Calzone: Difference between revisions
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'''Calzone'''{{efn|{{IPAc-en|UK|k|æ|l|t|ˈ|s|oʊ|n|i|,_|-|n|eɪ}} {{respell|kalt|SOH|nee|,_-|nay}}, {{IPAc-en|US|k|æ|l|ˈ|z|oʊ|n|(|eɪ|)|,_|-|n|i}} {{respell|kal|ZOHN(|ay)|,_-|ee}}; {{IPA|it|kalˈtsoːne|lang}}, {{literally|stocking|trouser}}; {{plural form}}: {{lang|it|calzoni}}.}}<ref>{{cite web|url=http://dictionary.reference.com/browse/calzone |title=Calzone |publisher=Dictionary.reference.com |access-date=2012-11-07}}</ref> is an [[Italian cuisine|Italian]] oven-baked [[ | '''Calzone'''{{efn|{{IPAc-en|UK|k|æ|l|t|ˈ|s|oʊ|n|i|,_|-|n|eɪ}} {{respell|kalt|SOH|nee|,_-|nay}}, {{IPAc-en|US|k|æ|l|ˈ|z|oʊ|n|(|eɪ|)|,_|-|n|i}} {{respell|kal|ZOHN(|ay)|,_-|ee}}; {{IPA|it|kalˈtsoːne|lang}}, {{literally|stocking|trouser}}; {{plural form}}: {{lang|it|calzoni}}.}}<ref>{{cite web|url=http://dictionary.reference.com/browse/calzone |title=Calzone |publisher=Dictionary.reference.com |access-date=2012-11-07}}</ref> is an [[Italian cuisine|Italian]] oven-baked folded [[pizza]].<ref>{{cite web | ||
|url=https://www.lacucinaitaliana.com/recipe/pizza/salami-stuffed-calzone | |url=https://www.lacucinaitaliana.com/recipe/pizza/salami-stuffed-calzone | ||
|title=Salami Stuffed Calzone | |title=Salami Stuffed Calzone | ||
Revision as of 22:43, 11 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 contain 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 pastizz or u' pastizz 'rtunnar, which originated between the 18th and 19th century.[15] Pork (or, more rarely, goat meat), eggs, and cheese are main ingredients for the filling.Script error: No such module "Unsubst".
See also
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Notes
References
Template:Cheese dishes Template:Street food
- ↑ Script error: No such module "citation/CS1".
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- ↑ a b Script error: No such module "citation/CS1".
- ↑ 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".
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