Calzone: Difference between revisions
Undid revision 874352962 by 64.215.175.2 (talk) not necessary |
added best source I could quickly find for an origin date |
||
| Line 21: | Line 21: | ||
[[File:Calzone1.jpg|thumb|Calzone topped with tomato sauce, cheese, [[pine nuts]] and [[pesto]], as served in [[Theix]], [[France]]]] |
[[File:Calzone1.jpg|thumb|Calzone topped with tomato sauce, cheese, [[pine nuts]] and [[pesto]], as served in [[Theix]], [[France]]]] |
||
A '''calzone''' ({{IPAc-en|US|k|æ|l|ˈ|z|oʊ|n|eɪ|,_|-|n|i|,_|-|ˈ|z|oʊ|n}}, {{IPAc-en|UK|k|æ|l|ˈ|t|s|oʊ|n|i|,_|-|n|eɪ}}; {{IPA-it|kalˈtsoːne|lang}}, "stocking" or "trouser")<ref>{{cite web|url=http://dictionary.reference.com/browse/calzone |title=dictionary.com |publisher=Dictionary.reference.com |date= |accessdate=2012-11-07}}</ref> is an Italian oven-baked folded [[pizza]]<ref name="oliver">{{cite web|url=http://www.jamieoliver.com/recipes/bread-recipes/calzone |title=calzone | Jamie Oliver | Food | Recipes (UK) |publisher=Jamie Oliver |date= |accessdate=2012-11-07}}</ref> that originated in [[Naples]] |
A '''calzone''' ({{IPAc-en|US|k|æ|l|ˈ|z|oʊ|n|eɪ|,_|-|n|i|,_|-|ˈ|z|oʊ|n}}, {{IPAc-en|UK|k|æ|l|ˈ|t|s|oʊ|n|i|,_|-|n|eɪ}}; {{IPA-it|kalˈtsoːne|lang}}, "stocking" or "trouser")<ref>{{cite web|url=http://dictionary.reference.com/browse/calzone |title=dictionary.com |publisher=Dictionary.reference.com |date= |accessdate=2012-11-07}}</ref> is an Italian oven-baked folded [[pizza]]<ref name="oliver">{{cite web|url=http://www.jamieoliver.com/recipes/bread-recipes/calzone |title=calzone | Jamie Oliver | Food | Recipes (UK) |publisher=Jamie Oliver |date= |accessdate=2012-11-07}}</ref> that originated in [[Naples]]<ref name="go785">Gosetti (1967), p.785</ref> in the 18th century.<ref>https://thecalzonezone.weebly.com/history.html</ref> A typical calzone is made from salted bread dough, baked in an oven and is stuffed with [[salami]], ham or vegetables, [[mozzarella]], [[ricotta]] and [[parmigiano reggiano|Parmesan]] or [[pecorino]] cheese, as well as an [[chicken egg|egg]].<ref name=go785/> Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. |
||
==Regional variations== |
==Regional variations== |
||
Revision as of 05:59, 30 December 2018
 | This article needs additional citations for verification. (January 2016) |
 A fried calzone from Apulia in southern Italy | |
| Type | Turnover |
|---|---|
| Place of origin | Italy |
| Region or state | Apulia, Abruzzo, Campania, Calabria, Sicily, Sardegna, Basilicata |
| Main ingredients | Ricotta, mozzarella, salami/ham, parmesan/pecorino |
| Variations | Tomato, provolone, anchovies, olives, onions, chards, minced meat, fish, cabbage |
| Part of a series on |
| Pizza |
|---|
 |
A calzone (US: /kælˈzoʊneɪ, -ni, -ˈzoʊn/, UK: /kælˈtsoʊni, -neɪ/; Italian: [kalˈtsoːne], "stocking" or "trouser")[1] is an Italian oven-baked folded pizza[2] that originated in Naples[3] in the 18th century.[4] 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.[3] Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings.
Regional variations
In Italy
Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking.[5] Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti.[6]
The Sicilian cuddiruni or cudduruni pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried.
In the United States
In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables.
Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as ricotta, mozzarella, Parmesan, provolone, and other traditional vegetables or meats. The dough is then folded in half over the filling and sealed with an egg mixture in a half-moon shape, or is sometimes shaped into a ball by pinching and sealing all the edges at the top. It is then either baked or fried.
In some areas, just before serving, they are topped with marinara or other traditional sauce, or with a mixture of garlic, olive oil and parsley.
Similar dishes are scacciata and stromboli.
Cultural notes
In Italy, calzones are popularly believed to be the most efficient type of pizza for home delivery.[7] This popular credence has some scientific ground as the folded nature of the calzone results in a lower surface-to-volume ratio than a traditional pizza resulting in better heat retention during the journey from the pizzeria to the buyer's home. This results in a calzone being delivered warmer than pizza all things equal. Nowadays pizza delivery motorbikes have electrically heated bags to keep pizzas warm during the journey, but the preference towards calzone when ordering for home delivery remains; probably more as a tradition than for the heat retention advantages offered by the calzone.
See also
References
- ^ "dictionary.com". Dictionary.reference.com. Retrieved 2012-11-07.
- ^ "calzone | Jamie Oliver | Food | Recipes (UK)". Jamie Oliver. Retrieved 2012-11-07.
- ^ a b Gosetti (1967), p.785
- ^ https://thecalzonezone.weebly.com/history.html
- ^ MacKenzie, Shea (1995). The Pizza Gourmet. Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN 089529656X.
- ^ Annamaria Settanni McDonald. "Puglia panzarotti". Justapinch.com. Retrieved 2012-11-07.
- ^ Gosetti (1967), p.787
Bibliography
- Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
