During a trip to Naples, Italy – the birthplace of pizza – chef-owner Riccardo Ullio walked into Di Matteo on Via Tribunali. The kitchen had two pieces of cooking equipment: a wood burning oven and a cast-iron pot filled with oil. It was one of the few restaurants, even in Italy, still honoring the tradition of combining a “pizzeria” and a “friggitoria” – selling pizzas baked in a wood-burning oven and fried snacks, called fritti. Ullio fell in love with the idea of bringing these foods to Atlanta, and opened Fritti in 2000.
Here, Master Pizzaiolo Massimo Andreozzi directs the creation of the restaurant’s signature pizza, made from imported 00 flour and sea salt, the dough rises slowly over several days. Hand-milled San Marzano tomatoes, the finest meats from speck to salsiccia, and locally produced fior di latte mozzarella cheese make Fritti Atlanta’s first – and finest – pizza artigianale.
An array of salads, panini, spiedini and grilled items round out a truly comfortable, casual dining experience. A comprehensive list of affordable Italian wines, curated by beverage manager Eric Zollicoffer, is a perfect complement to the menu.
The restaurant is situated in a re-fashioned garage in Atlanta’s hip, historic Inman Park, walking distance from the Atlanta BeltLine and next door to sister restaurant Sotto Sotto. Fritti’s atmosphere, like its menu, is versatile, with a spacious, open-air patio that allows guests the chance to enjoy al fresco dining, and an upper level, loft-style private dining room that seats up to 35.