Mozzarella in carrozza (in a carriage) is a delicacy born in Naples at the beginning of the nineteenth century, as a recovery preparation of stale bread and leftover mozzarella and which later became very popular in other Italian cities and in particular in Venice.
In Venice, in fact, it is often served as a cicchetto in the bàcari and a local variation of the classic recipe has been invented, rectangular in shape and with the use of a half slice of sandwich bread (instead of stale bread) and with the addition of an anchovy or a slice of cooked ham, all dipped in a batter leavened and then fried.
The final result of the Venetian-style mozzarella in carrozza is more golden and swollen than the Neapolitan version, thanks to the use of the batter.
Come and try one of the best mozzarella in town on our Venice Bacaro Tour, you won’t regret it!
Here is the recipe for Mozzarella in Carrozza Venetian-style.
Beat the egg and then mix it with water, milk, yeast, salt, pepper and flour. The result must be a batter without lumps. Then let it rise for about an hour.
Cut the slices of bread from sandwiches in two and cut the mozzarella into thick slices, then place a slice of mozzarella on each.
On half of the slices, then, add the cooked ham or an anchovy, depending on your taste.Then close the slices of bread to form a “sandwich” and pass them in the batter.
When the slices are well soaked, drain them and brown them on both sides in boiling oil; then leave to dry on absorbent kitchen paper and serve hot.
Enjoy your meal!
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