Mozzarella in carrozza

Name: Mozzarella in carrozza
Cuisine: italian
Ingredients: 12 pcs white sandwich bread; 1 lb mozzarella di bufala; to-taste salt; 5 pcs large egg; 3.3 oz flour; 10 oz breadcrumbs; 4.25 cup sunflower oil

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 15, 2026

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Mozzarella in carrozza is a traditional Neapolitan recipe, made with slices of sandwich bread filled with stringy mozzarella.

Mozzarella in carrozza is proof that simplicity can become elegance: fresh bread, stringy cheese, and the balance between crunchy and creamy tell a story of tradition that doesn't need complications. It is a dish that enhances local products, with a process based on precise insights and respect for raw materials, perfect for those seeking an authentic result without excessive effort.

Capolavoro Score 4.6/5 · 8 votes

Instructions

1
To prepare the mozzarella in carrozza, start by cutting the buffalo mozzarella into 1 cm thick slices. Arrange them on a tray lined with absorbent paper and cover with more absorbent paper.
2
Gently press with your hands to pat the mozzarella and remove excess water. If necessary, change the paper towels until it is completely dry. At this point, move on to filling the bread. Arrange the slices of sandwich bread on a cutting board,
3
place the mozzarella slices on top, so as to cover the entire surface, but without letting it protrude, season with salt and cover each slice with another slice of bread.
4
Then, gently press with your hands to compact everything. Continue like this for all the other slices of bread, until you also finish the mozzarella. Then, trim the filled bread slices using a knife, so as to eliminate the outer crust. At this point, it is possible to cut the mozzarella in carrozza in two different ways. By cutting a cross, you will obtain 4 squares from each slice.
5
For the triangular cut, however, you must first cut the bread in half diagonally and then in half on the other diagonal. In this way, you will obtain 4 smaller triangles. Continue like this until you finish all the pieces. Now proceed with the breading. Break the eggs in a bowl and whisk them with a whisk for a few minutes.
6
Then, in two other bowls, place the breadcrumbs in one and the sifted flour in the other. At this point, pass each piece of filled bread first in the flour and then, using 2 forks, in the egg, so as to cover them completely. Then pass them on a plate for a few seconds, so as to remove the excess egg
7
and avoid clumps when you pass it in the breadcrumbs. Transfer to a cutting board and with the blade of a knife, gently press the edges and surface so as to even out the breading and have a more precise shape. If necessary, pass again in the breadcrumbs and press again with the knife blade. Continue like this for all the other pieces and transfer them to a tray lined with baking paper. Transfer to the refrigerator for about 30 minutes.
8
After the mozzarella has hardened, you can proceed with the second breading, passing them first in the egg, then in the plate to remove the excess and finally in the breadcrumbs.
9
As before, transfer the mozzarella in carrozza to a cutting board and with the blade of a knife, even out the breading. Continue like this for all the others, placing them on a tray lined with baking paper. Put back in the refrigerator to harden for another 30 minutes. Pour the oil into a saucepan and bring it to a temperature of 170-180° at most. Dip a few pieces at a time and cook the mozzarella in carrozza for 1-2 minutes, turning them from time to time with a slotted spoon.
10
When they are golden brown, drain them from the oil and transfer them to a tray lined with absorbent paper to remove the excess oil. Fry the others and serve your mozzarella in carrozza immediately.

Ago's Notes

Adjust the salt according to the salt content of the preserves.

Enjoy your meal, my friend - this recipe is a tribute to the simplicity that becomes art, when every ingredient is respected and every cooking gesture is an act of love towards food.

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Mozzarella in carrozza

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 15, 2026

Mozzarella in carrozza is a traditional Neapolitan recipe, made with slices of sandwich bread filled with stringy mozzarella.

Capolavoro Score 4.6/5 · 8 votes

Instructions

To prepare the mozzarella in carrozza, start by cutting the buffalo mozzarella into 1 cm thick slices. Arrange them on a tray lined with absorbent paper and cover with more absorbent paper.

Gently press with your hands to pat the mozzarella and remove excess water. If necessary, change the paper towels until it is completely dry. At this point, move on to filling the bread. Arrange the slices of sandwich bread on a cutting board,

place the mozzarella slices on top, so as to cover the entire surface, but without letting it protrude, season with salt and cover each slice with another slice of bread.

Then, gently press with your hands to compact everything. Continue like this for all the other slices of bread, until you also finish the mozzarella. Then, trim the filled bread slices using a knife, so as to eliminate the outer crust. At this point, it is possible to cut the mozzarella in carrozza in two different ways. By cutting a cross, you will obtain 4 squares from each slice.

For the triangular cut, however, you must first cut the bread in half diagonally and then in half on the other diagonal. In this way, you will obtain 4 smaller triangles. Continue like this until you finish all the pieces. Now proceed with the breading. Break the eggs in a bowl and whisk them with a whisk for a few minutes.

Then, in two other bowls, place the breadcrumbs in one and the sifted flour in the other. At this point, pass each piece of filled bread first in the flour and then, using 2 forks, in the egg, so as to cover them completely. Then pass them on a plate for a few seconds, so as to remove the excess egg

and avoid clumps when you pass it in the breadcrumbs. Transfer to a cutting board and with the blade of a knife, gently press the edges and surface so as to even out the breading and have a more precise shape. If necessary, pass again in the breadcrumbs and press again with the knife blade. Continue like this for all the other pieces and transfer them to a tray lined with baking paper. Transfer to the refrigerator for about 30 minutes.

After the mozzarella has hardened, you can proceed with the second breading, passing them first in the egg, then in the plate to remove the excess and finally in the breadcrumbs.

As before, transfer the mozzarella in carrozza to a cutting board and with the blade of a knife, even out the breading. Continue like this for all the others, placing them on a tray lined with baking paper. Put back in the refrigerator to harden for another 30 minutes. Pour the oil into a saucepan and bring it to a temperature of 170-180° at most. Dip a few pieces at a time and cook the mozzarella in carrozza for 1-2 minutes, turning them from time to time with a slotted spoon.

When they are golden brown, drain them from the oil and transfer them to a tray lined with absorbent paper to remove the excess oil. Fry the others and serve your mozzarella in carrozza immediately.

Mozzarella in carrozza