Mix water, honey, yeast, and the two flours until smooth. The mixture should be loose and sticky, like a batter. Cover and let it rise at room temperature (23-24°) until doubled and full of bubbles, about 2–3 hours.

Dissolve the salt and yeast in 420 g water. Add to the poolish along with the remaining flours, mixing until a rough dough forms. Knead until smooth and gluten develops, then add olive oil and knead again until soft and elastic.

Let the dough rest for 30 minutes. Fold the edges toward the center three times to build strength. Cover and rest 10 minutes between each fold. Then cover again and let it rise until doubled in size.

Once risen, cut the dough into 60 g pieces. Shape each into a ball, place on a floured tray, cover, and let rise 1–1½ hours. When ready, the dough should feel airy and light.

For ripiena, roll each ball into a small disk. Add a spoon of ricotta, a bit of cìcoli, provola, and tomato passata in the center. Fold into a half-moon and press the edges tight to seal. For montanara, roll into a disk but leave plain for topping after frying.

Heat a deep pan of oil or lard to 175–180 °C. Test with a small piece of dough, it should sizzle and rise quickly. Fry one or two at a time, turning once, until puffed and golden, about 1–2 minutes. Drain on paper towels.

For montanara, top with hot tomato sauce, mozzarella, and basil. Some give it a quick flash in the oven to melt the cheese. Serve all fritti immediately because the magic fades fast.