Panzerotto

Panzerotto (plural: panzerotti), also known in some regions as a calzone, is a savory turnover that originates from Italy. It is a popular dish in Southern Italy, especially in the Apulia region. The panzerotto resembles a small calzone but is typically fried rather than baked.

History

The origins of the panzerotto trace back to the Italian region of Apulia. It was created as a means to utilize leftover dough and ingredients. Over time, it became a staple of Southern Italian street food, known for its portability and deliciousness.

Ingredients and Preparation

The traditional panzerotto is made with a simple dough, consisting of flour, water, yeast, and salt. The dough is rolled out into small circles and then filled with a mixture of tomato sauce, mozzarella cheese, and often ham or mushrooms. After sealing the edges, the panzerotto is deep-fried until it becomes golden and crispy.

Some variations of the panzerotto are baked instead of fried, offering a lighter option. Additionally, the fillings can vary widely, including ingredients such as ricotta cheese, spinach, and different types of salami.

Cultural Significance

In Italy, the panzerotto is more than just a food item; it is a symbol of regional pride, especially in Apulia. It represents the simplicity and ingenuity of Italian cooking, using basic ingredients to create something delicious and satisfying. The panzerotto is also a popular choice during festivals and is often enjoyed as a quick meal or snack.

Comparison with Calzone

While the panzerotto is often compared to the calzone, there are key differences between the two. The most notable difference is the size; panzerotti are smaller, making them easier to eat on the go. Additionally, calzones are traditionally baked, while panzerotti are usually fried, giving them a distinct texture and flavor.

See Also

• Italian cuisine
• Street food
• Fried food
• Calzone

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