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From Naples with fury, here is the mozzarella in a carriage with photos and videos to prepare it!

Mozzarella in carriage

Crunchy on the outside, warm and gooey on the inside, mozzarella in carrozza is real comfort food. Here is our recipe!

There are few recipes that are tastier, simpler and more genuine than mozzarella in carrozza and it is certainly no coincidence that it was the Neapolitan city that gave birth to it. Born as a recycled recipe, today mozzarella in carrozza is a real comfort food that has been able to overcome regional borders and conquer the palates of all Italians.

If you've ever tried mozzarella in a carriage with the original recipe, it won't be difficult for you to understand the reason for its success: crunchy on the outside, soft and gooey on the inside, it's one of those dishes that can lift your spirits even on the darkest of days. Preparing it is really simple but you'll have to use some precautions to get an excellent result: let's discover them together with our photo steps or the video recipe !

Mozzarella in carriage
Mozzarella in carriage

How to make mozzarella in a carriage with the original recipe

To prepare this recipe you will have to use top quality ingredients . Buffalo mozzarella, preferably from the day before, is the protagonist, keep this in mind.

Cut mozzarella and dab it

1. Start by cutting the mozzarella into slices and patting it dry with kitchen paper to remove excess whey.

Put the mozzarella on the bread

2. Arrange the mozzarella on the slices of bread , covering them completely and season with a pinch of salt .

Close the buns

3. Close sandwich ways with another slice of bread and press well with your hands.

Trim the crusts and divide the sandwiches into triangles

4. With a sharp knife , remove the crusts from the bread and cut the slices into 2 or 4 triangles by cutting along the diagonals.
5. Beat the eggs in one dish, while arrange the flour and breadcrumbs in the other two.

Coat the bread triangles in breadcrumbs

6. Dip the squares first in the flour, then in the egg and finally in the breadcrumbs and place them on a plate.

Second breading of mozzarella in carrozza

7. Transfer them to the refrigerator for 30 minutes then repeat the breading in the egg and bread.

Fry the mozzarella in carrozza in hot oil

8. After a second rest in the refrigerator for 30 minutes, fry the mozzarella in carrozza for a couple of minutes in boiling oil at 170°C , turning it halfway through until golden brown.

Drain the mozzarella in carrozza on a sheet of absorbent paper

9. Serve it piping hot, draining it with a slotted spoon and passing it on absorbent paper.

Now this preparation will have no more secrets for you! Alternatively, try the baked mozzarella in carrozza for a lighter but still amazing recipe.

Read also
The mozzarella in carrozza in the air fryer is even lighter and crunchier


We recommend consuming the mozzarella in carrozza at the moment, hot and freshly fried . If you want, you can prepare them a few hours before frying and keep them in the fridge.

History of mozzarella in a carriage

It is a poor dish, made to reuse old bread and dairy products (therefore quite dry). It seems that mozzarella in carrozza was born in Campania in the early nineteenth century and then spread throughout the boot. The origins of the name of the dish, on the other hand, leave room for interpretation: there are those who think that the position of the cheese between the slices of bread simulates a carriage (the bread would be the carriage that encloses the stringy cheese), or that the filaments of the mozzarella they form bridles, when bitten, tied to the bread just like a carriage with horses.

Everyone, once tasted , could only fall in love with the dish, and in the end it doesn't matter where it comes from, the important thing is that now it is still part of the Italian culinary tradition.

Riproduzione riservata © - WT