This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

calcioni

fried or baked ravioli

Also known as caciunitti, carciù, cacioni, cacui, carciu, cargiù, cargiu, caciuni, piegoni or piegati these are made in Ancona, Fermo and Macerata provinces; the filling is made of ricotta (or pecorino), honey, orange or lemon, sugar and eggs. Some make savoury ones, some make chocolate ones. In Serra San Quirico, they resemble mini volcanoes, with the filling spilling out of the top. Others are shaped like half moons.

Piconi ascolani are similar, but nearly always filled with several types of pecorino and egg and baked, and usually served at room temperature. Some add lemon zest or nutmeg to the egg pasta dough or the filling.

In the Molise, calcioni are savoury fritters filled with ham, provolone, eggs and ricotta.

Text © Dana Facaros and Michael Pauls

Image by le logge