The Montanara is a traditional Neapolitan fried pizza, made by gently shaping airy dough and frying it until puffed, golden, and surprisingly non‑oily. One version is topped with Stracciatella, anchovies, truffle oil, and parsley for a bold and savory bite. The classic version features reduced San Marzano tomato sauce, Pecorino, and basil, highlighting simple, historic flavors once common before home ovens existed.
Washington DC
Lucy Bar
Montanara
Italian flour (pizza dough) / Yeast / San Marzano tomato sauce / Stracciatella / Anchovies / Pecorino / White truffle oil / Basil / Parsley
Signature Dish
From Prep to Plate
Seth Tillman heads to Lucy Bar, a bar and restaurant on 14th Street in Washington, D.C. to watch Chef Giulio prepare his signature montanara — a traditional Neapolitan fried pizza that dates back centuries, long before home ovens existed. Giulio demonstrates how simple dough, careful frying, and classic Italian toppings transform into a light, airy dish which pairs perfectly with a cocktail.
An extension of Naples native Giulio Adriani’s award-winning, NY-style Slice & Pie shops, Lucy Bar explores a different style of pizza with a chewy Neapolitan crust, plus pasta dishes that lightheartedly allude to Stanley Tucci’s Searching for Italy.
Emily Venezky, Eater DC
