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EveryCheese

Fried and grilled

Mozzarella in carrozza

A Neapolitan sandwich of mozzarella between slices of bread, dipped in egg and fried until crisp.

Mozzarella in carrozza, mozzarella in a carriage, is a fried sandwich from Campania. Slices of mozzarella go between two pieces of bread, which are dipped in flour and beaten egg and fried in oil until golden, with the cheese melted and stringy inside. It is a snack and antipasto in Naples and Rome.

What goes in

Mozzarella: 26%26%White bread: 32%32%Eggs: 16%16%Flour or breadcrumbs: 11%11%Oil: 11%11%Anchovy: 5%6parts
  • Mozzarella526%, A day old, well drained.
  • White bread632%, Crusts removed.
  • Eggs316%, Beaten with milk.
  • Flour or breadcrumbs211%, The coating.
  • Oil211%, For frying.
  • Anchovy15%, Optional.

Rough parts by weight. The ring shows each ingredient's share of the dish.

Made step by step

Each drawing shows the operation for that step. Quantities and timings differ from house to house; this is one traditional way, in outline.

  1. Step 1: Rest Slice the mozzarella and press it between paper to remove moisture.
  2. Step 2: Fill Sandwich the cheese between slices of bread, with anchovy if using.
  3. Step 3: Layer Dip the sandwiches in milk, then flour, then beaten egg.
  4. Step 4: Fry Fry in hot oil until golden on both sides.
  5. Step 5: Serve Drain briefly and serve while the cheese is molten.
  6. Mozzarella: 26%26%White bread: 32%32%Eggs: 16%16%Flour or breadcrumbs: 11%11%Oil: 11%11%Anchovy: 5%
    Finished Mozzarella in carrozza, by share.

Using up

The dish began as a way to use stale bread and mozzarella that was a day or two old, which is too firm to eat fresh but melts well. The bread, crisp on the outside, is the carriage that carries the cheese. In Naples it is sold in friggitorie, fry shops, alongside other fried snacks, and often eaten standing.

Variations

Some cooks add an anchovy fillet or a slice of ham with the cheese. Roman versions may be cut into triangles and fried in deep oil. The cheese is drained and pressed so it does not make the bread soggy. The sandwich is best eaten immediately, when the cheese pulls into long strings.

Where it is used

AntipastoFry shop snack

The cheeses in it

MozzarellaThe cheese in the carriage.Buffalo mozzarellaUsed in Campania.

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Sources and further reading

About this page

Original text and drawings by the EveryCheese desk, written with AI assistance and checked against the sources above. The shares are a rough, illustrative ratio, not a recipe: every family and kitchen makes it differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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