Panzerotti originated in southern Italy, particularly in the region of Puglia, where they were traditionally prepared as a quick snack or snack. Puglia has always been a region where people have been able to create great dishes from little, and panzerotti were created from a simple combination of dough, tomatoes and cheese. However, they soon spread to other parts of Italy and became a street food favourite.
What makes panzerotti so special?
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The dough - Soft and fluffy, similar to pizza dough but thinner. When fried (or baked) it has a beautiful golden colour and a crispy crust.
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Filling - The most classic combination is tomato sauce and mozzarella, which stretches beautifully when fried. Often ham, salami, ricotta, anchovies, or various herbs or hot peppers are also added.
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Frying or baking - The original panzerotti are fried in plenty of oil, making them crispy and irresistibly fragrant. However, there are also baked versions that are lighter and are often prepared at home.
Panzerotti in the world
From Italy, panzerotti have spread abroad, especially where there are strong Italian communities, such as Argentina, the USA and Canada. In these countries, they are often called 'pizza pockets' or 'turnovers' and are offered with a variety of fillings, including modern variations with vegetables, cheese or spicy sauces.
They taste best when still hot, when the cheese stretches beautifully after biting. They're perfect for a quick lunch, snack or as a party treat. The smaller format makes them perfect for finger food.
Panzerotti are proof that even simple ingredients can create an absolute delicacy. Whether you eat them on the street in Bari or prepare them at home, you'll love their crispy crust and hot, fragrant filling. One bite and you'll understand why panzerotti are such a hit in Italian street food!
