Calascioni Ciociari

08/28/2025

Crispy on the outside, soft and flavorful on the inside: Calascioni Ciociari are one of Lazio’s culinary treasures that truly deserve greater fame. Also known as Calascioni Laziali, these rustic delights originated in the Frusinate area but are loved throughout the region and beyond. A delicious heirloom of peasant cuisine, they’re brought back to life today thanks to Cesarina Maria from Rome, a true guardian of local food traditions and the source of the recipe we’re sharing.

“Calascioni are irresistible stuffed pastries, and their flavor pairs beautifully with a good wine or prosecco. Their origins go back to the rural and pastoral heart of ancient Italy”.

What are Calascioni?

Calascioni are handmade egg dough pockets, rolled thin and filled with simple, yet mouthwatering ingredients. The classic version features melted cheese and sausage, though countless variations exist: some families make them with cheese only, while others create seasonal fillings with fresh or grilled vegetables, depending on what’s on hand.

They may resemble the more famous Puglian panzerotti, but Calascioni are a world apart: they’re oven-baked, not fried, and their dough isn’t pizza dough, but a light and delicate egg-based pastry that makes all the difference.

When are they eaten? (spoiler: always!)

Traditionally tied to Easter celebrations, Calascioni Ciociari were once a must-have in picnic baskets and on holiday tables across Lazio. Today, however, they’ve earned a spot in buffets, aperitifs, and as street food, making them a delicious bite all year round. Their handy size and full flavor also make them perfect as a snack or a savory appetizer.

Fun fact: where does the name "Calascione" come from?

The etymology is uncertain, but fascinating. It might derive from the “calascione”, a stringed musical instrument similar to a lute, or from the Latin word calassium, meaning “basket.” Either way, both references suggest something that holds and contains—just like the delicate pastry wrapping its savory filling.

Ready to make them at home?

With Cesarina Maria’s authentic recipe, bringing the taste of Calascioni Ciociari into your kitchen is both simple and satisfying. Perfect for sharing, best enjoyed warm or just out of the oven, these rustic treats are a homemade hug wrapped in golden dough. And once you try them… you’ll find it hard to stop!

Uncooked Ciociarian Calascioni (traditional baked savory pastries)

Calascioni Ciociari (traditional baked savory pastries)

Egg dough pockets filled with a delicious filling, perfect for appetizers and buffets

DifficultyMedium

Preparation time40m

Cooking time40m

Servings6

€

CostLow

Ingredients

For the dough:
200 g all-purpose flour (type 00)
2 eggs
1 tablespoon extra virgin olive oil
A pinch of salt
For the filling:
125 g Parmigiano Reggiano
75 g Pecorino cheese
2 large whole eggs
1 dry sausage
A pinch of salt (optional)
Black pepper to taste
1 egg yolk

Method

Sift the flour into a bowl, add the whole eggs, a tablespoon of oil, a pinch of salt, and start mixing with a fork.
Transfer the mixture onto a lightly floured work surface and knead by hand until you get a smooth and uniform dough.
Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes.
While the dough rests, prepare the filling. In a bowl, beat the two eggs and gradually mix in the Parmigiano, Pecorino, crumbled dry sausage, pepper, and a pinch of salt (optional).
Once the dough is ready, roll it out to about 3–4 mm thick, cut out 10 cm circles using a pastry cutter, and fill them with the prepared filling.
Fold each circle into a half-moon shape to form the calascioni and seal the edges by pressing lightly with a fork. Repeat the process until you’ve used up all the dough and filling.
Place the calascioni on a baking tray lined with parchment paper, prick the tops with a toothpick, and brush them with the egg yolk.
Bake in a preheated oven at 180°C (356°F) for about 35 – 40 minutes, until they’re nicely golden brown.