In this pizza-obsessed city, how do you get the doughy, cheesy staple to the future stage? Just check with Trifone Walter Ferrante—he goes by Walter—who serves a Southern Italian road foods rarely viewed stateside termed panzerotti out of a Foster-Powell meals cart.
In its essence, panzerotti is fundamentally like a fried pizza or calzone. Fresh dough receives rolled out by hand and loaded to get with tomatoes, cheese, and options including anchovy-caper (Ferrante’s most loved), gentle spicy Southern ‘nduja sausage, or our select, the carciofi (artichoke). Then, it’s lovingly deep-fried until golden brown, wherever the dough puffs up and turns into crispy while by some means not absorbing also substantially grease. Magic! It’s ethereal, flavorful, and delicately crunchy—think Chinese fried dough stick or frybread. Cut open up a panzerotto to expose the stretchy mozzarella within, and do not forget to seize a freshly piped, lemon zest-loaded cannolo for dessert.