{"id":26525,"date":"2024-06-06T09:55:37","date_gmt":"2024-06-06T07:55:37","guid":{"rendered":"https:\/\/www.valmivola.com\/prodotti-tipici\/calcioni\/"},"modified":"2024-06-06T15:25:20","modified_gmt":"2024-06-06T13:25:20","slug":"calcioni","status":"publish","type":"tipicita","link":"https:\/\/www.valmivola.com\/en\/typical-products\/calcioni\/","title":{"rendered":"Calcioni"},"content":{"rendered":"

Calcion is a kind of raviolone or stuffed calzone<\/strong> whose shape resembles that of an active volcano, where lava is ideally represented by the full-bodied filling that comes out.<\/p>\n

RECIPE<\/strong><\/em><\/h2>\n

Ingredients for the dough sheet<\/strong>: 7 eggs, wheat flour needed to knead the eggs, 100 g of sugar, 50 g of melted lard, juice of 1 lemon<\/p>\n

Ingredients for the filling<\/strong>: 1 k grated pecorino cheese (half fresh and half aged), 400 g of sugar, 8 fresh eggs, juice of 4 lemons<\/p>\n

 <\/p>\n

Preparation: in a bowl combine all the ingredients for the dough and leave them to macerate covered for 24 hours. Roll out a pastry not very fine and with the edge of a glass cut out discs. With the filling form balls as big as a walnut and put them in the center of each disc. Cover each ball by folding the dough on itself. Brush the swollen surface with egg yolk and with scissors make a cross cut at the central top. Finally, place the creations in a pan and bake in a hot oven.<\/p>\n

\n
\n
\n
\n
\n
\n

 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\n
\n
\n
\"\"<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
\n
\n
\n
\n
\n
\n

The main feature of this product is to be , at the same time sweet and salty<\/strong>, and therefore perfect to be served at the table between the antipasti<\/strong> to begin a meal or between the dessert <\/strong>. The filling is in fact prepared by combining eggs<\/strong>, cheese<\/strong> – usually you use a pecorino <\/strong>well seasoned -, lemon peel<\/strong> and sugar<\/strong> (sometimes cinnamon is also used). Everything will then be closed by a full-bodied sheet<\/strong>, cut cross on top before being put in the oven, to give way to the “volcano” to erupt with its flavors.<\/p>\n

A common variant is the use of ricotta <\/strong>, instead of pecorino. This version, as you can imagine, has a sweeter and creamier filling than the classic one, and is in fact often sprinkled with cocoa and served as a dessert.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Calcion is a kind of raviolone or stuffed calzone whose shape resembles that of an active volcano, where lava is ideally represented by the full-bodied filling that comes out. RECIPE Ingredients for the dough sheet: 7 eggs, wheat flour needed to knead the eggs, 100 g of sugar, 50 g of melted lard, juice of […]<\/p>\n","protected":false},"author":39,"featured_media":26564,"parent":0,"menu_order":0,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-26525","tipicita","type-tipicita","status-publish","has-post-thumbnail","hentry","territorio-arcevia-en"],"acf":{"profilo":[],"nascondi_da_lista_eventi":false,"associa_a_macro_evento":false,"visualizza_barra_laterale":true,"telefono1":"","telefono2":"","cellulare":"","sito_web":"","email":"","miniatura":false,"crediti_foto":""},"_links":{"self":[{"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/tipicita\/26525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/tipicita"}],"about":[{"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/types\/tipicita"}],"author":[{"embeddable":true,"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/users\/39"}],"version-history":[{"count":2,"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/tipicita\/26525\/revisions"}],"predecessor-version":[{"id":26527,"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/tipicita\/26525\/revisions\/26527"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/media\/26564"}],"wp:attachment":[{"href":"https:\/\/www.valmivola.com\/en\/wp-json\/wp\/v2\/media?parent=26525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}