Calzone Classico

A classic Neapolitan calzone from Ristorante Europeo filled with creamy ricotta, smoked Provola cheese, Cicoli (traditional pressed pork belly), a blend of Pecorino Romano and Parmesan, and fresh basil. Sealed and topped with passata and grated cheese before baking. Includes Alfonso Mattozzi's signature 24-hour room temperature fermentation dough - baked at a comparatively low 350°C in their wood-fired oven.