PRIVACY POLICY
Most people think they know the history of pizza. They talk about 1889, Queen Margherita, and the wood-fired oven. But at Fritzza, we know that the true soul of Naples was born in the deep, bubbling vats of the Friggitoria (the fry-shop) centuries earlier.
While the world celebrates baked pizza as the "classic," historical records tell a different story. To find the real roots of this craft, we look to the Liber de Coquina (The Book of Cookery).
As one of the oldest medieval cookbooks in existence, this 14th-century manuscript documents fried dough traditions that predated the modern "pizza" by hundreds of years. In the crowded, narrow streets of old Naples, frying was the most efficient and democratic way to cook. While the nobility waited for slow-roasted meats, the people of Naples were mastering the art of the "thermal shock" fry.
The Pizza Fritta wasn't created in a palace; it was perfected in the doorways of Neapolitan homes. Historically, it was the backbone of the city's food culture because it was resilient.
Unlike baked pizza, which required an expensive, stationary stone oven, the Pizza Fritta only required a copper vat and a flame. During times of hardship—most famously in the aftermath of WWII when ovens were destroyed—the Pizza Fritta saved the city. It allowed the people to keep their culinary traditions alive when they had nothing else left.
To understand the spirit of our restaurant, you must understand the Neapolitan saying: "A ogge a otto."
This wasn't just street food; it was a social contract based on trust. The neighborhood women (the Pizzaioli) would fry dough in the streets, feeding their hungry neighbors on credit.
The Deal: You ate your pizza today to keep your family fed.
The Payment: You paid eight days later when you had the coins.
It was a system of community support that turned the Pizza Fritta into a global icon of Neapolitan generosity.
At Fritzza, we aren't just selling a meal; we are protecting a 700-year-old resistance.
As the only AVPN-certified restaurant in the Netherlands for Pizza Fritta, we honor every detail of this history.
The Ancient Dough: We use fermentation principles that respect the grain.
The Modern Science: We use 92% unsaturated High Oleic oil to ensure a clean, dry crunch.
The Certified Craft: Every fold follows the "Smooth Seal" technique required by the masters in Naples.
"You haven't truly experienced Naples until you've tasted the pizza that sustained its people for centuries."
Don't settle for the "standard" pizza. Come to Fritzza and experience the original Neapolitan street food, prepared with the technical precision of the 21st century and the soul of the 14th.