Eccoli qua! Sabino Spadaccino in action, making a glorious feast on my visit to Ticino. Here he does a panzerotti, an Apulian savory turnover often compared to a calzone. They can be baked but are more commonly fried. Sabino made the classic tomato cheese filling and another with ricotta and salami, according to him the Neapolitan version. Both were delicious and surprisingly light!
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