U' pastizz 'rtunnar on:
[Wikipedia]
[Google]
[Amazon]
U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover with a savoury filling, typical of the Italian
Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15-20 cm long and 10-12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, in addition to egg and cheese, and seasoned with salt, diced parsley, pepper and extra virgin olive oil. The dough is obtained by mixing hard wheat flour, lard, water, extra virgin olive oil and salt.
Recipe: the Pastizz from Rotondella
Calzones Cuisine of Basilicata Street food in Italy {{italy-cuisine-stub
Basilicata
it, Lucano (man) it, Lucana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
...
region.
Meaning
It is a Lucaniandialect
The term dialect (from Latin , , from the Ancient Greek word , 'discourse', from , 'through' and , 'I speak') can refer to either of two distinctly different types of Linguistics, linguistic phenomena:
One usage refers to a variety (linguisti ...
noun, roughly translated in "The pastry of Rotondella
Rotondella ( Lucano: ) is a town and ''comune'' in the province of Matera, in the Southern Italian region of Basilicata.
Language
People of Rotondella speak R'tunnar (Rontondellese), a dialect of Basilicata.
Cuisine
*U' pastizz 'rtunnar
U' ...
", where the product originated from. It should not be confused with the Maltese pastizz.
History
It is a type ofcalzone
A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in ...
, originated between the 18th and 19th century. It has felt the influence of other cultures over the time such as Albanians
The Albanians (; sq, Shqiptarët ) are an ethnic group and nation native to the Balkan Peninsula who share a common Albanian ancestry, culture, history and language. They primarily live in Albania, Kosovo, North Macedonia, Montenegro, Se ...
, who enriched the local cuisine with their flavors and elements. By tradition, pastizz was prepared in particular events of the year (pig slaughter, Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...
and the celebration of Saint Mary of Anglona), when the availability of meat was increased. The half-moon shape is linked to a symbolism that refers to the concepts of female fertility and prosperity and recalls that of a large womb that holds nutritious elements. Today it can be found at bakeries, restaurants, and pizzerias, although homemade tradition is still common.
Preparation
Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15-20 cm long and 10-12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, in addition to egg and cheese, and seasoned with salt, diced parsley, pepper and extra virgin olive oil. The dough is obtained by mixing hard wheat flour, lard, water, extra virgin olive oil and salt.
See also
*Calzone
A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in ...
*Cuisine of Basilicata
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw ...
*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 ...
References
External links
Recipe: the Pastizz from Rotondella
Calzones Cuisine of Basilicata Street food in Italy {{italy-cuisine-stub