The world of pizza is vast and varied, a culinary landscape dotted with countless regional specialties and creative interpretations. But among the many forms pizza takes, one stands out for its unique presentation and portable appeal: the folded pizza. But what exactly are these folded creations called? The answer, like the pizza itself, is layered and depends on factors like location, ingredients, and even the chef’s personal preference. Let’s dive deep into the delicious world of folded pizzas and uncover the most common names and regional variations.
The Ubiquitous Calzone: A Stuffed Italian Classic
Perhaps the most well-known and widely recognized folded pizza is the calzone. Originating in Naples, Italy, the calzone is essentially a pizza dough pocket filled with a variety of ingredients, typically including ricotta cheese, mozzarella, salami, and tomato sauce.
Unlike a traditional pizza, where the toppings are spread across the surface, the calzone’s fillings are encased within the dough before being baked or sometimes even fried. This creates a self-contained meal that’s both satisfying and easy to eat on the go.
Calzone Variations and Regional Differences
While the classic calzone remains a staple, countless variations exist, reflecting regional preferences and culinary creativity. Different regions in Italy might feature variations that showcase local cheeses, meats, and vegetables. For instance, you might find calzones filled with provolone cheese in southern Italy or those that include spinach and other greens in certain areas.
Outside of Italy, the calzone has been adapted and transformed to suit local tastes. In the United States, for example, it’s common to find calzones with a wider range of fillings, including pepperoni, sausage, and even cheesesteak ingredients.
The size of a calzone can also vary. Some are small enough to be considered a snack, while others are large enough to serve as a full meal for one or even two people.
Baking vs. Frying: The Calzone Cooking Methods
Traditionally, calzones are baked in a hot oven, which gives them a crispy crust and melts the cheese and other fillings to perfection. However, fried calzones are also popular, especially in some parts of southern Italy.
Frying imparts a richer flavor and a more intensely crispy texture to the dough. While fried calzones are undeniably delicious, they are also typically higher in calories and fat than their baked counterparts. The choice between baking and frying often comes down to personal preference and the desired level of indulgence.
The Panzerotti: A Southern Italian Specialty
Another prominent type of folded pizza is the panzerotti, a specialty of the Puglia region in southern Italy. While similar to the calzone in that it’s a stuffed dough pocket, the panzerotti is typically smaller and almost always fried.
The traditional panzerotti filling consists of tomato and mozzarella, but variations with spinach, ricotta, and other ingredients are also common. The frying process gives the panzerotti a golden-brown, blistered crust and a soft, gooey interior.
Panzerotti vs. Calzone: Key Distinctions
While both calzones and panzerotti are folded pizzas, there are several key distinctions between them. The most obvious difference is the cooking method: calzones are typically baked, while panzerotti are almost always fried.
Another difference lies in the size. Panzerotti are generally smaller than calzones, making them a popular street food snack. The fillings also tend to be simpler in panzerotti, often focusing on the classic combination of tomato and mozzarella.
Finally, the dough used for panzerotti is often different from that used for calzones. Panzerotti dough is often made with semolina flour, which gives it a slightly chewier texture.
| Feature | Calzone | Panzerotti |
|---|---|---|
| Cooking Method | Baked (typically) | Fried (almost always) |
| Size | Larger | Smaller |
| Typical Fillings | Ricotta, mozzarella, salami, tomato sauce, etc. | Tomato, mozzarella (typically) |
| Origin | Naples | Puglia |
Stromboli: An American Interpretation
The stromboli is another type of folded pizza that is most closely associated with Italian-American cuisine. Unlike the calzone, which is a stuffed pocket, the stromboli is more of a rolled-up pizza. The dough is spread with toppings, then rolled into a log shape and baked.
The stromboli is said to have originated in Philadelphia in the 1950s. It’s typically filled with mozzarella cheese, Italian meats like salami, capicola, and pepperoni, and sometimes vegetables like peppers and onions.
Stromboli vs. Calzone: Understanding the Differences
While both stromboli and calzones are folded pizzas, they differ significantly in their construction and presentation. As mentioned earlier, the calzone is a stuffed pocket, while the stromboli is a rolled-up log.
The fillings also tend to be different. Calzones often contain ricotta cheese, which is less common in stromboli. Stromboli, on the other hand, often feature a greater variety of Italian meats.
Another key difference is the sauce. Calzones are often served with a side of tomato sauce for dipping, while stromboli typically have the sauce incorporated into the filling.
Other Folded Pizza Variations and Regional Names
Beyond the calzone, panzerotti, and stromboli, other variations of folded pizzas exist, often with regional names and unique characteristics.
In some parts of Italy, you might find variations called “ripieno,” which simply means “filled.” These can refer to a variety of stuffed dough pockets, similar to calzones.
In the United States, some pizzerias offer their own unique versions of folded pizzas, often with creative names and fillings. These might be inspired by other cuisines or feature unusual flavor combinations.
The Ever-Evolving World of Folded Pizza
The world of folded pizza is constantly evolving, with chefs and home cooks alike experimenting with new fillings, cooking methods, and presentation styles. This culinary creativity ensures that there will always be new and exciting variations of the folded pizza to discover.
Whether you prefer the classic calzone, the crispy panzerotti, or the meaty stromboli, there’s a folded pizza out there to satisfy every craving. So, the next time you’re looking for a portable and satisfying meal, consider exploring the delicious world of folded pizzas.
Ultimately, while “calzone,” “panzerotti,” and “stromboli” are the most common and recognizable names, the specific term used to describe a folded pizza can vary depending on the region, the type of filling, and the method of preparation. Don’t be afraid to ask your local pizzeria what they call their folded creations! You might just discover a new favorite.
Consider the following additional points when pondering the name of a folded pizza:
- The dough: Is it a classic pizza dough, or something more specialized like a semolina dough (often used for panzerotti)?
- The filling: Does it contain ricotta cheese (a hallmark of many calzones), or a mix of Italian meats (common in stromboli)?
- The cooking method: Is it baked or fried?
- The location: Are you in Naples, Puglia, Philadelphia, or somewhere else entirely? The origin and regional culinary traditions heavily influence the name used.
In conclusion, the answer to “What are those folded pizzas called?” is multifaceted. While “calzone” serves as a good general term, remember to consider the specific characteristics of the pizza in question to determine the most accurate and appropriate name. The best way to truly understand the diversity of folded pizzas is to try them all! Happy eating!
What are the most common names for folded pizzas?
The most frequently used names for folded pizzas are “calzone” and “stromboli.” While both involve folding pizza dough around fillings and baking it, they differ slightly in their ingredients and preparation. Calzones are generally half-moon shaped and often contain ricotta cheese, whereas strombolis are typically rolled into a log shape and lack ricotta.
However, the specific names and their exact definitions can vary regionally. Some areas might use “calzone” generically for any folded pizza, while others have distinct local variations with unique names and ingredients. Therefore, it’s always best to clarify what a specific restaurant or region means when using these terms.
What are the key differences between a calzone and a stromboli?
The primary difference between a calzone and a stromboli lies in their shape and typical ingredients. A calzone is traditionally shaped like a half-moon or a crescent, formed by folding a circular pizza dough in half. It usually includes ricotta cheese along with other pizza toppings like mozzarella, meat, and vegetables.
On the other hand, a stromboli is usually rolled up into a log shape before being baked. It generally doesn’t contain ricotta cheese, and the fillings are more likely to include deli meats, cheeses like mozzarella or provolone, and sometimes vegetables. The stromboli log is then sliced and served.
What is the origin of the calzone?
The calzone originated in Naples, Italy, as a convenient and portable street food. Its name derives from the Italian word for “trouser leg,” suggesting its purpose as a food that could be easily carried and eaten while walking or working. The original calzones were likely made with leftover pizza dough and filled with whatever ingredients were available.
The popularity of the calzone quickly spread throughout Italy and eventually to other parts of the world. Its practicality and versatility, allowing for a wide variety of fillings, contributed to its enduring appeal. Today, it remains a staple in Italian-American cuisine and is enjoyed globally.
What is the origin of the stromboli?
The stromboli’s origin is traced back to Italian-American communities in the Philadelphia area during the 1950s. While the precise inventor is debated, it is widely believed that the Nazzaro family at Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, created the first stromboli. They named it after the Italian film “Stromboli,” released in 1950.
The stromboli was conceived as a variation on traditional pizza, using leftover dough and a mix of Italian cold cuts and cheeses. Its rolled shape and convenient slices made it a popular alternative to pizza, quickly gaining traction in pizzerias throughout the region and beyond.
What are some common fillings for calzones?
Common fillings for calzones are highly adaptable and often mirror typical pizza toppings. Mozzarella cheese is almost always present, usually combined with ricotta cheese, which provides a creamy and distinct flavor profile. Various meats such as pepperoni, sausage, ham, and salami are also frequently included.
Vegetables like mushrooms, onions, peppers, and olives are also popular choices for calzone fillings. The combination of these ingredients allows for a wide range of flavor combinations and customizable options, making the calzone a versatile and satisfying meal.
What are some common fillings for strombolis?
Strombolis commonly feature a mix of Italian deli meats and cheeses, rolled within a layer of pizza dough. Prosciutto, capicola, and salami are frequently included, offering a savory and flavorful base. Cheeses such as mozzarella, provolone, or even Swiss cheese are also often incorporated.
Beyond meats and cheeses, some stromboli recipes also include vegetables like spinach, roasted red peppers, or mushrooms to add texture and depth of flavor. The combination of salty meats, melted cheeses, and optional vegetables creates a delicious and satisfying handheld meal.
How are calzones and strombolis typically served?
Calzones are usually served hot, directly from the oven, and are often accompanied by a side of marinara sauce for dipping. Due to their half-moon shape and sealed crust, the fillings are contained within, making them easy to handle and eat. They are often served as individual portions.
Strombolis, on the other hand, are generally served sliced after being baked. The baked log is sliced into rounds, revealing the layers of meat, cheese, and vegetables inside. Like calzones, they are commonly served with marinara sauce for dipping, and the slices are often shared among a group.