Baking · Savoury baking

Panzerotti with Ricotta and Sausage - Panzerotti con ricotta e salsiccia

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Named after ‘pancia’ , the Italian word for stomach, these delicious stuffed dumplings date back to the 18th century where they were a popular snack in Naples. Similar to a calzone but much smaller in shape, panzerotti were originally filled with a mixture of cheese and cooked meat, then deep-fried in lard and eaten hot. Today, this traditional preparation has changed very little. Ours are filled with ricotta cheese and sausage meat and make a moreish appetiser or snack with drinks.