Panzerotti are one of the most popular Apulian delicacies and they are the street food of Puglia par excellence.
They can be eaten, infact, at all times of day on the street or seated at a table, but the Apulian convivial moment not to be missed is the “panzerottata” among family and friends. A traditional appointment which takes place when winter coming and especially during Christmastime: in Bari, for example, they are eaten on the eve of the Immaculate Conception, according to the tradition.
They are also great to taste in summertime, strictly accompanied by ice-cold beer or good wine.
The Panzerotto was born probably around the 16th century from the typical simple Apulian cuisine, when the housewives used the left-overs of the bread dough (wheat, yeast, water and salt), risen for a couple of hours, filled with mozzarella and tomato sauce, folded in a half moon shape and then fried in hot oil or baked.
The panzerotto had origins in Bari but it has spread all over South of Italy and it takes a different name depending on the location: in Central Puglia is called panzerotto, in Salento and Sicily is defined as calzone whereas in Naples the name is pizza fritta (fried pizza).
In modern ages multiple versions have been created: in Bari you can eat with turnip tops, or with ricotta forte, a typical spicy cheese, or you can taste with ham and olives or with mince, but in the classical recipe is always very good.
viaggieitinerari... in Puglia by Valeria Dicarlo 