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Why Calzones Deserve More Love

Calzones are a staple of the pizza-parlor menu, but too often the dish doesn't get the respect it deserves. That's too bad, because the calzone is a near-perfect food: According to Mathieu Palombino—the owner of Motorino Pizzeria in NYC—these wood-fired pizza pockets allow ingredients to stay ultra-moist and flavorful while cooking inside the oven. Stuffed with a mixture of sweet and spicy sausage, and held together by globs of melted Pecorino Romano cheese, Motorino's calzone is a worthy alternative to a classic pie. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK Check out more of First We Feast here: http://firstwefeast.com/ https://twitter.com/firstwefeast https://www.facebook.com/FirstWeFeast http://instagram.com/firstwefeast First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.

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visibility 566,968 views thumb_up 11.2K comment 551 schedule 2:51 2017 8 years ago
Calzones are a staple of the pizza-parlor menu, but too often the dish doesn't get the respect it deserves. That's too bad, because the calzone is a near-perfect food: According to Mathieu Palombino—the owner of Motorino Pizzeria in NYC—these wood-fired pizza pockets allow ingredients to stay ultra-moist and flavorful while cooking inside the oven. Stuffed with a mixture of sweet and spicy sausage, and held together by globs of melted Pecorino Romano cheese, Motorino's calzone is a worthy alternative to a classic pie. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhK Check out more of First We Feast here: http://firstwefeast.com/ https://twitter.com/firstwefeast https://www.facebook.com/FirstWeFeast http://instagram.com/firstwefeast First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
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