

A towering platter of assorted seafood (squid, shrimp, small fish) dusted lightly in flour and deep-fried until shatteringly crisp. A coastal Italian classic.

Thin escalopes of veal topped with prosciutto and fresh sage, pan-fried quickly in butter and white wine. Literally translates to 'jumps in the mouth'.

Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.

A legendary dish from Milan. A bone-in veal rib chop, pounded thin, breaded, and fried in clarified butter until perfectly golden and crispy.

Layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheese, baked until bubbling and golden.