how to eat scamorza cheese: the basics and a gourmet recipe

How to eat scamorza cheese like an Italian.

smoked scamorza cheeses on a marble surface
smoked scamorza cheese melted

In Italy, scamorza cheese is a fast, easy, dinner dish. All you have to do is slice and bake a plain or smoked scamorza in the oven, add a few slices of prosciutto crudo, and serve it with a salad.

Of course, there are many other ways to eat scamorza, modern, rustic, or traditional, but this is the most popular one.

how to make scamorza

Course authentic
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project


  • 1 smoked scamorza
  • 1 teaspoon extra-virgin olive oil
  • 2-3 slices prosciutto crudo optional.


  1. Preheat the oven to 180°C (350°F).
  2. Grease or line with parchment paper a casserole.
  3. Slice the cheese and place it in the casserole.
  4. Bake until completely melted and a little crust forms on the surface.
  5. Serve the scamorza topped with the prosciutto slices.

There’s another delicious and Summery way to eat scamorza, I learned about it in the Costiera Amalfitana: grilled scamorza with lemon leaves.
They usually lay a slice of scamorza on a lemon leaf and grill it on a barbecue.

I made scamorza skewers with lemon leaves: the same result and an easier dish to make and eat.

scamorza and lemon leaves skewers
scamorza cheese, skewers, and lemon leaves

grilled scamorza with lemon leaves

Servings 2
Author Claudia Rinaldi | Gourmet Project



  1. Dice the cheese.
  2. Clean the lemon leaves.
  3. Pierce the cheese cubes with skewers, each one rolled in a lemon leaf.
  4. Heat the grill pan and brush it with olive oil.
  5. Grill the skewers, 30-60 seconds per side, until golden brown.
  6. Serve hot with a fresh tomato salad.

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Enjoy your scamorza recipes!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio magazine; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.