Cucina di Amalfi

Ursula Ferrigno · Cucina di Amalfi

There were many, many forms of fried doughs in Campania during the epidemic of cholera as frying food was a way of ensuring that the food was sterilized. These fritta are truly delicious. This elegant version (made without yeast), is a true celebration of anchovies and mozzarella, two of the region’s most wonderful ingredients, so worth shouting about.