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 turnover rather than a fried pastry (i.e. panzerotti), although calzones and panzerotti are often mistaken for each other.[5][6][7][8][9]
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 he tomato sauce inside.[12]
In Italy[edit] This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (March 2025) (Learn how and when to remove this message)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[edit]Media related to Calzone at Wikimedia Commons
Italy portalFood portal Panzerotti Scacciata U' pastizz 'rtunnar Notes[edit] ^ UK: /kæltˈsoʊni, -neɪ/ kalt-SOH-nee, -nay, US: /kælˈzoʊn(eɪ), -ni/ kal-ZOHN(-ay), -ee; Italian: [kalˈtsoːne], lit. 'stocking' or 'trouser'; pl.: calzoni. References[edit] ^ "Calzone". Dictionary.reference.com. Retrieved 2012-11-07. ^ "Salami Stuffed Calzone". La Cucina Italiana. 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. 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", Seur. 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. 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