Stromboli (food): Difference between revisions
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[[File:HomemadeStromboliAug05.jpg|thumb|left|Fresh homemade stromboli]] |
[[File:HomemadeStromboliAug05.jpg|thumb|left|Fresh homemade stromboli]] |
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[[File:Freshstromboli2.jpg|thumb|200px|left|Fresh homemade stromboli with pancetta, provolone and black olives.]] |
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'''Stromboli''' is a type of [[Turnover (food)|turnover]] filled with various cheeses, Italian meats or vegetables. The [[dough]] is Italian bread dough. |
'''Stromboli''' is a type of [[Turnover (food)|turnover]] filled with various cheeses, Italian meats or vegetables. The [[dough]] is Italian bread dough. |
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Revision as of 17:59, 5 July 2009
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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 vegetables, 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 difference between calzones and strombolis: many people mistakenly 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.
Origins
Stromboli is reported to have originated in 1950 in Essington, 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]
See also
References
- Mariani, John (1999). The Encyclopedia of American Food and Drink. Lebhar-Friedman Books. ISBN 0-86730-784-6
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