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.

The Ranger
--
I can't wait 'til I'm a teenager! Then you won't be able to order me
around!"
Alpha Ranger, 1234:55, 11/30/02

On Sat, 15 Apr 2006 12:32:21 -0700, The Ranger wrote:

> 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...stromboli.html
>
> 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.

The Ranger wrote:
>
> 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 shit 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 wrote:

>
> 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 .com>,
"Sheldon" > wrote:

> The Ranger wrote:
> >
> > 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

The Ranger wrote:
> 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