Panzerotti

Panzerotti,Template:Efn also known as panzarotti,Template:Efn are Italian savory bread product, originating in the Apulia region, which resemble small calzones, both in shape and in the dough used for their preparation. The term usually applies to a fried product than oven-baked (i.e. calzone), although calzones and panzerotti are often mistaken for each other.

Etymology

The noun panzerotto comes from a diminutive of , a regional variation of Italian (Template:Literally), referring to the distinctive swelling of the pastry which resembles a belly bloating.

Although etymologically related, the word () refers to an unrelated dish, a type of ravioli typical of Genoa.

Panzerotti are often called "panzerotti" or "panzarotti" as a singular noun.

Origin and variations

Panzerotti originated in Apulian cuisine. They are basically small versions of calzones, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti (Template:Literally) or pizze fritte (Template:Literally) in Italy, most typically in Campania. In parts of Apulia, such as Molfetta, panzerotti also go by the name of frittelle or frittelli (Template:Literally), while in Brindisi they are known as fritte (a local variation of frittelle).

The most common fillings for this turnover are tomato and mozzarella. 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 are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese.

A different recipe for panzerotti is panzerotti di patate (Template:Literally), a specialty from Salento which consists of mashed potato croquettes rather than panzerotti as the term is most typically intended.

See also

• Calzone
• Deep fried pizza
• U' pastizz 'rtunnar