A third of Di Matteo\’s business is folded and fried pizzas – typically stuffed with ricotta, provola cheese and cicoli, a local type of pancetta. For Neapolitans, he said, it is even more of a tradition than the margherita. \”Fried pizza was bigger than oven-baked pizza in Naples until the 1950s. It needs good oil and a pizzaiolo who can tell the oil\’s temperature just by looking at it – it\’s such a hard technique that it hasn\’t caught on outside Naples,\” he said.
They might have invented the dipping it in batter first though…..