On the panoramic terrace of the hotel de Bonart Naples, Curio Collection by Hilton, the new Fry High: from June to October, 5 evenings dedicated to the fried pizza of master Enzo Coccia and Champagne J.H. Quenardel. It is the magnificent terrace – on the fifth floor of the hotel de Bonart Naples, Curio Collection by Hilton, an icon of the Caracciolo Hospitality Group collection – that becomes the protagonist of five unmissable events dedicated to fried pizza, one of the symbols of Neapolitan gastronomy, from June to October. Enzo Coccia, internationally renowned master pizzaiolo, and Chef Umberto Zimbaldi, Executive Chef of the hotel’s The Macpherson’s Rooftop Restaurant, combine experience, technique, and vision to bring to life FRY HIGH, the new event that celebrates one of the cornerstones of Neapolitan cuisine. On June 12, July 10, August 28, September 25, and October 16 – Fry High makes fried pizza the protagonist in a unique setting, the hotel’s rooftop, where flavor meets the skyline and where, in front of guests, with an open-air convivial ritual, Enzo Coccia himself bakes his pizzas. During the five dinners, chef Umberto Zimbaldi accompanies Enzo Coccia by presenting a series of new finger foods, expressing his contemporary interpretation of Mediterranean cuisine. Among the offerings, a first course that tells the soul of the coast: “Tubetto di pasta di Gragnano with spollichini beans and basil,” where the creaminess of the legume meets the delicacy of the pasta in an authentic and refined balance. Enzo Coccia will showcase his art with two montanare, emblematic of Neapolitan tradition revisited with technique and passion. The first is “Montanarina piennolo, provola, pecorino, and basil,” which celebrates classic flavors in a harmonious composition; the second, created in collaboration with Chef Zimbaldi, is “Montanarina a quattro mani with octopus ragù sauce,” a meeting of land and sea that enhances the structure of fried pizza with the strength of fish ragù. Among the fried items, there is room for two interpretations of the calzoncino: “Calzoncino fritto, ricotta, sautéed zucchini flowers, and pecorino,” a synthesis of delicacy and intensity, and “Calzoncino a quattro mani with cod and escarole,” where garden and sea blend in a filling reimagined by Zimbaldi to enhance the raw material with balance and measure. Completing the journey, a savory and enveloping bite: “Crispy smoked mozzarella stuffed with parmigiana,” which plays between textures and memory, reinterpreting a great classic of Neapolitan cuisine. The dessert by Umberto Zimbaldi, Executive Chef of The Macpherson’s Rooftop Restaurant, closes the experience with a touch of essential elegance: “Genoise almond cake with lemon cream and salted caramel,” a dessert that combines freshness and intensity in a perfectly balanced synthesis. Paired with Champagne J.H. Quenardel “Blason Vert Brut.”
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