_-_2.jpg) Three panzerotti | |
| Alternative names | Panzerotto (Italian singular form),panzarotto (Italian singular form) |
|---|---|
| Type | Savory pie,turnover |
| Place of origin | Italy |
| Region or state | Apulia |
| Main ingredients | Tomato sauce,mozzarella |
| Similar dishes | Pizza fritta |
Panzerotti,[a] also known aspanzarotti,[b] areItalian savoryturnovers, originating in theApulia region, which resemble smallcalzones, both in shape and dough used for their preparation.[1][2][3][4][5] The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. calzone), although calzones and panzerotti are often mistaken for each other.
The nounpanzerotto comes from a diminutive ofpanza, a regional variation ofItalianpancia (lit. 'belly' or'tummy'), referring to the distinctive swelling of the pastry which resembles a belly bloating.[6]
Although etymologically related, the wordpansòti (Ligurian:[paŋˈsɔtˑi]) refers to an unrelated dish, a type ofravioli typical ofGenoa.[citation needed]
Panzerotti are often called "panzerotti" or "panzarotti" as a singular noun.[citation needed]
Panzerotti originated inApulian cuisine. They are basically small versions ofcalzones, but are usually fried rather than oven-baked, which is why they are also known ascalzoni fritti (lit. 'fried calzones') orpizze fritte (lit. 'fried pizzas') in Italy, most typically inCampania. In parts of Apulia, such asMolfetta,[7] panzerotti also go by the name offrittelle orfrittelli (lit. 'fritters'),[8][9] while inBrindisi they are known asfritte (a local variation offrittelle).[10]
The most common fillings for this turnover aretomato andmozzarella. Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings areonions sauteed inolive oil and seasoned with saltedanchovies andcapers, ormortadella andprovolone cheese.[11]
A different recipe for panzerotti ispanzerotti di patate (lit. 'potato panzerotti'), a specialty fromSalento which consists ofmashed potatocroquettes rather than panzerotti as the term is most typically intended.[12]
Winnipeg, Manitoba, is a Canadian hub for panzerotti production in Canada and worldwide, where Naleway Foods has been dubbed the second-largest processor of pierogies and panzerotti in Canada.[13]
Media related toPanzerotti at Wikimedia Commons
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