Editing Calzone (section)

==In Italy==
{{Refimprove section|date=March 2025}}
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>{{cite book|last=MacKenzie|first=Shea|title=The Pizza Gourmet|year=1995|publisher=Avery Pub. Group|location=Garden City Park, N.Y.|isbn=089529656X|pages=Preface iv|url-access=registration|url=https://archive.org/details/pizzagourmet00mack}}</ref> Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in [[Apulia]] and are called "[[panzerotti]]".<ref>{{cite web |last=Settanni McDonald |first=Annamaria |title=Puglia panzarotti |url=http://www.justapinch.com/recipes/main-course/italian/panzarotti-pugliese-italian-fried-pizzas.html |access-date=2012-11-07 |publisher=Justapinch.com}}</ref> 

In [[Basilicata]], a variety of calzone is known as ''[[U' pastizz 'rtunnar|pastizz]]'' or ''u' pastizz 'rtunnar'', which originated between the 18th and 19th century.<ref name="slowfood">{{cite web|title=U' Pastizz 'Rtunnar Calzone|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/u-pastizz-rtunnar-calzone/|access-date=July 26, 2020|publisher=fondazioneslowfood.com}}</ref> Pork (or, more rarely, goat meat), eggs, and cheese are main ingredients for the filling.{{Cn|date=February 2025}}