Pržena pizza nije samo Napuljski specijalitet. The inin 'valovi ili čipka tipični u ulična hrana Abruzzo, u kojem je dolovno značenje upravo "mati pizza". Kanonsko tijesto od brašna, vode, praška za pecivo i soli dijeli se na mnogo malih disketa i umoči u vruće ulje; ponekad se dodaje mlijeko kako bi ove tantalizirajuće palačinke bile još mekše i ukusnije. Na ostatak, to jest, oni misle da su začini koji su, baš kao i pizza naručiti, u rasponu od povrća, sira, mesa, čokolade. Međutim, prvo vam preporučujemo da ih isprobate u njihovom prirodnom obliku: otkrit ćete da su i sami po sebi vrlo ukusni, zlatni, hrskavi i nadasve lijepi masni.
Veličina" normalne " pizze Abruzzo trebala bi biti barem promjer kotača bicikla!
Puno čipke treba hraniti putnika i radnika, a time i ne smatra se u gurmanske ili mini verzije, ali to bi trebalo biti velika i u pratnji nareske, lokalni sirevi i od Abruzzo, do savršenstva: na ćevape!
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