"If the averages hold, Anna Di Maggio will have made more than 21,000 strombolis since Tony Di Maggio's Pizza in San Jose reopened on June 13, after a fire destroyed the roof and temporarily closed the business. At 80, Anna has been working at the family-owned restaurant since she and her husband, Tony, founded it 48 years ago. She makes 100 strombolis - a long, thin version of a calzone - on weekdays and 200 on weekends to meet demand for this popular item."
"Jack Di Maggio, her son and co-owner, said strombolis account for half of the restaurant's sales. "They've got the ham, the sauce, the salami, the American and the mozzarella cheese," he told San José Spotlight. "There's a little bit of mustard on the inside that adds a twist to the flavor. People love them.""
Tony Di Maggio's Pizza in San Jose reopened on June 13 after a fire destroyed the roof and temporarily closed the business. Anna Di Maggio, now 80, has worked at the family-owned restaurant since she and her husband founded it 48 years ago. She produces about 100 strombolis on weekdays and 200 on weekends to meet high demand. Strombolis represent roughly half of the restaurant's sales. The stromboli contains ham, sauce, salami, American and mozzarella cheeses, with a bit of mustard inside for a flavor twist. Strong customer demand sustained production after reopening.
Read at San Jose Spotlight
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