After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. The dough is folded into a half-moon shape or formed into a spherical shape and baked or fried. In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella, then the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying. Somewhat related is the Sicilian cuddiruni or cudduruni pizza. Fried versions, typically filled with tomato and mozzarella, are made in Puglia and are called p anzerotti. There are many versions of calzones, some are small and some huge, with a variety of stuffings.īecause of its size and its resemblance to sandwiches, calzones are a popular street food that can be eaten while on the go. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. It is folded over and shaped like a crescent moon before baking or frying. The ingredients of calzones usually consist of mozzarella, ricotta, tomato sauce, and other pizza toppings. The name came from the baggy pants worn by men during the time. The making of calzones started in Naples, Italy in the 18th century. For more information, please contact us today.Calzone is a turnover with ingredients similar to pizza. Our delicious stone baked pizzas are ideal for any type of occasion, indoors or outdoors, and can feed up to 200 hungry guests for an affordable price. If you’re looking for an authentic pizza catering experience at your next event, be sure to consider Hot Stones Pizzas. Whether you prefer to order pizza, calzone or stromboli from your local pizza chain, you can be sure of delicious results, steeped in heritage. Calzone hails from Naples, the home of pizza, whereas stromboli is a relatively recent invention, devised by the Italian-American community. Although both dishes are types of pizza ‘turnover’, the main difference is that calzone is folded, whereas stromboli is rolled. However, both share the claim that it was named after the 1950 Ingrid Bergman melodrama of the same title, which itself takes the name from a Sicilian volcanic island. The invention is claimed by two different chefs, one in Pennsylvania and one in Washington, who both seek credit for the Stromboli. It can be served as a whole, but is also regularly served as slices alongside a spicy tomato tip.Īrriving in the 1950s, the dish is a more recent creation than pizza and calzone, invented by Italian-American restaurant owners looking to innovate on the traditional pizza experience. Made using either pizza dough or Italian flatbread, it’s loaded with a thin layer of pizza topping, cheese and tomato sauce before being rolled. The main difference is that while a calzone is folded with crimped edges, a stromboli is rolled up into a cylinder, resembling the pizza equivalent of a Swiss Roll. Stromboli is a similar ‘turnover’ style of pizza, which can often be confused with calzone. Depending on the restaurant recipe, a spoonful of marinara may be added to the top of the finished product, or it can even served as hand-held street-food. Calzone fillings are generally similar to pizza toppings, with salami, pepperoni, vegetables and mozzarella the common favourites. Calzone has the same birthplace as pizza – the Italian city of Naples – however it arrived in the 18 th century, some 800 or so years later than standard pizza.Ī calzone is made by folding a pizza base in half and crimping the edges, similar to the style used to seal a pasty, and is then oven cooked (although deep-fried variations do exist in places). What is a Calzone?Ĭalzone is the more common of the two on UK pizza menus, with most high street pizza restaurants offering at least a couple of calzones alongside the standard pizza menu. With pizza being the perfect invention, you may wonder why anyone decided to tinker with the format at all, however folded pizza possibly evolved as a way to make pizza more portable, enabling restaurants to make deliveries while keeping the food hotter, and better protected.īut what’s the difference between these two titans of folded pizza? We take a closer look. But when is a pizza not a pizza?Ĭalzone and stromboli take standard pizza ingredients but fold the dough, placing the toppings on the inside. Pizzas come in a range of styles, from light and fluffy Neapolitan style, to the thin and foldable New York style, to the deep and saucy Chicago style.
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