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I moved away from NY before they became standard issue at all the pizzerias. What elements do you look for in a stromboli, and do they differ across parts of the northeast at all?
I saw some that looked good at Tony's Coal-Fired Pizza And Slice House the other day. Rose Pistola also has them on the menu.
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re: hyperbowler
Rose Pistola has them on the menu of their booth at the Ferry Plaza market. They're only $3 so they must be some sort of mini-version.
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