"Take egg yolks and flour and salt, and a little wine, and beat together strongly, and cheese chopped in thin slices, and then roll the slices of cheese in the batter, and then fry in an iron skillet with oil in it. This can also be made using beef marrow."
This is generally upheld as the one true starting point of the mozz stick (alas, the beef marrow was lost to time). Like King Arthur pulling Excalibur out of that enchanted stone, we were led to believe this medieval book yanked the mozzarella stick construct out of thin air (or a vat of marinara) and brought it into the world.
But that probably isn't really the case. Sacre bleu, encore!
"If we're really being honest with ourselves, whoever wrote that medieval text would barely see any resemblance between his recipe and what we now know as modern-day mozzarella sticks," said Dr. Joel Jensen, author and food historian. "In fact, modern mozz sticks probably have less in common with the long and storied history of Italians and French frying their cheese and more in common with pizza or French fries."