Formaggio Fritto

Formaggio fritto, or fried cheese, is a classic Italian antipasto rooted in the culinary traditions of central Italy, particularly the Marche and Abruzzo regions. The dish typically features slices of semi-soft, mild cheese such as provolone, scamorza, or mozzarella, which are dredged in flour, dipped in egg, coated in breadcrumbs, and deep-fried until golden. A great version is defined by its contrast: an intensely crisp, non-greasy exterior that shatters to reveal a warm, molten, and slightly elastic interior. The cheese should remain delicate and not overly salty, allowing its milky notes to shine. An exemplary preparation can be found at **Bianca by Don Franchino sul mare** in San Benedetto del Tronto, where contributor *Giuliacrossbow* notes the dish is served, likely highlighting the local preference for quality frying. Regional variations abound: in Rome, the version known as *mozzarella in carrozza* sandwiches the cheese between bread before frying, while in Puglia, *caciocavallo* is often used. Some cooks add a hint of anchovy or a dusting of oregano to the breading for depth. Whether served as a street snack or a restaurant starter, formaggio fritto depends on high heat and fresh oil to avoid sogginess, making the skill of the fryer as important as the cheese itself.