The American palate is one of the easiest to satisfy. You can take any food that is eaten by a common American and you can just fry it. They will surely eat it.
As a proof, there have been deep-fried Twinkies, caviar and, most recently, butter.
Now, Americans are slowly getting a taste of a fried pizza and New Yorkers are the first ones to get a bite.
Interestingly, the montanara, has been a staple in Naples, Italy where the locals were frying the dish before putting the sauce, cheese and the other ingredients.
The fried pizza first made contact with the American tongue in Forcella, located in Williamsburg, Brooklyn in June of last year by Mr. Giulio Adriani. This pizza maker then opened several restaurants featuring his fried pizza.
When Mr. Adriani’s pizzas were beginning to feed hungry New Yorkers, competition began to tighten as several pizzerias started offering the montanara fried pizzas as well; PizzArte and Don Antonio.
When you get the montanara, you may not notice that is fried. However, when you compare with a pizza that has just been baked, montanara is more appealing to the eye – since it is evenly colored with a golden sheen and quite crispy to bite into.
When you also eat the montanara, it will make you feel fuller compared to the similar size Neopolitan-style pizza.
I am, in fact, wondering why it has not been imported earlier! Considering its taste and novelty, there is no question that montanara fried pizza will immediately find a place in our stomachs
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