Interesting facts about his Italian restaurant Stromboli

While it can be high in calories, there aren’t too many dishes that can beat a stromboli you’ll find at an Italian restaurant. You may not have given much thought to where this particular dish came from or how it’s made, but you may be interested in learning.

A stromboli typically contains several different meats, such as capocollo, salami, and pepperoni, as well as pizza dough, tomato sauce, a variety of Italian herbs, and several different types of cheese, such as provolone and mozzarella. Rolling out the dough and then adding layers of meat and cheese is normally done. Herbs are then added for added flavor. The preparer will then roll the dough so that it seals the ingredients inside and allows the flavors to meld evenly. After it comes out of the oven it is cut into slices and served.

There are a couple of different versions of how the Stromboli came to be. Some say it began in 1950s Philadelphia, the brainchild of Romanos’ Italian restaurant and pizzeria founder, Chef Nazzareno Romano. Others believe that Mike Aquino, Sr. made the first Stromboli in Spokane, Washington. in 1954. The dish is believed to be named after the small island of Stromboli off the coast of Italy. There is another story that the dish is named after the movie of the same name.

Whatever the origin, most people refer to stromboli as a “rolled pizza.” However, it can be filled with many different types of ingredients. There are even vegetarian versions, though preparers must be careful when making a vegan stromboli so the dough doesn’t get too soggy. Many people confuse stromboli with calzone, which is another rolled delicacy that has similar ingredients.

If you’re interested in making a stromboli at home, you’ll need some frozen dough (unless you want to make your own of course), meats like salami, ham, pepperoni, and anything else you like, and cheese. Most people prefer to use mozzarella, provolone, or fontina cheese. You can add some tomato pesto, basil leaves, or even chopped olives if you want to add a bit of flavor.

Cut the dough, leaving a 1 1/2-inch border around the ingredients. Be sure to let the dough come to room temperature first so it doesn’t contract as you roll it. Put your ingredients into the dough, roll it up, and then return to 400 degrees for about 30 minutes, or until the dough is golden brown. Take it out of the oven and let it rest for about 15 minutes before cutting so the ingredients cool enough to hold together. Once it has cooled, enjoy it as if you were at your favorite Italian restaurant.