AModoMio

  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×
home » dishes » Appetizers

Mozzarella in a carriage

  • German
  • Italian

Mozzarella in a carriage - Mozzarella in carrozza - is the name given to the fried sandwich that originated in Campania. It is said that the dish was invented to use up stale bread and buffalo mozzarella, which was no longer so fresh. The sandwich quickly turned into a favourite for Italians - as a starter at home as well as a bar snack.

jump to recipe

The creative innkeepers

Buffalo mozzarella is typical for Campania just like the Pizza Margherita, and it has been produced in the region from the sixth century onwards. However, the shelf life of the fresh cheese was a problem in times without cooling possibilities. In order to conceal the slight acidity that developed as a consequence, the innkeepers in Naples came up with an idea: they placed the mozzarella between two slices of bread, and then breaded and fried it. The result of the escamotage was a melting, crispy sandwich that was typically served with leafy salads. Guests were delighted: The mozzarella in a carriage.

panierter Mozzarella

The escape from the prince

But where does the “carriage” in the name come from? It is attributed to a father who lived in Campania and who liked to tell fairy tales to his daughter. One day, in order to make his story more vivid, he also let the food he was preparing play a role in his fairy tale. And just like that, the two slices of bread became known as the carriage - which the princess of the story desperately needed so she could escape from the unloved prince the king had chosen for her.

Mozzarella in carrozza - different versions

The original recipe from Campania is made with homemade white bread and buffalo mozzarella.
In Rome, where the dish was quickly copied, they use toast bread, and fior di latte instead of buffalo mozzarella. To spice up the recipe a little, people also like to add anchovies or ham.
In Venice, you will find mozzarella in carrozza in every bàcari, the typical Venetian bars where people eat while standing. The Venetians use tramezzini bread and a dough made from milk, eggs, flour and yeast, and only then do they fry the sandwich.

📖 Recipe

Mozzarella in a carriage

Mozzarella in a carriage

Fried mozzarella sandwich
[en]5 from 3 votes[/en][de]5 von 3 Bewertungen[/de][it]5 da 3 voti[/it]
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, small hunge, Snack, starter
Cuisine Campania, Italian
Servings 2 sevings
Calories 72 kcal

Ingredients
 

  • 2 large slices homemade bread
  • 1 buffalo mozzarella
  • 2 tablespoon flour
  • 1 egg
  • 2 tablespoon milk
  • 1 pinch salt
  • pepper, freshly ground
  • oil, for frying

Instructions
 

  • Use a glass to cut out 4 circles of equal size from the bread slices. The glass should have about the same diameter as the mozzarella. Drain the mozzarella, cut it in half and place one half between two slices of bread.
  • Flour the sandwiches well from all sides. Whisk the egg on a plate with milk, salt and pepper and dip the mozzarella sandwiches into it. Leave them on the plate for 5 minutes so that the liquid can soak into the bread.
  • Heat plenty of oil and fry the sandwiches until golden brown and crispy. The mozzarella should melt. Briefly place the sandwiches on some kitchen roll so that it absorbs the excess oil. Serve while still very hot with a green salad and fresh pesto or with currant jam.

Notes

If you are in the mood for hearty flavours, you can, for example as the Romans do, add an anchovy or a slice of ham between the mozzarella and the bread. We especially like mozzarella in carrozza with a dried tomato on top of the cheese.

Nutrition

Calories: 72 kcalCarbohydrates: 7 gProtein: 4 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 84 mgSodium: 64 mgPotassium: 60 mgSugar: 1 gVitamin A: 158 IUCalcium: 43 mgIron: 1 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook

Buon appetito!

Appetizers

  • cucumber soup
    Cold cucumber soup with yogurt and mint
  • green beans with gorgonzola and vinegar
    Marinated Green Beans with Gorgonzola
  • Ricotta balls in tomato sugo
    Vegetarian ricotta balls in tomato sugo, Calabrian style
  • Kartoffelpuffer
    Potato fritters Trentino style
5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

  • 04.10.25 PASTA Basic

  • Grüne Gnocchi mit Bärlauch und Ricotta
    18.10.2025 GNOCCHI

  • Fettuccine
    28.02.2026 PASTA BASIC

  • workshop
    21.03.2026 PASTA BASIC

Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

Rezepte der Saison

  • Buccellato - recipe
    Buccellato, Tuscan Striezel with a walnut heart

Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
mehr zu mir
Foto: Anna Stöcher

Gestalte Dein persönliches Menü

Footer

↑ back to top

About

  • Impressum
  • Datenschutzerklärung

Community

  • WORKSHOPS buchen
  • Email Anmeldung

Contact

  • Kontakt
  • Mediakit Download

Copyright © 2025 AModoMio

  • German
  • Italian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.