The story
Rosticceria Gislon stands as a true Venetian institution located just steps from the Rialto. While it is often bustling and serves better as a quick pit stop than a leisurely destination, the shop has earned a dedicated following for its signature snack. It is widely regarded as a must-visit for anyone looking to experience authentic local flavors in the heart of the city.
The star of the menu is undoubtedly the mozzarella in carrozza. Creators are unanimous in their praise, with sandrino calling it the "best" they have sampled so far. Pratt highlights the version with anchovies as a "greasy, flavorful" bargain at just €2.50, while Messinger Guides describes the experience as "decadent." Whether you are a local or just passing through, this historic spot remains a reliable favorite for a classic, satisfying bite.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the Mozzarella in carrozza, calling it a perfect, crispy, and molten masterpiece. The overall vibe is of humble, soulful Italian comfort food executed with masterful precision.
“Another mozzarella in carrozza, but this one is way better than the previous one. It's incredible — the bread is perfectly fried, the mozzarella is gooey, and the anchovy inside gives it that extra kick. I'm really happy with this.”
“This is the mozzarella in carrozza. We're scaring people in the place because they're turning around laughing, but €2.50 for a piece of history. The recipe originated in Naples in the early 1800s as a way to use stale bread — it appears in 'Il re dei cuochi' by Giovanni Nelli in 1868, identified as Neapolitan, not Lazio as many say. Originally round, using bread from the loaf, it looked like a wheel — hence 'mozzarella in carrozza' (wheel of the carriage). Another theory: shepherds' carts jostled milk that curdled and was used for mozzarella. In Venice, Americans brought sliced bread in the 1940s, and Venetians added a batter for a golden color and anchovies. The result is something even pigeons would like. You have no idea how greasy this is. The batter is so soft, I'm getting emotional but happy. The flavor is brackish lagoon — you feel the anchovy slithering in your mouth and hugging the mozzarella. It's a great rhymed kiss of flavor. You look disgusting eating it to others, but inside you're joy, like a joke that only makes you laugh.”
“The house specialty: basically a Venetian grilled cheese gone wild. Deep-fried, golden, obscene for your health. I go for the one with anchovy for a little umami kick. One bite in, it's molten, salty, rich, everything you want when you're starving. But would I cross town just for this? Surely not. This one's a pit stop.”
What creators say
3 creators have covered Rosticceria Gilson. Most active: sandrino, Pratt, Messinger Guides
A fantastic rosticceria with the best mozzarella in carrozza I've had so far.
Dishes mentioned
Mozzarella in Carrozza
Another mozzarella in carrozza, but this one is way better than the previous one. It's incredible — the bread is perfectly fried, the mozzarella is gooey, and the anchovy inside gives it that extra kick. I'm really happy with this.
Rosticceria Gislon is a Venetian rosticceria where I had an amazing mozzarella in carrozza with anchovies — greasy, flavorful, and a great deal at €2.50.
Dishes mentioned
Mozzarella in Carrozza
This is the mozzarella in carrozza. We're scaring people in the place because they're turning around laughing, but €2.50 for a piece of history. The recipe originated in Naples in the early 1800s as a way to use stale bread — it appears in 'Il re dei cuochi' by Giovanni Nelli in 1868, identified as Neapolitan, not Lazio as many say. Originally round, using bread from the loaf, it looked like a wheel — hence 'mozzarella in carrozza' (wheel of the carriage). Another theory: shepherds' carts jostled milk that curdled and was used for mozzarella. In Venice, Americans brought sliced bread in the 1940s, and Venetians added a batter for a golden color and anchovies. The result is something even pigeons would like. You have no idea how greasy this is. The batter is so soft, I'm getting emotional but happy. The flavor is brackish lagoon — you feel the anchovy slithering in your mouth and hugging the mozzarella. It's a great rhymed kiss of flavor. You look disgusting eating it to others, but inside you're joy, like a joke that only makes you laugh.
A Venetian institution near Rialto, always packed, with a decadent mozzarella in carrozza, but more of a pit stop than a destination.
Dishes mentioned
Mozzarella in Carrozza
The house specialty: basically a Venetian grilled cheese gone wild. Deep-fried, golden, obscene for your health. I go for the one with anchovy for a little umami kick. One bite in, it's molten, salty, rich, everything you want when you're starving. But would I cross town just for this? Surely not. This one's a pit stop.
