Good Lifestyle

If you attend a real Italian mom and pop restaurant, you are probably there for the pizza (of course), but if you are looking to connect you, you may want to try two other Italian favorites: a stromroli or a Calzone. Of course, you have already seen them on the menu before, but do you really know the difference between a stromboli and a Calzone? Flash News: They are not synonymous.

The two dishes often confuse one for the other, but according to Bryan Odmione, executive chief ofRistorante de Buddy V in Las VegasThis should not be the case because there are significant differences when it comes to the classic case of a stromboli vs. Calzone.

Stromboli vs. Calzone: What is the main difference?

Let's start with what is similar between the two seemingly identical derivatives ofPizza: They are both made of dough, cheese and various other fillings you would find above apizza pie.

Ok, so now, you know how similar they are, here's how the two Doughy dishes differ. We come back until the beginning, where they were born each.

"The origins of Calzone can be found in Naples, where they are obviously famous for their pizzas," said Ordinant. On the other hand, the first stromboli is from an American-American neighborhood in the southern part of Philadelphia. It is said that the dish will be named after the Italian island of Stromboli. Italy vs. Pennsylvania: The origins are very different for these two Staples of Italian restaurants.

Now, let's talk about filling - how do these people differ?

While Calzones and Strombolis contain cheese, the type of cheese will tell you right away that one in reality.

A Calzone is stuffed with ricotta cheese, while stromboli is usually made with mozzarella, which is lower in moisture. Another noticeable difference is that tomato sauce will never be inside a calzone like a stromroli. Instead, you soak a calzone in the Marinara sauce. Order even says there is a difference in thickness of the dough.

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Is the shape of a Calzone different from that of a stromboli?

Yes, they are shaped completely differently.

"With Stromboli, I'm going to roll the dough in a thin rectangle and spread a thin layer of ingredients," he says. A stromboli is often shared between several people because it is long and rectangular.

If you make a Calzone, you stretch the dough in a circle, then will put the ricotta in the center, as well as other fittings, before folding the dough in a half-moon shape and pinch the closed sides.

"For a Calzone, the dough must be a little thicker to create a beautiful inner wall to hold all the delightful hot ricotta," he adds. Calzone should be enough to one person, maybe two depending on the size of the initial circle you made.