Italy’s Jewish Quarter goes heavy on fried food, but it hardly stops there, particularly in the central and southern regions.
Italian fried foods are fun, light and crisp. Above all they’re traditional and in some way celebratory. They should never taste oil-logged, slippery or greasy. As a trick, Italian homemakers fry their batches in advance and then keep the frittowarm in the oven. In the end, it’s all about the crunch.
Continue Reading → All about the crunch as appeared on The American Magazine
