If you like today’s calzones, you should know how they came about... 🇮🇹🍕 This Neapolitan specialty is pizza dough stuffed with ricotta, provola, cicoli and pepper, folded over and deep-fried until golden, crisp outside and soft inside. It became especially important in postwar Naples, where WWII bombing and the Quattro Giornate di Napoli had left the city devastated, with many wood-fired ovens destroyed and ingredients scarce. It became an inexpensive street food, often sold from the bassi (homes) on credit: a ogge a otto, “eat today, pay eight days later.” The tradition was later immortalized by Sophia Loren in Pizze a credito from L’oro di Napoli (1954). ❤️🇮🇹 youtube.com/watch?v=s5Db3ofq… Pizza fritta: born from difficult times, but too delicious to disappear. 🍕❤️

Happy Italian American Heritage Month! 🇮🇹🇺🇸 Buon Mese del Patrimonio Italoamericano! 💚🤍❤️