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A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, prosciutto or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. [4] Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings.
They are basically small versions of calzoni, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti (lit. ' fried calzones ') or pizze fritte (lit. ' fried pizzas ') in Italy, most typically in Campania. In parts of Apulia, such as Molfetta, [7] panzerotti also go by the name of frittelle or frittelli ...
Pizza fritta in Rome, Italy. The Italian dish of pizza fritta (pl.: pizze fritte) originated in Naples, and is usually made by frying a disc of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried.
In the United States, "Sicilian pizza" is used to describe a typically square variety of cheese pizza [4] with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the sfinciuni and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian American ...
Calzone: Pizza folded in half turnover-style. Naples, Italy 1700s Deep fried pizza (pizza fritta) The pizza is deep fried (cooked in oil) instead of baked. Italy Pizzetta: Small pizza served as an hors d'oeuvre or snack. Italy California-style pizza: Distinguished by the use of non-traditional ingredients, especially varieties of fresh produce.
t. e. A pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage or pepperoni. [1] Originally from Chicago, pizza puffs can be found at many casual dining restaurants there. [2][3][4][5][6] Pizza puffs are similar to panzerotti. They are also somewhat like calzones, but calzones are ...
The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian Americans in the United States, in the Philadelphia area. [1] The name of the dish is taken from a volcanic island off the coast of Sicily. A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused.
Neapolitan pizza; Alternative names: Pizza napoletana (in Italian): Type: Pizza: Place of origin: Italy: Region or state: Campania: Main ingredients: Pizza dough (wheat flour, natural yeast, sour dough or brewer's yeast, sea salt, water), tomatoes (San Marzano or pomodorino del Piennolo del Vesuvio), mozzarella (bufala campana or fior di latte di agerola)