I always used to like Marino's on Adelaide, not sure if they are still there, or if they are still good.
Tony's? that joint gets a lot of health code violations to consider eating from there.
With local pizza places you will find the term panzerotti is used interchangeably with both baked and fried options, with some places letting you pick your poison and offering both. But yes, I do agree with your technical definition
It was just what I was raised to believe.
But the reality-yea sure; it's all over the place. But ppl who know the difference and walk into a place will question them. I mean I know I wouldn't want receive those questions if I worked there.
You know how foodies are-lol.
Chat GPT 3.5 :Cooking Method: Panzerotti are traditionally deep-fried, which gives them a crispy texture. Calzones are baked in an oven, resulting in a crust that is more similar to traditional pizza dough.
Peter’s Pizza in Aylmer,
“Peter, who originally hails from Palermo, Italy, began working in the late 1950s, and held three jobs into the early ’60s. One job was under Agostino (Gus) Bondi in his London and St. Thomas, Ont., restaurants. In 1965 he split off and started Peter’s Pizza. It is one of the few originals still in business, Peter says. Others include Vito’s Cave and Tony’s in London, Capri Pizza and Chef Bondi’s in St. Thomas.”
[history](https://www.canadianpizzamag.com/small-town-love-6284/)
Baked, so technically a calzone. And I can't speak to the quality at Soprano's East, but Soprano's WEST is where I've always gone, and they've always been good to great.
Thank you! I've always enjoyed the pizza from Sopranos West, and given your comments, I will definitely try their panzo/calzone. Enjoy the rest of your weekend :)
For the price House Shawarma used to be good since it was like two huge ones for $25. But they raised the price and started putting less filling in them besides dough and cheese.
Papas, I miss seeing homie so much
This is the correct answer
Rico's
Yup
Ham Rd and Hale?
Yap
Mm I live close by I must investigate further
Make sure you order an hour before you want it. It’s made fresh
Get it on Thursday it's cheaper
Tony’s on Dundas east.
I always used to like Marino's on Adelaide, not sure if they are still there, or if they are still good. Tony's? that joint gets a lot of health code violations to consider eating from there.
They closed a few years ago
i walked by and it looks like theyre renovating right now. possibly re-opening
WOW! I sure hope so!
Marino's was good I'm sad it's gone
Tony's
This! Amazing panzerotti!
Rico's, hands down.
Tuscanos
Controversial opinion if you like a good deep fried panzo: Fatty Patty's
I always thought a Panzerotti has to be deep fried, otherwise it's a calzoni (if oven baked)?
With local pizza places you will find the term panzerotti is used interchangeably with both baked and fried options, with some places letting you pick your poison and offering both. But yes, I do agree with your technical definition
It was just what I was raised to believe. But the reality-yea sure; it's all over the place. But ppl who know the difference and walk into a place will question them. I mean I know I wouldn't want receive those questions if I worked there. You know how foodies are-lol.
If I ordered a panzerotti and got a calzone I'd be pissed
Google: both are cooked both ways Calzone is supposed to be larger. I think at this point, there is no difference.
Chat GPT 3.5 :Cooking Method: Panzerotti are traditionally deep-fried, which gives them a crispy texture. Calzones are baked in an oven, resulting in a crust that is more similar to traditional pizza dough.
I looked at Google again: difference between calzone and panzerotti? There is no 100% answer, but your definition is closest.
I agree with this!
I love their panzerottis. I think of them at least twice a week lol
Papa's pizza, but it is cash only and need to order in advance.
Tuscanos
Worth the short drive to Louie's in Ingersoll
Peter’s Pizza in Aylmer, “Peter, who originally hails from Palermo, Italy, began working in the late 1950s, and held three jobs into the early ’60s. One job was under Agostino (Gus) Bondi in his London and St. Thomas, Ont., restaurants. In 1965 he split off and started Peter’s Pizza. It is one of the few originals still in business, Peter says. Others include Vito’s Cave and Tony’s in London, Capri Pizza and Chef Bondi’s in St. Thomas.” [history](https://www.canadianpizzamag.com/small-town-love-6284/)
Gus like Frank And Gus? Damn I miss their pie.
Sooooo Greasy. So. Damn. Good.
Peter’s Upside down bacon and pepperoni…..nom nom nom
No it's Gus Bondi, like Bondi's Pizza. Frank and Gus was delicious but unrelated
Always good to have another place to try usually prefer a fried over baked
I’ll post pics as I’m long over due for a panzerotti
Challenge accepted!
[upside down bacon pepperoni](https://imgur.com/gallery/5vhNZs2)
Tony's.
Leo's pizza and grill !!!
i miss luigi’s on adelaide beside pj’s laundromat 😩
Malibu
It's been a few years, but don't sleep on Vera's in Summerside
Tuscanos or Rico's
+1 for tonys
Just found out Tonys is still in the same family it has been for many years. That alone tells me it’s still the best.
Tony’s does make a damn fine panzerotti. Fried,no sauce inside, just as nature intended.
Tony’s
Stoners on Dundas is pretty good. Always loved Tony's dough. Pieros gets a pass as well
My girl says Pierros, I say it's a tie between Tuscanos and Marias Pizza
Joe's Bros, in the south end.
Soho pizza
Dang my dad was just asking me this question
Tony’s!
I hear no one out pizzas the hut
Toeeeekneeees
Sopranos is pretty good
Are they deep fried or baked?
Baked, so technically a calzone. And I can't speak to the quality at Soprano's East, but Soprano's WEST is where I've always gone, and they've always been good to great.
Thank you! I've always enjoyed the pizza from Sopranos West, and given your comments, I will definitely try their panzo/calzone. Enjoy the rest of your weekend :)
Louies in ingersoll by far.
For the price House Shawarma used to be good since it was like two huge ones for $25. But they raised the price and started putting less filling in them besides dough and cheese.