Supplì al Telefono

Supplì al Telefono is a classic Roman street food consisting of deep-fried risotto balls filled with mozzarella. The name translates to "supplì on the telephone," a playful reference to the elongated, stringy mozzarella that stretches like a telephone cord when the hot croquette is pulled apart. This dish traces its origins to Rome, where it evolved from the Sicilian arancino, adapting to local tastes by using a tomato-based risotto rather than saffron.

A traditional supplì starts with a creamy Arborio or Carnaroli risotto cooked with tomato sauce and sometimes a little ragù. The rice is cooled, formed into egg-shaped or cylindrical balls, stuffed with a cube of fior di latte mozzarella, then breaded and fried until golden. What distinguishes a great version is a thin, shatteringly crisp crust that yields to a soft, savory interior, with the mozzarella melting into a generous, unbroken cheese pull. The texture must remain light and never greasy, and the rice should be well-seasoned but not overly wet.

Regional variations exist across Lazio and beyond: some supplì include peas or chicken livers, while purists omit meat and rely solely on tomato and cheese. Outside Italy, the dish has found a home at Ciao Ammore in Lauderdale-by-the-Sea, Florida, where chef Bruno Barbieri has cited their rendition as a standout example of authentic Roman technique. Whether enjoyed as a street snack or a starter, supplì al telefono remains a beloved celebration of texture and simplicity.