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Traditional Apulian cuisine, born from the simplicity and quality of local produce, also includes the preparation of calzoni filled with white onions or with sponsali (young wild leeks).

ONION CALZONE

Traditional Onion & Sponsali Calzoni – Not to Be Missed

Traditional Apulian cuisine, born from the simplicity and quality of local produce, also includes calzoni prepared with either white onions or sponsali. In Turi, both versions can be found, with the sponsali filling being particularly popular. Sponsali are young spring onions, harvested before the bulb fully develops.

The calzone is made with a tarallo-style dough and filled with stewed white onions or sponsali, black olives, anchovies, and raisins. Oven-baking gives the calzone a golden, crisp exterior, while the inside remains soft and richly flavoured.

Versatile and comforting, the calzone can be enjoyed as an appetiser, a main dish, or street food. It is traditionally prepared for special occasions such as Christmas Eve, New Year’s Eve, and the Feast of the Immaculate Conception, but is also loved as everyday comfort food, winning everyone over with its genuine taste and rustic simplicity.

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