Formaggio di Capra Capre Diem in Carrozza con Ketchup di Prugne

Formaggio di Capra Capre Diem in Carrozza con Ketchup di Prugne is a modern Tuscan take on the classic Italian *mozzarella in carrozza*—a fried cheese sandwich. The dish replaces the usual mozzarella with Capre Diem goat cheese, a firm, aged cheese from the same region, whose name is a playful pun on “carpe diem.” Served at **Casa e Ciliegie** in Loro Ciuffenna, Italy, the dish was featured on the culinary program *Sentieri Golosi*. The venue's chef reimagines the traditional preparation by sandwiching slices of the tangy, slightly nutty goat cheese between bread, dipping the sandwich in egg batter, and frying it until golden and crisp. What distinguishes a great version is the contrast between the crunchy exterior and the warm, melt-in-the-mouth cheese center, balanced by the accompanying **ketchup di prugne** (plum ketchup)—a sweet-tart condiment that cuts through the richness of the fried cheese. This pairing reflects a trend in contemporary Italian cooking that marries savory fried dishes with fruit-based sauces. While *mozzarella in carrozza* is common across Italy, this variation uses a stronger, aged goat cheese that offers a firmer texture and more pronounced flavor than the soft, stringy mozzarella. No other regional variations of this specific dish are widely documented, but the concept of using local artisan cheese and homemade fruit ketchup has become a signature at Casa e Ciliegie, showcasing the creativity of rural Tuscan gastronomy. The dish exemplifies how traditional street food can be elevated through careful ingredient sourcing and modern flavor combinations.