Fried Pizza, a Neapolitan speciality, was born when “gourmet” food didn’t even exist and people would find creative tasty ideas to feed themselves with. Pizza has its origins in the poorest tradition, even the savory bacon crisps were leftovers. As time went by, imagination and creative solutions led to this unique recipe. Today fried pizza is widespread even in northern Italy. To enhance the local history and the culinary culture, great chefs have revisited traditional dishes, preferring light, low fat and salt products. It is a good way to propose healthier foods, maintaining high quality for more demanding customers.
Some of our Italian customers asked us if it is possible to lighten fried pizza and make it a gourmet dish. After careful evaluation we found out that the summer or pressed goose crisps, made with 65% lean goose meat and 30% turkey meat, is a tasty and light goose product that lends itself perfectly to being crumbled and to replace the pork crisps inside the dough. With this ingredient we get a lighter but equally tasty fried pizza that could also tempt the whole audience of people that look at this ancient Neapolitan recipe with a bit of suspicion and distrust.
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Crisps Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Fat Goose Galantine Goose Liver Goose Salami Gooshi Pistacchio Di Bronte Pizza Platter Risotto Second Course Summer Winter
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