Calzone Fritto

Calzone Fritto is a deep-fried, savory turnover originating from Naples, Italy, distinct from its baked counterpart. While the classic calzone is oven-baked, the fritto version is submerged in hot oil, creating a crisp, golden-brown exterior that contrasts with a soft, chewy interior. The dough is typically made from flour, water, yeast, salt, and olive oil, then filled with a simple but high-quality combination of ricotta, mozzarella, salami or prosciutto, and sometimes pecorino cheese. A great Calzone Fritto is defined by its texture: the crust should shatter slightly when bitten, yet remain airy and not greasy, while the filling is molten-hot and well-balanced, never watery or overwhelming.

Regional variations exist across Italy. In Naples, the classic filling is *ricotta e salame*, while in Puglia, it may include cime di rapa or anchovies. Outside Italy, versions often incorporate local cheeses or meats. At **Coccia d'Argento** in Montorio al Vomano, Italy, the dish is celebrated for its adherence to tradition, as noted by the food guide *Where The Foodies Go*, which highlights the venue's commitment to authentic preparation. The key to a superior Calzone Fritto lies in the frying technique—using fresh oil at the correct temperature—and the quality of the ingredients, ensuring a satisfying contrast between the crisp shell and the creamy, savory filling.