This post may contain affiliate links. Please see our disclosure policy.
If you’re a fan of melted cheese and crispy golden crusts, mozzarella in carrozza is about to become your favourite Italian comfort food. This classic Neapolitan street snack literally means “mozzarella in a carriage,” and it’s everything you’d hope for in a fried sandwich: gooey cheese inside, crispy outside, and loads of flavour.
A staple in Southern Italy, particularly in Campania and Lazio, mozzarella in carrozza is made by sandwiching mozzarella cheese between slices of bread, dipping the sandwich in a flour and egg mixture, then frying until crisp. Its origins are humble—a clever way to use up stale bread and leftover mozzarella—but it’s now a beloved appetiser and street food around the world.
Variations exist across regions: in Venice, it’s sometimes made with anchovies; in New York, Italian-American versions often include marinara sauce for dipping.
Table of Contents
Why You’ll Love This Recipe
- It’s simple and quick to make.
- You can make variations by adding different flavours and toppings.
- It’s vegetarian but so indulgent, it will please everyone.
Ingredients
Mozzarella: I use just a regular ball of mozzarella but low-moisture mozzarella works well too as it lessens the risk of cheese leaking out.
Panko breadcrumbs: these are Japanese breadcrumbs which are drier and flakier than regular breadcrumbs, and so they absorb less oil making a crispier mozzarella in carrozza.
Vegetable oil: or any neutral oil works as you just need it to have a high smoke point. This includes sunflower or canola oil.
Substitutions and Variations
To each mozzarella in carrozza parcel, you could add:
- Sliced prosciutto
- Anchovies
- Fresh herbs like basil or oregano
- A small spoonful of fresh basil pesto
- Or try tossing the breadcrumbs with some lemon zest for a citrus twist.
Cooking Tips
Bake instead of frying: brush assembled sandwiches with olive oil and bake at 180°c (350°f) for 20 minutes, flipping halfway through.
Avoid Leaking Cheese: Make sure to press the edges firmly and ensure there are no gaps.
Keep the oil temperature consistent: this stops the parcels absorbing too much oil and turning greasy. When the oil drops too much in temperature, they absorb it rather than fry in it. Don’t overcrowd the pan to avoid this.
Frequently Asked Questions
Mozzarella in carrozza is best enjoyed fresh, but you can reheat leftovers in a 180°c oven for 8–10 minutes to restore crispiness. Avoid microwaving, which makes the bread rubbery.
Yes, brush assembled sandwiches with olive oil and bake at 180°c (350°f) for 20 minutes, flipping halfway through.
You could also use provolone, gruyere or even cheddar to make cheesy parcels. They won’t be quite the same but still delicious.
Other recipes you might like
If you like these melty mozzarella parcels, you will love my weeknight bolognese or ricotta and aubergine tomato pasta. Otherwise, my crispy chicken parm sandwich and my melted mozzarella and prosciutto sandwich are delicious.
Under 30 Minutes
Prawn and Tomato Linguine
Easy Pasta Recipes
Burrata with Pasta (Tomato Burrata Pasta)
Side Dishes
Marinated Mozzarella Balls
If you tried this recipe for mozzarella in carrozza or any other recipe on the site, please do leave a comment and let us know how it went!
Melty Mozzarella Parcels Aka Carrozza
Ingredients
- 250 g mozzarella
- 8 slices of white bread
- Vegetable oil, for frying
- 2 eggs
- Panko breadcrumbs, for dipping
- Parmesan, for topping
- Salt
- Pepper
For the tomato sauce:
- 2 garlic cloves, crushed
- 400 g tinned tomatoes
- Handful of fresh basil
- Salt
- Pepper
- Olive Oil
Instructions
- Add a good glug of olive oil to a saucepan and fry the garlic on medium-high. Add the chopped tomatoes, followed by the basil. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper.
- Gather two shallow dishes. Crack the eggs in one and the breadcrumbs in another. Season both dishes with salt and pepper. Use a cookie cutter to cut out rounds from your white bread. Lay one round in front of you, top with a 1/4 of a ball of mozzarella and season with salt and pepper. Take a second round of bread, dip in egg on both sides then place on top of the mozzarella. Use a fork to crimp the edges and stick it down. Then take the whole parcel, dip in egg, then into the breadcrumbs.
- Fry a few cm of oil (vegetable oil works well) on medium-high heat until golden on both sides. Do not fry on high heat as it is dangerous with so much oil and you risk burning the outside before the inside has a chance to melt.
- Smooth the tomato sauce on a plate. Top with the parcels, grate over parm and top with fresh basil and olive oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
