Montanara
Photograph: Paul Wagtouicz
Time Out says
Wed Mar 14 2012
Master pizzaiolo Giulio Adriani set off a fried-pizza craze when he debuted the montanara at Forcella last year. He witnessed the technique for stovetop-cooked pies as a child in Naples, but he didn't start tinkering his own version, plunked in sizzling hot oil and finished in a 900-degree wood-burning oven, until last June. At this 12-seat spot, he gives the wildly popular signature pie its own stage. Find the original montanara—a golden crust topped with tomato sauce, homemade mozzarella, basil and Parm—plus three new fried pizzas, including salame piccante, funghi and marinara. The short menu also features the small, deep-fried meatballs polpettine, porchetta and smoked mozzarella "pizza" sandwiches (pizza-dough pouches filled with ingredients), and a dessert pie filled with Nutella and almonds.
Share your thoughts
Comments
Add +