Calzone

Calzone
Calzone fritto.jpg
A fried calzone from Apulia in southern Italy
TypeTurnover
Place of originItaly
Region or stateApulia, Abruzzo, Campania, Calabria, Sicily, Sardegna, Basilicata
Main ingredientsricotta, mozzarella, salami/ham, parmesan/pecorino
Variationstomato, provolone, anchovies, olives, onions, chards, minced meat, fish, cabbage
Calzone topped with tomato sauce, cheese, pine nuts and pesto, as served in Theix, France

A calzone (US: /kælˈzn, -ni, -ˈzn/, UK: /kælˈtsni, -n/; Italian: [kalˈtsoːne], "stocking" or "trouser")[1] is an Italian oven-baked folded pizza[2] that originated in Naples.[3] A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.[3] Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings.

Regional variations[]

In Italy[]

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking.[4] Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti.[5]

The Sicilian cuddiruni or cudduruni pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried.

In the United States[]

In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables.

Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as ricotta, mozzarella, Parmesan, provolone, and other traditional vegetables or meats. The dough is then folded in half over the filling and sealed with an egg mixture in a half-moon shape, or is sometimes shaped into a ball by pinching and sealing all the edges at the top. It is then either baked or fried.

In some areas, just before serving, they are topped with marinara or other traditional sauce, or with a mixture of garlic, olive oil and parsley.

Similar dishes are scacciata and stromboli.

Cultural notes[]

In Italy, calzones are popularly believed to be the most efficient type of pizza for home delivery.[6] This popular credence has some scientific ground as the folded nature of the calzone results in a lower surface-to-volume ratio than a traditional pizza resulting in better heat retention during the journey from the pizzeria to the buyer's home. This results in a calzone being delivered warmer than pizza all things equal. Nowadays pizza delivery motorbikes have electrically heated bags to keep pizzas warm during the journey, but the preference towards calzone when ordering for home delivery remains; probably more as a tradition than for the heat retention advantages offered by the calzone.

See also[]

References[]

  1. ^ "dictionary.com". Dictionary.reference.com. Retrieved 2012-11-07.
  2. ^ "calzone | Jamie Oliver | Food | Recipes (UK)". Jamie Oliver. Retrieved 2012-11-07.
  3. ^ a b Gosetti (1967), p.785
  4. ^ MacKenzie, Shea (1995). The Pizza Gourmet. Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN 089529656X.
  5. ^ Annamaria Settanni McDonald. "Puglia panzarotti". Justapinch.com. Retrieved 2012-11-07.
  6. ^ Gosetti (1967), p.787

Bibliography[]