Panzerotti fried panzerotti, also known as calzoni, are delicious fritters of leavened dough, crescent-shaped, filled with mozzarella, tomato and oregano. Panzerotti are spread throughout southern Italy, from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. calzone is an Italian gastronomic specialty in which a filling or filling of various kinds is enclosed in a wrap of leavened dough, and then baked in the oven or fried[1]. In this second case it takes a different name, being able to define itself fried pizza in the Neapolitan tradition, panzerotto in the Apulian one, pidone, fried calzone and diavola in the Sicilian one and fried calzone in the Salento one. There is also an Abruzzese version called Calcione.
However, the two recipes are distinguished by the nature of the ingredients that once characterized the filling. The wide diffusion of this type of product, particularly in the bakery version, following the proliferation of pizzerias during the 20th century, has led to the appearance of a large number of possible variations of the recipes, introducing ingredients specific to the area in which they are produced.
