The difference between a calzone and a stromboli lies in their origins, ingredients, and cooking methods. While both dishes are popular Italian-American creations, they have distinct characteristics that set them apart.
Calzone, meaning “stocking” or “trouser” in Italian, originates from Naples in Southern Italy. It is essentially a folded pizza or turnover, featuring a crescent-shaped dough pocket filled with various ingredients. Traditionally, a calzone consists of classic pizza toppings such as mozzarella, ricotta, ham, and tomato sauce. The dough is usually made with yeast, resulting in a soft and bread-like texture.
On the other hand, stromboli was invented in the United States, specifically in Philadelphia. Named after the volcanic island of Stromboli in Italy, this dish is a rolled sandwich made with pizza dough. Unlike the closed pocket of a calzone, stromboli is more like a long and cylindrical loaf. It typically contains deli meats (such as salami, pepperoni, or ham), cheese (such as mozzarella or provolone), and a variety of vegetables, herbs, and sauces. The dough used for stromboli is often thinner and more elastic than that of a calzone.
Another significant difference lies in the cooking method. Calzones are usually baked in an oven, resulting in a crisp exterior and a soft interior. Strombolis, on the other hand, are often baked, but may also be deep-fried or even grilled. The cooking method for stromboli gives it a golden-brown, crunchy crust while maintaining a warm and moist filling.
While both calzones and strombolis share similarities in their pizza-like ingredients and Italian influences, it is their shape, dough consistency, and cooking method that truly differentiate them. Whether you prefer the comforting fluffiness of a calzone or the crispy texture of a stromboli, both dishes offer unique and delicious options for pizza lovers everywhere.
