🚀 go-pugleaf

In article <3484@tnc.UUCP>, Roger Firestone <m0165@tnc.UUCP> wrote:
>
>A calzone is folded over dough, pinched on the edges.  A stromboli is
>rolled up after folding and is open at the ends, sort of.  The type of
>dough is also different; strombolis use pizza dough, but calzones use
>something else.  The fillings are typically different, too.  I don't
>really see much basis for saying that a stromboli is a kind of

It looks like a stuffed sock except it is shaped like a half moon.
It uses the same crust and often the same fillings but bigger.

>calzone.  I have the impression that stromboli was invented in the
>Philadelphia area, but that may be erroneous.

Probably true. Having been to Stomboli and Sicily I have never seen
one. However, I was surprised to see the recent inroads of beer 
and "Pizza places", ( - a truly American tradition ) there. Traditional
Italian food seems to be becoming "Americanized". Well, at least the
beer is good... Pilsner Urquell on tap... mmmmmmmmm. I've been eating
calzoni since 1973 so I guess I know whereof I speak.

-- Peter
-- 
Peter W. Brewer : Exiled from Dinosaur City "Out of the Silent Planet"
Quote: One of the biggest mistakes I made was listening to 'articulate 
incompetents..' so convincing with their viewgraphs and prose.. but they 
were wrong!!! (David Mallory on Corporate Management in the 90's)