The calzone from Ruvo di Puglia is linked to the tradition of Carnival in Puglia. Jeudi Gras is the day of the culinary tradition with “u calzaune de Riuve.” For the occasion, the bakers and bakeries in the area prepare each year a giant calzone. The one of 2013 was 4 meters long.
The “calzaune de Riuve” is prepared – as the grandmothers teach us – with flour, oil, salt and yeast. Then other ingredients are added like spaghetti and onions (in ‘ruvese’ dialect: ‘l ‘spnzòl’), seasoned with olive oil, anchovies and black olives.
750 g of long onions (sponsali)
400 g of pizza dough (flour, yeast, oil, salt)
150 g of spaghetti
40 g of anchovies
80 g of black olives
Peel the onions and cut them into long slices. Saute in a pan with 2 tbsps of evo oil. Add salt and pepper. Cook spaghetti al dente and add the anchovies. Oil a baking pan. Place the first layer of your dough. Proceed with a layer of onions, anchovies, a layer of noodles, black olives, salt and pepper. Cover with another layer of dough. Prick with a fork. Brush the top of your calzone with oil and bake for 30-35 minutes in a preheated oven at 180°C/350°F.