{"id":231064,"date":"2025-11-27T09:00:00","date_gmt":"2025-11-27T08:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-the-calzone-of-san-giuseppe-in-riccia\/"},"modified":"2026-01-28T14:39:59","modified_gmt":"2026-01-28T13:39:59","slug":"recipe-the-calzone-of-san-giuseppe-in-riccia","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-the-calzone-of-san-giuseppe-in-riccia\/","title":{"rendered":"Recipe: The Calzone of San Giuseppe in Riccia"},"content":{"rendered":"

Riccia’s<\/strong><\/a> calzone, called “cavezone” which means just calzone, is the typical cake of the Festa di San Giuseppe. The dough is very delicate and the filling is particularly velvety. Its particularity lies in the filling, consisting of: chickpeas, honey and\/or sugar and essence of cinnamon or vanilla or cedar.<\/p>\n

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Ingredients<\/h3>\n

(For 100 pieces)<\/em><\/strong>
\nFor the pastry:<\/strong>
\n2 kg of soft wheat flour
\n1 egg
\nPig fat to taste
\nWater to taste
\nPinch of salt<\/p>\n

For the filling:<\/strong>
\n1 kg of chickpeas
\nHoney and \/ or Sugar to taste
\nEssence of cinnamon or vanilla or cider to taste<\/div>\n
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Method<\/h3>\n
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For the puff pastry:<\/strong> We begin by pouring the flour onto a pastry board and kneading it with water, egg and salt until we obtain a medium-hard mixture. Next we start rolling out the pastry, with the help of a rolling pin or with a sheeter, creating two very sheer sheets that we are going to manually grease with lard.
\nWe divide the pastry sheet into thin strips and overlap them, matching the greased one facing the surface. Let us roll them on themselves, continuing to grease them, until they form disks and then let them rest by wrapping them in a tea towel. Once rested, we take the discs back and begin rolling them out again, forming sheets just under 1 centimeter thick.<\/p>\n<\/div>\n

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For the filling:<\/strong> Soak the chickpeas about 1 1\/2 days before; wash them well and cook them with a pinch of salt. Once cooked, let’s remove them from the heat, drain them a little at a time and begin to peel them. With the peel removed, let us begin to mash the chickpeas, obtaining a soft, firm mixture, and add the honey and\/or sugar and cinnamon or vanilla or citron essence to the mixture.<\/p>\n

We cut out the sheets, using a suitable tool, forming circles, with a diameter of about 10 centimeters. We lay the filling on each half of the circles and close them forming half moons.<\/p>\n

For cooking, it is necessary to fry them, so we heat the oil and after that we lay the calzones, letting them cook until golden brown. Once cooked, let them dry on a paper towel, and after that let’s enjoy this treat.<\/p>\n<\/div>\n

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