An original Italian pizza menu: the specialities of "Farcita" and "Calzone" pizzas from an undiscovered and breathtakingly beautiful part of Tuscany and Lazio that is called La Maremma. Italy's best kept secret and the place where Italians from Firenze, Siena and Roma drive to on Friday nights for their weekends by the sea.
These pizzas are served in one of my favourite locations for eating out in the Gulf of Follonica: in the Pizzeria and Ristorante La Lanternina 2 Palmieri, situated along the promenade called "Lungomare Italia" behind the sands of Pratorantieri beach. They comprise of two varieties of pizza: "le pizze facita" and "calzone".
Farcita is an Italian oven-baked flat bread (about 2 cm in depth) seasoned with olive oil and salt. Great served on its own sliced or torn into strips as an appetizer with a glass of white wine, it also makes for a thicker-based and more substantial pizza.
Calzone is a pizza folded over into a crescent shape and sealed before being baked in the pizza oven. As here, the pizza base is often foccacia bread and the fillings can be as varied as the toppings on a pizza. The difference is that the mozzarella cheese (if used) inside remains very soft and the top and bottom of the calzone "dough" becomes crisp.
FARCITA ALLA BOSCAIOLA
FARCITA AL TONNO
FARCITA AL PROSCIUTTO COTTO
FARCITA ALLE ACCIUGHE
More Italian food...