Calzone and Stromboli are two beloved staples of Italian-American cuisine, each offering a distinctive twist on the concept of encasing delicious fillings within dough. While they share some similarities, being celebrated for their hearty fillings and doughy exteriors, the differences between the two are significant and worth exploring. This introduction will delve into the nuances that set Calzone and Stromboli apart, from their origins to their preparation techniques and traditional fillings, providing a comprehensive understanding of these delightful dishes. Whether you’re a fan of Italian cuisine or just exploring the rich tapestry of culinary traditions, understanding the difference between Calzone and Stromboli is a journey through flavor, tradition, and innovation.
What Is Calzone?
What Is Calzone?
A calzone is an Italian oven-baked turnover made with leavened dough, originating from Naples in the 18th century. It is typically stuffed with ingredients like salami, ham, vegetables, mozzarella, ricotta, Parmesan or pecorino cheese, and sometimes an egg. Calzones are folded into a crescent shape and baked in the oven. They are distinct from fried pastries like panzerotti and are often filled with ingredients commonly found on pizzas. Calzones can be served as a light lunch or snack and are enjoyed for their delicious fillings enclosed in pizza dough
History of Calzone
The history of calzones dates back to the 18th century in Naples, Italy. Originally designed to be a convenient, on-the-go meal, calzones were essentially an inside-out pizza, made by folding an uncooked pizza in half before baking. The name “calzone” in Italian means “trouser,” reflecting its purpose as a portable meal. Traditional Italian calzones were small, easy to eat without utensils, and typically filled with ricotta, mozzarella, anchovies, and olives. In the United States, calzones gained popularity, especially after being featured in the TV series “Seinfeld” in 1996. American-style calzones are larger, often stuffed with a variety of meats, cheeses, and vegetables, and served with garlic, olive oil, parsley, and a side of sauce for dipping. The American version is typically the size of a football, offering a more substantial meal compared to the traditional Italian calzone.
What does Calzone taste like?
A calzone tastes like a delightful blend of a crispy, golden-brown baked bread exterior filled with the savory and slightly tangy flavors of melted cheeses, often including ricotta and mozzarella. The inside can also feature a variety of fillings such as cooked meats (e.g., ham, salami, sausage), vegetables (e.g., spinach, mushrooms, onions, peppers), and sometimes a hint of marinara sauce or other seasonings, which contribute to its rich and hearty taste. The overall flavor profile is warm, gooey, and comforting, with a nice balance of the bread’s crunchiness and the soft, flavorful filling inside. The ingredients inside the calzone meld together during the baking process, creating a deliciously unified taste that’s both satisfying and versatile, depending on the fillings chosen.
What Is Stromboli?
Stromboli is a type of turnover filled with various cheeses (typically mozzarella), Italian meats (such as salami, capicola, and bresaola), and sometimes vegetables. This dish is then rolled into a log and baked. It originated from Italian-American cuisine and is named after the island of Stromboli in Sicily, Italy. Unlike calzones, which are half-moon shaped and made by folding the dough over the filling, Stromboli is rolled or folded in a manner similar to a burrito and then baked. The result is a savory, cheesy roll that can be sliced into pieces and served as a hearty meal or an appetizer. It’s often accompanied by a marinara or tomato sauce for dipping. Stromboli has become popular in many parts of the world, particularly in the United States, where it has been embraced and adapted in various ways by local pizzerias and Italian eateries.
History of Stromboli
The history of Stromboli dates back to ancient times when it was known for its volcano, earning it the nickname “Lighthouse of the Tyrrhenian Sea.” The island was believed to be the abode of the god Aeolus, and in mythology, it was where Odysseus met Aeolus. Initially inhabited for agriculture and fishing, Stromboli’s economy was based on these activities. Over time, the island faced challenges such as heavy eruptions, earthquakes, and crop issues, leading to mass migrations. In 1949, the island gained notoriety due to the filming of “Stromboli Land of God,” which attracted attention to the island. Stromboli’s history is intertwined with its volcanic activity, with Mount Stromboli being almost continuously active for thousands of years, showcasing a pattern of eruptions that have shaped the island’s identity.
What does Stromboli taste like?
The taste of a Stromboli can vary widely depending on the fillings, but generally, it has a savory, meaty flavor balanced by the mildness and stretchiness of the mozzarella cheese. The crust adds a pleasant chewiness and a slight yeasty note, complementing the richness of the fillings. The use of marinara sauce, either inside or as a dipping sauce, adds a tangy, slightly sweet contrast that enhances the overall flavor profile.
The combination of the crispy crust, savory fillings, and gooey cheese makes Stromboli a hearty, comforting dish. Its taste is deeply savory with hints of spiciness or herbaceousness, depending on the specific meats and seasonings used.
Similarities between calzone and stromboli
Similarities between calzone and stromboli
Though they have their distinct qualities, calzones and strombolis do share some common traits.
Both use pizza dough
The foundation of both calzones and strombolis is pizza or bread dough. Traditional recipes call for a simple dough of water, flour, yeast, olive oil and salt. Variations can include whole wheat or multigrain doughs. Some versions may even use focaccia dough for a unique texture.
Stuffed with cheese
No calzone or stromboli would be complete without ooey, gooey melted cheese! Mozzarella and ricotta are typical choices. Parmesan, provolone, asiago and fontina also make tasty additions. The cheese helps bind the fillings and adds delicious flavor.
Customizable fillings
While traditional recipes exist, the beauty of both calzones and strombolis is that the fillings can be endlessly customized. Get creative with meats, veggies, herbs and more!
Cooked at high temperatures
To achieve that irresistible melted cheese filling and crisp, browned crust, calzones and strombolis are baked at high temperatures, usually between 400-500°F.
Similar cook times
Depending on size, calzones and strombolis require roughly the same cook time in the oven, between 15-20 minutes. This makes them convenient options for meals or snacks.
Differences Between Calzone and Stromboli
While they share some attributes, calzones and strombolis differ in several ways.
Dough, shape and sealing
The dough preparation and shaping result in distinct forms.
- Calzone: Circular dough, folded over into a half moon shape and crimped shut along the edges.
- Stromboli: Rectangular dough, rolled into a log and sealed by pinching the long edges together.
Origin
The calzone and stromboli also have different geographical roots.
- Calzone: Traced back to 18th century Naples, Italy.
- Stromboli: Invented more recently by Italian-Americans in Philadelphia in the 1950s.
Fillings
The fillings tend to differ as well.
- Calzone: Ricotta cheese, mozzarella, parmesan, vegetables (e.g. spinach, broccoli, mushrooms), cured meats (e.g. salami, prosciutto), herbs and seasonings. Sauce is on the side for dipping.
- Stromboli: Mozzarella, cured meats (e.g. pepperoni, sausage, ham), vegetables (e.g. onions, green peppers, olives), tomato sauce inside optional.
Serving style
Calzones and strombolis are plated and portioned differently.
- Calzone: An individual calzone serves one. Larger ones can be cut in half. Served with marinara sauce for dipping.
- Stromboli: Slice the long loaf into multiple servings. Serve with dipping sauce or marinara sauce baked inside.
Nutritional Information
Calzones and strombolis can both deliver a hearty dose of calories, carbohydrates and fat. However, strombolis tend to be higher in calories, fat and sodium since they are larger and sometimes contain sauce and meats like pepperoni. For example:
- A 265g cheese calzone has around 700 calories, 28g fat, 84g carbs.
- A 283g pepperoni stromboli has around 1050 calories, 51g fat, 90g carbs.
So if watching your intake, a calzone may be a slightly better choice. But both should be enjoyed in moderation as an occasional treat.
Calzone Recipe Types
Calzone Recipe Types
Explore the many delicious calzone possibilities with these recipe ideas:
Vegetarian Calzones
- Spinach and Cheese Calzone – Spinach, mozzarella, ricotta, garlic
- Eggplant Parmesan Calzone – Breaded eggplant, marinara sauce, basil, mozzarella, parmesan
- Caprese Calzone – Tomatoes, mozzarella, basil pesto, balsamic glaze
Breakfast Calzones
- Bacon, Egg and Cheese Breakfast Calzone – Bacon, scrambled eggs, cheddar
- Sausage, Pepper and Onion Breakfast Calzone – Sausage, bell pepper, onion, egg, mozzarella
- Southwest Breakfast Calzone – Chorizo, egg, pepper jack, avocado
Dessert Calzones
- Apple Pie Calzone – Apples, cinnamon, brown sugar, vanilla glaze
- S’mores Calzone – Marshmallow, chocolate, graham cracker crumbs
- Banana Cream Calzone – Bananas, pastry cream, caramel, whipped cream
Stromboli Recipe Types
These stromboli recipes demonstrate the variety of fillings you can play with:
Traditional Stromboli
- Classic Italian Stromboli – Ham, salami, pepperoni, banana peppers, mozzarella, tomato sauce
- Philly Cheesesteak Stromboli – Thinly sliced steak, peppers, onions, cheese sauce
Vegetarian Stromboli
- Roasted Veggie Stromboli – Eggplant, zucchini, bell pepper, spinach, feta, hummus
- Caprese Stromboli – Tomatoes, fresh mozzarella, basil, balsamic glaze
Breakfast Stromboli
- Bacon, Egg and Cheese Stromboli – Bacon, scrambled eggs, cheddar
- Sausage Gravy Stromboli – Sausage, biscuit dough, sausage gravy
- Southwest Stromboli – Chorizo, pepper jack, avocado, salsa
With endless combinations, let your creativity run wild crafting your own signature calzones or strombolis!
Conclusion: Difference between calzone and stromboli
So in summary, while calzones and strombolis share some common pizza ancestry and ingredients like dough and cheese, they have distinct qualities.
The calzone’s half-moon shape, ricotta filling, smaller individual size and Naples, Italy origin differentiate it from the long rolled stromboli loaf with tomato sauce originating in Philadelphia. Their forms mirror their fillings – the calzone’s closed inwards while the stromboli’s layers unroll.
So next time you’re craving an Italian stuffed baked specialty, decide whether you want a petite calzone or hearty stromboli by considering factors like dough type, fillings, portion size and accompaniments. Either way, you can’t go wrong enjoying a taste of Italy.
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