Of seafood, meats or vegetables; fried in flour or batter.
fritto misto alla ascolana or frittura ascolana: a speciality of Ascoli Piceno since the 18th century, when it was a favourite dish of the nobility: the classic version is a fry up of lamb chops, artichokes, courgettes, red peppers, olive ascolane and crema fritta
fritto misto alla bolognese: one of the biggest, with abundant meat, cheese, vegetables and desserts all one plate. The full whack has battered and fried lamb chops, chicken, mortadella and animelle, cubes of emmenthal and whole mozzarelline (little balls of mozzarella), aubergines, fennel, courgettes, courgette blossoms, fiori d'acacia, artichokes, cauliflower, green tomatoes, along with the sweet stuff—fried cubes of crema pasticcera and frittelle di mele (honey fritters), frittelle di semolino (semolina fritters), crocchette di ricotta (ricotta croquettes) and frittelle di riso amaretti (sweet rice fritters with crumbled amaretti)
Images by MMChicago, Paolo Torino, Creative Commons License