The calzone, that savory, folded pizza pocket, is a beloved dish worldwide. But what exactly is it called in its homeland, Italy? The answer, like many things in Italian cuisine, is deliciously complex and depends on where you are in the boot-shaped country. While “calzone” itself is widely understood, regional variations and subtle differences in preparation lead to a fascinating array of names.
The Ubiquitous “Calzone”: Understanding the Core Meaning
At its heart, a calzone is a pizza dough folded over a filling and baked or fried. Think of it as a pizza sandwich. The word “calzone” itself derives from the Neapolitan dialect and literally translates to “trouser leg” or “stocking.” The idea is that you can easily eat it while walking, a convenient and portable meal. While the general concept remains the same, the specifics – the dough, the filling, the cooking method – can vary significantly, leading to different regional names.
The term “calzone” is widely recognized and used throughout Italy, especially in tourist areas and larger cities. You’ll likely be understood if you order a “calzone” in Rome, Florence, or Venice. However, venturing into smaller towns and regions reveals a richer tapestry of culinary terms.
Regional Variations: Unveiling the Diverse Names
The beauty of Italian cuisine lies in its regional diversity. Each region, each city, and sometimes even each town boasts its own unique culinary traditions and terminology. The calzone is no exception. Understanding these regional variations adds depth to your culinary exploration of Italy.
Naples: The Birthplace of Calzone and its Many Names
Naples, widely considered the birthplace of pizza, also claims the calzone as one of its culinary inventions. Here, you might encounter variations of the name “calzone” itself, often in the Neapolitan dialect.
The most common term remains “calzone,” but you might also hear “pizza a portafoglio,” which translates to “wallet pizza.” This name refers to its folded shape, resembling a wallet. The filling typically includes ricotta, salami, mozzarella, and sometimes tomato.
Another Neapolitan term, though less common, is “panzerotto.” While “panzerotto” can also refer to a small fried calzone in other regions (more on that later), it sometimes appears as a synonym for a larger, baked calzone in Naples.
Apulia (Puglia): Home of the Fried Panzerotto
Heading south to Apulia, the heel of Italy, you’ll encounter the “panzerotto” in its true fried glory. Here, a “panzerotto” is almost exclusively a small, half-moon-shaped pocket of fried dough filled with tomato and mozzarella. It’s a popular street food and a delicious example of simple, fresh ingredients transformed into a satisfying snack.
The dough for Apulian panzerotti is often slightly different from pizza dough, sometimes incorporating potatoes for a softer texture. The frying process gives it a crispy exterior and a gooey, molten interior. You might also find variations with fillings like ricotta, spinach, or even meat ragu.
While the term “calzone” is understood in Apulia, it generally refers to a larger, baked version, distinct from the small, fried “panzerotto.”
Sicily: “Pidoni” and the Art of the Stuffed Turnover
Sicily, with its unique cultural heritage, boasts its own distinctive name for the calzone: “pidoni.” These are typically baked and can vary in size and filling, ranging from simple tomato and mozzarella to more elaborate combinations with vegetables, meat, or seafood.
“Pidoni” often feature a slightly thicker crust than Neapolitan calzones, and the fillings reflect Sicily’s diverse culinary influences. You might find “pidoni” stuffed with eggplant, ricotta, spinach, olives, capers, or even swordfish.
The term “calzone” is also recognized in Sicily, but “pidoni” is the more traditional and authentic name.
Other Regional Variations: A Culinary Mosaic
Beyond these prominent regions, other areas of Italy offer their own variations and names. While less common, they contribute to the rich tapestry of Italian culinary terminology.
In some parts of central Italy, you might encounter the term “pizza ripiena,” which simply translates to “stuffed pizza.” This is a more generic term that can refer to any type of stuffed pizza, including calzones.
In certain areas, especially in the north, you might find variations of the term “calzone” itself, sometimes with slight dialectal modifications.
The Importance of Context: Understanding the Nuances
When trying to understand what a calzone is called in Italy, context is key. Knowing the region you’re in, the size and shape of the dish, and whether it’s baked or fried will help you decipher the local terminology.
Don’t be afraid to ask questions! Italians are generally passionate about their food and happy to explain the nuances of regional dishes. Asking a local what they call a particular stuffed pizza is a great way to learn more about the culinary culture and potentially discover a hidden gem.
Consider the setting. A street food vendor in Apulia will almost certainly offer “panzerotti,” while a pizzeria in Naples might have both “calzoni” and “pizza a portafoglio” on the menu. A restaurant in Sicily is likely to feature “pidoni.”
The fillings also provide clues. A calzone with ricotta and salami is likely Neapolitan, while one with eggplant and ricotta is more likely Sicilian.
Beyond the Name: Exploring the Variations in Filling and Dough
The name is just the starting point. The true diversity of the calzone lies in the variations in filling and dough. Each region, and even each individual chef, has their own preferred ingredients and techniques.
Neapolitan calzones often feature ricotta, salami, mozzarella, and tomato. Apulian panzerotti are typically filled with just tomato and mozzarella, though variations with spinach or ricotta are common. Sicilian “pidoni” can be filled with a wide range of ingredients, reflecting the island’s diverse culinary influences.
The dough can also vary. Neapolitan pizza dough is typically made with “00” flour, water, salt, and yeast, and it’s known for its thin, elastic texture. Apulian panzerotti dough sometimes includes potatoes for a softer texture. Sicilian “pidoni” often have a slightly thicker crust.
The cooking method also plays a crucial role. Baked calzones have a different texture and flavor than fried panzerotti. The choice of cooking oil can also influence the final result.
Ordering a Calzone in Italy: Practical Tips
Armed with this knowledge, you can confidently order a calzone in Italy. Here are a few practical tips to keep in mind.
Be specific. Instead of just saying “calzone,” try to specify the filling you want. For example, you could say “calzone con ricotta e salame” (calzone with ricotta and salami).
Ask for recommendations. Don’t be afraid to ask the waiter or pizza maker for their recommendations. They can suggest local specialties or tell you about their favorite combinations.
Be open to trying new things. Don’t be afraid to step outside your comfort zone and try a regional variation you’ve never had before. You might discover a new favorite dish.
Learn a few basic Italian phrases. Knowing how to say “please,” “thank you,” and “what do you recommend?” will go a long way.
Remember that “panzerotto” generally means fried in most of Italy outside of Naples.
Calzone vs. Stromboli: A Transatlantic Cousin
It’s worth mentioning a close relative of the calzone, particularly outside of Italy: the stromboli. While both are stuffed dough creations, there are key differences. The stromboli, believed to have originated in the United States, is typically rolled up like a log before baking, resulting in a spiral of filling throughout the bread. Calzones, on the other hand, are folded in half-moon shape. The fillings also tend to differ, with stromboli often featuring cold cuts and cheeses, similar to a deli sandwich.
While you might find dishes resembling stromboli in some Italian-American restaurants, it’s not a traditional Italian dish. If you’re looking for a stuffed pizza in Italy, stick to “calzone,” “pizza a portafoglio,” “panzerotto,” or “pidoni,” depending on the region.
Embracing the Calzone’s Culinary Journey
The story of the calzone in Italy is a story of regional diversity, culinary tradition, and delicious innovation. From the bustling streets of Naples to the sun-drenched shores of Sicily, the calzone takes on different forms and names, reflecting the unique character of each region.
By understanding these regional variations, you can embark on a culinary journey through Italy, exploring the diverse flavors and traditions that make Italian cuisine so beloved around the world. So, the next time you’re in Italy, be sure to ask for a “calzone,” a “pizza a portafoglio,” a “panzerotto,” or a “pidoni,” and discover the delicious world of stuffed pizza pockets. You might just find your new favorite Italian dish.
What is the most common name for a calzone in Italy?
In Italy, while the term “calzone” is generally understood, it’s not the only or even the most prevalent name you’ll encounter. The precise terminology varies significantly depending on the region you’re in. Most often, you’ll find it referred to by regional variations that reflect local ingredients, cooking methods, and dialectical influences, which adds to the delicious tapestry of Italian cuisine.
The term “calzone” is often associated with a specific style, particularly a closed, pizza-like pastry filled with ingredients like ricotta, mozzarella, and salami. However, in some regions, similar stuffed pastries might go by completely different names, such as “panzerotti” or “pizza fritta,” which often emphasize whether the item is baked or fried, a crucial distinguishing factor in Italian culinary traditions.
Is a “calzone” in the USA the same as a “calzone” in Italy?
While the term “calzone” is used in both the USA and Italy, there can be subtle differences in what you receive when you order one. In the United States, a calzone generally refers to a folded pizza baked in an oven, stuffed with a variety of fillings similar to pizza toppings. This version often includes plenty of cheese, tomato sauce, and various meats or vegetables.
In Italy, a calzone, or its regional equivalent, may have a more localized flavor profile, reflecting the ingredients readily available in that area. The fillings might be simpler, focusing on fresh, seasonal produce or regional cheeses and cured meats. Moreover, the Italian versions can sometimes be smaller and more compact than the larger, often heavily stuffed calzones common in American pizzerias.
What is a “panzerotto” and how does it relate to a calzone?
A “panzerotto” is a type of savory turnover originating from the Puglia region of Italy, particularly Bari. Unlike the baked calzone, a panzerotto is traditionally deep-fried, giving it a crispy and slightly oily exterior that’s distinct from its oven-baked cousin. The filling is typically simple, consisting of mozzarella and tomato sauce, though variations with ricotta, spinach, or other ingredients exist.
While both calzone and panzerotto are stuffed pastries, the key difference lies in the cooking method. The panzerotto’s frying process gives it a unique texture and flavor profile that sets it apart from the baked calzone. In some contexts, a panzerotto might be considered a regional variation of a calzone, showcasing how cooking techniques can significantly alter a dish.
What is “pizza fritta” and how is it different from a calzone?
“Pizza fritta” translates to “fried pizza,” and as the name suggests, it’s pizza dough that has been deep-fried rather than baked in an oven. While it might not always be completely enclosed like a traditional calzone, it often involves stuffing the dough with ingredients before or after frying, resulting in a similar handheld, filled pastry. This is especially common in Naples.
The primary difference between pizza fritta and a calzone is, again, the cooking method. Pizza fritta boasts a characteristic crispy, blistered exterior and a softer, almost steamed interior due to the frying process. While both are delicious options, the texture and overall eating experience differ significantly due to this fundamental culinary difference.
Are there specific regional variations of calzones in Italy?
Absolutely, Italy is renowned for its regional culinary diversity, and calzones are no exception. Each region often boasts its own unique version of the stuffed pizza, reflecting local ingredients and traditions. These variations aren’t just limited to the name but also extend to the fillings, dough preparation, and even the shape of the pastry.
For example, in some areas of Sicily, you might find calzones filled with anchovies, olives, and capers, showcasing the island’s coastal flavors. Elsewhere, you could encounter versions with local cheeses, cured meats specific to the region, or seasonal vegetables. These regional variations add an exciting dimension to exploring Italian cuisine.
What kind of fillings are typically found in an Italian calzone?
The fillings of an Italian calzone vary greatly depending on the region and the specific recipe. However, some common ingredients frequently used include ricotta cheese, mozzarella, salami, ham, and tomato sauce. These ingredients offer a classic combination of creamy, savory, and tangy flavors that complement the dough.
Beyond these staples, you might encounter fillings that incorporate local specialties. For instance, some calzones might include locally sourced cheeses, such as provolone or scamorza, or regional cured meats like prosciutto or soppressata. Seasonal vegetables like spinach, mushrooms, or peppers are also commonly added, enhancing the flavor profile and nutritional value.
Can a calzone be sweet in Italy?
While the savory calzone is the most common and widely recognized version, sweet calzones do exist in certain regions of Italy. These sweet versions are often considered a dessert or a special treat, offering a delightful contrast to the savory flavors typically associated with the dish. They showcase the versatility of the calzone dough and its potential for sweet applications.
Fillings for sweet calzones can include ingredients like ricotta cheese sweetened with sugar, chocolate, Nutella, or fruit preserves. These sweet calzones are often enjoyed during festivals or special occasions, providing a delicious and comforting end to a meal. They demonstrate the creative possibilities within Italian cuisine and its ability to adapt traditional dishes for different tastes.