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From Naples with fury, here is the mozzarella in a carriage

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 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 days. Preparing it is really simple but you will have to use some precautions to obtain an excellent result: let's discover them together!

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.

  1. Start by cutting the mozzarella into slices and dabbing it with kitchen paper to remove the excess whey.
  2. Arrange the mozzarella on the slices of bread , covering them completely and season with a pinch of salt .
  3. Close like a sandwich with another slice of bread and press well with your hands.
  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 in two others arrange the flour and breadcrumbs .
  6. Dip the squares first in the flour, then in the egg and finally in the breadcrumbs and place them on a plate.
  7. Transfer them to the refrigerator for 30 minutes then repeat the breading in the egg and bread.
  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.
  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 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, however, leaves 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