Panzerotti Vs Calzone

Panzerotti vs Calzone – Which One Tastes Better?

Welcome to another exciting journey, where we’ll be exploring Italian dishes today!

Are you ready to learn the secrets behind the battle between Panzerotti and Calzone? Although at first sight, these two delicious dishes seem quite similar, I’ll explain the unique characteristics that set them apart.

In this article, we’ll not only highlight the differences between Panzerotti and Calzone but also try to answer the bold question: which one tastes better?

So let’s get started!

Panzerotti vs Calzone


A panzerotti is a small, semi-circular shaped Italian dish typically filled with ingredients such as mozzarella, tomato sauce, and others. It is similar to a calzone but differs in size, shape, and also cooking method. The dough used for panzerotti is a traditional pizza dough, which is then folded over the filling and sealed before being fried or baked.


The panzerotti has its origins in Apulia, Italy. About this dish, it is believed that it was prepared for workers and farmers as a portable meal that could be eaten while working. Over time, the dish spread throughout Italy and gained popularity due to its delicious flavour and versatility.


Panzerotti can be filled with a wide variety of ingredients and also allows for many different flavour combinations. Traditional fillings include mozzarella, tomato sauce, and ham, but modern versions can include ingredients such as mushrooms, spinach, onions, olives, and various types of cheese.

Size and Shape

Panzerotti is typically smaller than calzones, with a size that ranges between 7 – 9 inches in diameter. Its size is also similar to the sandwich. The dough is rolled out into a circular shape and then folded in half over the filling to create a semi-circular shape. The edges are crimped or sealed with a fork to ensure the filling stays inside during cooking.

Sauce Placement

The sauce placement of panzerotti is placed inside during filling. It allows for more even distribution of flavours and ensures that the dough remains crispy when fried. Some variations of panzerotti may also include a dipping sauce on the side, but this is less common.

Cooking Methods

Panzerotti can be fried or baked. But here I will mention one thing in Southern Italy people like the frying method more. Frying the panzerotti in hot oil gives the dough a crispy and golden-brown colour, while the filling remains hot and melted. 

Note: Baking panzerotti is a healthier alternative to frying and results in a slightly different texture, with a crispy exterior and a soft, chewy interior.

Serving Suggestions

If you want to double the taste of panzerotti, eat it right out of the fryer or oven. They can be served as a main dish with a fresh salad or some roasted vegetables. Due to their portable nature, panzerotti also makes a great option for picnics and packed lunches.


A calzone is an Italian oven-baked folded pizza, originating from Naples, Italy. It is made from leavened bread dough, typically filled with various ingredients such as cheese, meats, and vegetables, then folded over and sealed before being baked. The name ‘calzone’ translates to ‘trouser leg’ or ‘stocking’ in Italian, referring to its distinctive folded shape.


As we mentioned above, the calzone has its roots in Naples, Italy dating back to the 18th century. It was also initially created as a portable, easy-to-eat meal similar to panzerotti. The dish gained popularity over time and eventually spread to other areas of Italy and the world.


Traditional calzone fillings include mozzarella cheese, salami, ham, and various vegetables. In contemporary variations, calzones can be filled with a wide range of ingredients, from chicken and sausage to artichoke hearts and sun-dried tomatoes, depending on personal preferences and regional influences.

Size and Shape

Calzones can vary in size, from small, single-serving portions to larger ones meant for sharing. They are usually shaped like a crescent or a half-moon, with the dough folded over the filling and sealed along the edges. The dough may be crimped or pressed with a fork to ensure a tight seal and create a decorative edge.

Sauce Placement

The sauce in a calzone is often placed on the side. In some variations, the sauce is seen on the top of the calzone.

Cooking Methods

Calzones are traditionally baked in a hot oven. Some modern adaptations may use alternative cooking methods such as grilling, deep-frying, or cooking in a panini press. Each method offers a distinct texture and flavour to the final dish.

Serving Suggestions

Calzones can be enjoyed on their own or accompanied by a side salad or a bowl of marinara sauce for dipping. They can be served hot or at room temperature, making them a versatile option for picnics, lunchboxes, or dinner parties. To enhance the flavour, calzones can be garnished with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a dash of red pepper flakes.

Comparison Graph

OriginApulia, ItalyNaples, Italy
SizeSmaller (hand-held)Larger (usually sliced)
CrustSofter, similar to pizza doughThicker, similar to bread dough
FillingMozzarella, tomatoes, various ingredients (meat, vegetables, etc.)Mozzarella, salami, ham and various ingredients (meat, vegetables, etc.)
CookingDeep-fried or bakedBaked
ShapeSemi circular, sealed edgesSemi-circular, sealed edges
ServingTypically eaten individually or as a street foodServed in slices or portions
PopularityPopular in Italy, gaining popularity worldwideWell-known worldwide, especially in Italian-American cuisine

Which Tastes Better?

Panzerotti and calzone are both delicious Italian dishes. Determining which tastes better depends on your personal preferences. Some might prefer the deep-fried, crispiness of a panzerotti, while others might enjoy the baked, doughy texture of a calzone.

Let me tell you in simple words that if you are alone, panzerotti will be a good option for you. But if you are with your friends then calzone is a great option. Depending on the taste you can choose from them as per your choice.

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