Panzarotti (Fried Cheese Turnovers)

The Arabs ruled Sicily until the end of the eleventh century and these turnovers, reminiscent of Greek tiropetas made with flaky phyllo dough, show the Arab origin of many Italian pastries. Panzarotti filled with local cheese such as provatura (made with buffalo milk), marzolina (made with ewe’s milk) and cacio cavallo (made with cow’s milk) are popular throughout southern Italy. They are always fried in lard, the common fat of the region, as it is cheaper than oil.

Chop two