Neapolitan Calzone
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
Mezzaluna di Spaccanapoli – Neapolitan Calzone with Fior di Latte and Ricotta
This Mezzaluna carries the scent of Naples' alleys: milky, tomatoey, juicy, and with the delicate sweetness of Prosciutto Cotto. When sliced open, Fior di Latte, Ricotta, and San-Marzano-Sugo meld into a creamy, fragrant filling, wrapped in a light, airy dough with a leopard-like bake.
Forno del Diavolo – Neapolitan Calzone with Provola & Nduja
This Neapolitan calzone brings the dark warmth of the oven and the fiery heart of Calabria into a single, aromatic pocket of airy dough. San Marzano tomatoes, smoky Provola, spicy Spianata, and melting Nduja combine with Ricotta to create a juicy, creamy filling with a temperamental echo. Outside, it is leopard-spotted and delicate; inside, volcanic and tempting.
Segreto del Vomero – Neapolitan Calzone with Sausage
This Neapolitan Calzone unites the soul of Naples with a rustic, hearty character: airy and lightly charred on the outside, creamy, juicy, and aromatic on the inside. Fior di Latte and Ricotta meld with spicy Sausage and slightly bitter Friarielli to create a filling that steams aromatically when cut. A quick, cleanly managed blitz dough ensures a tender bite and a golden, smooth shell, despite a short fermentation time.