Italian · snack
30m
Total time
2
Servings
680
kcal
easy
Difficulty
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FAQ · Things people ask
Both claim it. The dish is Campanian by origin — 19th-century cucina povera built on day-old bread and leftover mozzarella. Rome adopted it and added breadcrumbs and anchovies. This recipe follows the Roman version. Both are legitimate within their own traditions.
Fior di latte (cow's milk) is the Roman standard and more forgiving — less water, holds its shape better inside the bread. Bufala is richer but releases more liquid, so drain it overnight regardless. Do not use low-moisture pizza mozzarella; the texture is completely wrong.
No settled etymology. Leading theory: the bread is the carriage carrying the cheese. Another: the strings of molten cheese resemble carriage reins. Both are plausible and neither is confirmed.
No. The cheese re-solidifies within minutes of leaving the oil and the crust loses its snap fast. You can bread them up to an hour ahead and refrigerate, then fry to order — but that's the only concession this dish allows.
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