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,
pizzette...) 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!
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