Living All’Italiana – Recipe - Recipe

Neapolitan Calzone with Mozzarella di Bufala Campana PDO


  • Pizza dough
  • Mozzarella di Bufala Campana – 200 g
  • Salami cut into cubes – 150 g
  • Ricotta – 150 g
  • Pepper – to taste


  • Basil – to taste
  • Two tablespoons of grated pecorino cheese
  • Extra-virgin olive oil – to taste
  • One tablespoon of chopped tomatoes


Stretch the dough on the pastry board and form it into one or more discs that are not too thin; distribute the mozzarella, the salami, the grated cheese, the crumbled ricotta and the shredded basil onto half of each disc; sprinkle with pepper and dress with oil; cover by folding over the empty halves of the discs, join the edges well, spread over a spoonful of chopped tomatoes and bake for about 30 minutes in the oven preheated at 200 degrees.