Supplì alla romana

Roman supplì


Class Details

Dish Name: Supplì alla romana
Dish Description: When in Rome, there are several things to do and eat, Supplì is one of these. Tomato rice balls filled with mozzarella cubes deep-fried in seeds oil, this is the traditional starter of Roman people when they go to Pizzerias.
Dish Description: Medium
Class Length: 120 min
Total Prep. Time: 30 min
Total Cook Time: 90 min
Total Served: 2 people
Class Language: English
Class Location: Zoom


April 28, 2021
7:00 pm

15 in stock

All classes are over zoom

Class Description

There’s only one person in Riccardo’s family that can make this dish, his nonna Ninni. She’s the queen of Supplì. In Rome they are also called “Supplì al telefono” (Supplì at the phone)  to the fact that the mozzarella contained inside melts during cooking and thus, by dividing the supplì in half, the two parts remain "united" by the mozzarella threads.

Having become of Roman tradition, Suppli seems to have French origins, in fact the word derives from the French surprise, which means surprise. To go back to their first appearance we have to refer to the Arabs and their import of rice to Sicily, with which the Sicilians began to make Arancini. Going up the peninsula, the rice arrived in Naples, which saw the birth of the "a pall 'e ris" (the rice ball), the napolitan version of Arancini. And finally that rice ball which, having crossed the borders, would have found a new identity in Rome until it became… a supplì.

In this cooking class you’ll learn Riccardo’s nonna recipe. The rice will be cooked in a fresh and tasty tomato sauce enriched by basil and parmigiano reggiano. Riccardo will show you how to compose the suppli and he will guide you through the process of deep-frying them.

After the class, suppli is gonna be one of your favourite fried appetizers.


For the rice:

  • 700 grams (24 oz) Tomato puree (passata)
  • 250 grams Carnaroli or Arborio rice
  • 1 Fresh mozzarella ball (about 150-200 grams)
  • 50 grams (½ cup) Grana Padano or Parmigiano Reggiano, finely grated
  • 2 - 3 Basil sprigs
  • 3 tbsp Extra virgin olive oil
  • 1 Garlic clove
  • 1 Onion


For the broth:  

  • 1 Celery stalk
  • 1 Carrot
  • 1 Onion
  • Grana Padano or Parmigiano Reggiano rind (optional)


For frying:

  • 1 l (4,25 cups) Seed oil for frying: sunflower, corn, peanut, soy
  • 2 large eggs
  • Breadcrumbs

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Baking tray
Parchment paper
Mixing bowl
Strainer spoon for frying
Paper towels

Day Before Class

Buy all the ingredients, they all should be very fresh

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