{"id":2520,"date":"2023-04-19T12:04:24","date_gmt":"2023-04-19T10:04:24","guid":{"rendered":"https:\/\/www.quattroemme.com\/?p=2520"},"modified":"2023-04-19T12:04:25","modified_gmt":"2023-04-19T10:04:25","slug":"street-foodil-panzerotto-pugliese","status":"publish","type":"post","link":"https:\/\/www.quattroemme.com\/en\/street-foodil-panzerotto-pugliese\/","title":{"rendered":"Street Food: The Apulian panzerotto"},"content":{"rendered":"

Hurray for fried food!<\/em><\/h2>\n\n\n\n
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Long live fried food! When we smell frying, we don't even think about what is going to be fried, but we definitely know that we would like to eat it.
As they say, everything fried is good<\/em><\/strong>, of course this sentence is in no way meant to discredit the basis of the different recipes, however, I think a fried rock would also not be bad too \ud83d\ude02<\/p>\n\n\n\n

Short history lesson<\/h2>\n\n\n\n

Let's jump back in time just a few years, let's go to 1492 when after the discovery of America, tomatoes were imported and initially ended up being used as simple ornamental plants.<\/em>. (Imagine how many potential panzerotti left to their fate).<\/p>\n\n\n\n

After some time, however, a housewife intent on experimenting in the kitchen tried to mix mozzarella and tomato inside a very simple dough, made mainly of leftover bread dough. She put all the ingredients in the center of this small disk she had made from the paste, and closed it up, forming a half moon. Finally he laid it in sizzling seed oil and voil\u00e0<\/em>, a perfect fried panzerotto!<\/p>\n\n\n\n

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Remind<\/em>: If you feel like tasting them, you can easily order them on our shop<\/a>.<\/p>\n<\/div>

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Furthermore, panzerotto has also been recognized as a product
PAT= TRADITIONAL ITALIAN FOOD PRODUCTS<\/strong>! Surely a no small deal!
It must also be said that outside the province of Bari it is also called the Calzone<\/em>.<\/p>\n\n\n\n

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Bari city of a thousand types of panzerotto<\/h2>\n\n\n\n

By now you've figured it out, panzerotto is shaped and sized enough to be eaten anywhere! Taking a walk around Bari, in fact, you will find many rotisseries downtown that prepare this tasty treat, you can smell the fried <\/strong>even if you are located near Punta Perotti<\/em> (an urban park located at the far end of the promenade).<\/p>\n\n\n\n

Finally you were convinced and bought a nice classic panzerotto for you (tomato and mozzarella cheese) to eat at the moment, and to take home you opted for: a panzerotto of mincedmeat<\/em>, a panzerotto with turnip tops<\/em>, a panzerotto with the strong ricotta<\/em> and lastly a panzerotto with octopus and potatoes<\/em> (I recently discovered the latter and it is yummy\ud83d\ude80)<\/p>\n\n\n\n

There is something for everyone, even in the sweet version make us with the hazelnut cream<\/em> or with chocolate<\/em>!
Probably we are trying to break a record without our knowledge!<\/p>\n\n\n\n

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Back to us, you have your nice steaming panzerotto, you take a first bite and manage to bite into some of the mozzarella, although it is hot you proceed with the second and third bites savoring the juicy tomato. You have managed to miraculously<\/em> Back to us, you have your nice steaming panzerotto, you take a first bite and manage to bite into some of the mozzarella, although it is hot you proceed with the second and third bites savoring the juicy tomato. You have miraculously managed not to get dirty ,(I tell you that getting dirty with a panzerotto is almost the norm, because it's the stringy mozzarella, the hot panzerotto, the probability that it might puncture from underneath if you squeeze it too hard, there is no way out), you can finally enjoy the end of the panzerotto where all the mozzarella has settled.<\/p>\n\n\n\n

Are we sure that the panzerotti to take home will arrive in one piece?
They are still warm it would be a shame to let them cool down...\ud83e\udd2d
Article edited by: Giorgia Loconsole<\/em><\/p>\n\n\n\n

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