 Simple calzone in an Italianpizzeria, cut in half | |
| Type | Foldedpizza |
|---|---|
| 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 anItalian oven-baked foldedpizza.[2][3][4] A typical calzone is made from salted bread dough, baked in an oven and stuffed withprosciutto orsalami,mozzarella orricotta, andParmesan orpecorino, as well as anegg.[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 havetomato sauce inside.[12]
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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 inApulia and are called "panzerotti".[14]
InBasilicata, a variety of calzone is known asu' pastizz 'rtunnar, which originated between the 18th and 19th century.[15]
Media related toCalzone at Wikimedia Commons
