Calzone

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Calzone
Wikimania 2016 Deryck day 0 - 07 calzone.jpg
Simple calzone in an Italian pizzeria, cut in half
TypeFolded pizza, turnover
Place of origin Italy
Region or state Southern Italy (particularly Campania and Apulia)
Main ingredients Prosciutto/salami, mozzarella/ricotta, Parmesan/pecorino

Calzone [a] [1] is an Italian oven-baked turnover. [2] [3] [4] A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. [4] Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), although calzones and panzerotti are often mistaken for each other. [5] [6] [7] [8] [9]

Contents

Stromboli, an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused. [10] [11] Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside. [12]

In Italy

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. [13] Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in Apulia and are called "panzerotti". [14]

In Basilicata, a variety of calzone is known as pastizz or u' pastizz 'rtunnar, which originated between the 18th and 19th century. [15] Pork (or, more rarely, goat meat), eggs, and cheese are main ingredients for the filling.[ citation needed ]

See also

Commons-logo.svg Media related to Calzone at Wikimedia Commons

Notes

  1. ↑ UK: /kæltˈsoʊni,-neɪ/ kalt-SOH-nee, -⁠nay, US: /kælˈzoʊn(eɪ),-ni/ kal-ZOHN(-ay), -⁠ee; Italian: [kalˈtsoːne] , lit. 'stocking' or 'trouser'; pl.: calzoni.

References

  1. ↑ "Calzone". Dictionary.reference.com. Retrieved 2012-11-07.
  2. ↑ "Salami Stuffed Calzone". La Cucina Italiana. Retrieved 18 June 2024.
  3. ↑ "Calzone". jamieoliver.com. Archived from the original on 2013-01-02. Retrieved 2012-11-07.
  4. 1 2 Gosetti, Anna; Salda, Della (1967). Le Ricette Regionali Italiane (in Italian). Casa Editrice. pp. 785–787. ASIN   B002FIQ5YA.
  5. ↑ "Classic Panzerotto". La Cucina Italiana. Retrieved 18 June 2024.
  6. ↑ Minchilli, Elizabeth (December 11, 2014). "Making Panzerotti in Barivecchia", Elizabeth Minchilli in Rome. Retrieved February 13, 2016.
  7. ↑ Sarkar, Suhashini (June 29, 2015). "Panzerotti: The Empanada's Italian Cousin", Saveur. Retrieved February 13, 2016.
  8. ↑ "Deep Fried Panzerotti", food.com. Retrieved February 13, 2016.
  9. ↑ Lorenza, Barletta (2009-03-03). "La vera ricetta dei panzerotti pugliesi" [The real recipe for Apulian panzerotti]. Gustoblog.it (in Italian). Archived from the original on 2015-12-08. Retrieved 2015-12-05.
  10. ↑ Shuster, Jim (May 10, 2012). "The Stromboli vs. the Calzone", Gilroy Patch. Retrieved August 14, 2016.
  11. ↑ Daley, Bill (March 26, 2013). "Calzone v. Stromboli". Chicago Tribune . Retrieved March 29, 2013.
  12. ↑ Delany, Alex (2 May 2018). "What Is the Difference Between a Calzone and a Stromboli?". Bon Appétit. Retrieved 2021-01-05.
  13. ↑ MacKenzie, Shea (1995). The Pizza Gourmet . Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN   089529656X.
  14. ↑ Settanni McDonald, Annamaria. "Puglia panzarotti". Justapinch.com. Retrieved 2012-11-07.
  15. ↑ "U' Pastizz 'Rtunnar Calzone". fondazioneslowfood.com. Retrieved July 26, 2020.
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