There’s a world of difference between frying and frying well. A great fry is the one that never weighs you down, the one that leaves the palate light, crisp, and clean. And more often than not, that difference isn’t born from technique. It comes down to the frying oil.

In Italy, frying has never been a compromise. It’s a cooking method with its own quiet dignity, rooted in centuries of tradition. Think of frittura di paranza, the fisherman’s medley of tiny fish straight from the day’s catch; of olive all’ascolana, meat-stuffed olives fried to a flawless gold; of zeppole, crisp on the outside and impossibly tender within. In each of them, the oil is no mere vehicle. It works, it reacts to the heat, and it shapes the final result as much as the ingredient itself.

The Italian Art of Frying: A Beloved Everyday Ritual

In Italy, frying is folk art in the truest sense, a gesture that tastes of both home and celebration. Consider the cuoppo napoletano, the Neapolitan paper cone brimming with crocchè di patate (potato croquettes), panzarotti, delicate little fritters, and, of course, golden matchstick potatoes.
It’s street food before the term ever existed: a ritual of sharing, eaten warm, straight from the hand. Because frying, the Italian way, is never just the dish. It’s the Sunday fritto misto. It’s the aroma that fills the kitchen. It’s conviviality itself.

And the humble french fry may be its most universal expression. Every July 13, the world celebrates International Fries Day, a nod to a food that has won hearts across every culinary culture on earth. Here in the Bel Paese, as Italians lovingly call their homeland, fries slip effortlessly into that same tradition of frying, one that asks, above all else, for a good oil: the secret to a crispness that never turns heavy.

Why the Right Frying Oil Changes Everything

To fry is to subject oil to high temperatures, often exceeding 340–355°F (170–180°C), for prolonged stretches of time. And not every oil withstands that stress the same way.

An unsuitable oil breaks down quickly under high heat, releasing compounds that distort flavor. It absorbs and carries odors, “contaminating” the taste of whatever you cook. It leaves food greasy, heavy, and anything but crisp, and it offers no stability in a professional kitchen, where the same oil is called on again and again.

An oil engineered specifically for frying does precisely the opposite. It holds its properties even under prolonged thermal stress, delivering a result that stays reliably consistent: crisp outside, light inside, with no unwelcome aftertaste.

Best Fryo: The Bis Oil for Those Who Fry Seriously

Among the products in the Bis line, Best Fryo was created with a single, clear purpose: to offer a real solution to anyone who treats frying with the respect it deserves, whether at home or behind a professional stove. It’s an olive pomace oil, carefully selected and balanced to withstand high temperatures while keeping its natural character fully intact.

• It stands up to high heat. Best Fryo is formulated to remain stable even under prolonged thermal stress, an essential quality for anyone frying in serious or repeated volume.
• No stray flavors (no off-flavors). The oil never alters the natural taste of your ingredients. Whether it’s fish, vegetables, potatoes, or batter, the flavor that reaches the table is the ingredient’s own, not the oil’s.
• A dry, crisp finish. Fried in the right oil, food leaves no greasy residue: the result is dry to the touch and crisp to the bite. You taste the difference from the very first mouthful.

For restaurants and professional operations, where consistency is never optional but a requirement, Best Fryo holds its character even after repeated use. That translates into less waste, less variability, and far more control over the quality of the finished plate.

And it’s equally at home in the kitchen of anyone who cooks with care and refuses to settle for the first frying oil on the shelf.

One Oil, One Philosophy

Behind Best Fryo lies the very same principle that guides the entire Bis selection: quality is never negotiable, not even in the products that seem merely “functional.” A frying oil might look like a supporting player beside a fine wine or an artisanal panettone. But anyone who truly cooks knows better: every element counts, and the difference between a good dish and an unforgettable one so often turns on details the final guest never sees, yet always senses.

Frying, the Italian way, means exactly this: reverence for the ingredient, devotion to technique, and an oil that does its work without ever betraying the result. Great frying always begins right here.

CONTACT US to bring Best Fryo into your selection.