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    MOZZARELLA IN CARROZZA RECIPE & HISTORY - traditional Neapolotan fried cheese sandwich

    The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!

    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

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    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

    MOZZARELLA IN CARROZZA HISTORY AND LEGEND

    The origin of Mozzarella in Carrozza (Mozzarella in a Carriage) is humble. This recipe came from the need to re-use the old mozzarellas and stale bread.

    The legend tells the name derives from the shape of the sandwich: originally the bread slices where rounded, similar to the wheels of a coach.

    The first news of Mozzarella in Carrozza appears since the XIX Century, but probably the origin is older.

    This recipe is typical of Neapolitan cuisine, but two popular variations belong to the Roman and Venetian tradition.

    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

    WHAT KIND OF MOZZARELLA

    The Neapolitan Mozzarella in Carrozza requires Bufala mozzarella. You want the mozzarella sliced and flushed out 1 night in the fridge to eliminate the excess liquid.

    The Roman and Venetian variations demand Fiordilatte mozzarella, more solid and ready to be used without any treatment.

    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

    WHAT KIND OF BREAD

    Initially, the Mozzarella in Carrozza was preparing with stale Neapolitan bread, named Cafone. Nowadays, besides some chefs that still prepare this recipe in the original way, the most common bread is sliced white bread.

    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

    NEAPOLITAN VS ROMAN AND VENETIAN RECIPE

    The Neapolitan Mozzarella in Carrozza is filled exclusively with cheese, to preserve the pure taste of mozzarella.

    The Roman variation requires an adding of preserved anchovies or, less frequent, Italian Prosciutto.

    The filling of Venetian Mozzarella in Carrozza follow the Roman variation, but the bread is the Local Tramezzini bread, slightly different from the common white bread.

    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

    MOZZARELLA IN CARROZZA CRUST VARIATIONS

    Commonly, the Mozzarella in Carrozza is quickly soaked into an egg and milk batter. Besides the tradition, some chefs preferer make an additional step coating the sandwich with breadcrumbs and/or grated Parmigiano Reggiano.

    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

    MOZZARELLA IN CARROZZA RECIPE

    MOZZARELLA IN CARROZZA RECIPE & HISTORY - traditional Neapolotan fried cheese sandwich
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: appetizer
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 5 oz (140 g) mozzarella
    • 8 slices white bread
    • 3 eggs
    • 3 tbsp whole milk
    • 1 cup sesame oil
    • 1 tsp black pepper
    • to taste table salt
    Instructions
    1. MOZZARELLA TREATMENT
      If you opted for the traditional Bufala mozzarella, cut it into slices, same thickness of the bread; salt a little and place over a colander. Finally, place the strainer over a bowl, and store in fridge covered for about 8 hours, up to 24h.
      Otherwise, if you are using a more solid mozzarella like Fiordilatte, slice it just before preparing Mozzarella in Carrozza.
    2. MAKING MOZZARELLA SANDWICH
      First, cut and discard the crust from the bread slices shaping every slice into a square. Now, dry every slice of mozzarella with a clean kitchen towel, then build 4 sandwiches.
    3. COATING THE MOZZARELLA IN CARROZZA
      At this point, let's prepare the batter. Crack the eggs, and pour them into a bowl along with the whole milk and 3 pinches of salt, then whisk until consistent.
      After that, flour the mozzarella sandwiches, shaking them to discard the flour in excess. Then, soak quickly in all their part, and fry as soon as possible, as described in the following step. Pay attention: the sandwiches will be precarious until properly fried.
    4. FRYING AND SERVING
      Pour the oil into a saucepan, and preheat to 340° F (170° C): you want the line of the oil cover half of the sandwich. Now, fry the Mozzarella in Carrozza, a couple at a time, until golden, flipping them on halfway. Rest the sandwiches a little over paper towels to drain the oil in excess, then serve hot and stringy!
    5. PREPARE MOZZARELLA IN CARROZZA IN ADVANCE
      In case of leftovers, or if you prefer to prepare the Mozzarella in Carrozza in advance, fry and store them into the fridge in a covered box. Before serving, place the sandwiches on a tray and re-heat into the oven.
    3.5.3251

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    TAKE A LOOK AT THIS!

    SAUTEED SPINACH AND MOZZARELLA RECIPE
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    MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

     

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    Reader Interactions

    Comments

    1. mozzarella in carrozza calories says

      February 02, 2022 at 4:32 am

      Me gusto mucho tu articulo Muchas gracias, Un saludo

      Reply
      • Filippo Trapella says

        February 02, 2022 at 7:56 am

        Muchas gracias!

        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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