I can’t remember the last time I had a pizza at Fritti and that’s a shame. There wasn’t a particular reason I stopped frequenting the Inman Park pizzeria, quite the contrary, I can recall many of my DC to Jackson trips including a stop at Fritti. I suppose the name was lost in the fray of exploring the ever-expanding number of quality Atlanta restaurants. Well, it was time for a change. I just got off my plane from New York and I was looking forward to a late lunch in Inman Park.
Apparently Fritti has gone through a few significant changes in the four or five years since I last visited. There’s a new oven in the kitchen and an accreditation from the AVPN (Associazone Verace Pizza Napoletana). Other bloggers have covered this certification in more detail, but the AVPN certification requires a variety of specific components such as a type 00 flour, sea salt, water with a ph between 6 and 7, and many others. While these rules & regulations are all very interesting, it’s how the pizza tastes that really matters.
Beneath the crispy fried exterior is a ball of well cooked, short-grain rice and a delightful sausage filling. Coupled with a cup of marinara sauce for dipping, this was simple, hearty, and an extremely satisfying appetizer.
Even though Fritti is extremely proud of their AVPN approved pizzas, I was looking for something a little spicier than the classic marinara or margherita pizza. As a result, I looked to the Neopolitan section of the pizza menu and ordered the salame piccante.
AVPN certification or not, this was a well made pizza.
Per usual, there were many stones left unturned on the Fritti menu, but from what I tried, things have only gotten better at Fritti. Maybe next time, I actually try a pie from the AVPN section of pizzas. In the end, even though my Atlanta pizza allegiance may leans towards Antico, if I’m in the Inman Park area, I wouldn’t hesitate to pay Fritti another visit.
Fritti Address & Information