Those who are born to fry know: frying is not just a technique, it's an art. And when it's told by Salvatore Salvo, renowned pizza maker and true master of Neapolitan frying, the result is simply delicious! Follow our social media channels for the Olio Basso series: Born to Fry, a lighthearted yet packed with useful tips column, for all lovers of perfectly fried foods.

In every episode, Salvo shares little secrets, trade tips, and curiosities straight from the heart of Neapolitan tradition: from "pasta frittatina" to "montanare", from battered vegetables to classic Neapolitan street food. And of course, at the center of it all is: Frittò, the professional frying oil chosen by those who really work with oil.

Thanks to its technical formulation based on high-oleic sunflower oil, grape seed oil, and tocopherols, Frittò ensures crispy, light frying without unpleasant odors—even at high temperatures. This thermal stability makes all the difference in the kitchen, especially when the fryer is constantly in use.

Follow the series on Instagram and Facebook: with Born to Fry, Olio Basso and Salvatore Salvo take you on a crunchy journey where every drop counts. Because frying well is a mission. And we were born for it.