Update: summer 2022, Lucca: with top Italian pomodorini this dish is even more spectacular. I noticed they improve after a good rest, i.e. the day after they were even better.
It is now summer, or at least this is what the calendar says; it has been raining for days here in London and the sky is grey, an elegant pearly shade of grey, but grey nonetheless. Not fun. To raise my endorphins, I decided to make this Apulian tomato sauce, pomodorini scattarisciati, literally crackling tomatoes (in the local dialect) — vibrant, intensely tomatoey and uplifting.
Pizzelle, fried small (ish) pizzas, are iconic and beloved Neapolitan street food whose strong hold on Italian popular culture has been assured for ever by being the protagonists of a legendary sketch in the movie L’oro di Napoli (The gold of Naples, 195 ) where a young and voluptuous Sophia Loren plays a flirtatious pizzaiola, a pizza maker, whose pizzelle as well as her prosperous bosom are legendary in the neighbourhood. As she fries the pizzelle she shouts: “…Scialate…scialate…Mangiate oggi e pagate fra otto giorni…” (Enjoy…enjoy…eat now and pay in 8 days’ time…”).
They are also firmly rooted in local home cooking though. As a kid, I used to spend a couple of weeks every summer in Salerno, not far from Naples and I clearly remember pizzelle being prepared by relatives: what a feast, for a little Milanese kid, whose mother was a reluctant cook and who would never embark in any deep frying. My aunt’s pizzelle were simply dressed with a a little tomato sauce and a sprinkle of parmesan: stuck one on top of the other, they would be kept warm in the oven, ready to be devoured with gusto after an exhausting morning at the beach -they are amongst my strongest food memories. Continue reading “Pizzelle napoletane – Neapolitan fried small pizzas”→