Boast of Roman traditional food: mozzarella in carrozza

Mozzarella in carrozza: the original recipe

Like many of Italy’s most delicious recipes, mozzarella in carrozza (“mozzarella in the carriage”) has humble origins too.  The idea comes from the custom among less well-off families, who could not afford to waste food, to use up stale bread and no-longer fresh mozzarella in a new and tasty dish.
Over time the recipe for mozzarella in carrozza conquered Lazio kitchens, to establish itself as a classic too in Roman tradition.
The name “mozzarella in carrozza” refers to the fact that the two slices of bread form the “carriage”, within which the cheese travels.

How to make mozzarella in carrozza


  • 6 slices white bread, crusts removed
  • 1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips
  • 4 flat anchovy fillets, finely chopped
  • 1/2 cup whole milk
  • 3 heaping tablespoons all-purpose flour
  • 1 egg
  • salt and freshly ground black pepper
  • 1/2 cup olive oil, for frying


Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese and the anchovies fillet,  and press the edges together with your fingers to help seal. Pour the milk into 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel.

Boast of Italian food tradition: TIRAMISU'

Dedicated to all those who have had the good fortune to taste the wonderful tiramisu in Rome, or for those who want to prepare for his friends the most famous Italian dessert in the world.
4 people:
500 grams of mascarpone cheese, 80 grams of sugar, 4 eggs, 250 g of biscuits (ladyfingers or Novara buiscuits), 1 cup of strong coffee (preferably espresso), 1 glass of Marsala or Brandy (only for adult version, otherwise you skip this), unsweetened cocoa powder.
Whip the egg yolks with the sugar until the mixture is white and fluffy.
With a wooden spoon, work the mascarpone cream until it becomes a smooth and without lumps.
United mascarpone mixture of eggs and sugar, mixing well.
Whisk the egg whites with a pinch of salt and gently add the eggs and mascarpone cream.
Liquor mixed with the espresso coffee at room temperature.Dip the ladyfingers in the wet so quickly Obtained: cookies must be well soaked, but not completely soaked.Ladyfingers layered with mascarpone cream in a pan or directly on dishes made ​​of the portions with the aid of a pastry bag or with a spoon (but gently, in order to not loose the smooth texture of the cream).
Sprinkle the last layer of cream with the cocoa powder. Put it in the refrigerator at least for 2 hours until ready to serve.
Take note that this recipe uses raw eggs, you have to be absolutely certain of the freshness of the eggs before using them and wash your hands thoroughly with soap after touching the shell.
if you doubt that the eggs are fresh, you should not prepare the tiramisu but take the first flight to Italy 🙂

Food is Culture!

Thank you to the school from Germany that choosed Gourmetaly for their leisure time in Rome!


“Guanciale” is derived from the cheek and part of the neck of a pig that has at least 9 months and its uniqueness lies in the fact that externally is seasoned with salt and pepper and often with garlic, sage and rosemary. the meat is left to mature for at least three months: in this period form the hard crust that characterizes the outside while the interior takes on a very intense flavor. Usually it is used for sauces or even warmed up on bread.
If you enjoyed our Food Tour, you’d probably remember that is one of the most important ingredients for the matriciana pasta style.

BOAST OF ITALIAN FOOD: Insalata caprese

You don’t need to be a Masterchef to delight your guests with this simple delicious recipe!
The secret is choosing fresh ingredients: Tomatoes, mozzarella (buffalo’s mozzarella or classic one) , basil and Extra Virgin Olive Oil.
Presentation of the ingredients in the dish is up to your creativity but we suggest you to follow few rules:

  • Drammatically fresh ingredients with certified origin
  • When choosing buffalo mozzarella cheese do not serve it too cold (not store it in the fridge, bring it home and eat it)
  • Share it with people you love!

Suggested wine: Alcamo Bianco

Suggestion for your recipes: our favorite pasta brands

Dear friends, these are our favorite pasta brands: DE CECCO  or SETARO, choose those in your country to cook your pasta ….and remember: italian style pasta is only AL DENTE!
Enjoy it!


To make 12 supplì, mix 200 gr (7 onces) of boiled rice with some sauce (meat free to cook it at Jewish style), 3 spoons of grated parmesan cheese.
Make a supplì into egg-shaped balls using your hands (in the palm). introduce a little cube of mozzarella cheese in the middle. Now beat a whole egg and dip each supplì into it, then cover it with bread-crumbs.
let it rest for half an hour in the fridge, then deep fry supplì (max 5 per time) into a big amount of hot oil. Remove those from the oil when brown outside and lay those down on a paper towel.
Enjoy one of the best roman specialties!
Perfect when served with Sangiovese wine.

Boast of Roman food tradition: fried zucchini flowers

Fried zucchini flowers: the original recipe

This is surely one of the best roman recipes. Zucchini flower season just started, guys! For all of you, who have had the chance to join our food tour of Rome in the last two weeks, and for all the other lovers of roman cuisine, we have the pleasure to give you our recipe.


  • Fresh zucchini flowers
  • mozzarella cheese
  • salted anchovies
  • peanuts oil (or olive oil)
  • white flour
  • beer or sparkly water
  • salt


Flowers are extremely delicate so open them carefully and suff with a little cube of mozzarella cheese and a piece of anchovy. Then prepare a thick batter with flour, sparkly cold water (or beer).
Dip the stuffed flower into the batter and fry them in lots of oil, very hot.
Remove those when light brown colored and dry the excess oil with paper.
It comes like a cloud with a surprise inside!
Enjoy it!

Boast of Roman food tradition: the Roman chicken

“Er pollo alla romana” (the Roman chicken): the original recipe

Cut a chicken into pieces and fry it in a pan along with a tablespoon of extra virgin olive oil, 1 slice of chopped streaky bacon, garlic, salt, and pepper.
When the chicken has absorbed the ingredients flavor, pour over 1/2 glass of white wine. Let the wine evaporate. Then add about 300 gr of tomatoes and 2 large peppers cut into long strips.
Cook it over a slow flame for 30 minutes. Suggestions from granma’s kitchen: use white wines from the Castelli Romani area and fresh tomatoes and add salt only at the end.