&sq=&lang=&file=File:HomemadeStromboliAug05.jpg) Homemade stromboli | |
| Type | Turnover |
|---|---|
| Place of origin | United States |
| Region or state | Philadelphia, Pennsylvania |
| Created by | Nazzareno Romano |
| Main ingredients | Bread dough, cheese (typically mozzarella), meat or vegetables |
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| Part of a series on |
| Pizza |
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Stromboli, also known as pizza arrotolata (Italian for "rolled-up pizza"), is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian Americans in the United States, in the Philadelphia area.[1] The name of the dish is taken from a volcanic island off the coast of Sicily.
A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused.[2][3] Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside.[4]
- ^ Vadala, Nick. "The stromboli: A Philly original, courtesy of Romano's". The Philadelphia Inquirer. Retrieved 2021-01-05.
- ^ Shuster, Jim (May 10, 2012). "The Stromboli vs. the Calzone", Gilroy Patch. Retrieved August 14, 2016.
- ^ Cite error: The named reference
ChiTribwas invoked but never defined (see the help page). - ^ Delany, Alex (2 May 2018). "What Is the Difference Between a Calzone and a Stromboli?". Bon Appétit. Retrieved 2021-01-05.