Mozzarella in carrozza

mozzarelle in carrozza|cantinadospade

She’s undoubtedly the lady of the kingdom of appetizers, the grand dame of street food. A mozzarella in carrozza is one of those dishes whose mere sight makes your mouth water. Maybe that’s why it’s one of the most beloved cicchetti here at Cantina Do Spade.

And if you want to try and prepare this sublime starter yourselves, we’re just about to reveal you its Venetian recipe.

Where does mozzarella in carrozza come from?

Mozzarelle in carrozza, in Venice, are an import product. These appetizers actually come from Naples. But Venice added its personal touch to the traditional recipe, and made them even more toothsome. So all osterie in Venice now have them.

They seem to date back to the beginning of the 19th century and, like many traditional Venetian dishes, it was a leftover recipe.

Indeed, in order to eat even stale bread and not-so-fresh mozzarella, some very clever people in Naples had the wonderful idea to fry them together.

The recipe of Venetian mozzarella in carrozza with prosciutto

The recipe we’ve written down here is Venice’s version of a mozzarella in carrozza, which is different from the Neapolitan one because:

  • in Naples, mozzarella in carrozza only contains bread and mozzarella, in Venice you can find them with anchovies or prosciutto, too;
  • the Neapolitan recipe uses stale bread, the Venetian one white or toast bread;
  • Neapolitans coat the bread-and-mozzarella sandwich first of all in bread, then in seasoned egg; Venetians dunk it in batter. Both of them happily fry the outcome.

Let’s see how to make them.


For the batter

  • 200 g white flour
  • 1 egg
  • ½ glass milk
  • ½ glass sparkling water
  • 20 g brewer’s yeast
  • a pinch of salt and pepper

For mozzarelle

  • 8 slices of white bread or toast bread
  • 8 slices of mozzarella
  • 4 slices prosciutto or 4 anchovies
  • olive oil to fry

Preparation method

First of all, prepare the batter: whisk the egg and stir it together with sparkling water, milk, yeast, salt, pepper and flour. The result must be a clotless batter. Then let it rise for an hour.

In the meanwhile, prepare your mozzarelle: put on each slice of bread a slice of mozzarella.

On half of the slices add some prosciutto or an anchovy. Close each mozzarella, dunk them in your batter, then fry them in deep oil.

When they’re golden on both sides, they’re ready to be mercilessly wolfed down.

Enjoy them, and don’t forget that you find them on our cicchetti counter, warm and stringy!

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