Italian Suppli: A Timeless Culinary Treasure
Suppli is one of Rome’s most cherished street foods—crispy, golden, and oozing with molten mozzarella. This simple yet legendary rice croquette has been satisfying locals and visitors for centuries. But beyond its irresistible taste, it carries a rich history, rooted in both tradition and Italian ingenuity.
A French Surprise Turned Roman Delight
The origins of supplì date back to the early 19th century during Napoleon’s rule over Rome. Its name comes from the French word surprise, referencing the delightful moment when eaters discover the gooey cheese inside. Initially, supplì consisted of rice cooked with tomato sauce, shaped into an oval, stuffed with cheese, coated in breadcrumbs, and deep-fried to perfection—a process that has remained largely unchanged.
Cultural Icon of Roman Cuisine
Rome’s food scene would not be complete without suppli. Whether enjoyed in cozy trattorias or grabbed from bustling street stalls, this bite-sized masterpiece embodies the heart of Italian cooking—simple ingredients transformed into something unforgettable. Supplì isn’t just food; it’s an experience that brings people together over a shared love of flavor and tradition.
Supplì al Telefono: The Legendary String Effect
Among its variations, Supplì al telefono stands out as the ultimate favorite. Its name comes from the long, stretchy mozzarella that connects the two halves when pulled apart, resembling an old-fashioned telephone cord. This creamy, gooey center elevates supplì into something more than just a snack—it’s a moment of pure joy with every bite.
Modern Reinventions Without Losing Tradition
While the traditional tomato-infused rice remains the gold standard, culinary creativity has led to exciting variations. Some feature truffle, mushrooms, or a mix of different cheeses. Others draw inspiration from risotto, creating new flavors while staying true to the original essence of suppli—a crispy shell, rich filling, and cheesy satisfaction.
Why Supplì Deserves a Spot on Every Food Lover’s List
Supplì isn’t just an appetizer or a street food—it’s a time capsule of Roman history, a symbol of comfort, and a testament to Italy’s ability to make simple ingredients extraordinary. Whether eaten on the cobblestone streets of Rome or made at home, each bite offers a taste of tradition, nostalgia, and culinary excellence.
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Italian Suppli
Ingredients
For breading and frying:
Instructions
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First, clean the onion and chop it roughly. Pour a drizzle of oil into a pan, add the onion and let it brown for about 3 minutes. Then add the rice and mix. Toast the rice for about 5 minutes over medium heat.
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At this point, add the boiling broth until it covers the rice. Then add the tomato puree and mix well. Continue cooking the rice, adding more hot broth if necessary.
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Once it is cooked and is very dry, turn off the heat. Add the grated Grana, add a pinch of pepper and adjust the salt if necessary. If your broth was already salty, it shouldn't be necessary.
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Then transfer the risotto onto a tray (or onto a baking sheet with baking paper) and spread it out well with a ladle. Let it cool, then transfer to the refrigerator for 2 hours.
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At this point, take the mozzarella and cut it into 1 cm cubes. When the rice is well compact, take it out of the refrigerator. Now you can form the supplì: first moisten your hands, so the rice doesn't stick. Take a portion of the mixture with a spoon and transfer it to your hand.
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Press lightly to widen the rice, then place some mozzarella cubes in the center and shape the rice with your hands to obtain the classic supplì shape, slightly elongated. Repeat this operation until you finish the rice, with these doses you will obtain 10 supplì.
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Now move on to the breading. Beat the eggs in a small bowl, adding a pinch of salt. Take one of the supplì, pass it first in the egg and then in the breadcrumbs so as to cover it completely. Now do a double breading, passing it again in the egg and then again in the breadcrumbs.
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Proceed in this way for all the others and gradually arrange them on a tray. Heat plenty of seed oil until it reaches a temperature of 165-170°, dip two pieces at a time, so as not to lower the temperature of the oil. Wait a few minutes and when they are golden brown, drain them using a slotted spoon.
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Transfer to a tray lined with paper for frying and continue in this way until the cooking is finished. Serve the mozzarella and tomato supplì hot and stringy.
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Your traditional Suppli is ready. Buon appetito!
Note
Storage
It's recommended consuming the supplì immediately. Alternatively, you can keep them in the fridge for a day.
Tip
Add a pinch of chili pepper to the sauce and add some pieces of ham together with the mozzarella!
