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The Stromboli, a savory rolled bread filled with cheese, meats, and vegetables, is a beloved comfort food enjoyed across the United States and beyond. But where did this culinary delight originate, and who can claim the title of its creator? The answer, like the Stromboli itself, is a complex and layered story. This article delves into the history of the Stromboli, exploring the competing claims, regional influences, and evolution of this iconic Italian-American dish.
The Contenders: Two Cities, Two Stories
The most prevalent and credible narratives surrounding the Stromboli’s creation point to two distinct locations: Philadelphia, Pennsylvania, and Spokane, Washington. Both cities boast passionate proponents who claim their local establishment was the birthplace of this delectable treat. Let’s examine each claim in detail.
Philadelphia’s Claim: Romano’s Italian Restaurant and the 1950s
Philadelphia’s claim to Stromboli fame centers around Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, a suburb of Philadelphia. According to the Romano family, the Stromboli was invented in 1950 by Nazzareno Romano.
The story goes that Nazzareno, affectionately known as “Nazz,” was experimenting with leftover pizza dough and various fillings. He rolled the dough around the ingredients, baked it, and the Stromboli was born. The name, purportedly, came from the 1950 film “Stromboli,” starring Ingrid Bergman, which was popular at the time. This suggests a cultural awareness and a clever marketing tie-in on Nazzareno’s part.
Romano’s quickly gained popularity, and their Stromboli became a local sensation. They claim to have been the first to offer this particular combination of dough, cheese, meats, and vegetables rolled and baked into a log shape. While other filled breads existed, the specific Stromboli formulation and presentation, according to Romano’s, were their innovation.
Spokane’s Assertion: Mattar’s Restaurant and a Different Origin Story
On the other side of the country, Spokane, Washington, presents a competing narrative. Mattar’s Restaurant, established in Spokane in 1954, also lays claim to the invention of the Stromboli. Mike Aquino, the owner of Mattar’s, states that his father, also named Mike Aquino, created the Stromboli in the same year the restaurant opened.
The Spokane story diverges from the Philadelphia version in several key aspects. The fillings used at Mattar’s were traditionally Italian salami, provolone cheese, and peppers. The dough preparation and baking process also differed, resulting in a Stromboli with a slightly different texture and taste profile.
Mattar’s attributes the name “Stromboli” to the volcanic island of Stromboli off the coast of Sicily, known for its frequent eruptions. This suggests a connection to Italian heritage and a metaphorical association with the “explosive” flavors contained within the rolled dough.
Analyzing the Evidence: Which Claim Holds More Weight?
Determining the true origin of the Stromboli is a challenging task. Both Philadelphia and Spokane present compelling narratives, supported by family history and local traditions. However, a critical examination of the available evidence reveals subtle nuances that may shed light on the situation.
Timeline Considerations: Philadelphia’s Edge
The timeline favors Romano’s in Philadelphia. Their claim dates back to 1950, four years earlier than Mattar’s Restaurant’s opening in 1954. While oral histories can be subjective, the earlier date gives Romano’s a slight advantage in establishing priority. Newspaper archives and historical menus from the period could offer further corroboration, but these are often difficult to locate.
Regional Variations and Culinary Influences
It’s important to acknowledge that culinary innovations rarely emerge in a vacuum. The Stromboli likely evolved from existing traditions of filled breads and pastries common in Italian cuisine. Similar concepts, such as the calzone and various types of stuffed focaccia, have existed for centuries.
The regional variations in Stromboli recipes reflect the diverse culinary landscape of Italian-American cuisine. Philadelphia’s version often includes a wider range of fillings, reflecting the city’s diverse immigrant population and access to a wider variety of ingredients. Spokane’s version, with its focus on salami, provolone, and peppers, may reflect a more traditional Italian flavor profile.
The Role of the “Stromboli” Movie
The connection between Romano’s and the film “Stromboli” is intriguing. It suggests a conscious effort to name and market the new creation, indicating a deliberate act of invention rather than a gradual evolution. While the Spokane story links the name to the volcanic island, the Philadelphia connection to the popular movie adds a layer of credibility to their claim of originating the name.
The Evolution of the Stromboli: From Local Delicacy to National Favorite
Regardless of its precise origin, the Stromboli has undergone a significant transformation over the decades. From a local specialty in Philadelphia and Spokane, it has become a nationally recognized and widely available dish.
Adaptations and Variations: A Testament to its Popularity
The Stromboli’s popularity stems in part from its versatility. It can be filled with a wide array of ingredients, catering to diverse tastes and dietary preferences. Vegetarian Strombolis, featuring spinach, mushrooms, and other vegetables, are common. Some versions incorporate chicken, steak, or even seafood.
The cheese used in a Stromboli can also vary. While mozzarella is the most common choice, provolone, ricotta, and other cheeses are often used to add different flavors and textures.
The sauce served with a Stromboli is another area of variation. Marinara sauce is the traditional accompaniment, but other sauces, such as pesto, garlic butter, or even ranch dressing, are sometimes offered.
Stromboli vs. Calzone: Understanding the Differences
It’s important to distinguish the Stromboli from its close cousin, the calzone. While both are filled bread products of Italian origin, there are key differences in their shape, ingredients, and preparation.
Stromboli is typically a rolled loaf, resembling a log, that is sliced into portions before serving. Calzones, on the other hand, are usually half-moon shaped pockets made from pizza dough. Stromboli often includes sauce within the filling, whereas calzones are typically served with sauce on the side for dipping.
The fillings used in Stromboli and calzones can also differ. While there is significant overlap, Stromboli tends to include a wider variety of meats and vegetables, while calzones often focus on ricotta cheese and a smaller selection of other ingredients.
Conclusion: The Enduring Appeal of the Stromboli
The question of who created the Stromboli remains a subject of debate. While both Philadelphia and Spokane present strong cases, the evidence slightly favors Romano’s in Philadelphia, based on the timeline and the connection to the movie “Stromboli”. However, it’s also possible that similar ideas were developing independently in different locations around the same time.
Ultimately, the Stromboli’s true origin may never be definitively established. What is undeniable is its enduring appeal and its significant contribution to Italian-American cuisine. Its versatility, comforting flavors, and ease of preparation have made it a beloved dish for generations. Whether you prefer the Philadelphia version or the Spokane version, or your own unique creation, the Stromboli continues to delight palates and inspire culinary creativity.
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Who is generally credited with inventing the Stromboli?
The prevailing theory attributes the creation of the Stromboli to Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania. In 1950, Nazzareno Romano, the restaurant’s owner, is said to have crafted the dish. The story goes that Romano was experimenting with leftover pizza dough and various ingredients, resulting in the first Stromboli.
However, there’s an alternate claim made by Mike Aquino of Mike’s Italian Restaurant in Spokane, Washington, who asserts he created a similar dish called a “stromboli” around the same time. While the exact truth remains somewhat ambiguous, the Romano’s version is most often cited as the original, primarily due to documentation and testimonials associated with the Pennsylvania restaurant.
What were the original ingredients used in the Stromboli?
While recipes vary significantly today, the original Stromboli at Romano’s primarily consisted of Italian cold cuts, cheese, and pizza dough. These ingredients were rolled together, much like a jelly roll, and then baked until golden brown and the cheese was melted and bubbly. The specific types of cold cuts and cheeses likely varied based on what was available and Romano’s preferences.
Unlike some modern versions, the original Stromboli reportedly did not include tomato sauce inside. Instead, it was often served with a side of tomato sauce for dipping, allowing diners to customize their eating experience. This contrasts with the calzone, which typically has sauce as a standard internal ingredient.
What is the difference between a Stromboli and a Calzone?
The most significant difference between a Stromboli and a Calzone lies in their preparation and ingredients. A calzone is essentially a folded-over pizza, resembling a turnover, with ingredients typically including ricotta cheese, mozzarella, and tomato sauce encased within the dough. After being folded, it’s baked or sometimes fried.
A Stromboli, on the other hand, is rolled like a jelly roll. Its contents generally consist of Italian cold cuts, cheeses (often mozzarella), and sometimes vegetables, but usually not ricotta cheese. Another key distinction is that a Stromboli rarely contains tomato sauce inside, but it’s often served with sauce on the side for dipping.
How did the Stromboli get its name?
The origin of the name “Stromboli” is a subject of some debate, adding to the overall mystery surrounding the dish’s creation. While Nazzareno Romano is credited with the recipe, the naming is thought to be inspired by the 1950 film “Stromboli,” directed by Roberto Rossellini and starring Ingrid Bergman. Romano apparently enjoyed the film and decided to name his new creation after it.
The connection between the dish and the film remains somewhat unclear, beyond Romano’s reported fondness for the movie. It’s possible he felt the name had a certain Italian flair or that the visual appearance of the rolled and baked dough reminded him of the volcanic island of Stromboli, which serves as the film’s setting.
How did the Stromboli become popular outside of Essington, Pennsylvania?
The Stromboli’s popularity likely spread through a combination of factors, including word-of-mouth, travel, and adaptation by other pizzerias. As people visited Romano’s in Essington and tasted the dish, they may have shared their positive experiences with friends and family, leading others to seek it out or recreate it themselves.
Furthermore, as individuals moved away from the Philadelphia area, they might have taken the concept of the Stromboli with them, inspiring other restaurants and pizzerias to add it to their menus. Over time, the Stromboli evolved and was adapted to suit local tastes and preferences, leading to the diverse range of variations we see today.
Are there regional variations of the Stromboli?
Yes, there are indeed many regional variations of the Stromboli, reflecting the diverse culinary traditions and ingredient availability across different locations. While the basic concept of rolled dough filled with cheese and meat remains consistent, the specific fillings and toppings can vary considerably.
Some regions might favor specific types of Italian cold cuts, such as prosciutto or capicola, while others might incorporate regional cheeses or vegetables. Certain areas may also add tomato sauce internally, blurring the lines between a Stromboli and a calzone. The preparation method, such as baking versus frying, can also vary regionally.
Can a Stromboli be considered authentic Italian food?
While the Stromboli incorporates Italian ingredients and flavors, it is generally considered an Italian-American creation rather than an authentic Italian dish found in Italy. The combination of rolling pizza dough with meats and cheeses in this specific way is not a traditional Italian culinary practice.
Instead, the Stromboli represents the fusion of Italian culinary traditions with American ingenuity and preferences. Italian immigrants in the United States adapted their recipes and cooking techniques to incorporate readily available ingredients and appeal to American palates, resulting in unique dishes like the Stromboli.