Recipes from Sabina
Pizze Fritte
Soft discs of proved dough, fried until golden, fragrant and irresistible. Pizze Fritte tell the story of Sabina’s popular cooking, made from a few ingredients, conviviality and simple flavours.
The recipe
Fried, hot and festive
Pizze Fritte are among the most loved preparations in Sabina’s popular tradition: soft discs of proved dough fried until golden, fragrant and irresistible.
Served plain, with sugar, cured meats or cheeses, they accompany village festivals, food fairs and convivial gatherings, expressing a genuine cuisine made from a few ingredients and authentic flavours passed down over time.
Impasto lievitato
Frittura veloce
Dolci o salate
Ricetta conviviale
Ricetta popolare
Consiglio della tradizione
For light, well-puffed pizze fritte, let the dough rise patiently and fry in properly hot oil without allowing it to smoke.
Simple steps, irresistible flavour
Flour, water, yeast and oil: simple ingredients that, with the right proving, become golden, soft pizze fritte perfect in either sweet or savoury versions.
Type 0 flour
500 g
Warm water
300 ml
Fresh brewer’s yeast
12 g
Sabina DOP extra virgin olive oil
2 tbsp
Salt
10 g
Sugar
1 pinch
Oil for frying
as needed
Granulated sugar
optional
Cured meats and cheeses
optionalThe secret is to fry only a few pizzas at a time in hot oil: they should puff up, turn evenly golden and remain soft inside.
Step by step
From proving the dough to the final frying: a few simple steps produce puffed, golden pizze fritte that remain soft within.
01
Yeast
Prepare the yeast
Dissolve the yeast and sugar in the warm water and leave for a few minutes, until it begins to activate.
Use now
Yeast
Sugar
Water
Yeast
Sugar
Water
02
Impasto
Knead the dough
Place the flour in a large bowl, add the extra virgin olive oil and gradually work in the water and yeast mixture. Add the salt and knead until the dough is soft and elastic.
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Flour
Extra virgin olive oil
Salt
Water
Flour
Extra virgin olive oil
Salt
Water
03
Lievitazione
Leave to rise
Cover the dough with a cloth and leave it to rise in a warm place until doubled in volume.
Variable time: wait for the dough to double.
04
Forma
Shape the pizzas
Divide the dough into small balls and gently flatten them into round discs that are not too thin.
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Flour
Flour
05
Frittura
Fry
Fry the pizzas in plenty of hot oil for a few minutes, turning them until evenly golden.
Use now
Olive oil
Olive oil
06
Servizio
Serve hot
Drain the pizze fritte on absorbent paper and serve them hot, either plain or with sugar, cured meats or cheeses.
Serve with
Sugar
Cheeses
Sugar
Cheeses
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Pizze Fritte.
What are Pizze Fritte?
They are a rustic preparation from Sabina tradition, made with a simple dough of flour, water, yeast and salt, then fried until golden, soft and fragrant. They are often associated with village festivals, food fairs and family cooking.
What ingredients are used?
The main ingredients are flour, water, yeast, salt and oil for frying. In some family versions, extra virgin olive oil is added to the dough or a longer proving time is used for an even softer texture.
How are they served?
They are served hot, straight from the oil, while still soft inside and lightly crisp outside. They may be eaten plain, with cured meats and cheeses, or paired with vegetables, rustic sauces and local products.
When are they prepared?
This recipe is often prepared for popular festivals, food fairs, family lunches and convivial gatherings. Its simplicity also makes it ideal for aperitifs, rustic starters or informal tables devoted to the flavours of Sabina cooking.
Can they also be eaten sweet?
Yes. In some variations they are served sweet, with sugar, honey or simple creams. The more traditional version, however, is savoury or neutral and intended to accompany rustic products and local ingredients.
Si possono preparare in anticipo?
L’impasto può essere preparato e lasciato lievitare in anticipo, ma le pizze vanno fritte poco prima di servirle: è il modo migliore per mantenerle soffici dentro e fragranti fuori.
Recipes from Sabina
Sabina comes to the table
Handmade pasta, olive oil, pulses, festive sweets and family recipes: keep exploring the flavours born in Sabina’s villages and kitchens.
