Calzone vs. Stromboli

The Ranger said:

In another newsgroup, there is a discussion on "calzone stromboli."
One adventurous poster defined each but my local eatery holds to the
opposite POV.

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

Stromboli is log-shaped, calzone is crescent/semi-circular. You
know how those italians are - they have a different name for
every shape.

Stromboli seems to have less crust and more filling at all the
places I've eaten.

Fox's Pizza Den in the Carolinas (at least) makes the *best*
stromboli.

-sw

Steve Wertz said:

The Ranger said:

In another newsgroup, there is a discussion on "calzone stromboli."
One adventurous poster defined each but my local eatery holds to the
opposite POV.

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

Stromboli is log-shaped, calzone is crescent/semi-circular. You
know how those italians are - they have a different name for
every shape.

Since you're from Philly, birthplace of the stromboli, your
word carries a certain weight here 🙂

Stromboli is indeed log shaped. Any other Philadelphians like
to confirm this?

Quoted message said:

Stromboli seems to have less crust and more filling at all the
places I've eaten.

True. I try and roll the dough thin to counteract the
problem. I hate it when the dough is out of proportion with
the filling.

--
Reg

Reg said:

Steve Wertz wrote:

Quoted message said:

Quoted message said:

Stromboli is log-shaped, calzone is crescent/semi-circular. You
know how those italians are - they have a different name for
every shape.

Since you're from Philly, birthplace of the stromboli, your
word carries a certain weight here 🙂

Actually I'm from Pittsburgh ;-) But that's not to say we didn't
have our share of stromboli there. Pittsburgh was very Italian
(more so than Philly, I think).

Quoted message said:

Stromboli is indeed log shaped. Any other Philadelphians like
to confirm this?

Quoted message said:

Stromboli seems to have less crust and more filling at all the
places I've eaten.

True. I try and roll the dough thin to counteract the
problem. I hate it when the dough is out of proportion with
the filling.

This is why I hardly ever order calzone (even at DiCiccio's,
which I think is how this thread go started in that other group).
That version was all bread last I ate there.

The Mega-Hole Foods here in Austin has a real pizza oven and
turns out a fairly acceptable calzone. It's their stromboli
that's out of proportion.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Ranger said:

In another newsgroup, there is a discussion on "calzone stromboli."
One adventurous poster defined each but my local eatery holds to the
opposite POV.

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

Stromboli is log-shaped, calzone is crescent/semi-circular. You
know how those italians are - they have a different name for
every shape.

Stromboli seems to have less crust and more filling at all the
places I've eaten.

Where I grew up (north-central PA), stromboli is like an inside-out pizza
(filling contains sauce, cheese, pepperoni, ham, sausage, peppers), while
calzone usually contains a ricotta filling (sometimes with ham or other
meat) and is sometimes served with a red sauce on the side. That's how I've
always made my stromboli and calzones.

Mary

The Ranger said:

In another newsgroup, there is a discussion on "calzone stromboli."
One adventurous poster defined each but my local eatery holds to the
opposite POV.

Here's a picture, if it helps any
http://www.fabulousfoods.com/recipes/main/sandwiches/stromboli.html

Quoted message said:

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

No clue.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

I've always seen marinara sauce on the side whether it's stromboli or
calzone; I couldn't eat either of them without marinara to dip in.

The Ranger said:

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

calzone
[kal-ZOH-nay, kahl-SOH-neh]
Originating in Naples, calzone is a stuffed PIZZA that resembles a
large turnover. It is usually made as an individual serving. The
fillings can be various meats, vegetables or cheese; mozzarella is the
cheese used most frequently. Calzones can be deep-fried or brushed with
olive oil and baked.

stromboli
[strahm-BOH-lee]
A specialty of Philadelphia, a stromboli is a CALZONE-like enclosed
sandwich of cheese (usually MOZZARELLA) and PEPPERONI (or other meat)
wrapped in pizza dough.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

I prefer calzone deep fried, but alas, not many pizzerias do it that
way anymore..

Stromboli is a fraud/bull [censored] twist on baked calzone, merely a
different shape, and usually the concoction is spiral wrapped (like a
jelly roll), which of course cheapens the product by using a much
higher ratio of dough to filling.

Sheldon

Sheldon said:

I prefer calzone deep fried, but alas, not many pizzerias do it that
way anymore..

Sheldon

Ahhh... where I had em, we called them panzerotti if they were deep
fried. Been years since I've seen one on any menu. Damn...now I got a
serious craving....

In article <[email hidden]>,

Sheldon said:

The Ranger said:

I was curious if there is a standardized definition for either/both
or if regional differences make it moot.

calzone
[kal-ZOH-nay, kahl-SOH-neh]
Originating in Naples, calzone is a stuffed PIZZA that resembles a
large turnover. It is usually made as an individual serving. The
fillings can be various meats, vegetables or cheese; mozzarella is the
cheese used most frequently. Calzones can be deep-fried or brushed with
olive oil and baked.

stromboli
[strahm-BOH-lee]
A specialty of Philadelphia, a stromboli is a CALZONE-like enclosed
sandwich of cheese (usually MOZZARELLA) and PEPPERONI (or other meat)
wrapped in pizza dough.

OK. so long as we're here anyway:

Back in the '70's, I'd go to Denver on business fairly regularly. There
was an Italian place there, out toward the mountains, that served
something I thought was fabulous. It was like the world's biggest
pig-in-a-blanket, with a whole Italian sausage and probably cheese,
wrapped in pizza dough, baked, slathered in marinara.

My memory wants to tell me that they called the thing a "canoli" or
something very similar, but I know that's a dessert.

Is that any kind of actual "Italian" dish, and what would it be called?

Isaac

Reg said:

Steve Wertz said:

The Ranger said:

In another newsgroup, there is a discussion on "calzone stromboli."
One adventurous poster defined each but my local eatery holds to the
opposite POV.

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

Stromboli is log-shaped, calzone is crescent/semi-circular. You
know how those italians are - they have a different name for
every shape.

Since you're from Philly, birthplace of the stromboli, your
word carries a certain weight here 🙂

Stromboli is indeed log shaped. Any other Philadelphians like
to confirm this?

My Philadelphia relatives make it in a horseshoe shape.

serene, who spent a year of her childhood there

The Ranger said:

In another newsgroup, there is a discussion on "calzone stromboli."
One adventurous poster defined each but my local eatery holds to the
opposite POV.

I was curious if there _is_ a standardized definition for either/both
or if regional differences make it moot.

There are three basic forms for them in the US that have attained any
sort of popularity.

1) The rolled one where dough is laid out as a rectangle, toppings are
put on top and it's either rolled jellyroll style and baked so the cut
surface looks like a spiral, or just rolled once (seam side down) to
enclose the fillings and baked.

Spiral: <www.pizzamaniac.com/images/041705b.jpg>
Filled: <http://www.romeospizza.com/menu/food/stromboli_02.jpg>

2) The half-moon shape where the dough is laid out as for a pizza and
topped halfway across. The untopped side is brought over to the edge of
the topped side so it looks like a semi-circle. While this looks like a
calzone, it's generally intended for several people. Calzone are usually
a single portion.

Calzone: <http://tinyurl.com/frm4u>
Stromboli: <http://www.ziospizza.net/s-stromboli.jpg>

3) The "turnover" variant where the dough is laid out square topped
halfway (diagonally, from corner to corner) and the point of the
untopped side is brought over to the point of the topped side to form a
triangle.

<http://www.pizzamaniac.com/060904c.jpg>

There seem to be regional differences, not necessarily clear-cut. I've
also seen them made with puff pastry, phyllo and other wrong doughs. Of
course, Tony Pineapples "discussed" the matter with the perpetrators and
that stuff stopped in a hurry.

No, seriously...

Pastorio