What Is the Difference Between Calzones and Strombolis?

Category: Uncategorized | Posted: April 13, 2022

What Is the Difference Between Calzones and Strombolis?

Both strombolis and calzones are types of Italian food where mouth-watering fillings are wrapped in dough and served up for you to enjoy. They may look similar, but as anyone who has ever engaged in a heated stromboli vs. calzone debate knows, there are critical differences.

The History of Each Dish

Calzones have a long history, dating back to the 1700s in Naples, Italy. The history of stromboli is hotly debated, but many people think it was invented in the United States in the 1950s, most likely in Philadelphia.

Folding Techniques

The key difference between calzone and stromboli dishes is how they are assembled. After a cook puts toppings on some dough, they will roll the dough together to make stromboli or fold it for a calzone. Both are sealed. The calzone is crimped at the edges to make a crescent shape. The stromboli is rolled and the edges are pulled over the fillings and sealed to make a cylinder shape.

Filling Differences

The ingredients that go into calzones and stromboli are also different, though many restaurants offer a range of filling options for each. A calzone is usually made with the same ingredients as pizza — ricotta, mozzarella and sometimes pepperoni. Tomato sauce is usually served on the side, though not always.

Stromboli is more like a sandwich when it comes to fillings. It typically has sandwich-like meats, such as salami. It is also traditionally made with mozzarella and with tomato sauce baked inside the dough instead of served on the side.

Serving Distinctions

Calzones and strombolis are eaten differently. Calzones were created as portable street food, so they tend to be eaten like a sandwich. You can cut this food into two pieces to share. Strombolis are often divided into slices and are meant to be shared with a few people.

Eat Strombolis and Calzones at Allora

While these are the general differences between calzones and strombolis, keep in mind that cooks and chefs introduce their own twists. You may see ricotta in a stromboli or a calzone with the sauce baked in. Over time, the differences between the two have mellowed, especially as cooks have become more innovative.

Do you want to explore Italian food further? Book a table at Allora today to see what Executive Chef Robert “Chef Bob” Anello has created with today’s seasonal ingredients. You’ll love our carefully prepared Italian food and cozy, elegant atmosphere.

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