The word Calzone literally means “trouser” or “stocking” in Italian. Interesting… as we know calzone has nothing to do with clothing, but describes a unique, delicious food. So where does the name come from?
In the exhaustive tome, Foods of Italy, Waverly Root says, “calzoni, translated pants legs, represented a sort of “walk-around” form of pizza that could be carried out and eaten without utensils.” While pizza, at the time, could not. Pizzas were messy, damp in the middle and required a knife and fork.
In Naples, where Calzone originated, they were most often made with standard pizza fillings like mozzarella, tomatoes, and anchovies, but also could contain more complex fillings. “One recipe calls for chopped chicory hearts, unsalted anchovy fillets, chopped fine capers, pitted sliced black olives, currants, garlic, and an egg yolk”, says Root.
Another distinguishing feature is Calzone’s half-moon shape. Originally, they are thought to have been made with a single round pizza crust folded over. Also specific to Calzone is how the sauce is served… Marinara, served on the side for dipping.
The Alpine Calzone’s crust is stuffed with mozzarella and ricotta. Then, additional ingredients are chosen by the person ordering the calzone. Topping choices include mushroom, pepperoni, meatball, bacon, eggplant, Italian sausage, ham, feta, fresh basil, anchovies, artichoke hearts, banana peppers, sautéed peppers, spinach, sautéed onion, black olive, green olive, sliced tomato, sundried tomato and pineapple. This wide selection presents a staggering number of possibilities, and often causes the Calzone’s size to grow to colossal proportions. We like to think of creating your own Calzone as an exploration in culinary creativity, and we promise not to judge!
Come in to Alpine and create your own Calzone. We’re pretty sure you’re not going to be “walking around” with it. Let’s just say you may want to bring some friends, pull up some chair and embrace a knife and fork. You’re going to be awhile.