Calzone: Difference between revisions
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{{Short description|Baked Italian turnover}} | {{Short description|Baked Italian turnover}} | ||
{{Distinguish| | {{Distinguish|canzone}} | ||
{{Infobox food | {{Infobox food | ||
| name | | name = Calzone | ||
| image | | image = Wikimania 2016 Deryck day 0 - 07 calzone.jpg | ||
| image_size | | image_size = 250px | ||
| caption | | caption = Simple calzone in an Italian [[pizzeria]], cut in half | ||
| alternate_name | | alternate_name = | ||
| country | | country = [[Italy]] | ||
| region | | region = [[Southern Italy]] (particularly Campania and Apulia) | ||
| creator | | creator = | ||
| course | | course = | ||
| type | | type = Folded [[pizza]], [[Turnover (food)|turnover]] | ||
| served | | served = | ||
| main_ingredient | | main_ingredient = [[Prosciutto]]/[[salami]], [[mozzarella]]/[[ricotta]], [[Parmesan]]/[[pecorino]] | ||
}} | }} | ||
{{Pizza}} | {{Pizza}} | ||
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|title=Salami Stuffed Calzone | |title=Salami Stuffed Calzone | ||
|publisher=La Cucina Italiana | |publisher=La Cucina Italiana | ||
|access-date=18 June 2024}}</ref><ref name="oliver">{{cite web |title=Calzone |url=http://www.jamieoliver.com/recipes/bread-recipes/calzone |url-status=dead |archive-url=https://web.archive.org/web/20130102065539/http://www.jamieoliver.com/recipes/bread-recipes/calzone |archive-date=2013-01-02 |access-date=2012-11-07 |website=jamieoliver.com}}</ref><ref name=":0">{{Cite book|last1=Gosetti|first1=Anna|title=Le Ricette Regionali Italiane|last2=Salda|first2=Della|publisher=Casa Editrice|year=1967|pages=785–787|language=it|asin=B002FIQ5YA}}</ref> 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 [[Eggs as food|egg]].<ref name=":0" /> Different regional variations in or on a calzone can often include other ingredients that are normally associated with | |access-date=18 June 2024}}</ref><ref name="oliver">{{cite web |title=Calzone |url=http://www.jamieoliver.com/recipes/bread-recipes/calzone |url-status=dead |archive-url=https://web.archive.org/web/20130102065539/http://www.jamieoliver.com/recipes/bread-recipes/calzone |archive-date=2013-01-02 |access-date=2012-11-07 |website=jamieoliver.com}}</ref><ref name=":0">{{Cite book|last1=Gosetti|first1=Anna|title=Le Ricette Regionali Italiane|last2=Salda|first2=Della|publisher=Casa Editrice|year=1967|pages=785–787|language=it|asin=B002FIQ5YA}}</ref> 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 [[Eggs as food|egg]].<ref name=":0" /> 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.<ref>{{cite web | ||
|url=https://www.lacucinaitaliana.com/recipe/pizza/classic-recipe-for-panzerotto | |url=https://www.lacucinaitaliana.com/recipe/pizza/classic-recipe-for-panzerotto | ||
|title=Classic Panzerotto | |title=Classic Panzerotto | ||
| Line 27: | Line 27: | ||
|access-date=18 June 2024}}</ref><ref>Minchilli, Elizabeth (December 11, 2014). [https://www.elizabethminchilli.com/2014/12/making-panzerotti-in-barivecchia/ "Making Panzerotti in Barivecchia"], Elizabeth Minchilli in Rome. Retrieved February 13, 2016.</ref><ref>Sarkar, Suhashini (June 29, 2015). [http://www.saveur.com/panzerotti-empanadas-secret-cousin "Panzerotti: The Empanada's Italian Cousin"], ''Saveur''. Retrieved February 13, 2016.</ref><ref>[http://www.food.com/recipe/deep-fried-panzerotti-262162 "Deep Fried Panzerotti"], food.com. Retrieved February 13, 2016.</ref><ref name="gustoblog">{{cite web |last=Lorenza |first=Barletta |date=2009-03-03 |title=La vera ricetta dei panzerotti pugliesi |trans-title=The real recipe for Apulian panzerotti |url=http://www.gustoblog.it/post/4249/la-vera-ricetta-dei-panzerotti-pugliesi |url-status=dead |archive-url=https://web.archive.org/web/20151208114926/http://www.gustoblog.it/post/4249/la-vera-ricetta-dei-panzerotti-pugliesi |archive-date=2015-12-08 |access-date=2015-12-05 |website=Gustoblog.it |language=it}}</ref> | |access-date=18 June 2024}}</ref><ref>Minchilli, Elizabeth (December 11, 2014). [https://www.elizabethminchilli.com/2014/12/making-panzerotti-in-barivecchia/ "Making Panzerotti in Barivecchia"], Elizabeth Minchilli in Rome. Retrieved February 13, 2016.</ref><ref>Sarkar, Suhashini (June 29, 2015). [http://www.saveur.com/panzerotti-empanadas-secret-cousin "Panzerotti: The Empanada's Italian Cousin"], ''Saveur''. Retrieved February 13, 2016.</ref><ref>[http://www.food.com/recipe/deep-fried-panzerotti-262162 "Deep Fried Panzerotti"], food.com. Retrieved February 13, 2016.</ref><ref name="gustoblog">{{cite web |last=Lorenza |first=Barletta |date=2009-03-03 |title=La vera ricetta dei panzerotti pugliesi |trans-title=The real recipe for Apulian panzerotti |url=http://www.gustoblog.it/post/4249/la-vera-ricetta-dei-panzerotti-pugliesi |url-status=dead |archive-url=https://web.archive.org/web/20151208114926/http://www.gustoblog.it/post/4249/la-vera-ricetta-dei-panzerotti-pugliesi |archive-date=2015-12-08 |access-date=2015-12-05 |website=Gustoblog.it |language=it}}</ref> | ||
[[Stromboli (food)|Stromboli]], an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused.<ref>Shuster, Jim (May 10, 2012). [http://patch.com/california/gilroy/bp--stromboli-verse-the-calzone "The Stromboli vs. the Calzone"], ''Gilroy Patch''. Retrieved August 14, 2016.</ref><ref name="ChiTrib">{{cite news |last=Daley |first=Bill |title=Calzone v. Stromboli|url=https://www.chicagotribune.com/2013/03/26/calzone-v-stromboli/ |work=[[Chicago Tribune]] |access-date=March 29, 2013|date=March 26, 2013}}</ref> 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 | [[Stromboli (food)|Stromboli]], an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused.<ref>Shuster, Jim (May 10, 2012). [http://patch.com/california/gilroy/bp--stromboli-verse-the-calzone "The Stromboli vs. the Calzone"], ''Gilroy Patch''. Retrieved August 14, 2016.</ref><ref name="ChiTrib">{{cite news |last=Daley |first=Bill |title=Calzone v. Stromboli|url=https://www.chicagotribune.com/2013/03/26/calzone-v-stromboli/ |work=[[Chicago Tribune]] |access-date=March 29, 2013|date=March 26, 2013}}</ref> 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 have [[tomato sauce]] inside.<ref>{{Cite web|last=Delany|first=Alex|title=What Is the Difference Between a Calzone and a Stromboli?|url=https://www.bonappetit.com/story/difference-between-a-calzone-and-a-stromboli|access-date=2021-01-05|website=Bon Appétit|date=2 May 2018 |language=en-us}}</ref> | ||
==In Italy== | ==In Italy== | ||
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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.<ref>{{cite book|last=MacKenzie|first=Shea|title=The Pizza Gourmet|year=1995|publisher=Avery Pub. Group|location=Garden City Park, N.Y.|isbn=089529656X|pages=Preface iv|url-access=registration|url=https://archive.org/details/pizzagourmet00mack}}</ref> Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in [[Apulia]] and are called "[[panzerotti]]".<ref>{{cite web |last=Settanni McDonald |first=Annamaria |title=Puglia panzarotti |url=http://www.justapinch.com/recipes/main-course/italian/panzarotti-pugliese-italian-fried-pizzas.html |access-date=2012-11-07 |publisher=Justapinch.com}}</ref> | Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking.<ref>{{cite book|last=MacKenzie|first=Shea|title=The Pizza Gourmet|year=1995|publisher=Avery Pub. Group|location=Garden City Park, N.Y.|isbn=089529656X|pages=Preface iv|url-access=registration|url=https://archive.org/details/pizzagourmet00mack}}</ref> Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in [[Apulia]] and are called "[[panzerotti]]".<ref>{{cite web |last=Settanni McDonald |first=Annamaria |title=Puglia panzarotti |url=http://www.justapinch.com/recipes/main-course/italian/panzarotti-pugliese-italian-fried-pizzas.html |access-date=2012-11-07 |publisher=Justapinch.com}}</ref> | ||
In [[Basilicata]], a variety of calzone is known as ''[[ | In [[Basilicata]], a variety of calzone is known as ''[[u' pastizz 'rtunnar]]'', which originated between the 18th and 19th century.<ref name="slowfood">{{cite web|title=U' Pastizz 'Rtunnar Calzone|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/u-pastizz-rtunnar-calzone/|access-date=July 26, 2020|publisher=fondazioneslowfood.com}}</ref> | ||
==See also== | ==See also== | ||
{{Commons category-inline}} | {{Commons category-inline}} | ||
{{Portal|Italy|Food}} | {{Portal|Italy|Food}} | ||
* [[Panzerotti]] | * [[Panzerotti]] | ||
* ''[[Scaccia|Scacciata]]'' | * ''[[Scaccia|Scacciata]]'' | ||
Latest revision as of 04:35, 30 June 2025
Template:Short description Script error: No such module "Distinguish". Template:Infobox food Template:Pizza
CalzoneTemplate:Efn[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 have tomato sauce inside.[12]
In Italy
Template:Refimprove section 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
Template:Commons category-inline Script error: No such module "Portal".
Notes
References
Template:Cheese dishes Template:Street food
- ↑ Script error: No such module "citation/CS1".
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- ↑ Script error: No such module "citation/CS1".
- ↑ 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.
- ↑ Script error: No such module "citation/CS1".
- ↑ Shuster, Jim (May 10, 2012). "The Stromboli vs. the Calzone", Gilroy Patch. Retrieved August 14, 2016.
- ↑ Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1".
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