The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Calascioni (stuffed pizza)


600 g uncooked bread dough
200 g Roman ricotta
500 g boiled spinach
1 egg
1 tbs. of pecorino cheese
salt and pepper

Crush the ricotta in a bowl with a fork, add the boiled spinach (well-drained), 1 egg, the pecorino cheese, salt and pepper and mix well.
Divide the bread dough into four parts and place it on a chopping board. At the centre of every part, place the mixture and fold the dough over to form a triangle. Place the calascioni on a greased tray (with butter or lard) and cook in a very hot oven for 30 minutes. Serve hot.