Not to be confused with the Calzone, Stromboli is its own creation entirely.
We never tire of pizza night, especially with all
of the pizza varieties that exist (Grandma pizza
, deep dish
) We're calling attention to one of our favorite Italian-American creations, the Stromboli.
While the name is often interchanged with Calzone, a Stromboli is completely different. While Calzones are an ages-old dish from Naples in Italy, the Stromboli is a much younger Italian-American creation. It originated in the 1950s in south Philadelphia, a neighborhood rich in Italian culture and home to many immigrants from Italy. (Some see it as more of a sandwich than a pizza - but that's beside the point!) The dish was named after the small Italian island of Stromboli off the north coast of Sicily.
Like a Calzone, a Stromboli is a "closed" pizza - dough on the outside, fillings on the inside. While a Calzone is folded over and shut like an Empanada, a Stromboli is rolled and tucked - similar to the preparation of a cinnamon roll! The beauty of it comes from when it's sliced up into pieces. The cross-section reveals a spiral of filling that's visually appealing and delicious, offering a well-balanced mix of every ingredient in each bite.
Sliced up Stromboli make a great bite for company, or a literal spin on family pizza night. Get started with Giada's Stromboli recipe
, starring the classic Venetian pizza toppings of prosciutto and mozzarella. Dunk in warm marinara sauce
for a perfectly cheesy snack, and watch Giada make it below!
[mv_video doNotAutoplayNorOptimizePlacement="false" doNotOptimizePlacement="false" jsonLd="true" key="wqafmfb6pxocvm1i3anh" ratio="1:1" thumbnail="https://mediavine-res.cloudinary.com/v1655226766/gnhuk3ywtyizi54cyxyu.jpg" title="Giada Makes Stromboli" volume="70"]