The Sicilian cuddiruni or cudduruni pizza is distantly related to the calzone. Pork (or, more rarely, goat meat), eggs and cheese are main ingredients for the filling. In Basilicata, a variety of calzone is known as pastizz, which originated between the 18th and 19th century. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called " panzerotti".
Sandwich-sized calzoni are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzoni are always folded into a crescent shape, and typically do not contain tomato sauce inside. Ī stromboli, an Italian-American pizza turnover, is similar to a calzone, and the two are sometimes confused. panzerotti), though calzoni and panzerotti are often mistaken for each other.
The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings.
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. It originated in Naples in the 18th century. A calzone ( UK: / k æ l ˈ t s oʊ n i, - n eɪ/, US: / k æ l ˈ z oʊ n, - z oʊ n eɪ, - n i/, Italian: "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough.
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