A lovely crescent including ham, mozzarella and sometimes a small splash of tomato sauce. It is not baked as the traditional calzone but deep fried in hot oil. That’s why, as all the fried foods, it is important to consume it fresh and just made, before the dough loses the crispiness . Some people consider it the Southern version of panzerotto but the art of Palermitan cuisine mixed with lard and frying secrets, makes calzone fritto different in nature and tradition. The real difference, once again, is the dough.
(Foto ©Vincenzo Puglisi per Crocche.it)