FEATURE // Calzone
In the fold Deep-fried or baked, there’s a calzone for everyone. WORDS Annabelle Cloros
“You want those little charred bits and blisters because they’re the best parts.” – Tony Percuoco
CALZONE HAILS FROM Naples, Italy,
Calzone has been around since the
to eat on the go. While it’s not the most
for Italians to get rid of leftover
and was quizzically created as a food takeaway-friendly snack that comes to mind, calzone, which translates
to ‘pants legs’, provided a satisfying
solution to those who favoured using their hands instead of cutlery.
The half-moon pizza riff has
experienced various bouts of
popularity over the years, largely
ingredients. There are two types of
calzone: the larger, oven-baked version called al forno (from the oven) and
its smaller, crispy counterpart known as fritto. “The original is cooked in a wood-fired oven, while the fritto is deep-fried,” says Lucio De Falco.
The chef describes calzone al forno
thanks to screentime on The Sopranos,
as the “cousin of the Margherita pizza”
who appreciate something familiar,
to Neapolitan traditions at his two
but it’s been a must-order for those yet different at Italian restaurants.
Hospitality speaks to Tony Percuoco
from Ristorante Tartufo and Lucio De
Falco from Lucio’s Pizzeria about their experiences growing up with calzone, how it compares to its round sibling
and why the upscale pizza pocket will always have a place on their menus. 38 | Hospitality
18th century and presented a means
and makes his version according
Sydney restaurants. “People had the idea of taking a pizza, folding it in
half and cooking it,” he says. “It’s a
folded pizza base made using common ingredients such as ricotta and salami, which match so well together. The
fillings have changed over time, and
each region uses alternate ingredients.
