Introduction to Calzone in Italy

A calzone is a classic Italian dish consisting of a half-moon shaped pocket of dough filled with various ingredients, traditionally culled from pasta sauces, meats, and cheeses. But how is it called in the motherland of this scrumptious treat? And what about its variations, especially in the southern regions of Italy? Let's delve into the delicious history and terminology surrounding calzones in Italy.

What is a Calzone Called in Italy?

The term calzone is widely used in Italy, but different regions may have slight variations in their names for this savory delights. In reality, calzone is commonly served across Italy, each region adding its own twist, yet the pronunciation and spelling remain the same.

However, in some southern Italian regions like Apulia, fried versions of calzones are given unique names such as panzerotti. While panzerotti follows the same conceptual structure as calzones, they are known for their deep-fried nature, making them a speciality of Apulian cuisine.

Origins of Panzerotti and Calzone

ickest ties to the calzone can be found in the southern regions of Italy, particularly in the province of Apulia. Here, fried calzones are known as panzerotti. The word panzerotti is a playful nod to the armor-like appearance of the fried dough, much like how calzone translates to 'boot' in Italian, signifying its form. In the neighboring provinces, these deep-fried confections are typically referred to as calzoni fritti or pizze fritte, which mean 'fried calzones' or 'fried pizzas'. These distinctions highlight the regional diversity in Italian cuisine.

Culinary Diversity in Different Regions

The variation in terminology is a testament to the rich culinary tapestry of Italy. Each region has its unique take on the calzone, from the savory and hearty flavors of the north to the fried extravaganza of the south. In Naples and surrounding areas, calzones are preferred baked in a wood-fired oven for a crispy and flaky exterior with a soft and gooey interior. But in Apulia, they are deep-fried, giving a distinctively crisp and slightly crunchy texture.

Typical Ingredients and Preparations: Regardless of the region or name, calzones typically consist of a focaccia or pizza base, stuffed with fillings such as mozzarella, salami, prosciutto, and various types of herbs and spices. The bakers then roll the dough around the fillings, pinch the edges together to create a purse-like shape, and either bake it in the oven for a golden-brown, chewy texture or deep-fry it for a crisp outside and melty inside.

Conclusion and Cultural Significance

While the calzone is a widely recognized dish in Italy, its various forms and names reflect the diversity and creativity of Italian culinary traditions. From the savory calzones baked in the north to the delectable panzerotti deep-fried in the south, these dishes are not just meals but embody regional identities. The calzone’s journey from a simple pocket of dough to a beloved culinary icon reflects the dynamic and evolving nature of Italian cuisine.