Panzarotti

Panzerotti,[a] also known as panzarotti,[b] is a savory turnover, originating in the cuisine of central and southern Italy, which resembles a small calzone, both in shape and dough used for its preparation. The term usually applies to a fried turnover rather than an oven-baked pastry , although calzoni and panzerotti are often mistaken for each other. The noun panzerotto comes from a diminutive of panza, a regional variation of Italian pancia (lit. 'belly' or 'tummy'), referring to the distinctive swelling of the pastry which resembles a belly bloating. Although etymologically related, the word pansòti ( Ligurian: [paŋˈsɔtˑi]) refers to a totally different dish from panzerotti, denoting a type of ravioli typical of Genoa.[citation needed]

Source: Wikipedia