calzone

Invented in Naples in the 18th century, a calzone is usually filled with cheese, ham and tomato sauce. Most agree the curious name comes from the fact that you could theoretically put it in a pocket and take it to work.

Some special versions include:

calzone di cipolle: filled with spring onions, raisins, tomatoes and black olives in pasta frolla or in a focaccia (Puglia)

calzone di ricotta: filled with ricotta and chocolate–pizza as dessert

calzone ripieno: filled with boiled salt cod, onions, olives, anchovies, tomatoes, and pecorino (Puglia). In October, a version of these (filled with the celebrated local onions, a kind of 'strong' ricotta called akuànde, and pecorino) are celebrated in the Sagra del Calzone in the town of Acquaviva delle Fonti, the province of Bari.

calzone di San Leonardo: traditional dessert of Bari (for the saint's day or Christmas) made with figs and mosto cotto.

calzone di verdura: filled with chard, raisins and peppers (Basilicata)

pitta chjina: another word for calzone in Calabria