Mozzarella in carrozza is a typical dish of the Italian peninsula and is very popular in the South.

It seems to have originated in Campania in the early 1800s.

Although the Romans claim the recipe is their own, it was devised to recycle leftover bread and buffalo mozzarella.

The original Campanian recipe, calls for the exclusive use of buffalo mozzarella, despite the fact that it is particularly watery.

For this very reason, if buffalo mozzarella is used, it should be allowed to drain for a few hours.

This recipe, takes the name mozzarella in carrozza because, slices of the cheese are wrapped in two slices of bread (which act as a carrozza), breaded in breadcrumbs and then fried.

So the resulting crispy wrapping “protects” the softness of the mozzarella, just as a princess is protected inside her carriage.




  • 3 mozzarella cheese
  • 1/2 loaf of stale bread (you can use toast bread)
  • 3 eggs
  • all purpose flour to taste
  • milk to taste
  • salt to taste
  • extra virgin olive oil for frying




To make mozzarella in carrozza, you must first drain mozzarella well, dry them with paper towels and cut eight regular slices about 1 centimeter thick.

After that, cut out sixteen slices of the same height from the bread, then remove the crust by removing it from the edges and cut them out so that they are roughly the same shape as the mozzarella.

At this point place a slice of mozzarella between two slices of bread.

Lightly flour the sandwiches, insisting particularly on the cut side.

As each one is ready, arrange it on top of a large serving dish in which you will form a single layer.

When done, beat the eggs with 5 tbsp of milk and a pinch of salt, then pour them over the sandwiches.

Now gently turn them a couple of times on both sides, after which let them rest until they have absorbed all the beaten egg.


Meanwhile, put a frying pan with plenty of oil on the stove.


When this is very hot (it should reach a temperature of 350 F), proceed to fry two or three sandwiches inside at a time, turning them over and letting them cook altogether for 4 to 5 minutes until golden brown.

When cooked, drain them, wipe them on a double sheet of kitchen paper (paper towels) and serve them hot.


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