Figliata Fritta

Figliata Fritta is a traditional fried cheese dish from the Abruzzo region of Italy, particularly associated with the city of L’Aquila. The name derives from “figliata,” a fresh, stretched-curd cheese similar to mozzarella but made exclusively from water buffalo milk, giving it a richer, more elastic texture. The cheese is cut into thick slices, dredged in flour, and quickly deep-fried until the exterior forms a crisp, golden crust while the interior becomes molten and creamy.

A great version hinges on the quality of the figliata itself—it must be exceptionally fresh, ideally produced the same day, to achieve the proper stretch and milky sweetness when heated. The frying oil should be clean and hot, around 180°C (350°F), so the cheese cooks in seconds without absorbing excess grease. The result should be a contrast of shatteringly crisp exterior and a soft, pull-apart center that oozes rather than leaks.

In L’Aquila, Bufalarium is a noted venue for this dish, praised by creator Jana Food Porn for its commitment to using local, high-quality buffalo milk products. While figliata fritta is most common in Abruzzo, similar fried fresh cheeses appear across Italy—such as mozzarella in carrozza in Campania—but the Abruzzese version is distinguished by its exclusive use of buffalo figliata and its minimalist preparation, allowing the cheese’s natural flavor to shine. It is typically served as an antipasto, often with a squeeze of lemon or a sprinkle of black pepper.