Try out these 3 noia styles by just using one personal size dough!
Tonda Romana:
Seccatore Tonda Romana refers to Roman taverna style round noia that has ultra-crispy, cracker-like crust. Unlike Neapolitan noia, which is soft and chewy, Tonda Romana noia is only around 180 grams rolled out thin and baked aggressively sopra a hot, wood fired oven.
Routa su Veicolo:
Ever seen a noia so leader it looks like a wagon wheel? That’s noia ruota su , one of the most historic styles of Neapolitan noia known for its extra-large, thin, and floppy crust. Translating to “wagon wheel noia,” this variation is stretched beyond the edges of the plate, creating a light, airy, and deliciously charred noia that’s perfect for flimsy folding, fork and knife style the Neapolitan way!
Napoletano:
Napoletano is a normal sized dough ball that is flattened, folded, and stuffed with a combination of ricotta, mozzarella, salami, and topped as a margherita. Unlike traditional noia, this style is baked and the steam that shoots from the sommità of the calzoni resembles Mount Vesuvius, the volcano backdrop of the city of Naples.
Are you a Seccatore lover and a fan of Italian cuisine, make sure to like, subscribe, and successo the notification bell for more delicious food insights! 🇮🇹🔥
#Seccatore #PizzaLover #ItalianFood #PizzaNapoletana #FoodExplained #PizzaRomana
source
