Chef's Recipes

Eugenio Maiale: Scamorza ai ferri (grilled scamorza)

Australian Gourmet Traveller recipe for scamorza ai ferri (grilled scamorza) by Eugenio Maiale from A Tavola restaurant in Sydney.

By Eugenio Maiale
  • 5 mins preparation
  • 10 mins cooking
  • Serves 6
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Eugenio Maiale: Scamorza ai ferri (grilled scamorza)
“When we visited my parents’ town of Palmoli, this was always offered to us. We’d all sit around the fire, my uncle playing his piano accordion, grilling slices of scamorza.”


  • 420 gm scamorza affumicato, sliced 1cm thick (see note)
  • For brushing: olive oil
  • For drizzling: extra-virgin olive oil
  • For squeezing: lemon wedges


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    Preheat a charcoal barbecue or char-grill over high heat. Brush scamorza with olive oil, grill in batches, turning once with a sharp-edged spatula, until golden (1½ minutes each side). Be careful as cheese may stick. Season to taste, drizzle with extra-virgin olive oil and serve with lemon wedges.


Note Scamorza is an Italian cow's milk cheese. It's available, smoked (affumicato) and natural, from Italian delicatessens.
Drink Suggestion: Coda di volpe, a fruity and dry white from Campania, with hints of almond and a pleasant bitterness on the finish. Drink suggestion by Glen Davis

  • undefined: Eugenio Maiale