Stromboli, what is it? Or should I ask, what is your interpretation of Stromboli? I think we all have different opinions over what it truly is. Stromboli to me is a rolled up pizza minus the sauce and limited to lunch meats, cheese, and spinach. I was born in Boston, my mother’s parents from Sicily, and I grew up in South Jersey just outside of Philly so my interpretaion is based on those influences. My Italian girlfriends’ mothers all made their Stromboli the same way; dough rolled out into a rectangle stuffed with lunch meats-rarely Italian sausage or ground beef- cheese, rolled up and baked. Sauce rarely served on the side. Although, I had to start serving it on the side when I married Himself, he likes it that way. The only vegetable kind of Stromboli ever offered was spinach, never roasted veggies or any other veggies for that matter, that was saved for Calzones. Ah, now it is getting confusing.
Calzones are a what you may call a pizza turnover with any meat and veggie filling and includes ricotta as well as mozzarella or other Italian cheeses plus the sauce. I know, I know you are already trying to argue with me. You are spitting nails, thems fightin’ woids. Ya ya ya, like I said, we all have a different view of these things and I don’t think anyone is right on the matter, ‘cept me. Snort. I can see all the Giuseppes and Ginos along the East Coast going at it right now. And forget how those on the West Coast may interpret this matter. Sheesh. Let me mix it up even more for you. Panzaratti.
Panzarattis are folded in half pizzas, any topping and sauce, but no ricotta, then deep fried. You read me. Deep fried. These are definitely a South Jersey thing for sure. I can’t get anyone down here in VA to make me one. They look at me like I got two heads then tell me it will mess up their deep fryer. Yeah.
So tomorrow I will give you a tutorial of how I make what I think is Stromboli. It will be very detailed, over 30 photos. It’s the teacher in me and I’ve been making and messing these things up for over 15 years now, so I have a thing or two to say.
If you would like to join along go ahead and make your Artisan Bread in 5 Master Recipe right now, you’ll need it. You will also need lotsa sliced provolone, Genoa salami, one pound fresh baby spinach, fresh garlic, shredded Italian cheese blend, 28 ounce can tomato sauce, and some fresh basil and parsley. That will get you two Salami and one Spinach Stromboli. OK, you good? Good.
Let’s go into tomorrow with a clean slate, shall we? So go ahead and get it off you chest right now. What is your interpretation of the Stromboli, Calzone, and Panzaratti? Be nice and no hair pulling. See you here tomorrow. Aah-ite?
Stromboli Part II: A How To Tutorial