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A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded
pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
, often described as a turnover, made with leavened dough. It originated in
Naples Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adminis ...
in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with
salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...
, ham or vegetables,
mozzarella Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the anim ...
,
ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...
and
Parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...
or
pecorino Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "" derives from ''pecora'' which means sheep in Italian. Overview Of the six main varieties of pecorino, all of which have Protected Designation of Origin (PDO) stat ...
cheese, as well as an
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
.Gosetti (1967), p.785 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 A panzerotto (; plural panzerotti , also known as panzarotto ), is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. The term usually a ...
), though ''calzoni'' and ''panzerotti'' are often mistaken for each other. A calzone is similar to a
stromboli Stromboli ( , ; scn, Struògnuli ) is an island in the Tyrrhenian Sea, off the north coast of Sicily, containing Mount Stromboli, one of the four active volcanoes in Italy. It is one of the eight Aeolian Islands, a volcanic arc north of Sici ...
, an Italian-American pizza turnover, and the two are sometimes confused. 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 Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are c ...
inside.


Regional variations


In Italy

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in
Apulia it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographic ...
and are called ''
panzerotti A panzerotto (; plural panzerotti , also known as panzarotto ), is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. The term usually a ...
''. In
Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...
, a variety of calzone is known as ''
pastizz A pastizz (plural ''pastizzi'') is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (''tal-ħaxu'', ''pastizzi tal-irkotta'', cheese cake) or curried peas (, pea cake). Pastizzi are a popular and well- ...
'', which originated between the 18th and 19th century. Pork (or, more rarely, goat meat), eggs and cheese are main ingredients for the filling. 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 An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...
, olives, cheese and
mortadella Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck o ...
; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried.


In the United States

In the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territorie ...
, calzones are typically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough, consisting of flour, yeast, olive oil, water, and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as
ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...
, mozzarella,
Parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...
,
provolone Provolone (, ) is an Italian cheese. It is an aged ''pasta filata'' (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in othe ...
, 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. In some areas, just before serving, they are topped with marinara or other traditional sauce, or with a mixture of garlic, olive oil, and parsley.


Cultural notes

In
Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...
, as of the 1960s, calzones were popularly believed to be the most efficient type of pizza for home delivery.


See also

*
List of Italian dishes This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancien ...
*
Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...
*
Panzerotti A panzerotto (; plural panzerotti , also known as panzarotto ), is a savory turnover that originated in Central and Southern Italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. The term usually a ...
*
U' pastizz 'rtunnar U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover (food), turnover with a savoury filling, typical of the Italian Basilicata region. Meaning It is a Basilicata, Lucanian dialect noun, roughly translated in "The pastry of Rotonde ...
*
Pastel A pastel () is an art medium in a variety of forms including a stick, a square a pebble or a pan of color; though other forms are possible; they consist of powdered pigment and a binder. The pigments used in pastels are similar to those use ...
*
Pepperoni roll The pepperoni roll is an Italian-American stuffed bread roll. Originally conceived of as a coal miner's lunch, it is popular in West Virginia and some nearby regions of the Appalachian Mountains such as Eastern Kentucky, Western Pennsylvania, We ...
*
Pizza puff A pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage or pepperoni. Indigenous to Chicago, pizza puffs can be found at many casual dining restaurants there. Pizza puffs are sim ...
*
Scacciata Scaccia (plural: scacce), scacciata or sciachiatta is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, t ...
*
Stromboli Stromboli ( , ; scn, Struògnuli ) is an island in the Tyrrhenian Sea, off the north coast of Sicily, containing Mount Stromboli, one of the four active volcanoes in Italy. It is one of the eight Aeolian Islands, a volcanic arc north of Sici ...


References


Bibliography

* {{Street food Italian cuisine Neapolitan cuisine Italian-American cuisine Savoury pies Pizza styles * Stuffed dishes Street food in Italy