Panzerotto

A panzerotto or panzarotto (from southern Italian panza , Italian pancia , belly, plural: Panzerotti) is a filled, crescent-shaped pastry from the southern Italian regions of Apulia and Campania . The batter and filling vary depending on the region. There are panzerotti with savory and sweet fillings.

Campania

In the Naples area , the panzerotti are made from a batter with egg and butter, filled with a mixture of ricotta , egg yolk, diced ham, chopped parsley, cinnamon and pepper, coated with beaten egg yolks and baked in hot oil.

Apulia

The panzerotti from the Bari area are homemade " ravioli ", filled with beaten eggs, mixed with cheese, meat, eggs and cheese (also mozzarella or ricotta forte), onions, tomatoes and anchovies, or in various combinations of the aforementioned ingredients ; they are baked and eaten hot. The dish is also common in Neapolitan cuisine. A variant are the sweet panzerotti filled with jam, which are fried and eaten sprinkled with sugar and cinnamon. Another dessert is the panzarotti con ceci , ravioli filled with jam-sweetened pureed chickpeas .

Fresh Panzerotti
Panzerotti with butter and sage leaves

Web links

Commons : Panzerotti - collection of images, videos and audio files

Individual evidence

^ Touring Club Italiano, Fondazione italiana Buon Ricordo: Guida gastronomica d'Italia-Introduzione alla Guida gastronomica d'Italia (rist. Anast. 1931) . Touring Editore, 1931, ISBN 978-88-365-2940-7 , pp. 368, 393 ( google.de [accessed on August 15, 2019]).
^ Accademia Italiana della Cucina: La cucina del Bel Paese . Ed .: TOURING CLUB - ITALIA. Touring Editore, 2003, ISBN 978-88-365-2957-5 , pp. 287 ( google.de [accessed on August 15, 2019]).
↑ Darra Goldstein: The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931339-6 , pp. 366 ( google.de [accessed on August 16, 2019]).

[1] Touring Club Italiano, Fondazione italiana Buon Ricordo: Guida gastronomica d'Italia-Introduzione alla Guida gastronomica d'Italia (rist. Anast. 1931) . Touring Editore, 1931, ISBN 978-88-365-2940-7 , pp. 368, 393 ( google.de [accessed on August 15, 2019]).

[2] Accademia Italiana della Cucina: La cucina del Bel Paese . Ed .: TOURING CLUB - ITALIA. Touring Editore, 2003, ISBN 978-88-365-2957-5 , pp. 287 ( google.de [accessed on August 15, 2019]).

[3] Darra Goldstein: The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931339-6 , pp. 366 ( google.de [accessed on August 16, 2019]).