In this pizza-obsessed town, how do you consider the doughy, tacky staple to the next stage? Just inquire Trifone Walter Ferrante—he goes by Walter—who serves a Southern Italian avenue foodstuff rarely seen stateside known as panzerotti out of a Foster-Powell foods cart.
In its essence, panzerotti is fundamentally like a fried pizza or calzone. Fresh dough gets rolled out by hand and crammed to purchase with tomatoes, cheese, and options including anchovy-caper (Ferrante’s most loved), soft spicy Southern ‘nduja sausage, or our decide on, the carciofi (artichoke). Then, it is lovingly deep-fried right until golden brown, in which the dough puffs up and turns into crispy though somehow not absorbing too a great deal grease. Magic! It is ethereal, flavorful, and delicately crunchy—think Chinese fried dough stick or frybread. Slash open a panzerotto to expose the stretchy mozzarella within just, and really don’t ignore to get a freshly piped, lemon zest-loaded cannolo for dessert.
But if panzerotti and cannoli by yourself are not adequate cause to go to, then Ferrante himself is just as much of a draw. Born and lifted in a smaller city in the Apulia region, he brings that Southern Italian warmth and hospitality to every single client interaction. “How are you?” he reported, popping his head out the window whilst I was ending paying with the cashier all through my initial check out to Bari. “I’m thrilled to cook dinner for you!” When my panzerotto was all set, the cashier squeezed a bike horn, drawing curious stares and laughter from all the other foods cart patrons. Later on, a neighboring meals cart owner came above, gave Ferrante a huge hug, and asked, “Can I do the horn?” He tooted the horn rhythmically, and soon the complete cart pod was cheering, “Walter! Walter!” Arrive for the puff, remain for the party.
Bari Food stuff Cart (shut July 23 – September 1 for getaway), 5205 SE Foster Rd, barifoodcart.com