Something about our specialities
Focaccia (Liguria)
This flat bread topped with olive oil, spices and other products an early prototype of modern pizza. The basic recipe is thought by some to have originated with the Etruscans or Ancient Greeks.
"Focaccia, a flat bread which belongs essentially to the northern shores of the Mediterranean and has its origin in classical antiquity. In ancient Rome panis focacius denoted a flat bread cooked in the ashes ("focus" meant hearth). These came the term focacia, focaccia in modern Italian which has branched out in various directions, both savory and sweet...Numerous regional specialties such as the fitascetta of Lombardy, the Tuscan stiacciata, and the schiacciata of Emilia are all descendants. Also, a focaccia may be made with flavorings such as onion and sage or anise, or honey, etc."
Calzone
What of calzone? And its cousin panzerotti?
As cousins will often do, both look alike, except for size. And both end up seated at the communal table for celebrations like Carnevale.
Calzone comes from a Latin word, calceus, meaning shoe, and may have been in used in everyday speech beginning around 1170. Today, the accepted translation is “pant leg” or “trousers.”
One can just imagine farmers and laborers walking to the fields with a nice, warm calzone wrapped in a cloth and attached to a belt or parked in a trouser pocket, ready to be eaten on a chilly morning in early spring. Much as did Cornish miners with their Cornish pasties …
Calozone arrived to America to stay and to be popular; It is mentioned first time in the cook books in 1958,
Calzone is a specialty. It is made from the same dough as for pizza and when it has risen rolls it out very thin. It is cut into rounds; to one side of each lay it is filled with ricotta cheese and slices of your favorite toppings like mozzarella cheese, pepperoni, sausage, vegetables, etc.; sprinkled with olive oil, salt, and pepper. Fold over into a half-moon shape and served with marinara sauce.
Our PIzzas Calzones and Stromboli
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