Rotolo di pasta ripieno (literally ''roll of filled pasta'') may be one of Italy’s lesser known pasta dishes, but that certainly doesn’t betray its remarkable shape and flavour. As a dish, originating from the region of Emilia-Romagna, it consists of a sheet of pasta covered with filling. Not entirely dissimilar from lasagne, one might then think. The difference therein lies (almost literally) in the fact it’s then rolled up into a roulade, before being cooked and served in slices. In keeping with our theme of cultural fusion, our rotolo — literally ‘scroll’ or ‘coil’ in Italian in a nod to its unusual, complex shape —has been appropriately adapted to its American counterpart, the stromboli.
As the equally intriguing origin story of this American innovation reveals, we’ve created a gastronomical amalgamation of sorts. As if the name didn’t already suggest, the story of this uniquely American creation can be traced back to 1950s Philadelphia, where an Italian-American restaurant owner by the name of Nazzareno Romano is known to have started selling a rolled-up pizza dough filled with ham, cheese and peppers. Reminiscent of of the Pennsylvania-style deli scene, our hand-filled rotolo — loaded with Italian salami and cheese — pays due homage to its richer American cousin. These entrancing curls of tangy salami and fresh mozzarella make for a true feast, sure to please all the senses. Ma fate attenzione, it’s likely to be a messy endeavour, but one that’s almost certainly worthwhile. You’ve been warned…
Salami & Mozzarella Rotolo: Pasta: Wheat Flour, Egg, Durum Wheat Flour, Salt. Filling: Mozzarella (Milk, Salt, Rennet), Salami. Besciamella Sauce: Milk, Butter (Milk), Wheat Flour. Tomato Sauce: Passata, Onion, Garlic
Marinara Sauce: Tomatoes (76%), Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Black Pepper
- Put a baking sheet in the oven and preheat to 200c..
- Once the oven has reached 200c, remove the lid from the foil tray, pour the marinara sauce on top. Place on the baking sheet in the oven.
- Bake for 15-20 minutes until piping hot throughout.
- Remove from the oven and leave to stand for 2-3 minutes.
- Use a fish slice to remove from the foil tray. Buon appetito.
Please find recipe card here
Salami & Mozzarella Rotolo: 350g, 107kCal (Calories per 100g)
Marinara Sauce: 25g, 240kCal (Calories per 100g)
Please note the above nutritional guidance is based on our estimates only.