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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 an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.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), though ''calzoni'' and ''panzerotti'' are often mistaken for each other. A calzone is similar to a stromboli, 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 sauc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stromboli (food)
Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables served hot. The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian-Americans in the United States in the Philadelphia area. The name of the dish is taken from a volcanic island off the coast of Sicily. A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside. Preparation Many American pizza shops serve a stromboli using pizza dough that is folded in half with fillings, similar to a half-moon-shaped calzone. At other establishments, a stromboli is made with a square-shaped pizza dough that can be topped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though ''calzoni'' and ''panzerotti'' are often mistaken for each other. Etymology The noun ''panzerotto'' comes from a diminutive of ''panza'', a regional variation of Italian ''pancia'' ("belly, tummy"), referring to the distinctive swelling of the pastry which resembles a belly bloating. Although etymologically related, the word () refers to a totally different dish from panzerotti, denoting a kind of ravioli which is typical of Genoa. Panzerotti are also popular in the United States and Canada as well, where it is often called ''panzerotti'' or ''panzarotti'' as a singular noun (plural ''panzerotties''/''panzarotties'' or ''panzarottis''/''panzarottis''). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though ''calzoni'' and ''panzerotti'' are often mistaken for each other. Etymology The noun ''panzerotto'' comes from a diminutive of ''panza'', a regional variation of Italian ''pancia'' ("belly, tummy"), referring to the distinctive swelling of the pastry which resembles a belly bloating. Although etymologically related, the word () refers to a totally different dish from panzerotti, denoting a kind of ravioli which is typical of Genoa. Panzerotti are also popular in the United States and Canada as well, where it is often called ''panzerotti'' or ''panzarotti'' as a singular noun (plural ''panzerotties''/''panzarotties'' or ''panzarottis''/''panzarottis''). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 similar to panzerotti. They are also somewhat like calzones, but calzones are baked instead of fried, and do not always include tomato sauce. Some Italian restaurants and casual dining establishments make their own pizza puffs from scratch. These pizza puffs feature a pizza dough wrapper, and tend to be somewhat larger than the pre-made ones. Commercial varieties Some hot dog stands in the Chicago area serve mass-produced pizza puffs that they purchase from the Iltaco company. The frozen pizza puffs are deep-fried before serving. The dough wrapper of these pizza puffs is similar to a flour tortilla. Iltaco was founded in 1927 and was originally called the Illinois Tamale A tamale, in Spanish tamal, is a traditional Mesoamerican ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 Rotondella", where the product originated from. It should not be confused with the pastizz, Maltese pastizz. History It is a type of calzone, originated between the 18th and 19th century. It has felt the influence of other cultures over the time such as Albanians, who enriched the local cuisine with their flavors and elements. By tradition, pastizz was prepared in particular events of the year (pig slaughter, Easter and the celebration of Tursi#Anglona, 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 pizz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. By country and region Argentina Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried. Savoury turnovers are often sold as convenience foods in supermarkets. Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry. Names A meat or vegetarian turnover may b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, Western Maryland, and Appalachian Ohio. In West Virginia it is nearly ubiquitous, particularly in convenience stores, and is arguably the food most closely associated with the state. Pepperoni rolls are also found in Southeast Michigan where they were popular among auto workers in the factories. The classic pepperoni roll consists of a fairly soft white yeast-leavened bread roll with pepperoni baked in the middle. During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread. Pepperoni rolls are typically eaten for lunch or breakfast, either unheated or slightly warmed. Origins The pepperoni roll was first sold by Giuseppe "Joseph" Argiro at the Country Club Bakery in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried. Savoury turnovers are often sold as convenience foods in supermarkets. Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry. Names A meat or vegetarian turnover may b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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