1. Are Stromboli Regional to Any Specific

FAQ’s for Leonetti’s Food Service and Service or Retail Deli Program

1. Are Stromboli regional to any specific area of the USA? While originating principally in Philadelphia, brought over by Sicilian immigrants at the turn of the 20 th century, they have been very popular for the past 30+ years nationally. In some States however they may also be known as “Italian Stuffed Bread”. Either way, they are loved by all ages and ethnic backgrounds as they are basically just flavourful Italian bread wrapped around a quality natural ingredients (proteins, vegetables and cheeses) and then baked to a ‘melt in the mouth’ result.. 2. What is so special about your Stromboli : Leonetti’s Stromboli are made from our own signature Italian Bread Dough, entirely hand-rolled over the very best quality natural ingredients without any added preservatives. This is a very specialised process which cannot just be substituted with simple Pizza dough as regrettably many Pizzerias and other manufacturers all do as its so much cheaper and easier. The result is not a Stromboli but rather a Hot pocket or a low quality folded Pizza Calzone. The taste difference is enormous as generations of Leontti’s Stromboli lovers will confirm. 3. Why can’t Pizza dough be used : Simply because it does not bake in the same way. The whole flavour profile of the Stromboli is in the bread dough absorbing all of the flavors of the ingredients across the various rolled layers and having the actual bread bake with a wonderful outer crust. Pizza dough becomes overly crisp, bloats with large air-pockets forming, and often burns and/or becomes soggy once baked. 4. How long will the product last: Frozen, over 12 months and refrigerated 4-6 days. Our Stromboli’s use natural ingredients without preservatives and our signature Italian

Bread dough is made fresh daily. All our Stromboli’s are par- baked to ¾ readiness for ease of preparation and yet maintenance of freshness. Our Stromboli being bread based can be re-heated well. Pizza dough based products cannot. 5. Which sizes sell best in the deli: For the service deli we recommend the 24oz or 3lb Stromboli. Each can be cut into slices either by hand or by slicing machine and are typically sold by the lb. Both present beautifully as the consumer can see the ingredients and how packed with ingredients they are. For ‘grabNgo’ we recommend the 6oz or 8oz size as they can be thawed out in the refrigerator for easy bake at home use. The 8oz is sufficient for 2 adults when accompanied by a salad. 6. How many flavors are there and which are the best sellers: We offer over 14 standard Food Service flavors and best sellers change by region and store demographics – however they typically always include our Pepperoni, Steak, Spinach, Deluxe and Chicken. We also make other flavor profiles such as Italian sausage or Chicken Parmigiana that suit specific regional preferences. 7. What oven you use to bake Stromboli’s: Another benefit that Leonetti’s offers in using our signature Bread dough rather than Pizza dough, is the flexibility it offers. Service Deli’s can bake using conventional ovens, Pizza ovens, Wood Fired Ovens, Turbo Ovens or even Impinger/Track Ovens. When needing to bake above the recommended 350F we recommend to discard the Mylar bag. Leonetti’s Stromboli can also be reheated well once fully baked and/or kept under heat lamps for long periods. 8. Can Leonetti’s Stromboli be Microwaved: being a Bread product our preference is for Oven baking – however Microwaves can be used effectively if the importance of speed outweighs ultimate bread quality. Ovens that use both Microwave and conventional baking have proven very successful.