Calzones and panzerotti are two popular Italian dishes that have gained immense popularity across the globe. They are both made from pizza dough, stuffed with delicious fillings, and baked until crispy and golden brown. However, many people often wonder about the differences between these two dishes.
A calzone is a turnover-style pizza that is filled with cheese, tomato sauce, and other toppings of your choice. It is baked in the oven until the crust is crispy and golden brown. On the other hand, a panzerotti is a small, deep-fried turnover stuffed with various fillings, such as cheese, tomato sauce, vegetables, and meat. In this article, we will explore the key differences between these two Italian favourites and help you decide which one to choose depending on your preferences.
The Origin and History of Calzone and Panzerotti
Calzone and panzerotti are two popular Italian dishes that can be easily mistaken for one another due to their similar appearance. However, these dishes have different origins and histories. Calzone originated from Naples, Italy, and is believed to have been created in the 18th century. It is a folded pizza that features a variety of toppings, including mozzarella cheese, tomato sauce, and vegetables or meat. The dough is then folded over and baked until it’s golden brown and crispy.
On the other hand, Panzerotti originated from the southern region of Italy, specifically in the Apulia region. Its name comes from the term ‘panzarotto,’ which means small bread roll or pantofola in the local dialect. Panzerotti is a fried version of calzone, and it is characterized by a thinner crust and a smaller size. It is typically filled with tomato sauce, mozzarella cheese, and sometimes mashed potatoes. It is a popular street food snack in Italy and is often paired with beer or wine.
The Dough Used in Making Calzone and Panzerotti
The dough used in making calzone and panzerotti is one of the primary differences between the two. Calzone, an Italian stuffed pizza, is made with pizza dough that is rolled out flat and then folded in half over the filling, creating a half-moon shape. The dough is then sealed by pinching the edges or crimping them with a fork. Calzone dough is usually denser than regular pizza dough, making it more filling.
Panzerotti, on the other hand, are smaller and fried, and the dough used in making them is a bit different from that of the calzone. Panzerotti dough is usually made with flour, yeast, and water, and it is typically lighter than the calzone dough. The dough is then stuffed with various fillings, including cheese, tomato sauce, meat, or salami, before being fried in vegetable oil until crispy. The result is a crunchy, yet soft filling that bursts with flavor in every bite.
The Filling Variety in Calzone and Panzerotti
One of the key differences between a calzone and a panzerotti is the variety of fillings used in each dish. While both dishes are typically filled with cheese and tomato sauce, calzones often feature a wider variety of ingredients. Common fillings for calzones include meat such as sausage or chicken, vegetables such as mushrooms and peppers, and additional cheeses such as ricotta or mozzarella.
Panzerotti, on the other hand, typically feature a simpler filling of tomato sauce and mozzarella cheese. However, some variations of panzerotti may also include additional ingredients such as ham or salami. The simplicity of the filling allows the focus to remain on the dough, which is fried to a perfect golden brown and serves as the star of the dish. Overall, the filling variety in both calzones and panzerotti makes them a tasty and versatile option for Italian food lovers.
The Difference in the Shape and Size of Calzone and Panzerotti
The shape and size of calzones and panzerottis are some of the most noticeable differences between them. Calzones are large, folded-over pizzas that are usually about 12 inches in diameter. The shape is similar to a turnover, and it is typically served as a meal for one person. The edges of the calzone are usually crimped together, and it is often cut into slices for serving.
Panzerottis, on the other hand, are smaller and more compact. They are typically around 4 to 6 inches in diameter and resemble small, sealed pockets. They are often served as a snack or appetizer and are sometimes referred to as “mini-calzones.” Unlike calzones, the edges of panzerottis are usually crimped together using a fork, which creates a decorative pattern and helps to keep the filling inside. Overall, the size and shape of calzones and panzerottis are quite different, but both offer a delicious and satisfying meal or snack option.
Baking and Cooking Techniques Used for Calzone and Panzerotti
When it comes to baking and cooking techniques, both calzone and panzerotti are prepared almost in the same way. These Italian dishes are baked to perfection in ovens, either in traditional brick ovens or modern ones. To make these dishes, the bread-like dough is filled with a variety of ingredients, most commonly tomato sauce, cheese, and meats. The filling is then carefully folded and, depending on the recipe, sealed, and crimped together.
However, there lies one key difference between the two dishes when it comes to cooking techniques. Panzerotti is usually deep-fried, which gives it a crispy outer layer and a soft surprise in the middle. Calzone, on the other hand, is baked in the oven to achieve a crispy crust and a soft texture inside. Therefore, the cooking techniques used have a slight impact on the taste and texture of both dishes. But regardless of how it is cooked, both calzone and panzerotti remain crowd-favorites and delicious Italian treats.
Regional Differences in the Preparation and Serving of Calzone and Panzerotti
Regional Differences in the Preparation and Serving of Calzone and Panzerotti
While calzone and panzerotti have similarities in their preparation, there are also regional differences in the way they are made and served. In Italy, calzone is often prepared with a thin and crispy crust and filled with a variety of meats, cheeses, and vegetables. It is typically baked in a wood-fired oven and served as a whole pie that’s portioned out at the table.
Panzerotti, on the other hand, are more commonly found in southern Italy, specifically in the region of Puglia. They are typically smaller in size than calzones and are prepared with a soft, doughy crust that’s fried until crispy. Panzerotti fillings are often simple, often with just tomato sauce and mozzarella cheese, but occasionally they may also include ingredients like ham or mushrooms. Panzerotti are often served as a street food, eaten hot and freshly fried.
Nutritional Value Comparison between Calzone and Panzerotti
When it comes to nutritional value, calzones and panzerottis are similar in many ways. Both dishes contain flour-based dough, cheese, and a variety of fillings. However, there are some key differences that may make one option more appealing than the other from a health perspective.
A calzone typically contains more dough and cheese than a panzerotti, which can result in a higher calorie and fat content. On the other hand, a panzerotti is often deep-fried, which can increase its calorie and fat content as well. If you’re looking for a healthier option, both dishes can be made with whole wheat dough and leaner meats and vegetables, and it’s important to pay attention to portion sizes and overall calorie intake. At the end of the day, the nutritional value of both calzones and panzerottis ultimately depends on the specific ingredients and preparation methods used.
The Conclusion
Although calzone and panzerotti are similar, there are a few key differences that set them apart. While calzones are typically larger and have a thicker and chewier crust, panzerotti are smaller and have a thinner and crispier crust. Additionally, calzone fillings are often more varied and can include meat, vegetables, and cheese, while panzerotti fillings are typically just cheese and tomato sauce.
Both calzone and panzerotti are delicious options for a filling Italian meal. Whether you prefer a calzone with its diverse filling options or a panzerotti with its crispy crust and simple cheese and tomato sauce, one thing is for sure – you can’t go wrong with either of these mouth-watering dishes. So, whether you’re enjoying them in Italy or making them at home, be sure to savor every bite and appreciate the unique flavors and textures of these traditional Italian dishes.