Stefano: These mozzarella in carrozza are made using a ‘live’ culture batter that needs to be treated as if it were a child; feed in the morning and the evening. My recipe is for a quick batter with only one feed, but for the best results, make the batter two days (four feeds) before you use it. The batter can be used for anything you wish to deep-fry. The recipe was given to us by a chef who worked at Stefano’s, Davide Barbisan, and it has been kept and used by another Stefano’s stalwart, Ashley Allford, who kindly supplied it to us again.