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(also known as Spedini a la Romana)

Serve as an appetizer, an Italian grilled cheese sandwich. Simple, delicious and an authentic

Campania (Naples) region favorite. Mozzarella in the Carriage is the translation; the Lazio region (Rome) version is known as Spiedini a la Romana.


2 slices of white bread (cut off crust if you wish) I prefer recycling a stale peasant style bread

Fresh mozzarella – not milky, better if low moisture

1 Egg

1 oz of milk

Breadcrumbs – I prefer seasoned fresh breadcrumbs

Light olive oil

Salt and pepper


Take the 2 slices of bread and make a sandwich with mozzarella, sliced about ¼ - ½ inch thick.

You can add prosciutto, if you want more substance to the sandwich.

Beat an egg seasoned with salt and pepper and a little milk. Heat oil in a skillet. Dip the sandwich in the egg on both sides and then in the breadcrumb mixture on both sides. Quickly fry in the oil on both sides until golden brown, remove and put on a paper towel to drain the oil.

Serve either with a marinara sauce on the side or a sauce made with lemon, white wine, Dijon mustard, garlic, capers, parsley and grating cheese. Anchovies are sometimes added to this sauce, but not my favorite.

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janet vitiello
janet vitiello
Feb 17
Rated 5 out of 5 stars.

Yummy, nothing else to say.

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