Panzerotti
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| Alternative names | Panzarotti, calzoni fritti, fritte, frittelle |
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| Type | Savoury pie, turnover |
| Place of origin | Italy |
| Region or state | Apulia |
| Main ingredients | Tomato, mozzarella |
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A panzerotto (Italian: [pantseˈrɔtto]) (
listen ), also known as panzarotto (Italian: [pantsaˈrɔtto]), is a savory turnover which resembles a small calzone, both in shape and in the dough used for its preparation. The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though calzoni and panzerotti are often mistaken for each other.
Panzerotto originates in Central and Southern Italian cuisine but is now popular in the United States and Canada as well, where it is often called panzerotti ( listen ) or panzarotti as a singular noun (plural panzerotties/panzarotties or panzarottis/panzarottis).
The noun panzerotto comes from a diminutive of panza, a regional variation of Italian pancia ("belly, tummy"), referring to the distinctive swelling of the pastry which reminds of belly bloating in a figurative sense.
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