The ultimate experience
The culinary concept of the Belgian frite was first introduced during the 17th century by locals living between the two cities of Liege and Dinant, in the Meuse Valley.
As the river froze in the winter months and fishing became impossible, local villagers would begin to slice and fry potatoes in the same way they would fish, marking the start of what became a national dish. Since then the idea has been a global phenomenon, with various cultures adding their own twist however here at Frites, we’re looking to keep things true to their roots.
Almost 100 years later and 900 miles away in Naples, Italy. The rich trade from overseas left an ever-growing population hungry with porters and labourers needing to feed their families. Pizza, as we know it today, met this need. Sold not in shops, but by street vendors carrying huge boxes under their arms, they would be cut to meet the customer’s budget or appetite. A two liard slice would make a good breakfast, while two sous would buy a pizza large enough for a whole family. The majority of pizzas back then were topped with just garlic and salt, but we’re looking to add a little extra…