 | This article relies largely or entirely on a single source .(April 2024) |
 | |
| Type | Turnover |
|---|---|
| Place of origin | Italy |
| Region or state | Basilicata |
| Main ingredients | Pork, eggs, cheese |
U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover with a savoury filling, typical of the Basilicata region of Italy. [1]
In the Lucanian dialect it roughly translates as "the pastry of Rotondella", where it originated. It should not be confused with the Maltese pastizz .[ citation needed ]
It is a type of calzone, originating in the 18th and 19th centuries. [1] By tradition, pastizz was prepared for particular events of the year (pig slaughter, Easter and the celebration of Saint Mary of Anglona), when the availability of meat was increased. The half-moon shape is linked to a symbolism that refers to the concepts of female fertility and prosperity and recalls that of a large womb that holds nutritious elements. [1]
Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15–20 cm long and 10–12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, along with egg and cheese, seasoned with salt, parsley, pepper, and olive oil. The dough is made with hard wheat flour, lard, water, extra virgin olive oil, and salt. [1]
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
