Pizza's ugly stepchild is having a moment. Calzones have been undermined by the slice for years — but no more. The puffed, stuffed, half-moon shaped pouch is moving out of its mozzarella and dough comfort zone on the bottom shelf. Contemporary calzone shops are cramming the traditional Italian turnovers with everything from kiwi to pastrami, and putting sweet twists on the savory staple.

"I think the current [calzone] trend is a little bit relatable to a nostalgic food moment that chefs are trying to associate with," says Mitchell Davis, cookbook author and vice president of the James Beard Foundation. "People are rediscovering them, while some of these places never lost them."
While most calzones hail from a deep-fried Neapolitan baking tradition, modern takes have come a long way from Nonna's kitchen.

Read more

Source: http://www.nydailynews.com