George wrote

> No need just to get pizza fritta. Just look for an area that has a
> large Italian immigrant population and is proud of their food
> traditions. We have at least 3 local mom & pop pizza joints here
that
> make it and of course we get it at the local Italian Church
festivals
> every summer.

Good advice. How do you get panzerotto and calzone there?
Here we have the "pizzeria-version" calzone which is long as a regular
pizza's diameter, about 12", made with the same dough of pizzas and
plyed in half to form a semi-circular shape, filled with mozzarella,
tomato sauce and cooked ham (normale, about 4 euros each) or with an
addition of mushrooms and/or veggies (farcito, about 5-6 euros each).
Outsides of pizzerias there are bakeries and "pizza al trancio" (tr:
"pizza by the piece") shops, the latter serve 1" thick pizza baked in
large rectangular baking pans and cut in square palm-sized pieces.
Both bakeries and "pizza al trancio" sell small calzoni and
panzerotti, and usually they call calzoni the baked ones and
panzerotti the deep fried ones. The filling is almost always the same
as the "calzone normale" in pizzerias, and they range in price between
2 and 3 euros.
Calzone is my choice of favor when it happens to order take-over
pizzas from a pizzeria, since it keeps warm for longer than pizza,
which in pizzeria are usually very thin, opposed to the thick one they
sell "al trancio".
--
Vilco
Think pink, drink rose'