Our Story
Reimagining the classic Italian-American Stromboli
From farm-fresh produce to locally made cheeses and cured meats
Marcato kitchen is passionate about reimagining the classic Italian-American stromboli with a chef-driven, artisanal approach. Each stromboli is crafted by hand, using locally sourced ingredients to create bold, fresh flavors that highlight their commitment to craftsmanship.
Chef Kyle has been working in Utah's culinary landscape since 2012, boasting an impressive resume that features some of the state's renowned dining establishments, including J&G Grill in Deer Valley, Handle, HSL, Hearth and Hill, Waldorf Astoria, and Sushi Blue.
In 2013, chef Giuseppi Randazzo introduced Kyle to the stromboli, sparking his vision to transform this simple dish into a canvas for culinary artistry.
The History of Stromboli
Did you know that the name “stromboli” has a bit of a dramatic backstory?
According to Romano Italian Restaurant & Pizzeria, Nazzareno Romano, an immigrant, whipped it up in 1950 in Essington, Pennsylvania. His future brother-in-law thought it would be a great idea to name it after the movie “Stromboli,” which was all the rage thanks to the off-screen fling between Ingrid Bergman and director Roberto Rossellini. Talk about a recipe seasoned with a side of scandal! Who knew pizza rolls could have such a juicy history? Stromboli is also the name of an active Volcano on an Island in the Tyrrhenian sea off the coast of Calabria.