How to make Mozzarella in Carrozza

Why cooks start here

Mozzarella in Carrozza is cooked the way Campania cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Mozzarella in Carrozza hails from the sun-drenched region of Campania, where it transforms simple pantry staples into a beloved comfort food. Traditionally enjoyed as a hearty snack or a rustic antipasto, this dish embodies the Italian knack for elevating humble ingredients with a touch of culinary flair. It is in these home kitchens that the dish finds its true form, unpretentious yet deeply satisfying. When prepared, it offers a delightful contrast: the crunch of golden breadcrumbs giving way to the soft, molten mozzarella within. Seasoned with a touch of salt and black pepper, and occasionally brightened by a hint of tomato passata, each bite is a harmonious blend of textures and flavors, inviting you to savor the simplicity.