Calcione is a regional term of Marche and Abruzzo with which two types of preparations are indicated: sweet cheese ravioli, made with shortcrust pastry or bread dough, then stuffed with a filling of pecorino or ricotta, sugar, eggs, lemon zest and finally cooked in the oven. The second preparation is savory ravioli with a filling of ham, provolone, ricotta, parsley and eggs, then fried in vegetable oil.