“I loved the one with chorizo and smoked scamorza. Even more irresistible was the pizza fritta, which was essentially a fried calzone, but lighter and puffier in texture due to Medusa’s slow-fermented dough. Try it savory with sauce and mozz (plus a hammy upgrade of prosciutto cotto). Or save it for a sweet dessert, when pizza fritta is stuffed with cannoli filling and Nutella.” – Craig LaBan.
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