What is the difference between fried pizza and Montanara?

Fried pizza e Montanara are two specialties of Neapolitan cuisine now loved all over the world, but understand the difference between them is not immediate. In fact, the two street foods have a lot in common, but originmode of Preparation e filling are the key elements to avoid confusion.

Fried pizza

To understand the difference between fried pizza and Montanara, understanding the characteristics of the former is useful. The invention of this delicious dish dates back to the end of Second World War. Back then, traditional pizza had become a luxury food, given that many could not afford a wood oven, but the population was hungry. The search for an economical and easy-to-prepare solution led to the birth of fried pizza, which was sold for streets by women and traders trying to scrape together some money.

L’dough came filled up with ricotta and cigoli, residuals from the lard, and then fried in the suet itself. In the more modern versions, the flagship cheese is the mozzarella and can not miss the tomato. The frying takes place, then, in olio and the squeaks have been replaced by the most varied ingredients.


Understanding the difference between fried pizza and Montanara becomes easier if we focus on the peculiarities of the second course. This, perhaps less famous, actually has origins older. It would have been brought to Naples by strangers and would have already been mentioned in a text by Antonio Valeriani, dating back to 1600. Here a typically recipe was defined Sunday. Il Name Montanara would then derive from the fact that this was usually consumed by farmers from the Apennines, who went to the city in search of work. The preparation foresees that the dough comes fried in plenty of oil or butter, even if lard was used at the time, and then seasoned with tomato sauce, cheese and basil.

Difference between fried pizza and Montanara

In short, there is more than one difference between fried pizza and Montanara. as far as thedough both in both cases made with flour, yeast and water, and include the classic one drafting by hand, the following ones steps of the preparation are quite distinct. In the first case then, the base is stuffed, rolled up on itself and then fried in oil at a temperature not exceeding 185 °C.

The Montanara comes, however, prepared only when cooked and frying takes place at higher temperatures, which can reach 190 °C. The fried pizza is therefore presented as a sort of small Calzone stuffed, while the second specialty is empty and shaped roundseasoned on the outside.

Once you understand the difference between fried pizza and Montanara, avoiding confusion between the two will become almost automatic. From the streets of Naples the two specialties have lost the title of poor foods and have now become the protagonists of menus in restaurants starry. The choice of which to prefer remains a dilemma to be delivered for tasting.

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