The Tipp
Mozzarella in carrozza with anchovy
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A genuine legend of lagoon street food, active since 1938. It takes the form of a golden ingot, masterfully fried, incredibly dry and crisp on the outside thanks to a secret batter made with beer and cold sparkling water. Inside, it holds a gooey heart of melted mozzarella and crustless sliced bread, enhanced by the savory, briny and enveloping flourish of the anchovy fillet. An opulent, unmistakable bite that alone is worth the journey.
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