Deriving from the Italian for 'trouser leg', what name is given to a folded pizza?
"for the heat retention advantages offered by the calzone. Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing"
"to describe a short, extruded, twisted pasta known as rotini in the United States. Fusilli may be solid or hollow. A variant type of fusilli are formed as hollow tubes of pasta that are twisted into springs or corkscrews and are called fusilli bucati. Another variant are twisted long lengths as though spaghetti were coiled around an object known as fusilli lunghi. Fusilli Napoletani are flat lengths of coiled pasta formed around a spindle. Fusilli Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word ""fusilli"" presumably comes from ""fuso"" (""spindle""), as traditionally it"
"Pizza al taglio Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally ""by the cut"") is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy. In the most traditional Italian pizza al taglio shops, such as ""pizzerie"""
"Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli"
"or grated. Some versions may use pecorino cheese. Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of"
"to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball , each served with sauce. A common term in New England, its origin has several possibilities. One theory has the name coming from Italian-American slang for a dock worker, among whom the sandwich was popular. Others say it was called a grinder because it took a lot of chewing to eat the hard crust of the bread used. In Pennsylvania, New York, Delaware, and parts of New England the term ""grinder"" usually refers to a ""hot"" submarine sandwich (meatball; sausage; etc.), whereas a cold sandwich"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"discarded by the patron, although some people have found secondary uses for them such as egg holders when turned upside down. In 1985, Carmela Vitale of Dix Hills, New York, was issued a patent for a plastic 3-legged tripod stool that would sit in the middle of the box and keep the top from sagging into pizza, cakes or other foods kept in a box. Vitale called her invention a ""package saver"" and used that term also as the title of her patent, but it has since been renamed the ""pizza saver"" since that has become its most common use."
"Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. The term ""pizza"" was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in"
"""spuckie"", which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a ""hoagie"" or a ""grinder"". It is the first name that has given the designation to ""Subway Sandwich Shops"" around the world. Italian sandwich The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented"
"with a square-shaped pizza dough that can be topped with any pizza toppings and is then rolled into a cylindrical jelly roll shape and baked. Other variations include adding pizza sauce or deep-frying, similar to ""panzerotti"". There are several claims regarding the origin of the usage of the name ""stromboli"" for food in the United States. Romano's Italian Restaurant & Pizzeria claims to have first used the name in 1950 in Essington, Pennsylvania, just outside Philadelphia, courtesy of Nazzareno Romano. The pizzeria owner had experimented with ""pizza imbottito"", or ""stuffed pizza"", and added ham, cotechino salame, cheese and peppers into"
"Pizza saver A pizza saver or package saver (sometimes referred to as pizza table, pizza Ottoman, or pizza nipple) is an object used to prevent the top of a food container, such as a pizza box or cake box, from collapsing in at the center and touching the food inside. A pizza saver is made of plastic and has three (sometimes four) legs. They are often white, and the common practice is to place one pizza saver in the center of the pizza before the box lid is closed for delivery. The pizza saver is not re-used and is typically"
"pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the ""sfinciuni"" and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Michigan, Connecticut, New York, and New Jersey. Sicilian pizza Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase ""Sicilian pizza"" is often synonymous with thick-crust pizza derived from the Sicilian ""sfincione"" . Sicilian pizza is also known as ""sfincione"" or focaccia"
"capicola ham and provolone cheese covered in an Italian chili sauce on a French bread roll. Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"and pizza pugliese, prepared with tomato, mozzarella and onions. A popular variant of pizza in Italy is Sicilian pizza (locally called ""sfincione"" or ""sfinciuni""), a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients. Until the 1860s, ""sfincione"" was the type of pizza usually consumed in Sicily, especially in the Western portion of the island. Other variations of pizzas are also found in other regions of Italy, for example ""pizza al padellino"" or ""pizza al tegamino"", a small-sized, thick-crust and deep-dish pizza typically"
"typically filled with tomato and mozzarella: these are made in Apulia and are called ""panzerotti"". The Sicilian ""cuddiruni"" or ""cudduruni"" pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried. In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables. Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is"
"of stuck cheese and bread. Some pizzerias have eliminated the use of plastic pizza savers by returning to the old method of simply baking a bread ball into the center of their pizzas. Pizza saver A pizza saver or package saver (sometimes referred to as pizza table, pizza Ottoman, or pizza nipple) is an object used to prevent the top of a food container, such as a pizza box or cake box, from collapsing in at the center and touching the food inside. A pizza saver is made of plastic and has three (sometimes four) legs. They are often white,"
"ground meat and onions, potatoes, prosciutto, salami, sausage, ground truffles, zucchini, olive oil sun-dried tomatoes, arugula, gorgonzola, anchovies, and black olives. This style of pizza popular casual food in Argentina and Malta, where for many years it has been a common way for people to grab a quick snack or meal. Pizza al taglio shops are also appearing in the United States. In each country, the style of crusts and toppings may be adapted to suit their own cultures. Pizza al taglio Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally ""by the cut"")"
"and in height are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs. The cheese when served this way is often called ""provoleta"" in Spanish. Provolone is also produced in the United States. It finds many uses, including on pizzas and on sandwiches. Provolone Provolone () is an Italian cheese. It is an aged ""pasta filata"" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy"
"Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of the mozzarella with Provolone cheese that is sliced"
"Tramezzino The tramezzino (; plural ) is a usually triangular Italian sandwich constructed from two slices of soft white bread, with the crusts removed. ""Tramezzini"" are popular and inexpensive snack sandwiches available at many Italian bars throughout the day. Popular fillings include tuna, olive, and prosciutto, but many other fillings can be used. The origin of the ""tramezzino"" can be found in the Caffè Mulassano in Piazza Castello, Turin, where it was devised in 1925 as an alternative to English tea sandwiches. The word ""tramezzino"" was invented by Gabriele D'Annunzio as a replacement for the English word ""sandwich"": it is"
"a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce. Although both pizza and spaghetti are considered staples of Italian cuisine, combining them in one dish is completely unknown in Italy. A popular variant involves using spaghetti as a pizza topping, under the pizza's mozzarella cheese Some of Canada's successful pizza brands include: Boston Pizza, Pizza Pizza, and Vanelli’s. Boston Pizza, also known as BP’s in Canada, and ""Boston's—the Gourmet Pizza"" in the United States and Mexico, is one of Canada’s largest franchising restaurants. The brand has opened over 325 locations across Canada"
"rounded, domed appearance. Pizza makers often poke a small hole in the top of the ""lid"" to allow air and steam to escape while cooking, so that the pizza does not explode. Usually, but not always, tomato sauce is ladled over the top crust before the pizza is baked. There is also a style of thin-crust pizza found in Chicago and throughout the rest of the Midwest. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza. This pizza is cut into squares, also known as ""tavern style"" or ""party cut"", as opposed"
"the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This"
"""potato pizza"" in New York City. Pizza is also a similar dish. Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. ""Focaccia al rosmarino"" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, ""panis focacius"" was a flat bread baked on the hearth. The word is derived from the Latin ""focus"" meaning"
"between two pizza crusts, with onions on top. Common toppings for pizza in the United States include ground beef, mushrooms, onions, pepperoni, pineapple, garlic, olives, peppers, carrots, tomatoes, spinach, anchovies, chicken, bacon, ham and sausage. Distinct regional types developed in the 20th century, including California, Chicago, Detroit, Greek, New Haven, New York and St. Louis styles. The first pizzeria in the U.S. was opened in New York's Little Italy in 1905 and since then regions throughout the U.S. offer variations, including deep-dish, stuffed, pockets, turnovers, rolled and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings. Another variation is"
"also available. They are only called rotini in America, while the Italian name is . In the US these may also be called colloquially ""Scroodle,"" ""Scroodle Noodles"", ""Skroodle"", ""Scroodle Macaroni"", or ""corkscrews"". They come in several varieties, two of which are two and three vaned.<br> The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid ""backbone"" (bottom picture). Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli,"
"when ordered for carry-out or delivery, the pizza is uncut, as this prevents moisture from the sauce and toppings from soaking into the crust, causing the pie to become soggy. Some Chicago deep-dish pizza restaurants ship their pizzas, partially baked and frozen, within the continental United States. By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. Palese based his creation on his mother's recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. ""Chicago Magazine"""
"The patent (#4,498,586) was filed on February 10, 1983, and issued on February 12, 1985. A patent for the same device, named ""SEPI"" (""guardapizza"" or ""Cosito de la pizza"") , was filed in 1974 (10 years earlier) in Buenos Aires, Argentina, by Claudio Daniel Troglia but the patent was not renewed. Variations on the device have since been invented by other people, such as a disposable plastic spatula whose handle holds the box top up; and a plastic tripod, like the designs by Vitale and Troglia, but with one of the legs serrated like a knife, making for easy cutting"
"grilled pizza, created by taking a fairly thin, round (more typically, irregularly shaped) sheet of yeasted pizza dough, placing it directly over the fire of a grill and then turning it over once the bottom has baked and placing a thin layer of toppings on the baked side. Toppings may be sliced thin to ensure that they heat through, and chunkier toppings such as sausage or peppers may be precooked before being placed on the pizza. Garlic, herbs, or other ingredients are sometimes added to the pizza or the crust to maximize the flavor of the dish. Grilled pizza was"
"and Rocco opened their first pizza parlor, ""Guy's Pizza"", featuring a popular thin crust pizza. In 1971 friends tried to get the Paleses to experiment with pan pizza. Rather than imitate others, Rocco decided to invent his own pizza, modeled after his family’s recipe for ""scarciedda,"" an Easter specialty cake and called his new invention Stuffed Pizza. In 1974, Rocco and Nancy opened the first Nancy's location in Harwood Heights, Illinois, which could seat only 35 people. Three years later, they opened the first location in Chicago. In 1990, the Palese family sold the name Nancy’s Pizza and all development"
"in the food service industry in New England. Greek pizza (as understood in New England) is typified by its chewy, bready crust similar to focaccia, which is baked in shallow, round metal pan liberally coated with olive oil. Greek-style pizzerias in New England are often found under the name ""House of Pizza"". Many such pizzerias also serve submarine sandwiches (known as ""grinders"" in the local dialect), commonly including a local variation on the steak sandwich known as a ""steak bomb"", which includes thin sliced steak, Italian-style cold cuts such as pepperoni or salami, cheese, peppers, onions, and mushrooms. Cuisine of"