| 词条 | Supplì |
| 释义 |
| name = Supplì | image = Supplì.jpg | image_size = 250px | caption = Supplì of rice | alternate_name = | country = Italy | region = Lazio | creator = | course = | type = Snack | served = | main_ingredient = Mozzarella, rice, sometimes tomato sauce, eggs, bread crumbs | variations = | calories = | other = }} Supplì ({{IPA-it|supˈpli|pron}}; Italianization of the French word {{lang|fr|surprise}}) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine.[1][2] Originally, they were filled with chicken giblets, mincemeat or {{lang|it|provatura}} (a kind of cheese from Lazio),[1] now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried).[1] They are closely related to Sicilian arancini and croquettes. Supplì can be also prepared without tomato sauce ({{lang|it|supplì in bianco}} "white-style supplì"). They are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. This has led to these dishes being known as {{lang|it|supplì al telefono}} ("telephone-style supplì", in reference to cables).[3] Supplì were originally sold at {{lang|it|friggitorie}}, typical Roman shops (nowadays disappeared){{citation needed|date=September 2018}} where fried food was sold. Now they are commonly served in pizzerias all around Italy as an antipasto.{{citation needed|reason=No proof that these are served in every pizzeria in Italy|date=January 2016}} References1. ^1 2 {{harvnb|Boni|1983|page=76}} 2. ^{{harvnb|Carnacina|Buonassisi|1975|page=117}} 3. ^{{harvnb|Boni|1983|page=77}} Sources
| last=Boni | first=Ada | title=La Cucina Romana | trans-title=Roman Cuisine | publisher=Newton Compton Editori | location=Rome | year=1983 | origyear=1930 | language=Italian | ref=harv }}
| last1=Carnacina | first1=Luigi | last2=Buonassisi | first2=Vincenzo | title=Roma in Cucina | trans-title=Rome in the Kitchen | publisher=Giunti Martello | location=Milan | year=1975 | language=Italian | ref=harv }} Further reading
3 : Cheese dishes|Cuisine of Lazio|Italian rice dishes |
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