The stromboli, a savory, rolled pizza-like creation, is a beloved dish in many parts of the United States. Packed with cheese, meats, and vegetables, it’s a comforting and convenient meal. But what happens when you cross the Atlantic and land in Italy, the very birthplace of pizza? Do you ask for a stromboli? The answer, as you might suspect, is a little more complex than a simple yes or no. The truth is, the stromboli as we know it isn’t a traditional Italian dish. This article will delve into the fascinating history, regional variations, and culinary nuances to uncover what you might find instead of a stromboli in Italy.
The Origins of the Stromboli: An Italian-American Creation
While the name “stromboli” conjures images of Italy, particularly the volcanic island off the coast of Sicily, the dish itself is a relatively recent invention, originating in the United States. Food historians generally agree that the stromboli was first created in the 1950s, most likely in the Philadelphia area.
Several pizzerias claim to be the originator of the stromboli, adding to the mystery and folklore surrounding its creation. Romani’s in Essington, Pennsylvania, is one frequently cited source, with some accounts placing its creation around 1954. The story goes that a pizzaiolo, wanting to try something different, rolled up pizza dough with various fillings and baked it. The name “stromboli” was chosen seemingly at random, perhaps inspired by the then-recent Ingrid Bergman film of the same name, which featured an Italian volcano.
Irrespective of the precise origin, the stromboli quickly gained popularity in the Philadelphia region and beyond, becoming a staple in Italian-American restaurants. Its convenience, portability, and customizable filling options contributed to its widespread appeal.
Beyond Stromboli: Exploring Italian Alternatives
If you’re looking for something similar to a stromboli in Italy, you won’t find a direct equivalent with the same name and precise recipe. However, Italian cuisine boasts a rich array of savory pies, stuffed breads, and rolled creations that share similarities with the stromboli concept. These regional specialties offer delicious alternatives, reflecting Italy’s diverse culinary landscape.
Pizza Rustica: A Hearty Savory Pie
Pizza Rustica, also known as Pizza Chiena (meaning “full pizza”), is a popular choice. This savory pie, typically enjoyed during Easter, is packed with a variety of cheeses, meats, and eggs. While it’s not rolled like a stromboli, its hearty filling and enclosed crust offer a similar level of satisfying richness.
The fillings for Pizza Rustica vary from region to region, but common ingredients include ricotta cheese, mozzarella, provolone, salami, prosciutto, and various cured meats. The eggs help bind the ingredients together, creating a cohesive and flavorful filling. The crust is typically made from a simple dough of flour, water, yeast, and olive oil.
Calzone: The Folded Pizza
Perhaps the closest relative to the stromboli in the Italian culinary repertoire is the calzone. While the stromboli is typically rolled, the calzone is folded in half before baking. It is a popular option. Both dishes feature a pizza dough base and are filled with cheese, meats, and vegetables.
Calzones are typically smaller than strombolis and are often considered a single-serving item. They can be baked or fried, depending on the region and preference. Common fillings include ricotta cheese, mozzarella cheese, salami, ham, and mushrooms. The dough is usually the same as pizza dough, making it a familiar and comforting option.
Rotolo: The Italian Roll
The word “rotolo” simply means “roll” in Italian. In culinary terms, it refers to various rolled dishes, both sweet and savory. A savory rotolo might consist of a sheet of pasta dough or pizza dough spread with fillings like spinach and ricotta, then rolled up and baked.
While not always readily available in restaurants, rotolo is a popular homemade dish in many Italian households. Its versatility allows for endless variations in fillings, making it a great way to use up leftover ingredients or cater to specific dietary preferences.
Panzerotti: Fried Pockets of Goodness
Panzerotti, originating from Puglia in southern Italy, are small, deep-fried pockets of dough filled with tomato and mozzarella. While not rolled or baked like a stromboli, their savory filling and satisfying crust make them a popular street food and snack.
Panzerotti are typically smaller than calzones and strombolis, making them a perfect option for a quick and tasty bite. They are often served hot and fresh, with the cheese oozing out with each bite. Variations include fillings like spinach and ricotta, or even meat-based sauces.
Navigating Italian Eateries: How to Order Something Similar to a Stromboli
If you’re visiting Italy and craving something akin to a stromboli, it’s best to avoid using the word “stromboli” altogether, as it may not be understood. Instead, focus on describing the type of dish you’re looking for.
Here are some tips for ordering:
- Ask for a “calzone ripieno” (stuffed calzone): This is a good starting point, as calzones are widely available and understood. You can then specify the fillings you desire.
- Describe the filling you want: Instead of asking for a “stromboli,” tell the waiter what kind of meats, cheeses, and vegetables you’d like inside a pizza-like dough. For example, you could say, “Vorrei qualcosa di simile a una pizza arrotolata con mozzarella, prosciutto e funghi” (I would like something similar to a rolled pizza with mozzarella, prosciutto, and mushrooms).
- Inquire about “rotolo salato” (savory roll): While not always on the menu, some restaurants may offer a savory roll with various fillings. It’s worth asking if they have something similar.
- Be open to suggestions: Italian chefs are passionate about their cuisine and are often happy to recommend regional specialties that might satisfy your craving.
Ingredient Variations and Regional Twists
The fillings used in stromboli, calzones, and other similar dishes vary greatly depending on the region, personal preferences, and available ingredients. In the United States, strombolis often include a combination of Italian deli meats like salami, pepperoni, and ham, along with mozzarella cheese and sometimes provolone. Vegetables like peppers and onions are also common additions.
In Italy, the fillings tend to be more focused on fresh, local ingredients. Common fillings include:
- Mozzarella di Bufala: A creamy and flavorful mozzarella made from buffalo milk.
- Prosciutto di Parma: A dry-cured ham from the Parma region, known for its delicate flavor.
- Ricotta: A creamy cheese made from whey, often used in calzones and rotolos.
- Spinaci: Spinach, a common filling for savory pies and rolls.
- Funghi: Mushrooms, often used in combination with cheese and ham.
- Pomodoro: Tomato, either fresh or in the form of sauce.
Regional variations are also significant. In Southern Italy, you might find dishes with spicier fillings, reflecting the region’s love of chili peppers. In coastal areas, seafood might be a prominent ingredient.
The Enduring Appeal of Savory Stuffed Bread
Whether you call it a stromboli, a calzone, or a rotolo, the appeal of savory stuffed bread remains universal. These dishes offer a combination of flavors and textures that is both satisfying and comforting. The doughy crust, the gooey cheese, and the savory fillings create a symphony of flavors that tantalize the taste buds.
Moreover, these dishes are incredibly versatile. They can be customized to suit individual preferences and dietary needs. Whether you’re a meat lover, a vegetarian, or have specific allergies, there’s a savory stuffed bread out there for you.
Finally, these dishes are perfect for sharing. Whether you’re enjoying a casual meal with family or hosting a party with friends, a stromboli, calzone, or rotolo is a great way to bring people together.
Conclusion: Embracing Culinary Exploration
While you won’t find a dish explicitly called “stromboli” in Italy as it’s understood in America, the spirit of the dish – savory fillings encased in delicious dough – is alive and well in various forms. Exploring the Italian culinary landscape reveals a wealth of similar options, each with its own unique character and regional flair. So, instead of searching for a stromboli, embrace the opportunity to discover new and exciting flavors, and you might just find your new favorite Italian dish. Remember, the joy of travel lies in the exploration of new cultures, and what better way to explore a culture than through its food? Go ahead and try a calzone ripieno, a pizza rustica, or a savory rotolo. You might be surprised at what you discover.
Is a Stromboli a Common Dish in Italy?
A Stromboli, as it’s known in the United States, is not a common or traditional dish found throughout Italy. While Italian-American cuisine has evolved its own distinct dishes, the Stromboli is largely an American invention. You won’t find it readily available on restaurant menus in most Italian cities or regions.
Instead, Italian cuisine focuses on simpler, ingredient-driven preparations. Dishes are often more focused on showcasing the quality of fresh, local produce and traditional Italian flavor profiles. Therefore, expecting to encounter a Stromboli in Italy is like searching for a cheeseburger in a French bistro – you’re unlikely to find it.
If Stromboli Doesn’t Exist in Italy, What’s Similar?
While the specific rolled and baked bread filled with meats and cheeses like a Stromboli isn’t present, Italy offers similar concepts. Calzones, for example, are a folded pizza dough filled with ricotta, mozzarella, and various meats or vegetables. This bears a resemblance to the Stromboli’s filling.
Another close relative is the pizza rustica, a savory pie often filled with various meats, cheeses, and sometimes eggs. This dish, particularly popular during Easter, shares the Stromboli’s hearty, ingredient-rich character. Though not exactly the same in shape or preparation, they offer comparable culinary experiences.
Where Did the Stromboli Originate?
The Stromboli is generally believed to have originated in the Philadelphia area of the United States. Specifically, Romano’s Italian Restaurant in Essington, Pennsylvania, claims to have invented the Stromboli in 1950. While there’s some debate about its exact origins, the dish is undoubtedly Italian-American in its conception.
The story goes that the owner, Nazzareno Romano, created the Stromboli as a way to use leftover pizza dough and ingredients. He rolled it up, baked it, and named it after the Italian island of Stromboli, known for its active volcano – perhaps an allusion to the molten cheese inside.
What are the Typical Fillings of an American Stromboli?
A typical American Stromboli usually contains a variety of Italian cold cuts, cheeses, and often pizza sauce. Common ingredients include salami, pepperoni, ham, mozzarella, provolone, and sometimes vegetables like peppers or onions. These ingredients are layered onto pizza dough, rolled up tightly, and then baked until golden brown.
The fillings can vary depending on the region and personal preference. Some variations may include spinach, mushrooms, or different types of cheeses. The key is to use ingredients that complement each other and create a flavorful and satisfying filling within the dough.
What is the Difference Between a Stromboli and a Calzone?
The main difference between a Stromboli and a calzone lies in their shape, ingredients, and preparation. A Stromboli is typically a rolled-up loaf of pizza dough filled with meats, cheeses, and sometimes sauce, then baked and sliced into portions. It resembles a rolled sandwich.
A calzone, on the other hand, is a folded pizza, typically half-moon shaped. Calzones often contain ricotta cheese, along with other cheeses, meats, and vegetables. While both are Italian-American creations, the Stromboli is a continuous roll, while the calzone is a sealed pocket.
Are There Regional Variations of Similar Dishes in Italy?
While you won’t find a direct equivalent to the American Stromboli in Italy, different regions boast unique variations of stuffed bread or savory pies. One example is the “Pizza Ripiena” (stuffed pizza) which varies greatly by region. In some areas, it’s a double-crusted pizza filled with cheeses and meats, while in others, it’s more similar to a calzone.
Another example is “Torta Salata,” a savory pie found throughout Italy, though its specific ingredients and preparation vary significantly depending on the location. These pies are often filled with vegetables, cheeses, and meats, showcasing the local ingredients and culinary traditions of each region.
Can I Order a Stromboli in an Italian Restaurant in the U.S.?
Yes, you can typically order a Stromboli in many Italian-American restaurants in the United States. It’s a popular item on menus, especially in pizzerias and restaurants specializing in Italian-American cuisine. However, it’s important to note that the quality and authenticity can vary widely.
When ordering a Stromboli, you can generally expect a baked roll of pizza dough filled with various meats, cheeses, and potentially vegetables or sauce. It’s best to check the menu or ask the server about the specific ingredients used to ensure it meets your preferences.