Stromboli (food)

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For other uses see Stromboli (disambiguation)

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Fresh homemade stromboli with pancetta, provolone and black olives.

Stromboli, is a type of turnover filled with various cheeses, Italian meats or vegetables. The dough is Italian bread dough.

Stromboli are similar to but distinct from calzones, as calzones are pockets of dough filled with meat, cheese and veggies, and stromboli can contain the same ingredients but are rolled into an oblong loaf (similar to a burrito) and sliced to serve. The common misconception is that ingredients are the primary differentiator of calzones vs. strombolis- many people think calzones have ricotta or marinara and stromboli does not. In truth, the ingredients for both calzones and strombolis are at the discretion of the chef.

[edit] Origins

Fresh homemade stromboli with ham, provolone, chilies and black olives. Crust is whole wheat.

Stromboli is reported to have originated in 1950 in Essington, Pennsylvania, an unincorporated community in Tinicum Township just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman.^[1] Other sources claim the stromboli was the brainchild of Mike Aquino, Sr. and that he created it in Spokane, Washington in 1954.^[2]

However, some say that it originated in Stromboli, an island in Italy.^{[citation needed]} Stromboli can now be found in many pizza shops alongside more common pizza varieties.