Panzaerotti are an adored culinary symbol in Puglia, as well as in Campania, Calabria and Basilicata, and ideal for picnics as they travel so well
or “belly”. It was a good move on her part, teaching me via my stomach, and years on I still remember her lesson.
and pizza fritta. Meanwhile, in Bari, by 1800, panzerotti were also being filled with a recently embraced immigrant, the tomato.Today, there is a whole world of panzerotti, fortified by strong and passionately held ideas of how they should be made. This range is good news for home cooks, because we can pick what suits us best. And, for me, this week that meant simple dough without yeast and a three-cheese filling, rather like Francesco Leonardi’s recipe from 1790.
Making the panzerotti is a bit like making ravioli: roll the dough into a long strip about 20cm wide and 2mm thick. Put walnut-sized blobs of filling at 10cm intervals along the lower half of the strip, fold over the top half to cover the filling and press around it to get rid of air and seal. Use a cutter or glass to make half-moon shapes.
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