August 16, 2024

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, are convenient and mess-free, making them perfect for on-the-go eating.

What is a Calzone?

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

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

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.