Calzone with sponsali

03/15/2025

Apulian cuisine is a true treasure trove of recipes that transform simple ingredients from the rural tradition into delightful dishes, highlighting the authentic and rustic flavors of the Mediterranean. Among these recipes stands out the calzone di sponsali, a rustic and flavorful dish that proudly represents the culinary traditions of this region. Made with simple yet unmistakable ingredients, this closed pizza is especially popular in the Taranto area, where it is filled with sponsali.

But what are "sponsali"? This dialect term refers to young and tender spring onions characterized by a sweet and delicate taste. They should not be confused with leeks or scallions; however, if you cannot find sponsali, you can always replace them with similar ingredients.

As with most traditional dishes, there is no "official" recipe. Each family has its own variation: some use leavened dough, others prefer a shortcrust base, and others add different ingredients to the filling, such as salt cod and raisins.

So, what are you waiting for? Try making the calzone with sponsali at home and fill your kitchen with its irresistible aroma. By following the recipe of our Cesarina Anna from San Quirico d’Orcia, you’ll bring to your table a dish that symbolizes conviviality, where every bite takes you on a journey through the flavors of Apulian culinary tradition.

Composite photo of Cesarina Anna with calzone filled with sponsali

“This is a typical dish from my Puglia. It is usually prepared for the Eve of the Immaculate Conception. It reminds me of the scents of Christmas from my childhood, when my grandmother made it for me with so much love”.

Calzone with sponsali (stuffed pizza with young onions)

A Puglian specialty that highlights the flavor of simple and genuine ingredients

DifficultyEasy

Preparation time2h

Cooking time40m

Servings9

€

CostMedium

Ingredients

For the dough:
500 g remilled semolina flour
500 g type 0 flour
15 g fresh yeast
40 g extra virgin olive oil
500 g water
20 g salt
For the filling:
700 g sponsali (spring onions)
200 g black olives
200 g mortadella
400 g tomato puree
Extra virgin olive oil, salt, and pepper to taste
Optional: 40 g capers, 6-7 desalted anchovies, strong ricotta

Method

On a work surface or in a stand mixer, combine the flour, oil, and salt. Gradually add the water in which you have previously dissolved the yeast. Knead well for 10 minutes and let the dough rise until it doubles in size.
Meanwhile, clean the sponsali and cut them into matchstick-sized pieces about 3-4 cm long. Heat some oil in a large pan, add the sponsali, and sauté over medium heat for 15 minutes.
While the sponsali cook, chop the remaining ingredients and add them to the mixture. Let it all flavor for a few minutes, then add the tomato puree. Adjust the seasoning with salt and pepper, and cook for 35-40 minutes.
Take a round baking pan 30 cm in diameter (or two smaller ones, 20-25 cm in diameter) and grease it with oil. Roll out the dough with a rolling pin to create a 1 cm-thick disk, then line the bottom of the pan with the dough.
Add the filling, cover with another disk of dough, and seal the edges well. Prick the surface with a fork, brush with a little oil, and bake at 240-250°C until fully cooked.