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| type = Folded pizza, [[Turnover (food)|turnover]] |
| type = Folded pizza, [[Turnover (food)|turnover]] |
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| served = |
| served = |
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| main_ingredient = [[Ricotta]], [[mozzarella]], [[salami]]/[[ |
| main_ingredient = [[Ricotta]], [[mozzarella]], [[salami]]/[[prosciutto]], [[Parmesan]]/[[pecorino]] |
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| variations = [[Tomato]], [[provolone]], [[anchovies as food|anchovies]], [[olive|olives]], [[onion]]s, [[chard]], [[minced meat]], [[Fish as food|fish]], [[cabbage]] |
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}} |
}} |
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{{Pizza}} |
{{Pizza}} |
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'''Calzone''' ({{IPAc-en|UK|k|æ|l|ˈ|t|s|oʊ|n|i|,_|-|n|eɪ}}, {{IPAc-en|US|k|æ|l|ˈ|z|oʊ|n|,_|-|z|oʊ|n|eɪ|,_|-|n|i}}, {{IPA |
'''Calzone''' ({{IPAc-en|UK|k|æ|l|ˈ|t|s|oʊ|n|i|,_|-|n|eɪ}}, {{IPAc-en|US|k|æ|l|ˈ|z|oʊ|n|,_|-|z|oʊ|n|eɪ|,_|-|n|i}}, {{IPA|it|kalˈtsoːne|lang}}; {{plural form}}: calzoni; 'stocking' or 'trouser')<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 [[turnover (food)|turnover]], made with leavened dough.<ref>{{cite web |
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|url=https://www.lacucinaitaliana.com/recipe/pizza/salami-stuffed-calzone |
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|title=Salami Stuffed Calzone |
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|publisher=La Cucina Italiana |
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|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> It originated in [[Naples]] in the 18th century.<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 [[salami]], [[prosciutto]] or vegetables, [[mozzarella]], [[ricotta]] and [[Parmesan]] or [[pecorino]] cheese, as well as an [[Eggs as food|egg]].<ref name=":0" /> |
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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. [[ |
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 calzoni and panzerotti are often mistaken for each other.<ref>{{cite web |
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|url=https://www.lacucinaitaliana.com/recipe/pizza/classic-recipe-for-panzerotto |
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|title=Classic Panzerotto |
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|publisher=La Cucina Italiana |
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|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> |
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[[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, calzoni are always folded into a crescent shape, and typically do not contain [[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> |
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== |
==In Italy== |
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| ⚫ | Sandwich-sized calzoni 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> |
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| ⚫ | In [[Basilicata]], a variety of calzone is known as ''[[U' pastizz 'rtunnar|pastizz]]'' or ''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> Pork (or, more rarely, goat meat), eggs and cheese are main ingredients for the filling. |
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===In Italy=== |
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| ⚫ | Sandwich-sized calzoni 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 "[[ |
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==Jewish ''calsones''== |
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| ⚫ | In [[Basilicata]], a variety of calzone is known as ''[[U' pastizz 'rtunnar|pastizz]]'', 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> Pork (or, more rarely, goat meat), eggs and cheese are main ingredients for the filling. |
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In the [[Sephardic Jewish cuisine|Sephardic]] [[Jewish cuisine]] of [[Safed]] and [[Tiberias]], [[Israel]], there is a dish known as ''calsones'' (pronounced ''caltzones''). These are pockets similar to [[ravioli]], filled with ''[[tzfatit]]'', a sheep's milk cheese produced locally in Safed. The dish is thought to have originated with Jews from [[History of the Jews in Italy|Italy]] and [[History of the Jews in Spain|Spain]] during the post-[[Spanish Inquisition|Inquisition]] era. These migrating Jews introduced it to [[Syrian Jews|Syria]] and eventually to Israel, where it is traditionally served during the Jewish festival of [[Shavuot]].<ref>{{Cite web |title=Calsones (Cheese Ravioli) Recipe - Yedida and Elli Dabah |url=https://asif.org/he/%D7%9E%D7%AA%D7%9B%D7%95%D7%A0%D7%99%D7%9D/calsones-cheese-ravioli/ |access-date=2024-07-10 |website=Asif |language=en-US}}</ref> |
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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 as food|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. |
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===In the United States=== |
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In the [[United States]], especially in [[New York City]], calzoni are typically made from pizza dough and stuffed with meats, cheeses, and vegetables. |
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Traditional calzone dough, consisting of flour, yeast, olive oil, water, and salt, is kneaded and rolled into medium-sized disks. |
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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. |
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In some areas, just before serving, they are topped with [[marinara sauce|marinara]] or another traditional sauce, or with a mixture of garlic, olive oil, and parsley. |
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==See also== |
==See also== |
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{{Commons category-inline}} |
{{Commons category-inline}} |
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{{Wiktionary-inline}} |
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{{Portal|Italy|Food}} |
{{Portal|Italy|Food}} |
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* [[ |
* [[Panzerotti]] |
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* ''[[Scaccia|Scacciata]]'' |
* ''[[Scaccia|Scacciata]]'' |
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* ''[[U' pastizz 'rtunnar]]'' |
* ''[[U' pastizz 'rtunnar]]'' |
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[[Category:Calzones| ]] |
[[Category:Calzones| ]] |
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[[Category:Italian cuisine]] |
[[Category:Italian cuisine]] |
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[[Category:Italian-American cuisine]] |
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[[Category:Neapolitan cuisine]] |
[[Category:Neapolitan cuisine]] |
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[[Category:Pizza styles]] |
[[Category:Pizza styles]] |
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[[Category:Street food in Italy]] |
[[Category:Street food in Italy]] |
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[[Category:Stuffed dishes]] |
[[Category:Stuffed dishes]] |
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[[Category:Italian-American culture in New York City]] |
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[[Category:Sicilian-American cuisine]] |
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[[Category:Cuisine of New York City|Pizza]] |
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[[Category:Culture of New York City]] |
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Latest revision as of 12:24, 2 October 2024
 Simple calzone in an Italian pizzeria, cut in half | |
| Type | Folded pizza, turnover |
|---|---|
| Place of origin | Italy |
| Region or state | Southern Italy |
| Main ingredients | Ricotta, mozzarella, salami/prosciutto, Parmesan/pecorino |
| Part of a series on |
| Pizza |
|---|
 |
Calzone (UK: /kælˈtsoʊni, -neɪ/, US: /kælˈzoʊn, -zoʊneɪ, -ni/, Italian: [kalˈtsoːne]; pl.: calzoni; 'stocking' or 'trouser')[1] is an Italian oven-baked turnover, made with leavened dough.[2][3] It originated in Naples in the 18th century.[4] A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, prosciutto or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, 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 calzoni 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, calzoni are always folded into a crescent shape, and typically do not contain tomato sauce inside.[12]
In Italy
[edit]Sandwich-sized calzoni 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.
Jewish calsones
[edit]In the Sephardic Jewish cuisine of Safed and Tiberias, Israel, there is a dish known as calsones (pronounced caltzones). These are pockets similar to ravioli, filled with tzfatit, a sheep's milk cheese produced locally in Safed. The dish is thought to have originated with Jews from Italy and Spain during the post-Inquisition era. These migrating Jews introduced it to Syria and eventually to Israel, where it is traditionally served during the Jewish festival of Shavuot.[16]
See also
[edit]
Media related to Calzone at Wikimedia Commons
References
[edit]- ^ "Calzone". Dictionary.reference.com. Retrieved 2012-11-07.
- ^ "Salami Stuffed Calzone". La Cucina Italiana. Retrieved 18 June 2024.
- ^ "Calzone". jamieoliver.com. Archived from the original on 2013-01-02. Retrieved 2012-11-07.
- ^ a b Gosetti, Anna; Salda, Della (1967). Le Ricette Regionali Italiane (in Italian). Casa Editrice. pp. 785–787. ASIN B002FIQ5YA.
- ^ "Classic Panzerotto". La Cucina Italiana. Retrieved 18 June 2024.
- ^ 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.
- ^ Lorenza, Barletta (2009-03-03). "La vera ricetta dei panzerotti pugliesi" [The real recipe for Apulian panzerotti]. Gustoblog.it (in Italian). Archived from the original on 2015-12-08. Retrieved 2015-12-05.
- ^ Shuster, Jim (May 10, 2012). "The Stromboli vs. the Calzone", Gilroy Patch. Retrieved August 14, 2016.
- ^ Daley, Bill (March 26, 2013). "Calzone v. Stromboli". Chicago Tribune. Retrieved March 29, 2013.
- ^ Delany, Alex (2 May 2018). "What Is the Difference Between a Calzone and a Stromboli?". Bon Appétit. Retrieved 2021-01-05.
- ^ MacKenzie, Shea (1995). The Pizza Gourmet. Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN 089529656X.
- ^ Settanni McDonald, Annamaria. "Puglia panzarotti". Justapinch.com. Retrieved 2012-11-07.
- ^ "U' Pastizz 'Rtunnar Calzone". fondazioneslowfood.com. Retrieved July 26, 2020.
- ^ "Calsones (Cheese Ravioli) Recipe - Yedida and Elli Dabah". Asif. Retrieved 2024-07-10.
