Calzone
Template:Short description Template:Distinguish Template:Infobox food Template:Pizza
CalzoneTemplate:Efn<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> is an Italian oven-baked turnover.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="oliver">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=":0">Template:Cite book</ref> A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg.<ref name=":0" /> 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), although calzones and panzerotti are often mistaken for each other.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Minchilli, Elizabeth (December 11, 2014). "Making Panzerotti in Barivecchia", Elizabeth Minchilli in Rome. Retrieved February 13, 2016.</ref><ref>Sarkar, Suhashini (June 29, 2015). "Panzerotti: The Empanada's Italian Cousin", Saveur. Retrieved February 13, 2016.</ref><ref>"Deep Fried Panzerotti", food.com. Retrieved February 13, 2016.</ref><ref name="gustoblog">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Stromboli, an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused.<ref>Shuster, Jim (May 10, 2012). "The Stromboli vs. the Calzone", Gilroy Patch. Retrieved August 14, 2016.</ref><ref name="ChiTrib">Template:Cite news</ref> 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 inside.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
In ItalyEdit
Template:Refimprove section Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking.<ref>Template:Cite book</ref> Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in Apulia and are called "panzerotti".<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
In Basilicata, a variety of calzone is known as pastizz or u' pastizz 'rtunnar, which originated between the 18th and 19th century.<ref name="slowfood">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Pork (or, more rarely, goat meat), eggs, and cheese are main ingredients for the filling.Template:Cn
See alsoEdit
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