. "Calzone"@ca . . . "Calzone"@es . . . "\u039A\u03B1\u03BB\u03C4\u03C3\u03CC\u03BD\u03B5"@el . . . "Calzonea italiar gastronomiako espezialitate bat da. Pizzaren antzera labean egina da, baina oreak erabat itxitakoa. Gaztaz betea egoten da (orokorrean mozzarella edo ricotta baina aldaeren batzuk , edo tokiko ordezko gaztaren bat dute) haragi xehetua, barazkiak etab... Oreak bere edukia ixten du, egosterakoan bere lurrinak mantentzen dituelarik. Beroa zerbitzatzen da, batzuetan tomate saltsa edo marinel saltsa soil batekin lagundua (azken hau albakaz eginiko tomate saltsa bat da) edo baita bolognar saltsarekin ere."@eu . "Kalzoneo"@eo . "\u30AB\u30EB\u30C4\u30A9\u30FC\u30CD"@ja . "Ricotta, mozzarella, salami/ham, parmesan/pecorino"@en . "Calzone (uitspraak: [kal\u02C8tzo\u02D0ne], Italiaans voor broek) (in Nederland vaak pizza calzone genoemd) is een Italiaans gerecht gemaakt van (gezouten) brooddeeg als basis. Het deeg wordt als een pizza in een ronde platte vorm gekneed en gerold en belegd met diverse ingredi\u00EBnten, waaronder in ieder geval kaas. Daarna wordt het geheel dubbelgeklapt, zodat het beleg niet meer zichtbaar is en het geheel de vorm van een halve cirkel (halve maan) krijgt. De calzone komt uit het zuiden van Itali\u00EB en is afgeleid van de napolitaanse pizza uit Campani\u00EB en de focaccia barese uit Apuli\u00EB."@nl . "Kalzoneo estas itala en forno bakita faldita pico, ofte prikribita kiel torto farita per fermentita pasto. \u011Ci originis en Napolo en la 18-a jarcento. Tipa kalzoneo estas farita el sala panpasto, bakita en forno kaj plenigita per salamo, \u015Dinko a\u016D legomoj, mocarelo, rikoto kaj parmezana a\u016D pekorina froma\u011Do, kaj anka\u016D ovo. Malsamaj regionaj varia\u0135oj en a\u016D sur kalzoneo ofte povas inkluzivi aliajn ingrediencojn, kiuj kutime rilatas al picaj krova\u0135oj. La termino kutime validas por forno bakita anstata\u016D fritita baka\u0135o (t.e. panzeroto), kvankam kalzoneoj kaj panzeroto ofte konfuzi\u011Das inter si."@eo . . . . "Calzone \u00E9 um prato da culin\u00E1ria de origem italiana muitas vezes referido como uma pizza recheada doce ou salgada, dobrada ao meio antes de ir ao forno. Consiste em um disco de pizza com tamanho da pizza normal, dobrada ao meio, como um \"pastel assado\", com a massa igual \u00E0 da pizza, formando uma meia-lua bastante \"gorda\", devido ao duplo recheio de ambas as partes que se dobraram ao meio. \u00C9 recheado com queijo mozarela, parmes\u00E3o ou ricota e os outros cinco queijos da pizza tradicional, molho de tomates, verduras ou legumes e carnes processadas como lingui\u00E7a, presunto ou lombo defumado e charque ou carne seca, goiabada e queijo (Romeu e Julieta), chocolate com coco (Prest\u00EDgio) chocolate com pimenta (tradicional chocolate baiano), o famoso \"Baiano da Bahia\" e muitas outras receitas de pizzas que cabem ao calzone ou p\u00E3o-pizza."@pt . . . . . "Un calzone (en itali\u00E0: calzone al forno, ja que es cou sempre al forn). La paraula calzone vol dir mitges o pantalons \u00E9s una pizza plegada. \u00C9s una especialitat gastron\u00F2mica origin\u00E0ria de Bari i de N\u00E0pols. T\u00E9 la forma d'una mitja lluna i est\u00E0 feta amb una massa de pa salada. Est\u00E0 farcit d'una s\u00E8rie d'ingredients comunes amb els de la pizza. El calzone t\u00EDpic incorpora dins tom\u00E0quet i mozzarella i pot incloure altres ingredients normalment associats amb els de la pizza."@ca . . . . . . . . . . . "\u041A\u0430\u043B\u044C\u0446\u043E\u0301\u043D\u0435 (\u0438\u0442\u0430\u043B. calzone) \u2014 \u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u0438\u0439 \u043F\u0438\u0440\u043E\u0433, \u0437\u0430\u043A\u0440\u044B\u0442\u0430\u044F \u0444\u043E\u0440\u043C\u0430 \u043F\u0438\u0446\u0446\u044B \u0432 \u0432\u0438\u0434\u0435 \u043F\u043E\u043B\u0443\u043C\u0435\u0441\u044F\u0446\u0430. \u0422\u0438\u043F\u0438\u0447\u043D\u043E\u0435 \u0431\u043B\u044E\u0434\u043E \u0446\u0435\u043D\u0442\u0440\u0430\u043B\u044C\u043D\u044B\u0445 \u0438 \u044E\u0436\u043D\u044B\u0445 \u0440\u0435\u0433\u0438\u043E\u043D\u043E\u0432 \u0418\u0442\u0430\u043B\u0438\u0438. \u0412 \u044D\u0442\u043E\u0439 \u0441\u0442\u0440\u0430\u043D\u0435 \u043E\u043D \u0438\u043C\u0435\u0435\u0442 \u0438 \u0434\u0440\u0443\u0433\u0438\u0435 \u043D\u0430\u0437\u0432\u0430\u043D\u0438\u044F: panzerotto \u0438 panzarotto. \u041A\u0430\u043B\u044C\u0446\u043E\u043D\u0435 \u0441\u0447\u0438\u0442\u0430\u0435\u0442\u0441\u044F \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u043E\u0439 \u0437\u0430\u043A\u0443\u0441\u043A\u043E\u0439 \u0438\u043B\u0438 \u0434\u0430\u0436\u0435 \u043D\u0435\u0442\u0438\u043F\u0438\u0447\u043D\u044B\u043C \u0434\u0435\u0441\u0435\u0440\u0442\u043E\u043C. \u0414\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043A\u043B\u0430\u0441\u0441\u0438\u0447\u0435\u0441\u043A\u043E\u0433\u043E \u043A\u0430\u043B\u044C\u0446\u043E\u043D\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442\u0441\u044F \u0441\u044B\u0440 \u043C\u043E\u0446\u0430\u0440\u0435\u043B\u043B\u0430 \u0438 \u0432\u044F\u043B\u0435\u043D\u044B\u0435 \u0442\u043E\u043C\u0430\u0442\u044B; \u043F\u043E\u0437\u0436\u0435 \u043A \u044D\u0442\u0438\u043C \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u0430\u043C \u0442\u0430\u043A\u0436\u0435 \u0441\u0442\u0430\u043B\u0438 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u0442\u044C \u0441\u0430\u043B\u044F\u043C\u0438. \u041D\u0430 \u0434\u0430\u043D\u043D\u044B\u0439 \u043C\u043E\u043C\u0435\u043D\u0442 \u0441\u0443\u0449\u0435\u0441\u0442\u0432\u0443\u0435\u0442 \u0431\u043E\u043B\u044C\u0448\u043E\u0435 \u043A\u043E\u043B\u0438\u0447\u0435\u0441\u0442\u0432\u043E \u0440\u0430\u0437\u043D\u043E\u043E\u0431\u0440\u0430\u0437\u043D\u044B\u0445 \u0432\u0438\u0434\u043E\u0432 \u044D\u0442\u043E\u0439 \u0432\u044B\u043F\u0435\u0447\u043A\u0438, \u0430 \u0438\u0445 \u0441\u043E\u0441\u0442\u0430\u0432 \u043C\u043E\u0436\u0435\u0442 \u0441\u0438\u043B\u044C\u043D\u043E \u0440\u0430\u0437\u043B\u0438\u0447\u0430\u0442\u044C\u0441\u044F."@ru . . "Calzone"@en . "Il calzone \u00E8 una specialit\u00E0 gastronomica italiana nella quale una farcitura o ripieno di vario genere viene racchiusa in un involucro di pasta lievitata, e successivamente cotta nel forno oppure fritta. In questo secondo caso assume una diversa denominazione, potendosi definire pizza fritta nella tradizione napoletana, panzerotto in quella pugliese, pidone, calzone fritto e diavola in quella siciliana e calzone fritto in quella salentina. Ne esiste anche una versione abruzzese detta Calcione. \u00C8 riconosciuto come prodotto agro-alimentare tradizionale della Campania e della Puglia."@it . . "\u30AB\u30EB\u30C4\u30A9\u30FC\u30CD\uFF08\u4F0A: calzone\u3001\u300C\u30B9\u30C8\u30C3\u30AD\u30F3\u30B0\u300D\u307E\u305F\u306F\u300C\u30BA\u30DC\u30F3\u300D\u306E\u610F\u5473\uFF09\u306F\u3001\u30A4\u30BF\u30EA\u30A2\u306E\u30BF\u30FC\u30F3\u30AA\u30FC\u30D0\u30FC\uFF08\u4E21\u9762\u713C\u304D\u30DA\u30A4\u30B9\u30C8\u30EA\u30FC\uFF09\u3067\u3042\u308B\u3002\u30D4\u30B6\u3068\u540C\u69D8\u306E\u6750\u6599\u3067\u4F5C\u3089\u308C\u3001\u4E09\u65E5\u6708\u578B\u306B\u6298\u308A\u305F\u305F\u3093\u3067\u8ABF\u7406\u3059\u308B\u3002\u30AB\u30EB\u30C4\u30A9\u30FC\u30CD\u306E\u30D5\u30A3\u30EA\u30F3\u30B0\u306F\u30C8\u30DE\u30C8\u3068\u30E2\u30C3\u30C4\u30A1\u30EC\u30C3\u30E9\u304C\u5B9A\u756A\u3067\u3042\u308A\u3001\u4ED6\u306B\u4E00\u822C\u7684\u306A\u30D4\u30B6\u306E\u30C8\u30C3\u30D4\u30F3\u30B0\u306E\u6750\u6599\u3082\u4F7F\u308F\u308C\u308B\u3002 \u30A4\u30BF\u30EA\u30A2\u8A9E\u306Ecalzone\u306F\u30A4\u30BF\u30EA\u30A2\u8A9E\u767A\u97F3: [kal\u02C8tso\u02D0ne]\u306E\u3088\u3046\u306B3\u3064\u306E\u97F3\u7BC0\u304C\u3042\u308B\u3002\u82F1\u8A9E\u306E\u767A\u97F3\u306F\u5927\u304D\u304F\u5909\u5316\u3057\u3001\u30A4\u30AE\u30EA\u30B9\u3067\u306F\u82F1\u8A9E\u767A\u97F3: [k\u00E6l\u02C8tso\u028Ani]\uFF08\u30AB\u30EB\u30C4\u30A9\u30FC\u30CB\uFF09\u307E\u305F\u306F/k\u00E6l\u02C8zo\u028Ani/(\u30AB\u30EB\u30BE\u30FC\u30CB)\u3001\u30A2\u30E1\u30EA\u30AB\u3067\u306F\u82F1\u8A9E\u767A\u97F3: [k\u00E6l\u02C8zo\u028Ani]\uFF08\u30AB\u30EB\u30BE\u30FC\u30CB\uFF09\u3001 /k\u00E6l\u02C8zo\u028Ane\u026A/(\u30AB\u30EB\u30BE\u30FC\u30CD\u30A4)\u3001\u307E\u305F\u306F/k\u00E6l\u02C8zo\u028An/(\u30AB\u30EB\u30BE\u30FC\u30F3)\u3067\u3042\u308B\u3002"@ja . "Calzone"@de . "\u62AB\u85A9\u9903\uFF08\u7FA9\u5927\u5229\u8A9E\uFF1Acalzone\uFF09\uFF0C\u6E90\u65BC18\u4E16\u7D00\u7684\u90A3\u6CE2\u5229\uFF0C\u662F\u7FA9\u5927\u5229\u7684\u4E00\u7A2E\u98DF\u54C1\uFF0C\u5448\u985E\u4F3C\u9903\u5B50\u7684\u5916\u5F62\uFF0C\u4F46\u5C3A\u5BF8\u8F03\u5927\uFF0C\u4EFD\u91CF\u70BA\u4E00\u4EBA\u4E00\u96BB\uFF0C\u53EF\u4F5C\u6B63\u9910\u4E0A\u7684\u4E3B\u83DC\u3002\u62AB\u85A9\u9903\u7684\u6750\u6599\u548C\u62AB\u85A9\u76F8\u540C\uFF0C\u914D\u6599\u4E00\u822C\u662F\u756A\u8304\u548C\u83AB\u672D\u745E\u62C9\u8D77\u53F8\u3002\u62AB\u85A9\u9903\u662F\u7FA9\u5927\u5229\u8857\u982D\u5E38\u898B\u5FEB\u9910\u4E4B\u4E00\uFF0C\u4E5F\u666E\u53CA\u81F3\u773E\u591A\u570B\u5BB6\u3002\u7F8E\u570B\u7684\u62AB\u85A9\u9903\u7684\u5167\u9921\u4F7F\u7528\u7684\u6750\u6599\u6BD4\u7FA9\u5927\u5229\u66F4\u591A\u3002"@zh . . . "Kalzoneo estas itala en forno bakita faldita pico, ofte prikribita kiel torto farita per fermentita pasto. \u011Ci originis en Napolo en la 18-a jarcento. Tipa kalzoneo estas farita el sala panpasto, bakita en forno kaj plenigita per salamo, \u015Dinko a\u016D legomoj, mocarelo, rikoto kaj parmezana a\u016D pekorina froma\u011Do, kaj anka\u016D ovo. Malsamaj regionaj varia\u0135oj en a\u016D sur kalzoneo ofte povas inkluzivi aliajn ingrediencojn, kiuj kutime rilatas al picaj krova\u0135oj. La termino kutime validas por forno bakita anstata\u016D fritita baka\u0135o (t.e. panzeroto), kvankam kalzoneoj kaj panzeroto ofte konfuzi\u011Das inter si. Kalzoneo similas al strombolo, itala-usona pica torto, kaj la du estas kelkfoje konfuzigaj. Male al stromboloj, kiuj estas \u011Denerale rulitaj a\u016D falditaj en cilindran a\u016D rektangulan formon, kalzoneoj \u0109iam estas falditaj en lunarkan formon, kaj tipe ne enhavas tomatan sa\u016Dcon interne."@eo . . "\u041A\u0430\u043B\u044C\u0446\u043E\u043D\u0435"@uk . . . "1121772288"^^ . . . . "791882"^^ . . "\u041A\u0430\u043B\u044C\u0446\u043E\u0301\u043D\u0435 (\u0438\u0442\u0430\u043B. calzone) \u2014 \u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u0438\u0439 \u043F\u0438\u0440\u043E\u0433, \u0437\u0430\u043A\u0440\u044B\u0442\u0430\u044F \u0444\u043E\u0440\u043C\u0430 \u043F\u0438\u0446\u0446\u044B \u0432 \u0432\u0438\u0434\u0435 \u043F\u043E\u043B\u0443\u043C\u0435\u0441\u044F\u0446\u0430. \u0422\u0438\u043F\u0438\u0447\u043D\u043E\u0435 \u0431\u043B\u044E\u0434\u043E \u0446\u0435\u043D\u0442\u0440\u0430\u043B\u044C\u043D\u044B\u0445 \u0438 \u044E\u0436\u043D\u044B\u0445 \u0440\u0435\u0433\u0438\u043E\u043D\u043E\u0432 \u0418\u0442\u0430\u043B\u0438\u0438. \u0412 \u044D\u0442\u043E\u0439 \u0441\u0442\u0440\u0430\u043D\u0435 \u043E\u043D \u0438\u043C\u0435\u0435\u0442 \u0438 \u0434\u0440\u0443\u0433\u0438\u0435 \u043D\u0430\u0437\u0432\u0430\u043D\u0438\u044F: panzerotto \u0438 panzarotto. \u041A\u0430\u043B\u044C\u0446\u043E\u043D\u0435 \u0441\u0447\u0438\u0442\u0430\u0435\u0442\u0441\u044F \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u043E\u0439 \u0437\u0430\u043A\u0443\u0441\u043A\u043E\u0439 \u0438\u043B\u0438 \u0434\u0430\u0436\u0435 \u043D\u0435\u0442\u0438\u043F\u0438\u0447\u043D\u044B\u043C \u0434\u0435\u0441\u0435\u0440\u0442\u043E\u043C. \u0414\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043A\u043B\u0430\u0441\u0441\u0438\u0447\u0435\u0441\u043A\u043E\u0433\u043E \u043A\u0430\u043B\u044C\u0446\u043E\u043D\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442\u0441\u044F \u0441\u044B\u0440 \u043C\u043E\u0446\u0430\u0440\u0435\u043B\u043B\u0430 \u0438 \u0432\u044F\u043B\u0435\u043D\u044B\u0435 \u0442\u043E\u043C\u0430\u0442\u044B; \u043F\u043E\u0437\u0436\u0435 \u043A \u044D\u0442\u0438\u043C \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u0430\u043C \u0442\u0430\u043A\u0436\u0435 \u0441\u0442\u0430\u043B\u0438 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u0442\u044C \u0441\u0430\u043B\u044F\u043C\u0438. \u041D\u0430 \u0434\u0430\u043D\u043D\u044B\u0439 \u043C\u043E\u043C\u0435\u043D\u0442 \u0441\u0443\u0449\u0435\u0441\u0442\u0432\u0443\u0435\u0442 \u0431\u043E\u043B\u044C\u0448\u043E\u0435 \u043A\u043E\u043B\u0438\u0447\u0435\u0441\u0442\u0432\u043E \u0440\u0430\u0437\u043D\u043E\u043E\u0431\u0440\u0430\u0437\u043D\u044B\u0445 \u0432\u0438\u0434\u043E\u0432 \u044D\u0442\u043E\u0439 \u0432\u044B\u043F\u0435\u0447\u043A\u0438, \u0430 \u0438\u0445 \u0441\u043E\u0441\u0442\u0430\u0432 \u043C\u043E\u0436\u0435\u0442 \u0441\u0438\u043B\u044C\u043D\u043E \u0440\u0430\u0437\u043B\u0438\u0447\u0430\u0442\u044C\u0441\u044F."@ru . . . . "Calzone \u00E9 um prato da culin\u00E1ria de origem italiana muitas vezes referido como uma pizza recheada doce ou salgada, dobrada ao meio antes de ir ao forno. Consiste em um disco de pizza com tamanho da pizza normal, dobrada ao meio, como um \"pastel assado\", com a massa igual \u00E0 da pizza, formando uma meia-lua bastante \"gorda\", devido ao duplo recheio de ambas as partes que se dobraram ao meio. \u00C9 recheado com queijo mozarela, parmes\u00E3o ou ricota e os outros cinco queijos da pizza tradicional, molho de tomates, verduras ou legumes e carnes processadas como lingui\u00E7a, presunto ou lombo defumado e charque ou carne seca, goiabada e queijo (Romeu e Julieta), chocolate com coco (Prest\u00EDgio) chocolate com pimenta (tradicional chocolate baiano), o famoso \"Baiano da Bahia\" e muitas outras receitas de pizzas "@pt . . . . "7494"^^ . "\u041A\u0430\u043B\u044C\u0446\u043E\u0301\u043D\u0435 (\u0456\u0442\u0430\u043B. calzone) \u2014 \u0456\u0442\u0430\u043B\u0456\u0439\u0441\u044C\u043A\u0438\u0439 \u043F\u0438\u0440\u0456\u0433, \u0449\u043E \u0454 \u0437\u0430\u043A\u0440\u0438\u0442\u043E\u044E \u0444\u043E\u0440\u043C\u043E\u044E \u043F\u0456\u0446\u0438, \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u0439 \u0443 \u0432\u0438\u0433\u043B\u044F\u0434\u0456 \u043F\u0456\u0432\u043C\u0456\u0441\u044F\u0446\u044F. \u041A\u0430\u043B\u044C\u0446\u043E\u043D\u0435 \u0454 \u0442\u0438\u043F\u043E\u0432\u043E\u044E \u0441\u0442\u0440\u0430\u0432\u043E\u044E \u0434\u043B\u044F \u0446\u0435\u043D\u0442\u0440\u0430\u043B\u044C\u043D\u0438\u0445 \u0456 \u043F\u0456\u0432\u0434\u0435\u043D\u043D\u0438\u0445 \u0440\u0435\u0433\u0456\u043E\u043D\u0456\u0432 \u0406\u0442\u0430\u043B\u0456\u0457. \u0423 \u0446\u0456\u0439 \u043A\u0440\u0430\u0457\u043D\u0456 \u0432\u0456\u043D \u043C\u0430\u0454 \u0439 \u0456\u043D\u0448\u0456 \u043D\u0430\u0437\u0432\u0438: panzerotto \u0456 panzarotto."@uk . . . . "Tomato, provolone, anchovies, olives, onions, chards, minced meat, fish, cabbage"@en . . . . . . . . "Calzone"@nl . . . . "Calzone"@it . . "Calzone [kal\u02C8t\u0361so.ne] \u2013 potrawa kuchni w\u0142oskiej. Rodzaj pizzy, zawijanej na kszta\u0142t pieroga, w kt\u00F3rym znajduje si\u0119 nadzienie."@pl . "Il calzone \u00E8 una specialit\u00E0 gastronomica italiana nella quale una farcitura o ripieno di vario genere viene racchiusa in un involucro di pasta lievitata, e successivamente cotta nel forno oppure fritta. In questo secondo caso assume una diversa denominazione, potendosi definire pizza fritta nella tradizione napoletana, panzerotto in quella pugliese, pidone, calzone fritto e diavola in quella siciliana e calzone fritto in quella salentina. Ne esiste anche una versione abruzzese detta Calcione. Si tratta di un prodotto, originario della cucina napoletana e della cucina pugliese. Tuttavia le due ricette si distinguono per la natura degli ingredienti che un tempo ne caratterizzavano la farcitura. \u00C8 altres\u00EC diffuso nella cucina lucana, del quale esiste una variante dolce. La larga diffusione di questo genere di prodotti, in particolare nella versione da forno, conseguente al proliferare delle pizzerie avutosi nel corso del XX secolo, ha determinato la comparsa di un gran numero di possibili varianti delle ricette, introducendo ingredienti propri del territorio nel quale vengono prodotti. \u00C8 riconosciuto come prodotto agro-alimentare tradizionale della Campania e della Puglia."@it . . "Calzone (/k\u00E6l\u02C8zo\u028Ani/, US /k\u00E6l\u02C8zo\u028Ane\u026A/, atau /k\u00E6l\u02C8zo\u028An/, UK /k\u00E6l\u02C8tso\u028Ani/; Italia: [kal\u02C8tso\u02D0ne]) adalah makanan yang berbentuk seperti pastel ukuran jumbo, merupakan penganan asli dari Italia, masih satu varian dari Pizza. Dikatakan varian Pizza karena adonan kulit untuk Calzone cenderung sangat mirip dengan adonan kulit pada pizza. Isi serta saus Calzone biasanya sama juga dengan isi dan saus Pizza. Bedanya, Pizza dipanggang dalam keadaan terbuka, sedangkan Calzone dilipat atau ditekuk sehingga topping-nya berada di bagian dalam."@in . . "Calzone"@pt . . "\u041A\u0430\u043B\u044C\u0446\u043E\u043D\u0435"@ru . "\uCE7C\uCD08\uB124(Calzone)\uB294 \uC774\uD0C8\uB9AC\uC544 \uC694\uB9AC \uC911 \uD558\uB098\uB85C, \uC18C\uAE08\uC5D0 \uC808\uC778 \uBC00\uAC00\uB8E8 \uBC18\uC8FD \uC0AC\uC774\uC5D0 \uCC44\uC18C, \uD584 \uB610\uB294 \uCE58\uC988 \uB4F1\uC744 \uB123\uACE0 \uB9CC\uB450\uCC98\uB7FC \uB9CC\uB4E4\uC5B4 \uAD7D\uB294\uB2E4. \uCE7C\uCD08\uB124\uB294 \uC774\uD0C8\uB9AC\uC544\uC2DD \uBBF8\uAD6D \uD53C\uC790 \uD134\uC624\uBC84\uC778 \uC2A4\uD2B8\uB86C\uBCFC\uB9AC(stromboli)\uC640 \uBE44\uC2B7\uD558\uBA70, \uB458\uC740 \uAC00\uB054 \uD63C\uB3D9\uB41C\uB2E4. \uC77C\uBC18\uC801\uC73C\uB85C \uC6D0\uD1B5\uD615 \uB610\uB294 \uC9C1\uC0AC\uAC01\uD615 \uBAA8\uC591\uC73C\uB85C \uB9D0\uAC70\uB098 \uC811\uD788\uB294 \uC2A4\uD2B8\uB86C\uBCFC\uB9AC\uC640 \uB2EC\uB9AC, \uCE7C\uCD08\uB124\uC740 \uD56D\uC0C1 \uCD08\uC2B9\uB2EC \uBAA8\uC591\uC73C\uB85C \uC811\uC73C\uBA70, \uC77C\uBC18\uC801\uC73C\uB85C \uD1A0\uB9C8\uD1A0 \uC18C\uC2A4\uB97C \uB123\uC9C0 \uC54A\uB294\uB2E4."@ko . . . "Calzone"@in . "Calzone, v p\u0159ekladu \u201Epun\u010Dochy\u201C \u010Di \u201Ekalhoty\u201C, je italsk\u00FD pokrm p\u016Fvodem z Neapole a tvarovan\u00FD jako v p\u016Fli p\u0159ehnut\u00E1 pizza. Vyr\u00E1b\u00ED se ze slan\u00E9ho chlebov\u00E9ho t\u011Bsta. Typick\u00E9 calzone se pe\u010De v troub\u011B, pln\u00ED se sal\u00E1mem nebo \u0161unkou, mozarellou, ricottou a parmez\u00E1nem nebo s\u00FDrem pecorino a pot\u00EDr\u00E1 se vejcem. Region\u00E1ln\u00ED varianty zahrnuj\u00ED dal\u0161\u00ED p\u0159\u00EDsady, kter\u00E9 se klasicky pou\u017E\u00EDvaj\u00ED do n\u00E1pln\u011B na pizzu. Men\u0161\u00ED calzone se mohou sma\u017Eit v olivov\u00E9m oleji. Calzone se v It\u00E1lii prod\u00E1vaj\u00ED u pult\u016F nebo na ulici, proto\u017Ee se snadno jed\u00ED p\u0159i st\u00E1n\u00ED nebo ch\u016Fzi. Sma\u017Een\u00E1 verze pln\u011Bn\u00E1 raj\u010Daty a mozarellou se prod\u00E1v\u00E1 v Apulii a \u0159\u00EDk\u00E1 se j\u00ED . Podobn\u00E1 calzone je sicilsk\u00E1 pizza cuddiruni nebo cudduruni. Ta je pln\u011Bn\u00E1 cibul\u00ED (nebo n\u011Bkdy jinou zeleninou, nap\u0159\u00EDklad bramborami nebo brokolic\u00ED), an\u010Dovi\u010Dkami, olivami, mortadellou: pizza se p\u0159ed sma\u017Een\u00EDm p\u0159elo\u017E\u00ED tak, aby n\u00E1pl\u0148 z\u016Fstala uvnit\u0159."@cs . . . . . "Calzone"@fr . . . . "\u0643\u064E\u0644\u0632\u064F\u0648\u0646\u0629 \u0623\u0648 \u0643\u0627\u0644\u0632\u0648\u0646 \u0623\u0648 \u0643\u0627\u0644\u0632\u0648\u0646\u064A \u0623\u0648 \u0633\u0627\u0646\u062F\u0648\u064A\u062A\u0634 \u0627\u0644\u0628\u064A\u062A\u0632\u0627 (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: Calzone)\u200F \u0639\u0628\u0627\u0631\u0629 \u0639\u0646 \u0623\u0643\u0644\u0629 \u0625\u064A\u0637\u0627\u0644\u064A\u0629 \u0639\u0644\u0649 \u0634\u0643\u0644 \u0627\u0644\u0642\u0645\u0631 \u0646\u0635\u0641 \u0627\u0644\u0645\u0635\u0646\u0648\u0639\u0629 \u0645\u0646 \u0627\u0644\u0639\u062C\u064A\u0646 \u0648\u0627\u0644\u062E\u0628\u0632 \u062D\u064A\u062B \u064A\u062A\u0645 \u0637\u064A \u0643\u0627\u0644\u0632\u0648\u0646 \u0639\u062F\u0629 \u0645\u0631\u0627\u0631\u0627 \u0648\u062A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0645\u0643\u0648\u0646\u0627\u062A \u0628\u064A\u062A\u0632\u0627 \u0645\u062B\u0644 \u0627\u0644\u0637\u0645\u0627\u0637\u0645 \u0648\u062C\u0628\u0646 \u0645\u0648\u0632\u0627\u0631\u064A\u0644\u0627 \u0648\u064A\u0645\u0643\u0646 \u0623\u0646 \u062A\u0634\u0645\u0644 \u0627\u0644\u0645\u0643\u0648\u0646\u0627\u062A \u0627\u0644\u0623\u062E\u0631\u0649 \u0627\u0644\u062A\u064A \u062A\u0631\u062A\u0628\u0637 \u0639\u0627\u062F\u0629 \u0645\u0639 \u0637\u0628\u0642\u0629 \u0627\u0644\u0628\u064A\u062A\u0632\u0627."@ar . . . "Le calzone est une recette culinaire typique des Pouilles, en Italie."@fr . "Calzone"@en . . . . "\u62AB\u85A9\u9903\uFF08\u7FA9\u5927\u5229\u8A9E\uFF1Acalzone\uFF09\uFF0C\u6E90\u65BC18\u4E16\u7D00\u7684\u90A3\u6CE2\u5229\uFF0C\u662F\u7FA9\u5927\u5229\u7684\u4E00\u7A2E\u98DF\u54C1\uFF0C\u5448\u985E\u4F3C\u9903\u5B50\u7684\u5916\u5F62\uFF0C\u4F46\u5C3A\u5BF8\u8F03\u5927\uFF0C\u4EFD\u91CF\u70BA\u4E00\u4EBA\u4E00\u96BB\uFF0C\u53EF\u4F5C\u6B63\u9910\u4E0A\u7684\u4E3B\u83DC\u3002\u62AB\u85A9\u9903\u7684\u6750\u6599\u548C\u62AB\u85A9\u76F8\u540C\uFF0C\u914D\u6599\u4E00\u822C\u662F\u756A\u8304\u548C\u83AB\u672D\u745E\u62C9\u8D77\u53F8\u3002\u62AB\u85A9\u9903\u662F\u7FA9\u5927\u5229\u8857\u982D\u5E38\u898B\u5FEB\u9910\u4E4B\u4E00\uFF0C\u4E5F\u666E\u53CA\u81F3\u773E\u591A\u570B\u5BB6\u3002\u7F8E\u570B\u7684\u62AB\u85A9\u9903\u7684\u5167\u9921\u4F7F\u7528\u7684\u6750\u6599\u6BD4\u7FA9\u5927\u5229\u66F4\u591A\u3002"@zh . . "Folded pizza, Turnover"@en . . "\u0643\u064E\u0644\u0632\u064F\u0648\u0646\u0629 \u0623\u0648 \u0643\u0627\u0644\u0632\u0648\u0646 \u0623\u0648 \u0643\u0627\u0644\u0632\u0648\u0646\u064A \u0623\u0648 \u0633\u0627\u0646\u062F\u0648\u064A\u062A\u0634 \u0627\u0644\u0628\u064A\u062A\u0632\u0627 (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: Calzone)\u200F \u0639\u0628\u0627\u0631\u0629 \u0639\u0646 \u0623\u0643\u0644\u0629 \u0625\u064A\u0637\u0627\u0644\u064A\u0629 \u0639\u0644\u0649 \u0634\u0643\u0644 \u0627\u0644\u0642\u0645\u0631 \u0646\u0635\u0641 \u0627\u0644\u0645\u0635\u0646\u0648\u0639\u0629 \u0645\u0646 \u0627\u0644\u0639\u062C\u064A\u0646 \u0648\u0627\u0644\u062E\u0628\u0632 \u062D\u064A\u062B \u064A\u062A\u0645 \u0637\u064A \u0643\u0627\u0644\u0632\u0648\u0646 \u0639\u062F\u0629 \u0645\u0631\u0627\u0631\u0627 \u0648\u062A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0645\u0643\u0648\u0646\u0627\u062A \u0628\u064A\u062A\u0632\u0627 \u0645\u062B\u0644 \u0627\u0644\u0637\u0645\u0627\u0637\u0645 \u0648\u062C\u0628\u0646 \u0645\u0648\u0632\u0627\u0631\u064A\u0644\u0627 \u0648\u064A\u0645\u0643\u0646 \u0623\u0646 \u062A\u0634\u0645\u0644 \u0627\u0644\u0645\u0643\u0648\u0646\u0627\u062A \u0627\u0644\u0623\u062E\u0631\u0649 \u0627\u0644\u062A\u064A \u062A\u0631\u062A\u0628\u0637 \u0639\u0627\u062F\u0629 \u0645\u0639 \u0637\u0628\u0642\u0629 \u0627\u0644\u0628\u064A\u062A\u0632\u0627."@ar . . . . . "\uCE7C\uCD08\uB124(Calzone)\uB294 \uC774\uD0C8\uB9AC\uC544 \uC694\uB9AC \uC911 \uD558\uB098\uB85C, \uC18C\uAE08\uC5D0 \uC808\uC778 \uBC00\uAC00\uB8E8 \uBC18\uC8FD \uC0AC\uC774\uC5D0 \uCC44\uC18C, \uD584 \uB610\uB294 \uCE58\uC988 \uB4F1\uC744 \uB123\uACE0 \uB9CC\uB450\uCC98\uB7FC \uB9CC\uB4E4\uC5B4 \uAD7D\uB294\uB2E4. \uCE7C\uCD08\uB124\uB294 \uC774\uD0C8\uB9AC\uC544\uC2DD \uBBF8\uAD6D \uD53C\uC790 \uD134\uC624\uBC84\uC778 \uC2A4\uD2B8\uB86C\uBCFC\uB9AC(stromboli)\uC640 \uBE44\uC2B7\uD558\uBA70, \uB458\uC740 \uAC00\uB054 \uD63C\uB3D9\uB41C\uB2E4. \uC77C\uBC18\uC801\uC73C\uB85C \uC6D0\uD1B5\uD615 \uB610\uB294 \uC9C1\uC0AC\uAC01\uD615 \uBAA8\uC591\uC73C\uB85C \uB9D0\uAC70\uB098 \uC811\uD788\uB294 \uC2A4\uD2B8\uB86C\uBCFC\uB9AC\uC640 \uB2EC\uB9AC, \uCE7C\uCD08\uB124\uC740 \uD56D\uC0C1 \uCD08\uC2B9\uB2EC \uBAA8\uC591\uC73C\uB85C \uC811\uC73C\uBA70, \uC77C\uBC18\uC801\uC73C\uB85C \uD1A0\uB9C8\uD1A0 \uC18C\uC2A4\uB97C \uB123\uC9C0 \uC54A\uB294\uB2E4."@ko . . "Calzone [kal\u02C8t\u0361so.ne] \u2013 potrawa kuchni w\u0142oskiej. Rodzaj pizzy, zawijanej na kszta\u0142t pieroga, w kt\u00F3rym znajduje si\u0119 nadzienie."@pl . . . . "Calzone (/k\u00E6l\u02C8zo\u028Ani/, US /k\u00E6l\u02C8zo\u028Ane\u026A/, atau /k\u00E6l\u02C8zo\u028An/, UK /k\u00E6l\u02C8tso\u028Ani/; Italia: [kal\u02C8tso\u02D0ne]) adalah makanan yang berbentuk seperti pastel ukuran jumbo, merupakan penganan asli dari Italia, masih satu varian dari Pizza. Dikatakan varian Pizza karena adonan kulit untuk Calzone cenderung sangat mirip dengan adonan kulit pada pizza. Isi serta saus Calzone biasanya sama juga dengan isi dan saus Pizza. Bedanya, Pizza dipanggang dalam keadaan terbuka, sedangkan Calzone dilipat atau ditekuk sehingga topping-nya berada di bagian dalam."@in . . "Calzone (uitspraak: [kal\u02C8tzo\u02D0ne], Italiaans voor broek) (in Nederland vaak pizza calzone genoemd) is een Italiaans gerecht gemaakt van (gezouten) brooddeeg als basis. Het deeg wordt als een pizza in een ronde platte vorm gekneed en gerold en belegd met diverse ingredi\u00EBnten, waaronder in ieder geval kaas. Daarna wordt het geheel dubbelgeklapt, zodat het beleg niet meer zichtbaar is en het geheel de vorm van een halve cirkel (halve maan) krijgt. De calzone komt uit het zuiden van Itali\u00EB en is afgeleid van de napolitaanse pizza uit Campani\u00EB en de focaccia barese uit Apuli\u00EB. De traditionele calzone wordt in een oven gebakken en komt in grootte en bereiding neer op een dubbelgevouwen pizza.Ook bestaan er kleinere calzones die in olie (in Itali\u00EB: olijfolie) worden gebakken en uit de hand kunnen worden gegeten, deze vorm wordt ook wel panzerotto genoemd."@nl . . . "Ricotta,mozzarella, salami/ham, parmesan/pecorino" . . "Un calzone (en itali\u00E0: calzone al forno, ja que es cou sempre al forn). La paraula calzone vol dir mitges o pantalons \u00E9s una pizza plegada. \u00C9s una especialitat gastron\u00F2mica origin\u00E0ria de Bari i de N\u00E0pols. T\u00E9 la forma d'una mitja lluna i est\u00E0 feta amb una massa de pa salada. Est\u00E0 farcit d'una s\u00E8rie d'ingredients comunes amb els de la pizza. El calzone t\u00EDpic incorpora dins tom\u00E0quet i mozzarella i pot incloure altres ingredients normalment associats amb els de la pizza."@ca . . . . . . "Le calzone est une recette culinaire typique des Pouilles, en Italie."@fr . . . . . . . . . . . "250"^^ . . . "\u62AB\u85A9\u9903"@zh . . . . "Calzone"@eu . . . . . . . "Simple calzone in an Italian pizzeria, cut in half"@en . . . . "Calzone"@en . "Calzone, v p\u0159ekladu \u201Epun\u010Dochy\u201C \u010Di \u201Ekalhoty\u201C, je italsk\u00FD pokrm p\u016Fvodem z Neapole a tvarovan\u00FD jako v p\u016Fli p\u0159ehnut\u00E1 pizza. Vyr\u00E1b\u00ED se ze slan\u00E9ho chlebov\u00E9ho t\u011Bsta. Typick\u00E9 calzone se pe\u010De v troub\u011B, pln\u00ED se sal\u00E1mem nebo \u0161unkou, mozarellou, ricottou a parmez\u00E1nem nebo s\u00FDrem pecorino a pot\u00EDr\u00E1 se vejcem. Region\u00E1ln\u00ED varianty zahrnuj\u00ED dal\u0161\u00ED p\u0159\u00EDsady, kter\u00E9 se klasicky pou\u017E\u00EDvaj\u00ED do n\u00E1pln\u011B na pizzu. Men\u0161\u00ED calzone se mohou sma\u017Eit v olivov\u00E9m oleji."@cs . . . . "\uCE7C\uCD08\uB124"@ko . "Calzone"@pl . "A calzone (UK: /k\u00E6l\u02C8tso\u028Ani, -ne\u026A/, US: /k\u00E6l\u02C8zo\u028An, -zo\u028Ane\u026A, -ni/, Italian: [kal\u02C8tso\u02D0ne]; \"stocking\" or \"trouser\") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other."@en . . . "\u0643\u0627\u0644\u0632\u0648\u0646"@ar . "A calzone (UK: /k\u00E6l\u02C8tso\u028Ani, -ne\u026A/, US: /k\u00E6l\u02C8zo\u028An, -zo\u028Ane\u026A, -ni/, Italian: [kal\u02C8tso\u02D0ne]; \"stocking\" or \"trouser\") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other. A calzone is similar to a stromboli, an Italian-American pizza turnover, and the two are sometimes confused. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside."@en . . "\u041A\u0430\u043B\u044C\u0446\u043E\u0301\u043D\u0435 (\u0456\u0442\u0430\u043B. calzone) \u2014 \u0456\u0442\u0430\u043B\u0456\u0439\u0441\u044C\u043A\u0438\u0439 \u043F\u0438\u0440\u0456\u0433, \u0449\u043E \u0454 \u0437\u0430\u043A\u0440\u0438\u0442\u043E\u044E \u0444\u043E\u0440\u043C\u043E\u044E \u043F\u0456\u0446\u0438, \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u0439 \u0443 \u0432\u0438\u0433\u043B\u044F\u0434\u0456 \u043F\u0456\u0432\u043C\u0456\u0441\u044F\u0446\u044F. \u041A\u0430\u043B\u044C\u0446\u043E\u043D\u0435 \u0454 \u0442\u0438\u043F\u043E\u0432\u043E\u044E \u0441\u0442\u0440\u0430\u0432\u043E\u044E \u0434\u043B\u044F \u0446\u0435\u043D\u0442\u0440\u0430\u043B\u044C\u043D\u0438\u0445 \u0456 \u043F\u0456\u0432\u0434\u0435\u043D\u043D\u0438\u0445 \u0440\u0435\u0433\u0456\u043E\u043D\u0456\u0432 \u0406\u0442\u0430\u043B\u0456\u0457. \u0423 \u0446\u0456\u0439 \u043A\u0440\u0430\u0457\u043D\u0456 \u0432\u0456\u043D \u043C\u0430\u0454 \u0439 \u0456\u043D\u0448\u0456 \u043D\u0430\u0437\u0432\u0438: panzerotto \u0456 panzarotto."@uk . . "Calzone"@cs . . . "El calzone es una especialidad de la cocina italiana elaborada de forma similar a la pizza pero completamente cerrada por una masa; puede estar relleno de queso, carne, vegetales u otros condimentos, y se cocina al horno.\u200B A menudo consumida en Italia como comida callejera,\u200B esta elaboraci\u00F3n est\u00E1 presente principalmente en la gastronom\u00EDa de Campania, Basilicata y Apulia. Mientras que en la primera regi\u00F3n el calzone se cocina \u00FAnicamente al horno y se suele rellenar con tomate y mozzarella o ricotta, en la segunda se suele hacer tanto al horno como frito.\u200B Debido a la inmigraci\u00F3n italiana en Argentina, Uruguay y Estados Unidos durante los siglos XIX y XX, este plato es tradicional en esos pa\u00EDses americanos.\u200B"@es . . . . "\u30AB\u30EB\u30C4\u30A9\u30FC\u30CD\uFF08\u4F0A: calzone\u3001\u300C\u30B9\u30C8\u30C3\u30AD\u30F3\u30B0\u300D\u307E\u305F\u306F\u300C\u30BA\u30DC\u30F3\u300D\u306E\u610F\u5473\uFF09\u306F\u3001\u30A4\u30BF\u30EA\u30A2\u306E\u30BF\u30FC\u30F3\u30AA\u30FC\u30D0\u30FC\uFF08\u4E21\u9762\u713C\u304D\u30DA\u30A4\u30B9\u30C8\u30EA\u30FC\uFF09\u3067\u3042\u308B\u3002\u30D4\u30B6\u3068\u540C\u69D8\u306E\u6750\u6599\u3067\u4F5C\u3089\u308C\u3001\u4E09\u65E5\u6708\u578B\u306B\u6298\u308A\u305F\u305F\u3093\u3067\u8ABF\u7406\u3059\u308B\u3002\u30AB\u30EB\u30C4\u30A9\u30FC\u30CD\u306E\u30D5\u30A3\u30EA\u30F3\u30B0\u306F\u30C8\u30DE\u30C8\u3068\u30E2\u30C3\u30C4\u30A1\u30EC\u30C3\u30E9\u304C\u5B9A\u756A\u3067\u3042\u308A\u3001\u4ED6\u306B\u4E00\u822C\u7684\u306A\u30D4\u30B6\u306E\u30C8\u30C3\u30D4\u30F3\u30B0\u306E\u6750\u6599\u3082\u4F7F\u308F\u308C\u308B\u3002 \u30A4\u30BF\u30EA\u30A2\u8A9E\u306Ecalzone\u306F\u30A4\u30BF\u30EA\u30A2\u8A9E\u767A\u97F3: [kal\u02C8tso\u02D0ne]\u306E\u3088\u3046\u306B3\u3064\u306E\u97F3\u7BC0\u304C\u3042\u308B\u3002\u82F1\u8A9E\u306E\u767A\u97F3\u306F\u5927\u304D\u304F\u5909\u5316\u3057\u3001\u30A4\u30AE\u30EA\u30B9\u3067\u306F\u82F1\u8A9E\u767A\u97F3: [k\u00E6l\u02C8tso\u028Ani]\uFF08\u30AB\u30EB\u30C4\u30A9\u30FC\u30CB\uFF09\u307E\u305F\u306F/k\u00E6l\u02C8zo\u028Ani/(\u30AB\u30EB\u30BE\u30FC\u30CB)\u3001\u30A2\u30E1\u30EA\u30AB\u3067\u306F\u82F1\u8A9E\u767A\u97F3: [k\u00E6l\u02C8zo\u028Ani]\uFF08\u30AB\u30EB\u30BE\u30FC\u30CB\uFF09\u3001 /k\u00E6l\u02C8zo\u028Ane\u026A/(\u30AB\u30EB\u30BE\u30FC\u30CD\u30A4)\u3001\u307E\u305F\u306F/k\u00E6l\u02C8zo\u028An/(\u30AB\u30EB\u30BE\u30FC\u30F3)\u3067\u3042\u308B\u3002"@ja . "Calzonea italiar gastronomiako espezialitate bat da. Pizzaren antzera labean egina da, baina oreak erabat itxitakoa. Gaztaz betea egoten da (orokorrean mozzarella edo ricotta baina aldaeren batzuk , edo tokiko ordezko gaztaren bat dute) haragi xehetua, barazkiak etab... Oreak bere edukia ixten du, egosterakoan bere lurrinak mantentzen dituelarik. Beroa zerbitzatzen da, batzuetan tomate saltsa edo marinel saltsa soil batekin lagundua (azken hau albakaz eginiko tomate saltsa bat da) edo baita bolognar saltsarekin ere."@eu . . . "El calzone es una especialidad de la cocina italiana elaborada de forma similar a la pizza pero completamente cerrada por una masa; puede estar relleno de queso, carne, vegetales u otros condimentos, y se cocina al horno.\u200B A menudo consumida en Italia como comida callejera,\u200B esta elaboraci\u00F3n est\u00E1 presente principalmente en la gastronom\u00EDa de Campania, Basilicata y Apulia. Mientras que en la primera regi\u00F3n el calzone se cocina \u00FAnicamente al horno y se suele rellenar con tomate y mozzarella o ricotta, en la segunda se suele hacer tanto al horno como frito.\u200B"@es .