Frying has always been a popular method of cooking in all regions of Italy. Famous fried dishes are: the fritto misto alla Piemontese, a dish from the Piedmont area where the cooks used to fry together ingredients such as meat, liver, amaretti biscuits, apples and potato croquettes in clarified butter; the fritto misto bolognese, another very rich mixed fried dish with gnocchi from Bologna; the Tuscan version, made chiefly with vegetables; and the Neapolitan version with its infinite variety of croquettes or fish.
