U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover with a savoury filling, typical of the Basilicata region of Italy.^[1]

This article relies largely or entirely on a single source. (April 2024)

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U' pastizz 'rtunnar

Type	Turnover
Place of origin	Italy
Region or state	Basilicata
Main ingredients	Pork, eggs, cheese
Media: U' pastizz 'rtunnar

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In the Lucanian dialect it roughly translates as "the pastry of Rotondella", where it originated. It should not be confused with the Maltese pastizz.

It is a type of calzone, originated between the 18th and 19th century.^[1] By tradition, pastizz was prepared in particular events of the year (pig slaughter, Easter and the celebration of Saint Mary of Anglona), when the availability of meat was increased. The half-moon shape is linked to a symbolism that refers to the concepts of female fertility and prosperity and recalls that of a large womb that holds nutritious elements.^[1]

Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15–20 cm long and 10–12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, along with egg and cheese, seasoned with salt, parsley, pepper, and olive oil. The dough is made with hard wheat flour, lard, water, extra virgin olive oil, and salt.^[1]

• Cuisine of Basilicata
• Calzone
• Panzerotto