Panzerotti: Difference between revisions
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{{short description|Italian savory pastry}} | |||
{{italic title}} | |||
'''Panzerotti''' are a type of savory pastry originating from [[Italy]], particularly from the southern regions such as [[Apulia]] and [[Campania]]. They are similar to [[calzone]]s but are typically smaller and fried rather than baked. Panzerotti are known for their crispy exterior and warm, gooey interior, often filled with [[tomato]] and [[mozzarella]] cheese, although various other fillings can be used. | |||
== | ==History== | ||
The origins of panzerotti can be traced back to the culinary traditions of southern Italy, where they were created as a way to use leftover dough and ingredients. Over time, they became a popular street food, enjoyed for their portability and satisfying taste. The name "panzerotti" is derived from the Italian word "panza," meaning "belly," which reflects their plump, stuffed appearance. | |||
== | ==Preparation== | ||
[[File:Panzerotti_chez_PanzerotTiamo_(Lyon)_-_2.jpg|Panzerotti served at a restaurant in Lyon|thumb|right]] | |||
To prepare panzerotti, a simple dough is made from [[flour]], [[water]], [[yeast]], and a pinch of [[salt]]. The dough is kneaded until smooth and then left to rise. Once the dough has risen, it is divided into small portions, each rolled out into a circle. The filling, typically a mixture of tomato sauce and mozzarella cheese, is placed in the center of the dough circle. The dough is then folded over the filling to form a half-moon shape, and the edges are sealed by crimping or pressing with a fork. | |||
The filled pastries are then fried in hot oil until golden brown and crispy. The frying process gives panzerotti their characteristic texture, with a crunchy exterior and a soft, melted interior. | |||
== | ==Variations== | ||
While the classic filling for panzerotti is tomato and mozzarella, there are numerous variations that include ingredients such as [[ham]], [[mushrooms]], [[anchovies]], [[spinach]], and [[ricotta]] cheese. In some regions, sweet versions of panzerotti are made, filled with ingredients like [[chocolate]] or [[jam]]. | |||
==Cultural Significance== | |||
Panzerotti are a beloved part of Italian street food culture and are often enjoyed as a snack or light meal. They are particularly popular during festivals and fairs, where they are sold by street vendors. In recent years, panzerotti have gained international popularity, with variations appearing in countries around the world. | |||
==Related pages== | |||
* [[Calzone]] | * [[Calzone]] | ||
* [[ | * [[Empanada]] | ||
* [[ | * [[Samosa]] | ||
* [[Pierogi]] | |||
[[Category:Italian | [[Category:Italian cuisine]] | ||
[[Category: | [[Category:Pastries]] | ||
[[Category: | [[Category:Street food]] | ||
Latest revision as of 18:48, 23 March 2025
Italian savory pastry
Panzerotti are a type of savory pastry originating from Italy, particularly from the southern regions such as Apulia and Campania. They are similar to calzones but are typically smaller and fried rather than baked. Panzerotti are known for their crispy exterior and warm, gooey interior, often filled with tomato and mozzarella cheese, although various other fillings can be used.
History[edit]
The origins of panzerotti can be traced back to the culinary traditions of southern Italy, where they were created as a way to use leftover dough and ingredients. Over time, they became a popular street food, enjoyed for their portability and satisfying taste. The name "panzerotti" is derived from the Italian word "panza," meaning "belly," which reflects their plump, stuffed appearance.
Preparation[edit]
_-_2.jpg)
To prepare panzerotti, a simple dough is made from flour, water, yeast, and a pinch of salt. The dough is kneaded until smooth and then left to rise. Once the dough has risen, it is divided into small portions, each rolled out into a circle. The filling, typically a mixture of tomato sauce and mozzarella cheese, is placed in the center of the dough circle. The dough is then folded over the filling to form a half-moon shape, and the edges are sealed by crimping or pressing with a fork.
The filled pastries are then fried in hot oil until golden brown and crispy. The frying process gives panzerotti their characteristic texture, with a crunchy exterior and a soft, melted interior.
Variations[edit]
While the classic filling for panzerotti is tomato and mozzarella, there are numerous variations that include ingredients such as ham, mushrooms, anchovies, spinach, and ricotta cheese. In some regions, sweet versions of panzerotti are made, filled with ingredients like chocolate or jam.
Cultural Significance[edit]
Panzerotti are a beloved part of Italian street food culture and are often enjoyed as a snack or light meal. They are particularly popular during festivals and fairs, where they are sold by street vendors. In recent years, panzerotti have gained international popularity, with variations appearing in countries around the world.
