U' pastizz 'rtunnar
{{Short description|Baked pastry from Basilicata, Italy}}
{{Distinguish|Pastizz}}
{{One source|date=April 2024}}
{{Italics title}}
{{Infobox food
| name = U' pastizz 'rtunnar
| image = Freshly baked U' Pastizz R'tunnar.jpg
| image_size =
| caption =
| alternate_name =
| country = Italy
| region = Basilicata
| creator =
| course =
| type = Turnover
| served =
| main_ingredient = Pork, eggs, cheese
| variations =
}}
U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover with a savoury filling, typical of the Basilicata region of Italy.{{cite web |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/u-pastizz-rtunnar-calzone/|title=U' Pastizz 'Rtunnar Calzone|publisher=Slow Food Foundation for Biodiversity|access-date=July 26, 2020}}
History
It is a type of calzone, originating in the 18th and 19th centuries. By tradition, pastizz was prepared for particular events of the year (pig slaughter, Easter, and the celebration of Saint Mary of Anglona), when the availability of meat was increased. The half-moon shape is linked to a symbolism that refers to the concepts of female fertility and prosperity, and recalls that of a large womb that holds nutritious elements.
Preparation
Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15–20 cm long and 10–12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, along with egg and cheese, seasoned with salt, parsley, pepper, and olive oil. The dough is made with hard wheat flour, lard, water, extra virgin olive oil, and salt.
See also
{{Portal|Italy|Food}}
References
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External links
- [https://www.e-borghi.com/en/traditional-cooking/414/recipe-the-pastizzfrom-rotondella-.html Recipe: the Pastizz from Rotondella]
{{Street food}}
Category:Cuisine of Basilicata
{{Italy-cuisine-stub}}