Calzone: The Delicious History and Art of Italy's Folded Pizza
If you have ever visited an Italian pizzeria, you have likely encountered the calzone. While it may look like a simple folded pizza, this culinary staple carries a rich heritage rooted in the traditions of Southern Italy. Known for its portable nature and savory fillings, the calzone is a masterclass in how simple ingredients like dough, cheese, and cured meats can be transformed into a satisfying meal.
Simple calzone in an Italian pizzeria , cut in half
What is a Calzone?
A calzone is an oven-baked, folded pizza made from salted bread dough. Unlike traditional flat pizzas, the dough is folded over a variety of fillings before being placed in the oven. This method seals the ingredients inside, allowing them to steam and melt together into a cohesive, flavorful center.
While recipes vary by region, a typical calzone features a combination of:
- Proteins: Prosciutto or salami.
- Cheeses: Mozzarella, ricotta, Parmesan, or pecorino.
- Binders: Often includes egg to help set the filling.
Because they are easy to hold, sandwich-sized calzones are popular items at Italian lunch counters and among street vendors, making them an ideal choice for eating while on the move.
Regional Variations and Distinctions
The calzone is most deeply rooted in Southern Italy, particularly in the regions of Campania and Apulia. However, different areas have developed their own unique takes on this folded delight.
Panzerotti vs. Calzone
One of the most common points of confusion is the difference between a calzone and a panzerotti. While they share similar ingredients, the primary distinction lies in the cooking method. A calzone is oven-baked, whereas a panzerotti is a fried version of the folded dough. In Apulia, panzerotti are typically filled with tomato and mozzarella.
U' Pastizz 'Rtunnar
In the region of Basilicata, a specific variety of calzone exists known as u' pastizz 'rtunnar. This version has a historical lineage dating back to between the 18th and 19th centuries.
Calzone, Stromboli, and Scacciata
It is easy to mistake a calzone for other Italian-American or regional specialties. For instance, the stromboli is an Italian-American rolled pizza that is often confused with the calzone. However, there are distinct structural differences: strombolis are generally rolled into cylindrical or rectangular shapes, while calzones are always folded into a crescent shape. Additionally, calzones typically do not contain tomato sauce inside the dough.
| Feature | Calzone | Panzerotti | Stromboli |
|---|---|---|---|
| Cooking Method | Oven-baked | Fried | Oven-baked |
| Shape | Crescent | Folded | Cylindrical/Rectangular |
| Primary Origin | Southern Italy | Apulia | Italian-American |
Key Facts
- Origin: Southern Italy, specifically Campania and Apulia.
- Etymology: The word "calzone" literally translates to "stocking" or "trouser" in Italian.
- Shape: Always folded into a crescent shape.
- Cooking: Traditionally oven-baked, distinguishing it from the fried panzerotti.
- Common Fillings: Prosciutto, salami, mozzarella, ricotta, and hard cheeses like Parmesan.
Frequently Asked Questions
What is the difference between a calzone and a panzerotti?
The main difference is the cooking method: a calzone is baked in an oven, while a panzerotti is deep-fried.
Is tomato sauce inside a calzone?
Typically, calzones do not have tomato sauce inside the dough, unlike some other pizza variations.
How does a calzone differ from a stromboli?
A calzone is folded into a crescent shape, whereas a stromboli is usually rolled into a cylinder or a rectangle.
Where did the calzone originate?
The calzone originated in Southern Italy, with strong regional ties to Campania and Apulia.
What does the name "calzone" mean?
In Italian, the term "calzone" literally means "stocking" or "trouser."