Stromboli was invented in 1950, and the name comes from one of the juiciest Hollywood scandals of its day. A short drive from a major airport in Pennsylvania sits the restaurant where it all began, still run by the same family.
The ovens have been turning out the same recipe for generations. Walking in hungry and curious, the meal ends with a stomach full of bread, cheese, and history.
Every bite connects to the past. The family still runs the place, which makes the whole experience feel personal.
A warm, gooey tale unfolds with every plate. Napkins are essential.
This is a meal that comes with a story worth telling. The restaurant sits in a quiet corner of the state, drawing travelers who love a good meal and a good yarn.
The menu has grown over the years, but the stromboli remains the star. Locals and visitors alike line up for a taste of the original.
It is a piece of Pennsylvania history that you can eat.
From a Wagon Cart to Mr. Pizzeria
My first bite at Romano’s tasted better once I learned how it all started. Nazzareno Romano came to America from Italy as a stonemason, and he planned to build things with his hands.
Then the Great Depression hit, and work dried up fast.
So he found a new way to build a living. He sold South Philly tomato pies from a wagon cart along Washington Avenue, one square at a time.
Picture warm bread and sauce rolling down a busy city street, and you get the idea.
In 1944, he moved to Essington and opened The Essington Pizzeria. Pizza was still new to most folks in the area back then.
Plenty of locals had no clue what it even was.
Because of the big sign out front, people started calling him Mr. Pizzeria. That nickname stuck around like cheese on a hot pan.
His tomato pies soon won over the neighborhood, and the shop became a regular stop for families.
I love that the whole story starts with one man refusing to give up. It makes the food taste a little sweeter.
Next time you grab a slice anywhere, remember that someone once sold it from a cart.
The Day Pizza Got Stuffed
Here is a fun fact that made me grin over my plate. The stromboli started as an experiment called pizza imbottita, which means stuffed pizza.
Nazzareno already had a busy shop in 1950, but he still loved trying new ideas.
He packed ham, cotechino salami, cheese, and peppers inside a pocket of dough. Then he rolled it up and baked it until golden.
Out came a hot, savory sandwich that customers could not stop talking about.
The secret was the dough itself.
Instead of regular pizza dough, he used a thicker Italian bread dough. That choice gave the stromboli a hearty chew and a crust that holds everything together without falling apart.
It is a big reason the original still feels special today.
People sometimes mix it up with a calzone, but they are different. A calzone is usually shaped like a half moon, while Nazzareno rolled his creation into a long cylinder.
Think of it as a cozy sleeping bag for meat and cheese.
Knowing all this made me slow down and really taste each bite. The bread had a soft inside and a crisp outside.
Honestly, it is a small miracle of baking.
A Name Borrowed From the Headlines
Hollywood gossip is not where I expected a sandwich name to come from. Yet that is exactly how the stromboli got its title.
Nazzareno had a delicious creation, but it had no catchy name.
A regular customer named Bill Schofield, who later became his son-in-law, offered a clever idea. He suggested calling it Stromboli, after a movie everyone in America was buzzing about in 1950.
The timing could not have been better.
The film Stromboli starred Ingrid Bergman and was directed by Roberto Rossellini. Their romance, while she was still married, turned into one of the biggest entertainment scandals of the decade.
Newspapers could not get enough of it.
Suddenly, the word Stromboli was on everyone’s lips, so slapping it on a hot new sandwich was pure marketing smarts. Customers remembered it instantly.
The name stuck, and it spread to pizzerias all over the country.
I find this part of the story kind of hilarious. A movie drama from long ago now lives on mostly as a lunch order.
Most people who say stromboli have no idea they are naming an old celebrity scandal.
Share that trivia at your next pizza night. Your friends will be impressed.
Four Generations on Wanamaker Avenue
Family businesses have a special glow, and I felt it the moment I sat down. In 1954, Nazzareno moved his shop just two blocks away to 3rd and Wanamaker Avenue.
That spot became Romano’s Pizzeria & Italian Restaurant, and it still stands there today.
Now the fourth generation runs the place.
That is a lot of birthdays, holidays, and busy Friday nights under one family’s care. Romano’s is known as the oldest family-owned and operated Italian restaurant in Delaware County.
In a world where shops come and go fast, that kind of staying power is rare.
The best part is that the recipe has not wandered off. Each stromboli is still made with Nazzareno’s original family dough.
The ingredients are fresh, and the strombolis are built by hand.
The family has also grown the business in fun ways. They opened a facility for bake-at-home strombolis, now sold in dozens of spots around Pennsylvania.
They even partnered with Subaru Park and the Philadelphia Union soccer team.
Still, the heart stays right here in Essington. I left thinking about how one recipe can tie a family together for decades.
That is a legacy worth tasting.
Cozy Booths and a Grandma’s Kitchen Vibe
Some restaurants try hard to impress you, but Romano’s simply makes you comfortable. My table felt like a seat at a big family dinner.
The room is clean, simple, and warm without any fuss.
Families fill the tables, and friends catch up over plates of pasta. The sound of forks and happy chatter keeps things lively.
Nobody seems in a rush, which I really liked.
One handy tip is that Romano’s is BYOB. You can bring your own drinks, so pack your favorite soda or sparkling water.
Cash is preferred, though cards are accepted with a small added charge.
The staff is friendly and quick to help if you are stuck on the menu.
Flip the menu over and you will find the history printed on the back. Reading it while waiting for food is a fun little bonus.
It turns dinner into a mini history lesson.
Location is another perk. Romano’s sits close to Philadelphia International Airport, so travelers often pop in before a flight or after landing.
It makes a great first meal in the Philly area.
Knowing you are eating at the birthplace of the stromboli adds a sweet extra layer. It is cozy history you can eat.
The Stromboli Lineup Worth the Trip
Ordering the stromboli here felt like meeting a celebrity. After more than seventy years, it is still the star of the show.
Romano’s sells thousands of them every year.
The early versions came in sweet pepper, hot pepper, and pepperoni. Today, the menu has grown to include fun options that fit local tastes.
The cheesesteak stromboli is a big favorite, mixing two Philly classics into one golden roll.
Meat is not required to enjoy one, either. Spinach, broccoli, and meatball choices keep things interesting.
There is even a sweet stromboli for anyone curious.
The crust gets just enough crunch on the outside while staying soft inside. Melty cheese and generous fillings make each slice hearty and satisfying.
A side of their famous marinara is perfect for dipping.
Here is my practical advice: share it. These strombolis are big, and one can easily feed two people.
Splitting also leaves room to try something else.
Fans far away can still get a taste, too. Romano’s ships strombolis, and some even end up at football parties in Florida.
That says plenty about how loved they are.
Trust me, take a bite of the original. It tastes like 1950 in the best way.
Red Gravy, Tomato Pie, and Sweet Endings
Leaving Romano’s without tasting more than the stromboli would be a mistake. The menu runs deep with Italian American comfort food.
My eyes kept drifting to the plates at nearby tables.
Many locals swear the red sauce, often called gravy around Philly, is the real reason the place has lasted so long. It is bold, rich, and full of flavor.
You will want extra bread to soak up every drop.
The square tomato pie is another local treasure. Its thin crust gets topped with cheese, then covered in zesty tomato sauce.
That style goes right back to Nazzareno’s wagon cart days.
Hungry for more? Try chicken parmesan or fettuccine Bolognese for a classic pasta night.
Cheesesteaks and hoagies show off the Philly side of the menu, too.
Save room for dessert, because the cannoli and lemon cake are lovely ways to finish. The lemon cake is light and bright after a hearty meal.
Romano’s also hosts parties and group events, which makes it great for celebrations. Big trays of pizza and pasta keep everyone smiling.
It felt like the perfect ending to a visit filled with history and flavor.
Address: 246 Wanamaker Ave, Essington, Pennsylvania
