Calzone al forno is the most common and traditional rotisserie item, a crescent of brioche, sprinkled with sesame seeds and brushed with egg yolk (different shapes are also available). Inside, the maelstrom of flavors of baked mozzarella and ham is the most common, but to know the filling of each calzone, you should always ask the pezzaro: new ingredient experiments are always possible. Some add mushrooms, béchamel, salami or other ingredients. Because of its simplicity, the calzone is often considered a starting point towards more studied variants.
(Foto ©Vincenzo Puglisi per Crocche.it)