When it comes to Italian cuisine, there are few dishes as beloved as the calzone and stromboli. These two popular dishes have been staples of Italian restaurants for decades, and yet, many people are still unsure of the difference between them. In this article, we’ll delve into the history of both dishes, explore their ingredients and preparation methods, and examine the key differences that set them apart.
A Brief History of Calzones and Strombolis
To understand the difference between calzones and strombolis, it’s essential to explore their origins. Both dishes hail from Italy, but they have distinct histories and regional associations.
The Origins of Calzones
Calzones are a type of folded pizza that originated in Naples, Italy. The word “calzone” literally means “stocking” in Italian, which refers to the dish’s shape. Calzones have been a staple of Neapolitan cuisine for centuries, with the first recorded mention of the dish dating back to the 18th century. Traditionally, calzones were filled with ingredients like ham, salami, and mozzarella cheese, which were wrapped in a thin layer of dough and fried or baked until crispy.
The Origins of Strombolis
Strombolis, on the other hand, are a type of turnover that originated in the United States. The dish is named after the Italian island of Stromboli, which is located off the coast of Sicily. Strombolis were created by Italian immigrants in the United States, who adapted traditional Italian recipes to suit American tastes. Unlike calzones, strombolis are typically filled with a variety of ingredients, including meats, cheeses, and vegetables, which are wrapped in a thick layer of dough and baked until golden brown.
Ingredients and Preparation Methods
Now that we’ve explored the history of calzones and strombolis, let’s examine their ingredients and preparation methods.
Calzone Ingredients and Preparation
Calzones are typically made with a thin layer of dough, which is wrapped around a filling of ingredients like ham, salami, and mozzarella cheese. The dough is usually made from flour, water, yeast, and salt, and is allowed to rise before being shaped into a ball and flattened into a disk. The filling ingredients are then placed in the center of the dough, which is folded over to form a half-moon shape. The calzone is then sealed by crimping the edges of the dough, and is either fried or baked until crispy.
Stromboli Ingredients and Preparation
Strombolis, on the other hand, are made with a thick layer of dough, which is wrapped around a filling of ingredients like meats, cheeses, and vegetables. The dough is usually made from flour, water, yeast, and salt, and is allowed to rise before being shaped into a rectangle. The filling ingredients are then placed in the center of the dough, which is rolled up into a log shape. The stromboli is then sealed by crimping the edges of the dough, and is baked until golden brown.
The Key Differences Between Calzones and Strombolis
Now that we’ve explored the ingredients and preparation methods of calzones and strombolis, let’s examine the key differences between the two dishes.
Dough Thickness
One of the main differences between calzones and strombolis is the thickness of the dough. Calzones are made with a thin layer of dough, which is wrapped around the filling ingredients. Strombolis, on the other hand, are made with a thick layer of dough, which is wrapped around the filling ingredients.
Filling Ingredients
Another difference between calzones and strombolis is the type of filling ingredients used. Calzones are typically filled with ingredients like ham, salami, and mozzarella cheese, while strombolis are filled with a variety of ingredients, including meats, cheeses, and vegetables.
Shape
The shape of calzones and strombolis is also distinct. Calzones are typically shaped like a half-moon, while strombolis are shaped like a log.
Cooking Method
Finally, the cooking method used for calzones and strombolis differs. Calzones are either fried or baked until crispy, while strombolis are baked until golden brown.
Conclusion
In conclusion, while calzones and strombolis are both delicious Italian dishes, they have distinct differences in terms of their history, ingredients, and preparation methods. Whether you prefer the crispy, folded goodness of a calzone or the hearty, log-shaped goodness of a stromboli, there’s no denying the appeal of these two beloved dishes.
| Characteristics | Calzone | Stromboli |
|---|---|---|
| Origin | Naples, Italy | United States (adapted from Italian recipes) |
| Dough Thickness | Thin | Thick |
| Filling Ingredients | Ham, salami, mozzarella cheese | Meats, cheeses, vegetables |
| Shape | Half-moon | Log |
| Cooking Method | Fried or baked | Baked |
By understanding the differences between calzones and strombolis, you can appreciate the unique qualities of each dish and enjoy them for what they are – delicious, satisfying, and quintessentially Italian.
What is the main difference between a calzone and a stromboli?
A calzone and a stromboli are both Italian dishes that consist of a filling enclosed in dough, but the main difference lies in their shape and composition. A calzone is typically a half-moon shaped pocket of dough that is filled with ingredients such as cheese, ham, and vegetables, and then sealed and baked. On the other hand, a stromboli is a long, cylindrical roll of dough that is filled with various ingredients, such as meats, cheeses, and vegetables, and then baked.
The shape and composition of these two dishes also affect their texture and flavor. Calzones tend to be crispy on the outside and soft on the inside, while strombolis are often softer and more bread-like. Additionally, the fillings in calzones are often more contained and evenly distributed, while the fillings in strombolis can be more varied and layered.
Which dish originated first, the calzone or the stromboli?
The calzone is believed to have originated in Naples, Italy in the 18th century. It is thought to have been created as a convenient and portable food for working-class people, who could fill the dough pockets with a variety of ingredients and eat them on the go. The name “calzone” comes from the Italian word for “stocking,” which refers to the shape of the dish.
The stromboli, on the other hand, is believed to have originated in the United States in the mid-20th century. It is thought to have been created by Italian-American immigrants who were looking to create a new type of Italian dish that was similar to a calzone, but with a longer, more cylindrical shape. The name “stromboli” comes from the Italian island of Stromboli, which is known for its volcanic activity.
What are some common fillings for calzones and strombolis?
Calzones and strombolis can be filled with a wide variety of ingredients, depending on the region and personal preferences. Some common fillings for calzones include mozzarella cheese, ham, salami, pepperoni, mushrooms, and vegetables such as spinach and bell peppers. Strombolis, on the other hand, often feature fillings such as Italian meats like salami and ham, cheeses like mozzarella and provolone, and vegetables like onions and bell peppers.
In addition to these traditional fillings, many modern calzones and strombolis feature more unique and creative ingredients, such as pineapple and barbecue chicken or broccoli and ricotta cheese. Some restaurants and chefs also offer vegetarian and vegan options, which can include fillings such as roasted vegetables and tofu.
How are calzones and strombolis typically cooked?
Calzones and strombolis are typically cooked in an oven, although they can also be deep-fried or grilled. To cook a calzone or stromboli in the oven, the dough is first rolled out and filled with the desired ingredients. The dough is then sealed and placed on a baking sheet, where it is baked at a high temperature (usually around 425°F) for 15-20 minutes, or until the crust is golden brown and the filling is hot and melted.
Some restaurants and chefs also offer deep-fried calzones and strombolis, which are cooked in hot oil until crispy and golden brown. This method can add a crispy exterior to the dish, but it can also make it more greasy and calorie-dense. Grilling is another option, which can add a smoky flavor to the dish.
Can calzones and strombolis be made at home?
Yes, calzones and strombolis can be made at home with a few simple ingredients and some basic cooking skills. To make a calzone or stromboli at home, you will need to start with a batch of pizza dough, which can be made from scratch or purchased pre-made from a store. You will also need to choose your desired fillings, which can range from traditional ingredients like mozzarella cheese and ham to more unique options like pineapple and barbecue chicken.
Once you have your dough and fillings, you can assemble the calzone or stromboli by rolling out the dough, adding the fillings, and sealing the edges. The dish can then be baked in the oven or cooked in a skillet on the stovetop. Many recipes and tutorials are available online to help guide you through the process.
Are calzones and strombolis a healthy food option?
Calzones and strombolis can be a healthy food option, depending on the ingredients and cooking methods used. Traditional calzones and strombolis are often high in calories, fat, and sodium, due to the presence of ingredients like cheese, meats, and refined flour. However, it is possible to make healthier versions of these dishes by using whole wheat flour, reducing the amount of cheese and meat, and adding more vegetables and lean protein sources.
Some healthier fillings for calzones and strombolis might include roasted vegetables, lean meats like chicken or turkey, and low-fat cheeses like part-skim mozzarella or feta. It is also possible to bake or grill the dish instead of deep-frying it, which can reduce the calorie and fat content.
Can calzones and strombolis be served as a main course or side dish?
Calzones and strombolis can be served as either a main course or a side dish, depending on the size and filling of the dish. Larger calzones and strombolis can be served as a main course, especially if they are filled with hearty ingredients like meats and vegetables. Smaller calzones and strombolis, on the other hand, can be served as a side dish or appetizer.
In Italy, calzones are often served as a street food or snack, while strombolis are often served as a main course or side dish in Italian-American restaurants. In the United States, both dishes are often served as a main course or side dish in Italian restaurants, and can be paired with a variety of other dishes, such as salads, soups, and pasta.