A Neapolitan fried cheese sandwich whose name means 'mozzarella in a carriage.' Bread encases melting mozzarella, dipped in egg and fried to a golden, crunchy shell.
Mozzarella in carrozza — 'mozzarella in a carriage' — is a Neapolitan street classic: mozzarella sandwiched in bread, battered and fried until the cheese pulls in long strings. It was born of Campanian thrift, a way to use up bread and cheese.
A shatteringly crisp golden crust gives way to a long, stretchy pull of hot molten mozzarella. Rich, savory and irresistible, it is comfort food at its most indulgent.
The egg-and-flour coating seals the bread so the cheese melts in a steamy pocket rather than leaking, while hot oil crisps the exterior before the inside overcooks.
Variations
With an anchovy tucked inside, with a tomato slice, made with sandwich loaf or Italian bread, dusted versions served with marinara
On the Palate
Where Mozzarella in Carrozza sits in the Italian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 15 min
- 13 min
Slice mozzarella and let it drain on paper towels.
- 23 min
Sandwich the mozzarella between two slices of bread, trimming crusts.
- 31 min
Press the edges firmly to seal the sandwich.
Watch outPress the bread edges tight all around to seal — any gap and the molten cheese leaks straight into the oil.
- 42 min
Dip the sandwich in flour, then in beaten egg.
- 52 min
Let it rest a moment so the coating sets.
- 62 min
Heat oil in a pan until shimmering.
Watch outHeat the oil until it shimmers before frying — too cool and the coating drinks oil and goes soggy instead of crisp.
- 74 min
Fry the sandwich until golden and crisp on both sides.
Watch outPull it the moment both sides are deep golden — the aim is a crisp shell while the cheese inside is still molten.
- 81 min
Drain briefly and serve hot while the cheese is molten.
