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Calcioni
calzoncelli di scammaro fritti OR causuncielli di scammaro fritti
Cauzuncielli di scammaro fritti (Neapolitan fried savory calzoncelli stuffed with anchovies, Swiss chard and onions)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Cucina Teorico-pratica" by Ippolito Cavalcanti (1839).

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Calcioni Molisani
Calcioni Molisani (Ricotta fritters, without sugar, with Scamorza cheese , prosciutto crudo, and parsley)
Originated from: Campobasso, Molise, Italy
Occasion: Special times
Contributed by: Courtesy of Italian internet cooking sites

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Calcioni Molisani
Calcioni Molisani (Fried savory cheese calzone, using ricotta, scamorza, prosciutto and parsley)
Originated from: Molise, Italy
Occasion: Easter and other times
Contributed by: Adapted from "La Tavola Italiana" by Tom Maresca and Diane Darrow (1988)

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calcionetti di ricotta
Calcionetti di ricotta (Ricotta fritters without sugar, with provolone, prosciutto crudo and parsley)
Originated from: Molise, Italy
Occasion: Any time
Contributed by: Maria Rosa (Original source: La cucina regionale Italiana del 2008)

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pazarotti cheese fritters
Panzarotti (Savory cheese-filled fritters using Parmesan cheese and mozzarella)
Originated from: Puglia and Campania
Occasion: Easter and other times
Contributed by: Adapted from an Italian cookbook published in the 1960s

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ricotta calzoncelli
Calzoncelli (Barese ricotta fritters, without sugar, flavored with prosciutto and parsley)
Originated from: Bari, Puglia
Occasion: Easter
Contributed by: Anna-Maria Benvenuto

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mpanatigghi
'Mpanatigghi (Sicilian baked sweet calzoni filled with minced meat, dark chocolate, almonds and egg whites)
Originated from: Modica and Ragusa, Sicily, Italy
Occasion: Any time & special times
Contributed by: Taken from "Libro di Cucina" Italian Wikibooks

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Caveciuni con Mosto Cotto e Sangue di Maiale (sweet ravioli with Mosto Cotto and Pig's Blood, Easter Fritters)
Originated from: Santa Croce di Magliano, Molise, Italy
Occasion: Easter holidays
Contributed by: Mrs. Maria Brenna

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Savory Pellegrino Artusi's Krapfen
Krapen I (Pellegrino Artusi's savory German-style stuffed fried pastries, using yeast dough and chicken livers)
Originated from: Italy and Germany
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Crescioni
Crescioni (fried pasta envelops, with spinach and raisins) from "Leaves from our Tuscan Kitchen" by Janet Ross (1900)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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