The Calzone: Italy’s Folded Pizza Delight
The calzone, a culinary gem from Naples, Italy, is a folded, stuffed pizza that has earned its place as a beloved dish worldwide. While it shares many similarities with pizza, its unique preparation and presentation give it a distinct identity. This article delves into the origins, variations, preparation methods, and popular fillings of this delectable treat.
A Brief History of Calzone
The word “calzone” translates to “trouser leg” or “stocking” in Italian, a playful reference to the way the dough is folded around the filling, resembling the shape of a legging. Originating in the 18th century in Naples, calzones were designed as a portable, hand-held meal for workers and travelers. Unlike traditional pizzas that require plates and utensils, calzones are convenient and mess-free, making them perfect for on-the-go eating.
What is a Calzone?
A calzone is essentially a pizza folded in half, with the dough encasing a variety of fillings. It is typically baked, although some regions also fry it. The fillings vary based on regional preferences and can include cheeses, meats, vegetables, and sauces.
Common Ingredients and Fillings
The classic Neapolitan calzone is filled with ricotta cheese, mozzarella, and ham, seasoned with black pepper and baked until golden. However, there are numerous regional and modern variations:
- Cheese: Mozzarella, ricotta, parmesan, and provolone are often used in combination.
- Vegetables: Mushrooms, spinach, onions, bell peppers, and olives add flavor and texture.
- Sauces: While pizza sauce or marinara can be included inside, calzones are often served with a side of marinara for dipping.
Calzone vs. Stromboli: What’s the Difference?
While calzones and strombolis are both pizza-like dishes, they differ in several key ways. A calzone is a half-moon shape, folded and sealed along the edges, often with the filling inside. Stromboli, on the other hand, is rolled into a cylindrical shape and usually contains more layers of fillings. Additionally, calzones are often baked with a layer of dough enclosing all ingredients, whereas strombolis typically have the sauce and cheese on top.
How to Make a Calzone
Making a calzone at home is straightforward. Here’s a basic guide:
- Dough Preparation: Start with a basic pizza dough. You can either make your own or use store-bought dough.
- Roll Out the Dough: Roll out the dough into a circle, typically around 10-12 inches in diameter.
- Add Fillings: Place your chosen fillings on one half of the circle, leaving a border around the edge. Avoid overstuffing.
- Fold and Seal: Fold the dough over the fillings to create a half-moon shape. Crimp the edges to seal the calzone, ensuring no filling leaks out.
- Bake: Brush the calzone with egg wash or olive oil, and make a few small slits on top to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Serve: Let it cool slightly before serving with marinara or pizza sauce for dipping.
Regional and Global Variations
In Italy, calzones differ by region. In some areas, they are deep-fried rather than baked, and the fillings vary greatly. Outside of Italy, especially in the United States, calzones have taken on new forms, with creative fillings and even breakfast-style versions incorporating eggs and bacon.
In some regions, calzones are stuffed with non-traditional ingredients like buffalo chicken, barbecue pulled pork, or even vegetarian-friendly combinations featuring tofu or plant-based cheeses.
The calzone, with its origins in Naples, is more than just a folded pizza. It’s a versatile dish that can be adapted to suit any palate, whether you prefer classic Italian flavors or more contemporary twists. Whether enjoyed as a quick snack or a full meal, the calzone’s portability, simplicity, and deliciousness make it a timeless favorite in kitchens and restaurants around the globe.