PANZEROTTI
The dough for the panzerotti, made with fresh eggs from free-range chickens, durum wheat semolina, and Italian flour, encloses a stuffing cooked according to the traditional recipe.
They have the characteristic triangular shape and craftsmanship that characterises all our products.
OUR VARIETIES OF STUFFINGS ARE
Porcini mushrooms
Gorgonzola, pears and walnuts
Speck and Brie
Aubergines and Scamorza cheese
Recommended cooking time: 3 MINUTES
HISTORICAL CURIOSITIES
Where does the name ‘panzerotto’ come from? The idea came from an unknown housewife, who decided to enclose the pasta stuffing in a half-moon shape, round and decidedly pot-bellied, to prevent it from escaping during cooking. Thus the term ‘panzerotto’ was coined, which comes from ‘panza’, a southern dialect term for a swollen belly.