#Panzarotti

[ianmacallen]

Have you heard of Florida-style pizza? Its not pizza, its not from Florida, and even though its based in Philadelphia, it was actually created in New Jersey. What, that's crazy. Yes, that's the story of Panzarotti. Or Panzerotti. Or Inside-out pizza. Read the full story at Red Sauce America.

[gezginnerede]

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[sickspeedofficial]

Potato Panzarotti Recipe Delicious potato panzarotti are Italian croquettes that are fried in olive oil with potatoes, flour, bread crumbs, cheese, and parsley. 3 ounces grated Parmesan cheese, 2.5 cups bread crumbs divided, 3 ounces grated pecorino cheese, 4 eggs, 3/4 cup all-purpose flour, 2 tablespoons chopped fresh flat-leaf parsley or more to taste, 1 cup olive oil for frying, 2 pounds potatoes peeled and cubed, salt and ground black pepper to taste

[dattarajkamatart]

Recipe for Potato Panzarotti

Potato panzarotti are delicious Italian croquettes made with potatoes, flour, bread crumbs, cheese, and parsley and fried in olive oil.

[lolasecretss]

Stasera ho visto mia madre e la prima cosa che mi ha detto “ma stai mangiando, sei secca secca”, sempre io che a mezzanotte e mezza mangio zeppole e panzarotti

[unearthitaly]

Neapolitan Street Food: 6 Snacks You Should Try

Back in the days, having a meal “on the go” in Naples had little to do with hurry, but rather with poverty. Eating street food was cheap and, at the beginning of the 20th century, you could actually buy a portion of pizza for just one soldo.

Nowadays, even though the love for a table laden with food and conviviality is undeniable, street food is a common habit very ingrained in the local culture.

Here following, you will find a list of some of the street food you should try while in Naples. The amount of this kind of food is quite consistent, but here I’m listing only some of the most common specialties, easier to access for tourists.

Pizza a portafoglio

Pizza a portafoglio ( literally "pizza wallet-style") is a lighter version of the most popular pizza: it is smaller, it has less topping, and it is easier to carry around, since it is basically a “folded small pizza”. The classic version, with few ingredients, usually costs around 1,5/2 €.

Pizza fritta

Pizza fritta (“fried pizza”) was invented after WWII in order to face the crisis, given that even the classic pizza, a traditionally cheap food, had become a luxury, due to the difficulty to find and pay for ingredients like tomato and mozzarella.

The dough, during the frying process, inflates and the empty space is filled with ricotta cheese, salami and mozzarella. At the time, preparation and selling happened on the streets: the dough, previously prepared by the pizzaiolo, was fried and sold by his wife in a stall located along the alley.

Cuoppo

The Neapolitan cuoppo is a cone of vax paper filled with fried goodies. The traditional cuoppo (“cuoppo fritto” or “cuoppo di terra”) is usually composed by zeppoline salate, panzarotti (called also crocchè) made with potatoes, cheese and ham, Neapolitan arancini, mozzarella in carrozza  and scagliuozz (small triangles of fried polenta). A more recent invention is the “cuoppo di mare”, made with fried fish and fried vegetables.

Tarallo sugna e pepe

This is quite an old recipe, which is the result of the resourcefulness of 1700’s bakers who were located in the fondaci, a very poor area near the port. Instead of throwing away the leftovers of the dough used to make the bread, they opted for re-using them, giving them a ring shape and adding pepper and lard. At the beginning of 1800, almonds were also added to the recipe, giving birth to the a snack, which was sold by peddlers and that represented a nourishing yet cheap food for the poor Neapolitan workers.

Nowadays you can find taralli in the osterie (inns), served with wine, beer or even sea water, and they are sold in the tarallerie (specialized shops) and bakeries.

Frittatina di pasta

Frittatine di pasta are often consumed in pizzerias as an appetizer before pizza, or as street food. A frittatina is a disc of dough of 10 cm, filled with bucatini pasta, white sauce, peas, ham and provola cheese, covered with batter and fried. Some varieties also contain ragù (see pic).

Sfogliatella

One of the most common street desserts is the famous sfogliatella, invented in the 18th century, by the nuns of the ancient St.Rosa Cloister located in the Amalfi coast. For this reason, the sweet was called “Sfogliatella Santarosa”.

At the beginning of the following century, one of the nuns passed the recipe to her nephew P. Pintauro, who had a patisserie in via Toledo in Naples and the rest is history: he modified the recipe and invented the typical Neapolitan sfogliatella. There are two versions of it, the sfogliatella frolla and the sfogliatella riccia (see pic). The filling is equal for both: it is made with semolina, ricotta cheese, eggs, sugar, candied fruits, orange blossom’s water, vanilla and cinnamon and it is very aromatic.

In Naples you usually find these two typologies, whereas in the rest of the region Campania, you can still find the original Santarosa and its spinoff version called coda d’aragosta (“lobster’s tail”), with a filling made of cream and chocolate or with chantilly cream.

If you want to read the complete version of this article, check my blog. Enjoy your next trip to Naples! 😜

Sara-Unearth Italy. Find me on WordPress, Instagram, X.

[underestimated-heroine]

Most people don’t notice but humanity has actually already created two perfect foods.

They are the breakfast sandwich, and Large Sea Shell Pasta with Alfredo sauce. No other food on this earth will be as perfect as them.

The runner ups are a bowl of grapes and Panzarotti

It's funny you mention this, today I had the greatest breakfast sandwich of all time

Lox, lemon dill cream cheese, greens, pickled onions, pickled in-season vegetable (radishes I believe) all on a rosemary salt bagel. How to weep in a cafe.

[flameheart28]

Laurearsi al sud Italia é inutile se non si ha un piano ben preciso per levarsi subito di culo.

Le uniche occupazioni che hanno un futuro sono quelle stagionali/turistiche.

Meno studio, più frittura di panzarotti ragà.

[mangiamopizza]

Franco's Place

Had fun visiting Franco's Place in Haddon Township, New Jersey with my fiancé Christin and our friends Joe and Erin. This pizzeria is more known for their panzerottis than pizza. The Original Tarantini Panzarotti is a classic deep-fried Italian food item in New Jersey. Check it out if you are in South Jersey!

[agnesebascia]

Panzarotti de risu, non chiamateli arancini

di Antonio D’Ostuni L’origine delle polpette di riso, come tutte le pietanze a base di riso nell’Italia meridionale, è da collocare durante la dominazione araba del Regno di Sicilia, tra il IX e l’XI secolo. Gli arabi avevano l’abitudine di appallottolare del riso con zafferano nel palmo della mano, per poi condirlo con carne di agnello formando delle piccole polpette che, senza essere panate,…

[southjerseyweb]

Gallery: Who can you recognize in new mural celebrating East Camden's history?

The Tarantini family's original restaurant on Marlton Pike, which introduced South Jersey to the deep-fried panzarotti, is recalled in a mural on …

[culinarygenes]

✨🍝✨ Indulge in Italian Delights! 🇮🇹🍴

Dive into the heart of Italian tradition with "Pasqualina’s Table, Our Italian Family Traditions …The Gluten-Free Way"! 📖✨ Discover the art of crafting delicious, gluten-free masterpieces with our treasured recipes. From appetizers to desserts, each dish is a journey through memories, emotions, and instinct.

🥔 Today's Feature: Potato Croquettes! 🌟

Known as "Crocche’ di Patate" in Italy, or "panzarotti" in Naples, these savory delights have a rich history dating back to the 18th century. With their pot-bellied shape, they're a culinary treasure often enjoyed as street food in the alleys of Naples or served as a delectable side dish.

Ready to elevate your gluten-free culinary experience? 🍝✨ Click the link in our bio to learn more about our recipe book, available as an ebook and hard copy. Don't forget to share the post with friends and let us know your thoughts in the comments! 🗣️🇮🇹

[diarioalimetarenuovoobiettivo]

Domenica 26 febbraio

Colazione : caffè

Pranzo : lasagne 2 piatti + 3 panzarotti, + dolci

Cena : tramezzino con latte

Saccottino

Ho fatto l’amore con ema

[minamazzini83]

Sabato 3 dicembre.

Da mesi, tanti mesi non mangiavo i carboidrati.

Non era previsto che andassimo in pizzeria, io il sabato sera non ho mai mangiato, nemmeno quando stavo "meglio" fisicamente. Sono arrivata ad un punto che non posso permettermi di saltare nessun pasto, nemmeno lo spuntino, o se no rischio di svenire.

Avevo tanto freddo, si erano fatte le 21 ed io e le mie amiche ci siamo rifugiate nel mitico "fast drink" per cazzeggiare un po', i posti in pizzeria si sarebbero liberati solo alle 21.30(alla fine siamo entrati alle 22.10.)

I pensieri mi assalivano, e soprattutto, vedevo tutto sfocato, stavo per svenire.

Decido di prendere quel magico integratore che oggi non ho preso, ma ciò non mi fa star meglio, vedevo sempre tutto sfocato e mi fischiavano le orecchie.

Scoppio a piangere .

Un pianto liberatorio ,

un pianto tragico, surseguito da frasi che non pensavo mai di dire a qualcuno se non la psichiatra.

Non ho mai, mai, pianto davanti a nessuno, o perlomeno mai nessuna mi ha vista così fragile.

Dopo mezz'ora di lacrime, abbracci e carezze dalle mie amiche decidiamo di incamminarci, ma io continuavo a sentirmi male essendo che oggi avevo mangiato poco ad ogni pasto.

Si fanno le 22:00, se io non avessi mangiato qualcosa nell'arco di qualche minuto sarei sbattuta a terra.

Mi faccio coraggio, e mangio quella mitica barretta che ha pur essa la funzione d'integratore che dovrei mangiare due volte al giorno.

Ci ho messo 15 minuti a mangiare quella barretta.

Oggi, proprio oggi, sono usciti insieme al mio gruppo di amici due ragazzi, abbastanza cuozzi, sinceramente non sappiamo nemmeno noi di preciso chi fossero.

Loro avranno preso almeno 3 buste di zeppole , panzarotti, e frittatine prima di entrare, e questo ragazzo magico di cui non so nemmeno il nome, esorde con "ua ma comm faij a t magna a ciucculat primm ra pizz."

Ovviamente, io crollo di nuovo a piangere, e mi son sentita davvero una stupida.

Sono uscita fuori e ho finito quella fottuta baretta.

Dopo 1 ora e mezza infinita di attesa ci sediamo, io riguardo e riguardo il menù e alla fine decido di prendere la pizza. Voglio mandare a fanculo questa malattia del cazzo.

Ho mangiato metá pizza, e se ci penso,stamattina era immaginabile per me .

Ovviamente adesso ho un po' di sensi di colpa, ma sinceramente io non voglio più perdermi momenti con i miei amici, non voglio più svenire per strada, voglio avere le energie che mi servono per studiare che mi piace tantissimo, non voglio più morire dal freddo nonostante abbia 4 coperte addosso, non voglio più rifiutare pranzi di famiglia, non voglio più le mani gialle o lividi sul corpo, non voglio le fosse sotto gli occhi. Rivoglio il mio essere donna (il ciclo).

Io voglio vivere, voglio essere felice.

Oggi ho rimangiato i carboidrati dopo tanto e spero di non privarmene mai più.💜🏆

[transformedyt]

But at least i have a panzarotti…

I’m starting to think that i should have made my middle name Murphy, because Murphy’s law is hard at work in my life

[bbq-break]

The incredible @lapiazzawoodovens are available @dicksonbbq. The pizza possibilities are endless and you might as well create your own personal panzarotti's!! #LaPizza #LPWO #LaPiazzaWoodOvens #WoodFiredPizza #WoodBurningOven #WoodOvenPizza #panzarotti #panzo #bread #garnish #Pizza #dedication #Italian #Italy #PizzaOven #organic #oliveoil #fresh #homemade #PizzaLife #Fire #Wood #Taste #Crust #blogger #flavour #woodoven #burningoven #outdooroven #stilllearninghowtomakedough (at Toronto, Ontario) https://www.instagram.com/p/CGLRAUrBwuv/?igshid=nby9nhngcbla