Talk:Calzone

Similarity to Indonesian traditional food

In Indonesia, we have a similar food called 'Pastel'. Anyhow, instead of cheese, we stuffed it with vegetables and (sometimes) meats. I don't know if our food inspired from those of Italian, but according to the history, there is almost no influence of Italian nor Roman culture in Indonesia. Yandri (talk) 03:45, 14 June 2009 (UTC)

Re-write

This article needs a rewrite as the Italian Calzone and the US Calzone is much much much different than the Calzone sold in the UK. The one sold in the UK IS a folded 16' stuffed pizza base that is baked over the top (so it seals both sides together) Both inside the base and in the crusts are both stuffed. The Calzone sold in the UK is totally different than the description and picture that is on this article. So 'Mistakenly called a folded pizza' Is not a mistake it's the truth. 87.115.30.152 (talk) 20:52, 25 May 2013 (UTC)

Spelling

What is Calzone spelled in Italian? Stephenchao 19:26, 2 September 2006 (UTC)Stephenchao

It's spelled 'calzone' --Angelo (talk · contribs) 05:13, 5 December 2009 (UTC)

Authenticity

How can something Italian be authentically made with Monterey Jack which is about as Italian as vodka and caviar?

Calzones are awesome!

The article seems to be a bit unclear, it describes calzone as being deep fried. Is that the standard recipe or is it a variation? The way it reads, the article seems to say that is the standard way of making it, which seems unusual. --Overhere2000 (talk) 22:22, 9 April 2008 (UTC)

I've been eating calzone in Italy since before they were being sold (at least commonly) in the U.S. And I never saw a fried calzone over there either. However, Wikipedia Italiano says that they can be fried or baked. I'm sure they don't mean deep fried. --Angelo (talk · contribs) 05:16, 5 December 2009 (UTC)

Stromboli vs Calzone: Sauce in or out?

In practice, I've noticed that Stromboli's usually contain pizza or marinara sauce, while calzones are accompanied by a separate dipping sauce and no sauce inside the calzone itself. I have no idea how to confirm this, aside from looking up recipe's online, but what sort of authority do online recipes represent? So for the moment, I'm asking around for opinions. (doubleposted at each article in question) --El benito 02:57, 15 September 2006 (UTC)

I don't think you'll find one authoritative source (excuse the pun) on that. Here in South Australia we have a very large Italian community and calzone are all large afairs (the size of a large pizza) that are a meal in themselves. There's no way one would consider eating a calzone AND something else at the same meal. Also due to their size, dipping is out of the question. They are placed on a plate with a laddle of bolognese sauce poured on top. I think you'll find this is a regional issue with no "right answer". Best to document the differences than have endless arguments with no conclusion. --Monotonehell 06:17, 15 September 2006 (UTC)

I moved the section about "dipping sauce" into a US-centric subsection. I might have to do some more edits to get it just right. But I haven't had any dipping sauces in Italy, although that does seem to be the norm in the US (at least on the east coast, I forget elsewhere). Stromboli on the other hand is a purely American invention AFAIK, and so it kind of goes together. --Angelo (talk · contribs) 05:19, 5 December 2009 (UTC)

The strombolis I have eaten do not contain marinara sauce inside them, the sauce is on the side, to be used for dipping. Nsrav 18:00, 20 December 2006 (UTC)

I'm from around Philly, and growing up Stromboli's have always been with sauce, calzones without. Traveling around more in the US, seems to me a lot of people don't know the distinction. I'll order a calzone and get what I know as a stromboli, and they won't know what a boli is. Just an observation.

I'd like to point out: I can't ever remember having a calzone with sauce inside it, but it seems to me the more distinguishing factor between a stromboli and a calzone is that a calzone usually includes a generous helping of ricotta cheese. In my own experience, stromboli and stuffed pizza do not contain ricotta.Kdconod (talk) 20:44, 6 October 2017 (UTC)

Merge requests

• Mergefrom Panzarotti
• Mergefrom Stromboli (food)

These articles should be merged into this one, because they are variants on the Italian original (Calzone), and are American derivatives.

132.205.93.204 05:31, 8 December 2006 (UTC)

I don't know about Stromboli, but having eaten Panzerotti in Milan from a place called Luini, I can confirm that they're popular in Italy, not just the USA. The Rough Guide claims that Luini have been serving Panzerotti for over 150 years, so if it is indeed an American invention it was re-exported to Italy a long while ago. Jamse 12:59, 14 December 2006 (UTC)

In response to the suggestions to merge the Panzarotti with calzone, I must advise against such a decision. Having eaten many panzarotti's over the years from Franco's, I can say with great certainty that they are not calzones. They are deliciously disgusting in their deep-fried glory, making them fundamentally different from calzones, which are baked. If you do not believe me, a trip to Haddonfield, NJ will make you a believer :)68.44.114.47 05:04, 22 December 2006 (UTC) Christine

A Panzarotti is distinctly different from a Calzone, with a unique origins, history, and culture. It's tight ties to the South Jersey area make it even more distinct and it therefore merits its own page. A calzone is typically made with ricotta, is baked, and contains no tomato sauce whereas a panzarotti contains mozarella, is deep fried, and incorporates tomato sauce. Not distinguishing between the two would offend South Jersian panzarotti connoisseurs.

These articles should not be merged as one, I will remove the templates. (jarbarf) 21:11, 1 February 2007 (UTC)

Shouldn't that be pizzeria (not pizzaria)?

In italy (in my region puglia there is a place named salento). here there is the pizzeria (pl.pizzerie) where usally there is: Pizza (pl Pizze), Calzone (pl Calzoni) that can be fried or burned, Rustico (pl Rustici) [1] and other good things. in my place stromboli is only an isle and panzerotti is somenthing made with potate or a small calzone. all the calzoni i'have seen are filled with tomato sauce and mozzarella, with optional can be found also an olive, and bacon.. in other parts of italia an panzerotto is the same i think for fried calzone. --83.190.246.55 01:58, 19 September 2007 (UTC)

If you're still around, or come back one day, maybe you can help us out. For example, we all know that "calzone" is a word that refers to "big sock" (from calzino) but it seems the references from dictionary.com put the etymology along the lines with "calzoni" which I don't think is the preferred connection in Italia. So basically, this needs better, more authentic references, or we'll have to be content with this just being an "American Calzone" article. --Angelo (talk · contribs) 05:25, 5 December 2009 (UTC)

Photo

My, what a delightful picture! Burnt calzone in Amsterdam, lovely. Maikel 16:32, 1 July 2007 (UTC)

POOPOO

I don't want to assume anything but is the word POOPOO really a variation of pizza? Mancomb (talk) 01:52, 27 February 2008 (UTC)

Why yes, of course. How could you possibly not know? —Preceding unsigned comment added by 192.197.69.29 (talk) 18:27, 1 September 2010 (UTC)

Sandwich? Yes or No?

There's a long going debate on whether or not a calzone can be classified as a sandwhich or not. (A pizza sandwich some may say). I'm looking for some input on either side. —Preceding unsigned comment added by 71.4.183.2 (talk) 18:37, 25 April 2008 (UTC)

I suppose, if you also want to classify a pizza as an open-face sandwich. Or maybe all open face sandwiches are pizzas? But seriously, calzone are made with uncooked dough that is then cooked with ingredients inside, together. It's not the same as a sandwich. --Angelo (talk · contribs) 05:30, 5 December 2009 (UTC)

POV

I find the following sentences that were added to the article a few weeks ago just bizarre:

Calzones are not folded pizzas, they do resemble pizzas in some ways, but are far from it. A dough is rolled out evenly into a circle instead of molded into a bread pan. There is less sauce, and more nutritious meats and vegetables, and because of this, a calzone satisfies a hungry stomach with fulfilling quality food.

Pizzas are made from a dough that is rolled out evenly into a circle. I have never heard of a pizza being molded into a bread pan. So, this does not make sense at all. And the part about calzones having "more nutritious meats and vegetables" has no sources cited and is phrased in a very non-encyclopedic way.

Because calzones are full of vegetables and meat, they are high in protein and vital nutrients with an added taste factor many other foods cannot compare.

Same problem again, plus "taste factor" is obviously subjective. This really doesn't belong here. Dstroma (talk) 04:42, 24 July 2008 (UTC)

Addition of Pizza Puff

Pizza puff redirects to this page. This page gives no information about what pizza puffs are, and suggest that they are calzones. If pizza puffs redirect, then they are least a topic that warrants some entry somewhere. If not they should be removed and not redirect to anything but goto the 'no article page'. I suggest one of the following:

1. Since it currently redirects to this page, add a short bit about them here. Someone else decided that they should redirect to this page in the first place.

2. Have pizza puffs redirect to 'cuisine of chicago', pizzapuffs.

3. Remove pizzapuffs from wikipedia altogether.

4. Make a page for pizza puffs.

Probably the redirect to chicago cuisine?

—Preceding unsigned comment added by 129.186.252.51 (talk) 04:18, 19 April 2011 (UTC)

It's a little strange to have the image of an enormous pizza as the first thing your eyes are drawn to, especially if it is only to indicate the category of encyclopedia article rather than dealing with its subject.

90.2.245.188 (talk) 20:05, 10 September 2011 (UTC)

Is calzone a turnover?

Is calzone a savory turnover? I know this question might sound obvious to many people but English is not my first language and I'm not familiar with the concept of turnovers as a whole. Plus this page doesn't refer to calzone as a "turnover" so I'm not sure. Can you make some examples of turnovers, just to make it clear to me? Thank you.--Teno85 (talk) 00:18, 3 December 2015 (UTC)

Misleading picture in the article

I just noticed the picture in this page doesn't represent a typical calzone but it actually refers to a panzerotto or calzone fritto ("deep-fried calzone"), as the caption has it. Plus the same picture is featured in the panzerotti article, where it definitely belongs. I know that calzones and panzerotties are often mistaken for each other, even here in Italy sometimes, but they are still two different specialties, the former are basically oven-baked and the latter are deep-fried and have a smaller size. In Italy, calzones are usually sold and consumed in pizzerias, just like regular pizzas, while panzerotti are more of a street food and you can usually take one by a street vendor or in a friggitoria (roughly rendered as a "fry shop", i.e. a locale serving fried food). Can you get a good picture of an oven-baked calzone and replace the current image, plaese?--Teno85 (talk) 01:36, 8 December 2015 (UTC)

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Blown Up Calzone

A long time ago (about 20-25 Years) I have often eaten blown up Calzone. In Italy here in Germany (but only in upper class Italian restaurants). I have even then a "Documentary/Cooking Show" about this kind of preparing Calzone.

Sadly I don't know where in Italy anymore. But at least in some region its was typical to blow into the folded Dow (just like a balloon). To create a air filled cavity that actually massively impacted how the Calzone tasted.

Has anyone more information about that? Maybe it's not done anymore because, I don't think it's compatible with modern hygienic sensibilities (also just folding is faster). 2A02:810C:C0:3480:F569:1F80:DAC5:EC0A (talk) 07:24, 31 July 2016 (UTC)

Pasty?

Isn't it basically a pasty? — Preceding unsigned comment added by 137.44.141.196 (talk) 15:14, 18 December 2018 (UTC)

@137.44.141.196 no, because they are made with dough not pastry. 124.170.111.13 (talk) 18:16, 13 June 2023 (UTC)

Sauce

The article says that calzones "typically do not contain tomato sauce," the source cited says they never contiain sauce, but the picture clearly shows sauce on the inside. We seem to have a conundrum. The source is obviously incorrect. "Never" is just silly. Tad Lincoln (talk) 23:04, 21 September 2022 (UTC)