Torta Fritta

Top photo: “Torta fritta and salumi” (c) 2014 WordRidden – some rights reserved.

warm the water and dissolve the yeast in it, then pour everything into a bowl. Add the olive oil, the flour, and a teaspoon of salt. Knead thoroughly and with the mixture make a ball and leave to rise for about 30 minutes. Then roll out the dough into a sheet that is not too thin and cut into diamonds. Toss the diamonds into boiling seed-oil and let them inflate and become golden. Finally, lay them on absorbent paper and eat immediately with your favourite deli meat.



  • 250g flour.
  • 20g brewers yeast;
  • 120g water;
  • 4 tablespoons olive oil;
  • seed oil for frying;
  • salt.