Pork-filled calzone · One village
Pastizz Rtunnar
Photo: Memming / Wikimedia Commons · CC BY-SA 4.0
It shares its name with Malta's pastizzi, but this one is a half-moon calzone packed with chopped pork, egg and pecorino.
A baked half-moon turnover, about 10–20 cm long, stuffed with knife-chopped pork, egg, grated cheese and parsley; some bakeries and bars in the area sell it, and it is eaten by hand.
Why it's made this way: It is the traditional calzone of Rotondella in the province of Matera, once made for the pig slaughter, Easter and the feast of Santa Maria d'Anglona as a meal easy to carry; it is on Slow Food's Ark of Taste and Basilicata's PAT list.
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