 Simple calzone in an Italian pizzeria, cut in half | |
| Type | Folded pizza |
|---|---|
| Place of origin | Italy |
| Region or state | Southern Italy (particularly Campania and Apulia) |
| Main ingredients | Prosciutto/salami, mozzarella/ricotta, Parmesan/pecorino |
| Part of a series on |
| Pizza |
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Calzone[a][1] is an Italian oven-baked folded pizza.[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 folded pizza rather than a fried folded pizza (i.e. panzerotti), although calzones and panzerotti are often mistaken for each other.[5][6][7][8][9]
Stromboli, an Italian-American rolled pizza, is similar to calzone, and the two are sometimes confused.[10][11] Unlike strombolis, which are generally rolled into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not have tomato sauce inside.[12]
In Italy
 | This section needs additional citations for verification. (March 2025) |
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 u' pastizz 'rtunnar, which originated between the 18th and 19th century.[15]
See also
Media related to Calzone at Wikimedia Commons
Notes
- ^ UK: /kæltˈsoʊni, -neɪ/ kalt-SOH-nee, -nay, US: /kælˈzoʊn(eɪ), -ni/ kal-ZOHN(-ay), -ee; Italian: [kalˈtsoːne], lit. 'stocking' or 'trouser'; pl.: calzoni.
References
- ^ "Calzone". Dictionary.reference.com. Retrieved 2012-11-07.
- ^ "Salami Stuffed Calzone". La Cucina Italiana. 15 July 2020. Retrieved 18 June 2024.
- ^ "Calzone". jamieoliver.com. Archived from the original on 2013-01-02. Retrieved 2012-11-07.
- ^ a b Gosetti, Anna; Salda, Della (1967). Le Ricette Regionali Italiane (in Italian). Casa Editrice. pp. 785–787. ASIN B002FIQ5YA.
- ^ "Classic Panzerotto". La Cucina Italiana. 19 September 2023. Retrieved 18 June 2024.
- ^ Minchilli, Elizabeth (December 11, 2014). "Making Panzerotti in Barivecchia", Elizabeth Minchilli in Rome. Retrieved February 13, 2016.
- ^ Sarkar, Suhashini (June 29, 2015). "Panzerotti: The Empanada's Italian Cousin", Saveur. Retrieved February 13, 2016.
- ^ "Deep Fried Panzerotti", food.com. Retrieved February 13, 2016.
- ^ 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.
- ^ Shuster, Jim (May 10, 2012). "The Stromboli vs. the Calzone", Gilroy Patch. Retrieved August 14, 2016.
- ^ Daley, Bill (March 26, 2013). "Calzone v. Stromboli". Chicago Tribune. Retrieved March 29, 2013.
- ^ Delany, Alex (2 May 2018). "What Is the Difference Between a Calzone and a Stromboli?". Bon Appétit. Retrieved 2021-01-05.
- ^ MacKenzie, Shea (1995). The Pizza Gourmet. Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN 089529656X.
- ^ Settanni McDonald, Annamaria. "Puglia panzarotti". Justapinch.com. Retrieved 2012-11-07.
- ^ "U' Pastizz 'Rtunnar Calzone". fondazioneslowfood.com. Retrieved July 26, 2020.
