1947 Pizza Fritta

1947 Pizza Fritta is to Forcella what Forcella is to Naples

It stands for the true, genuine soul of the city, the one only Neapolitans can really define.

Set between the historic Trianon theatre and the legendary Michele Condurro, Vincenzo Durante’s pizzeria was born with a very precise mission that has never changed over the years: devoting body and soul to fried pizza, mastering the dough, the rising, the frying, balancing the ingredients, playing with traditional recipes. In short, creating and evolving, but always and only starting from her: Neapolitan fried pizza.

As simple as it is tasty, fried pizza is one of Naples’ typical street foods which, especially after the war, around 1947, became widespread thanks to such simple and cheap ingredients, in times of hardship in the alleys of the city, above all in Forcella.

Hence the date in the name of the restaurant. And that’s not all: like every self-respecting Neapolitan, Vincenzo ‘Enzo’ Durante wanted to bring a piece of his heart into his work, his father, born in that very same year. And by swapping the last two digits, you even get the very complicated formula to calculate Enzo’s age… In short, not just a date, but a story.

Speaking of stories, Enzo loves telling the one about the women who, armed with pots, skimmers and boiling oil, kept frying all day after the war and announced every new fried pizza by shouting ‘A’ tengo bionda bionda’, “I’ve got it golden, golden”.

You will find this phrase outside 1947 Pizza Fritta too, together with other pearls of Neapolitan wisdom and many other kinds of fried food: from classic fried seafood to cod & chips, through delicious sweet and savoury strips of dough. For Enzo it is not enough to say that ‘Fried, even the sole of a shoe is good’. He wants to fully satisfy the demanding Neapolitan and let those who don’t know Naples discover a heavenly food.