Bari-style Calzone is a variation of the classic calzone, originating from the city of Bari in Puglia. It is a typical dish of Puglian culinary tradition, characterized by its half-moon shape and its flavorful filling made with ripe tomatoes, salted ricotta, black olives and onion. Thanks to its fresh, genuine ingredients, Bari-style Calzone offers an explosion of Mediterranean flavors in every bite. Preparing it is simple and requires only a few basic ingredients, but the final result is irresistible. Let yourself be won over by the authentic taste of this Puglian delicacy.
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Pour the flour onto the work surface and knead it with the yeast diluted in a little warm water, a pinch of salt and a little over half a glass of oil
Work the dough, cover with a kitchen towel and let it rise for 60 minutes
In a saucepan with half a glass of oil, wilt a sliced onion and add the peeled and chopped tomatoes
Add salt, pepper and the pitted, chopped olives
Let the sauce reduce. Roll out the dough and cut out discs. Fill with the stuffing and close into a half-moon shape. Fry in plenty of oil
Drain on paper towels when they are nicely browned
Baking tray
Bowl
Glass
Knife
Store in the refrigerator for up to 3 days
Bari-style calzone is a specialty typical of Puglian cuisine, particularly of the city of Bari. It has a half-moon shape and is filled with ingredients such as ripe tomatoes, salted ricotta, black olives and onion. It is a tasty and flavorful dish, perfect to enjoy hot.
Italia, Puglia
| Energy (kcal) | 205.01 |
| Carbohydrates (g) | 32.66 |
| of which Sugars (g) | 2.04 |
| Fat (g) | 5.32 |
| of which Saturates (g) | 2.13 |
| Protein (g) | 7.82 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.63 |
