📍 Origin: Puglia · 🌱 Vegetarian option · ⚠️ Allergens: gluten, dairy
Fried stuffed panzerotti: another iconic, humble recipe made with leavened dough, filled and fried.
It consists of a pocket of dough stuffed with tomato, mozzarella, ham, and anchovies and then fried. What can go wrong?
Often confused with calzoni, crescent-shaped, fried Panzerotti are delicious turnovers that originated in Puglia.
The panzerotto was born from the tradition of Apulian cucina povera: leftover bread dough was stuffed with cheese and tomatoes. These little crescents are folded into a semicircle and fried.
Panzerotti and calzoni are often mistaken for each other, but panzerotti are smaller than calzoni and are deep-fried, whereas calzoni are baked.
The dough can be prepared with different types of flour, but the traditional recipe calls for type 00 flour and durum wheat semolina, which help make the panzerotto golden and crunchy after frying.
Appreciated throughout Italy, it is a popular street food you can eat as you stroll through the streets of an Italian town. The most classic filling is with tomato and mozzarella. Other fillings include mozzarella and ham, onions sautéed in olive oil and seasoned with salted anchovies, and provolone cheese.
Pro tip: resist the urge to bite into your panzerotto as soon as it’s cooked because the filling is scalding – you may get burnt!
Allergens & Dietary Needs
Fried stuffed panzerotti contain yeast and flour. Please notify us of any allergies or variations due to dietary requirements.
Vegetarian Italian dishes: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.
Learn to Make Fried Panzerotti in Genoa
Add Fried Panzerotti to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.
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