What’s the difference between a real Stromboli sandwich and the stuff most all other businesses are passing off as Stromboli?
“Pizza shops,” for the most part, are little stores that may be able to put cheese, sauce, and toppings on a pie shell, but they don’t know much about the art of baking. What that usually means for the consumer is that you get what I refer to as “heated dough” or “flopped over pizza.” That is not a Stromboli!
And as any one knows that has tried it… it takes time to make bread. There’s a big difference between Italian bread and pizza dough!
“Romano’s Stromboli” is the “Original Stromboli!”
It is still being made the exact same way it was made by my grandfather, Nazzereno Romano, back in 1950. In fact..we still have some of the same staff helping us put them together. That’s over 57 years of Stromboli baking.
It makes a difference… I promise you!
I can tell you for sure that it makes a difference. This sandwich blew me away. My mouth is watering right now thinking about Romano’s Stromboli!
Comment by Jeff Turner — April 6, 2007 @ 9:45 pm
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