Panzerotti - Frittelle Recipe (2024)

FAQs

What is panzerotti dough made of? ›

Make the dough: In a large bowl, mix together the two flours. Dissolve the yeast in some of the warm water, followed by the sugar. Dissolve the salt in the rest of the warm water. Add the yeast and sugar mixture to the flour, and slowly add the salt water whilst using your hands to bring the dough together.

Panzerotto (the plural is panzerotti) is the Neapolitan term for a savory dough pouch that is filled and fried, traditionally in lard (though now in oil).

While similar in shape and filling, calzones are baked and panzerotti are deep-fried. Stromboli differs in that the filling is rolled up in the dough in a tight coil before being baked. It's also often served sliced.

Panzerotti are usually smaller and can be fried or baked. Calzones are usually larger than a panzerotti, and they can also be fried or baked. Fillings can be varied. Calzones usually are ricotta-based; panzerotti fillings are usually tomato, mozzarella or Pugliese cheese, and basil.

Panzerotti, kind of half-moon-shaped pasta shells, are simply filled with mozzarella and tomato, at least in the most authentic and traditional version, although, like many other recipes of this type, they have given way to numerous interpretations over time: with ham and mozzarella, with spinach and ricotta cheese, ...

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Like the Panzerotti, Calzones were originally intended to work as an all-in-one meal. They could be easily taken on-the-go. However, today most Calzone varieties are much larger. Unlike a Panzerotti, they come with marinara sauce on the side used for dipping.

A calzone is rolled and baked, while a panzerotti is deep-fried. Typically, stromboli does not contain tomato sauce and is made by rolling out a dough similar to pizza dough. After rolling it out, the toppings are placed on it. Then, it is baked.

Panzerotti originated in southern Italy and central Italy, especially in the Apulian cuisine.

Panzerotti are wonderful Pugliese fried savoury turnovers. This crescent shape stuffed pocket is also called Pizze Fritte (fried pizza) and these pockets hold a delicious filling of melty cheese and tomatoes or mortadella and gooey cheese!

Is a pizza turnover a panzarotti? ›

If you've never been to South Jersey, you've probably never heard of a panzarotti – deep-fried pizza dough stuffed with sauce, mozzarella cheese and choice of pizza toppings – so before you ask, no it's not just a fried pizza turnover, hot pocket or calzone.

Panzerotti are deep-fried pockets of dough filled with mozzarella and tomato sauce. These crisp golden pillows are best eaten whilst hot, but watch out for that first bite!

Trapizzino: the iconic Italian pizza pocket

It is a white triangle-shaped pizza pocket closed on the sides and made with the same dough of soft wheat flour and yeast, stuffed with condiments of the Roman gastronomy and other cuisines, also international.

The panzerotto is to be found throughout southern Italy. In Naples it goes under the name of pizza fritta and in Salento calzone but his majesty the panzerotto reigns in Bari and the surrounding area. This is the version we shall be comparing with the Argentine empanada.

Mega Dough uses our classic dough recipe with simple ingredients that you know and love: King Arthur Flour, sea salt, water, yeast — simple food for complex times. Now just more of it! You'll still get the same sauces, cheeses, toppings and finishing sauces.

But what is pinsa? Simply put, pinsa is a Roman-style pizza crust that is an upgrade from traditional pizza. With Pinsa Romana America's innovative par-baked crusts, pinsa is the healthiest, most delicious meal that will deliver a taste of Rome from shelf to table within minutes!

Both stromboli and calzone are made from the same dough and use similar ingredients. However, the main difference between the two is how they are prepared. A calzone is rolled and baked, while a panzerotti is deep-fried.

Calzone and panzerotti are half-moon pizza turnovers, while stromboli is a long, rolled pizza. They all include traditional pizza ingredients like dough, tomato sauce, and cheese but differ in origin, cooking methods, shape, and size.