Panzerotto

Panzerotto (plural panzerotti) is a savory Italian fried pastry, originating in the southern regions of Puglia and Campania. It consists of a crescent-shaped or round pocket of leavened dough, typically filled with tomato, mozzarella, and occasionally ham or other cheeses, then deep‑fried until golden. Unlike its larger, oven‑baked relative the calzone, the panzerotto is always fried, giving it a distinctive crackling crust that yields to a soft, airy interior. A superior panzerotto is distinguished by its dough—light and slightly chewy, never greasy—and the integrity of its filling, which should be molten but not watery, with the mozzarella’s stretch and the tomato’s acidity in balance. In Puglia, traditional versions often incorporate ricotta and cime di rapa, while Roman street food variations may add ricotta and spinach. The snack has also spawned sweet iterations filled with Nutella or pastry cream. In Milan, *Panificio Pasticceria Il Forno Di Franco*, located on a street known as “Franchino Er Criminale,” is a cited purveyor of this classic street food, keeping the Neapolitan‑inspired tradition alive in the north.