Mozzarella in carrozza: the simple taste of cooking
Mozzarella in carrozza, also known as carrozza, is a typical dish of the Campania and Lazio tradition. Very tasty, this appetizer consists of mozzarella, bread cut into small slices, eggs and breadcrumbs. Simple but delicious, fried and stringy. But why this slightly bizarre name? When was it invented? Let’s find out together.
Mozzarella in carrozza: a bit of history
Mozzarella in carrozza is a famous specialty, made up of a simple and poor recipe. Some trace its origins to the Middle Ages, in the regions of Campania. In fact, due to the slowness of transport, buffalo mozzarella reached the dairies slightly soured. Edible, but more suitable for filling cooking. A full-flavored recovery solution that reused not only mozzarella but also the stale bread.
According to some, the name mozzarella in carrozza derives from the arrangement of the mozzarella on two slices of bread, imitating the chariot of a carriage precisely. In addition to being the name of this tasty dish, it is also the name of an installation by Gino De Dominicis who gave shape to the idea in 1970. The work is in fact made up of a real carriage with fresh mozzarella lying on cushions (renewed every day by the museum’s curators).
Mozzarella in carrozza: the traditional variants
It is a traditional, simple and tasty dish, known today as a typical street food. As mentioned, you can make it with two slices of round bread (or pancarrè) and sliced mozzarella. Then you have to pass this kind of sandwich in the egg, then breaded and fried. On the outside it has a crunchy casing and a soft and stringy filling on the inside. In the Roman version, fiordilatte is used instead of buffalo mozzarella and the addition of anchovies or cooked ham. In the Venetian variant, cooked ham and anchovies are among the main ingredients.
Have you ever tasted it?
Image from La Cucina Imperfetta