panzerotti
{{Short description|Baked Italian pizza dish}}
{{Infobox food
| name = Panzerotti
| image = Panzerotti chez PanzerotTiamo (Lyon) - 2.jpg
| image_size = 250px
| caption = Three panzerotti
| alternate_name = Panzerotto (Italian singular form), panzarotto (Italian singular form)
| country = Italy
| region = Apulia
| creator =
| course =
| type = Savory pie, turnover
| served =
| main_ingredient = Tomato sauce, mozzarella
| similar_dish = Pizza fritta
}}
{{Pizza}}
Panzerotti,{{efn|{{IPA|it|pantseˈrɔtti|lang|GT Panzerotti.ogg}}; {{singular}}: panzerotto {{IPA|it|pantseˈrɔtto||GT Panzerotto.ogg}}}} also known as panzarotti,{{efn|{{IPA|it|pantsaˈrɔtti|lang}}; {{singular}}: panzarotto {{IPA|it|pantsaˈrɔtto|}}}} are Italian savory turnovers, originating in the Apulia region, which resemble small calzones, both in shape and in the dough used for their preparation.{{cite web
|url=https://www.lacucinaitaliana.com/recipe/pizza/classic-recipe-for-panzerotto
|title=Classic Panzerotto
|date=19 September 2023
|publisher=La Cucina Italiana
|access-date=18 June 2024}}Minchilli, Elizabeth (December 11, 2014). [https://www.elizabethminchilli.com/2014/12/making-panzerotti-in-barivecchia/ "Making Panzerotti in Barivecchia"], Elizabeth Minchilli in Rome. Retrieved February 13, 2016.Sarkar, Suhashini (June 29, 2015). [http://www.saveur.com/panzerotti-empanadas-secret-cousin "Panzerotti: The Empanada's Italian Cousin"], Saveur. Retrieved February 13, 2016.[http://www.food.com/recipe/deep-fried-panzerotti-262162 "Deep Fried Panzerotti"], food.com. Retrieved February 13, 2016.{{cite web |last=Lorenza |first=Barletta |date=2009-03-03 |title=La vera ricetta dei panzerotti pugliesi |trans-title=The real recipe for Apulian panzerotti |url=http://www.gustoblog.it/post/4249/la-vera-ricetta-dei-panzerotti-pugliesi |url-status=dead |archive-url=https://web.archive.org/web/20151208114926/http://www.gustoblog.it/post/4249/la-vera-ricetta-dei-panzerotti-pugliesi |archive-date=2015-12-08 |access-date=2015-12-05 |website=Gustoblog.it |language=it}} The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. calzone), although calzones and panzerotti are often mistaken for each other.
Etymology
The noun panzerotto comes from a diminutive of {{lang|it|panza}}, a regional variation of Italian {{lang|it|pancia}} ({{literally|belly|tummy}}), referring to the distinctive swelling of the pastry which resembles a belly bloating.{{cite web|url=http://www.garzantilinguistica.it/ricerca/?q=panzerotto |title=Panzerotto |work=Garzanti Linguistica |access-date=2015-12-05}}
Although etymologically related, the word {{lang|lij|pansòti}} ({{IPA|lij|paŋˈsɔtˑi|lang}}) refers to an unrelated dish, a type of ravioli typical of Genoa.{{Citation needed|date=June 2024}}
Panzerotti are often called "panzerotti" or "panzarotti" as a singular noun.{{Citation needed|date=June 2024}}
Origin and variations
Panzerotti originated in Apulian cuisine. They are basically small versions of calzones, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti ({{literally|fried calzones}}) or pizze fritte ({{literally|fried pizzas}}) in Italy, most typically in Campania. In parts of Apulia, such as Molfetta,[https://culinariaitalia.wordpress.com/2012/04/14/panzerotti/ "Panzerotti"], Culinaria Italia. Retrieved February 13, 2016. panzerotti also go by the name of frittelle or frittelli ({{literally|fritters}}),{{cite web|url=http://www.quindici-molfetta.it/tradizioni-molfettesi-tra-le-frittelle-di-san-martino-e-il-ricordo-di-un-lettore-di-quindici_20766.aspx |title=Quindici OnLine - L'informazione a Molfetta - Tradizioni molfettesi: Tra le frittelle di San Martino e il ricordo di un lettore di Quindici |publisher=Quindici-molfetta.it |access-date=2013-05-15}}{{cite web|url=http://www.molfettalive.it/news/Attualit%C3%A0/164555/news.aspx |title=Degustazione di frittelle al Centro polivalente per disabili |publisher=MolfettaLive.it |date=2006-10-27 |access-date=2013-05-15}} while in Brindisi they are known as fritte (a local variation of frittelle).{{cite web|url=http://www.agrodolce.it/2014/06/10/classifica-dei-10-migliori-panzerotti-fritti-del-salento/ |title=Panzerotti fritti: i migliori 10 del Salento |publisher=Agrodolce.it |date=2014-06-10 |access-date=2015-12-06}}
The most common fillings for this turnover are tomato and mozzarella. Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese.{{cite web|url=https://www.pizzacappuccino.com/recipe/panzerotti/ | title=Panzerotti Recipe | date=24 September 2022 |publisher=Pizzacappuccino.com }}
A different recipe for panzerotti is panzerotti di patate ({{literally|potato panzerotti}}), a specialty from Salento which consists of mashed potato croquettes rather than panzerotti as the term is most typically intended.{{cite web|url=http://www.spizzicainsalento.com/2012/02/panzerotti-di-patate-salentini.html |title=Spizzica in Salento....: panzerotti di patate salentini |publisher=Spizzicainsalento.com |date=2012-02-27 |access-date=2015-12-06}}
See also
Notes
{{Notelist}}
References
{{Reflist}}
{{Pastries}}
{{Street food}}
{{Doughnuts}}