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  • NAPLES, ITALY - 6 JUNE 2017:  Pizza doughs are seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Customers are seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  A customers waits for her fried pizza at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A basket of "Mini Fritto",  an assortment of typical fried snacks, is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Primavera" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: The sitting area of La Masardona, a friggitoria (fried-food shop), is seen here in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Workers are seen as they prepare fried pizzas at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: An employee delivers a fried pizza to a tourist here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Primavera" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  A customers waits for his fried pizza at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Workers are seen as they prepare fried pizzas at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A tourist eats a fried pizza here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Customers are seen here in line at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Tortano" is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A bag of fried pizzas is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Workers are seen as they prepare fried pizzas at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  The vegan "Veganella" fried pizza is prepared here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Primavera" fried pizza is being prepared here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  A picture of Anna Manfredi, founder of  La Masardona, a friggitoria (fried-food shop), is seen here at La Masardona in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Customers are seen here in line at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A fried pizza with pistacchio gelato is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A basket of "Mini Fritto",  an assortment of typical fried snacks, is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A fried pizza with octopus is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Enzo Piccirillo, owner of "La Masardona", a friggitoria (fried-food shop), poses for a portrait in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A fried pizza with octopus is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Tortano" is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Enzo Piccirillo, owner of "La Masardona", a friggitoria (fried-food shop), poses for a portrait in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: An employee at La Masardona, a friggitoria (fried-food shop), calls a customer to come an pick up his pizza,  in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Customers have lunch at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Millefritta Pastiera, inspired by the traditional dessert of Neapolitan pastry, with a base of shortcrust pastry filled with ricotta, boiled wheat and candied fruit, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, right) prepares a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) poses for a picture with a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Donna Isabella pizza, filled with rocket, provola cheese and lemon, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: (R-L) Isabella De Cham (26) teaches journalist Amedeo Colella how to fry a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A fried pizza is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: An employee is seen here at work in the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham is seen here at work in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham prepares a standard fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A poster of Isabella De Cham eating her fried pizza is seen here at the entrance of her pizzerie in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Monatanara fried pizzas with ragù sauce are seen here in the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham prepares a standard fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Pizza maker Isabella De Cham poses with a fried pizza in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham dries a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham dries a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Pizza maker Isabella De Cham poses with a fried pizza in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (right) chats with a customer in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A father and his child look at Isabella De Cham as she fries a pizza in her pizzeri in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A fried pizza is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A pizza is seen here as it is being fried at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) prepares a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: A detail of a table is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham prepares a standard fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Donna Isabella pizza, filled with rocket, provola cheese and lemon, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Journalist Amedeo Colella poses with a fried pizza by Pizzeria Isabella De Cham in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: All ingrediente for a fried pizza are seen here in the kitchen of the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Pizza maker Isabella De Cham poses with a fried pizza in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Journalist Amedeo Colella poses with a fried pizza by Pizzeria Isabella De Cham in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg