Italian Panzerotti is a fried inside-out pizza, as they were described to me when I first had them. These are fried pizza pies but the filling is inside, like a fried stromboli stuffed pizza crust.
The panzerotti is often mistaken for the much larger calzone and has many names here in America and Italy, one name is referred to inside-out pizza in the Southern Jersey area.
These fried half moon shapes are basically small versions of calzone but are usually fried rather than oven-baked, that is why they are also known as calzoni fritti (fried calzones) or pizze fritte (fried pizza dough) in Italy, most typically in Campania.
Panzerotti also go by the name of frittelle or frittelli in parts of Apulia, such as Molfetta and Mola di Bari (both in the Metropolitan City of Bari) and seems to be it's origin from all the documentations.
The panzerotti, however, is thought to have started in a small area of Apulia, a southern area next to the Adriatic Sea.
Starting out with homemade pizza dough, stuffed then fried, a delicious inside-out pizza is born which is basically what these are.
Interesting fact: panzerotti are so popular in North America that more people consume them in the US and Canada than they do in Italy.
While calzones are more commonly the size of a medium pizza, panzerotti’s remain small and sandwich size.
Panzerotti in America is often called Hot Pockets, found in most frozen food sections of the supermarket.
During the frying process, they create a pocket of steam that needs to be released prior to eating as they are extremely hot inside like a fritter.
Panzerotti are so easy to eat while on the go it can be a great lunch, snack or a whole meal can be made with them, just scroll down to the recipe card for the recipe and let's make some fabulous fried delicious Pancerotti together.
The panzerotti is often mistaken for the much larger calzone and has many names here in America and Italy, one name is referred to inside-out pizza in the Southern Jersey area.
These fried half moon shapes are basically small versions of calzone but are usually fried rather than oven-baked, that is why they are also known as calzoni fritti (fried calzones) or pizze fritte (fried pizza dough) in Italy, most typically in Campania.
Panzerotti also go by the name of frittelle or frittelli in parts of Apulia, such as Molfetta and Mola di Bari (both in the Metropolitan City of Bari) and seems to be it's origin from all the documentations.
The panzerotti, however, is thought to have started in a small area of Apulia, a southern area next to the Adriatic Sea.
Starting out with homemade pizza dough, stuffed then fried, a delicious inside-out pizza is born which is basically what these are.
Interesting fact: panzerotti are so popular in North America that more people consume them in the US and Canada than they do in Italy.
While calzones are more commonly the size of a medium pizza, panzerotti’s remain small and sandwich size.
Panzerotti in America is often called Hot Pockets, found in most frozen food sections of the supermarket.
During the frying process, they create a pocket of steam that needs to be released prior to eating as they are extremely hot inside like a fritter.
Panzerotti are so easy to eat while on the go it can be a great lunch, snack or a whole meal can be made with them, just scroll down to the recipe card for the recipe and let's make some fabulous fried delicious Pancerotti together.
