The Calzone Barese is a variation of the classic calzone, originating from the city of Bari in Puglia. It is a typical dish of Apulian culinary tradition, characterized by its half-moon shape and savory filling made with ripe tomatoes, ricotta salata, black olives and onion. Thanks to its fresh and genuine ingredients, the Calzone Barese 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 Apulian delicacy.
Pour the flour onto the work surface and knead it with the yeast diluted in a little warm water, a pinch of salt and half a generous glass of oil
Knead the dough
Cover with a cloth and let it rise for 60 minutes
In a saucepan with half a glass of oil, soften a sliced onion and add the peeled and chopped tomatoes
Let it reduce
Add salt, pepper and the pitted and chopped olives
Remove the saucepan from the heat and add the ricotta salata passed through a sieve to the sauce
Mix
Roll out the dough into two sheets, one larger than the other
Use the larger one to line an oiled baking pan, spread it with the sauce and cover with the other sheet, folding the edges over each other
Bake at 240°C for 20 minutes
Baking pan
Bowl
Glass
Knife
Store in the refrigerator for up to 3 days
The calzone barese is a typical specialty of Apulian cuisine, particularly from the city of Bari. It has a half-moon shape and is filled with ingredients such as ripe tomatoes, ricotta salata, black olives and onion. It is a tasty and flavorful dish, perfect to enjoy hot.
Italy, 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 |
