Comments on: How To Make A Braided Stromboli https://italianfoodforever.com/2013/05/how-to-make-a-stromboli-on-serious-eats-com/ Those who eat well, eat Italian. Wed, 09 Aug 2023 14:31:23 +0000 hourly 1 By: Deborah https://italianfoodforever.com/2013/05/how-to-make-a-stromboli-on-serious-eats-com/#comment-803350 Mon, 07 Oct 2019 19:59:19 +0000 https://italianfoodforever.com/?p=10709#comment-803350 In reply to derek scarpelli.

Thanks Derek!

]]> By: derek scarpelli https://italianfoodforever.com/2013/05/how-to-make-a-stromboli-on-serious-eats-com/#comment-803345 Mon, 07 Oct 2019 18:46:30 +0000 https://italianfoodforever.com/?p=10709#comment-803345 Stromboli is in the oven this as I type Debra. YES its at 400 for 30 minutes>>>Scarpelli is my name…’SCARPO’ for short as my friends have called me for a very long time. I have prepared many Italian foods amongst other food types and today I thought I would try the Stromboli. Your Stromboli. I do have a basil sauce for the dip and will add a few other special spices for taste and keep it cold too. I prepare foods for myself and wife first before asking for company to come over…I want the taste to be right-on for them. My Grands are from the Cozenza area and arrived in Canada in the late 1800’s where MOM, of English decent, took the Italian reins and taught herself the magic in Italian cooking. And of course that enthusiasm spread to brother and me…and we love it.

Thank you for the recipes, some I remember when I was very young and prepare them with joy. All the best on your Italian adventures…I read them all.

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