Supplì

Roman street food, documented from the mid-19th century when fritti shops (friggitorie) lined the Trastevere district. The name comes from French 'surprise' — the hidden cheese inside. Pre-war supplì often used leftover risotto and a meat ragù base from Sunday lunch, a thrift dish. Modern Roman friggitorie still build them around recovered rice; the dish never left poverty cooking.

Roman friggitoria street food from the mid-19th century — the name comes from French 'surprise' for the hidden cheese. The mozzarella core pulls into long strings when split: the supplì al telefono effect, named for old phone wires. Risotto must be cooked al dente then cooled completely or the breading slides off wet starch.

A football-shaped croquette: deep-fried golden crust, tomato-stained risotto inside, and a finger of mozzarella in the center that pulls into long strings when split — the supplì al telefono effect (named for old phone wires). Eat hot from the fryer with fingers. If the cheese doesn't string, it's been sitting too long.

The risotto must be cooked al dente then cooled completely before shaping — warm rice will not hold the cheese, and the breading slides off wet starch. Proper supplì use day-old rice for this reason. Frying temperature is around 175-180 °C; lower and the rice absorbs oil, higher and the crust browns before the mozzarella core melts. Knife test: if the pull string snaps, the center isn't hot enough yet.