Some foods have origin stories, and one rolled, stuffed, and golden creation traces its very first appearance to a small town just outside Philadelphia. Back in 1950, a local baker folded dough around meat and cheese, and a legend was born that would spread far beyond Delaware County.
Decades later, that exact spot still fires up its ovens, still hands the recipe down through the same family, and still ships its signature product to fans across the country. Curious where this edible piece of history began, and whether the original still holds up after 75 years?
Keep reading, because the answer sits in a modest neighborhood eatery near the airport, and the tale behind it is every bit as satisfying as the meal.
The Address That Started It All
Tucked along a quiet residential stretch, Romano’s Pizzeria & Italian Restaurant sits at 246 Wanamaker Ave in Essington, Pennsylvania. The location keeps it close to Philadelphia International Airport, which makes it a handy stop for travelers passing through Delaware County.
The restaurant bills itself as the birthplace of the stromboli, and that claim is the heart of its identity. It is a working family business with a broad menu covering Italian favorites and Philly-style sandwiches.
Getting here is straightforward if you are already near the airport, since it sits just a short drive away from several hotels in the area. Folks staying nearby often drop in for a quick pick-up after a long day.
The spot carries an easygoing neighborhood feel rather than anything flashy. It is the kind of place regulars have relied on for generations, and newcomers tend to leave planning a return trip.
A Recipe Born in 1950
The story goes back to Nazzereno Romano, who created the stromboli sandwich in 1950. That single act turned a small Essington operation into a name that food lovers still chase down today.
The family celebrates the 75th birthday of the stromboli, a milestone that few restaurants can even dream of reaching. The recipe has passed through the generations, keeping the original spirit alive.
Roots here run even deeper, with a history that traces back to the 1930s. That long timeline explains why so many families treat a visit as a tradition rather than a one-time meal.
Pete Romano Senior is still around and, by all accounts, remains warm and pleasant to talk with. His son, Pete Junior, now carries the business forward and keeps the operation humming.
Longtime patrons who have moved out of the county still make it a required stop whenever they return. A recipe that holds people that tightly for that many years is doing something right.
The Original Stromboli, Still Rolling
Order the original hot stromboli here and you are tasting the exact item that made this town a landmark on the food map. Regulars describe the dough as just right, with a bit of crunch on the outside and a golden finish that holds the filling together.
The inside comes loaded with creamy, melty cheese and a generous amount of meat. A side of fresh marinara rounds it out, and the whole thing carries just the right touch of heat.
One boli is genuinely a meal on its own, and many suggest splitting it between two people. Portion size can vary a little since each one is hand built, with the dough and ingredients weighed but shaped by hand.
Stromboli comes up more than any other topic among fans of the place, and for good reason. It is the reason the restaurant exists, and it still earns its reputation as the original.
Cheesesteak Stromboli, Two Philly Icons in One
Mixing two Philadelphia classics into a single item, the cheesesteak stromboli has become a signature move here. Chopped steak and cheese get wrapped inside the signature Italian bread, and the combination has a loyal following.
Fans point to the crust as the standout, describing it as the perfect partner for the steak and cheese inside. The famous marinara sauce served alongside earns high marks too.
National Cheesesteak Day sees the kitchen cranking these out in big numbers, a nod to how central they have become. It is a fun twist for anyone who loves a good cheesesteak but wants something a little different.
People consider it one of the best sandwiches in the area, and that is high praise in a region that takes its steak sandwiches seriously. If you can only try one variation, this hybrid makes a strong case for itself.
The Red Sauce That Steals the Show
Some argue the stromboli is the reason to come, but plenty of regulars insist the real star is the red sauce. That gravy has developed a reputation of its own, and it comes up often in praise of the kitchen.
The marinara shows up fresh and pairs beautifully with the stromboli when served on the side. It also anchors many of the pasta and Italian plates on the menu.
Dishes like chicken parm and fettuccine Bolognese lean on that same sauce, and it carries them well. When a house sauce becomes the thing people remember most, you know it is doing heavy lifting.
Marinara ranks among the most talked-about items at the restaurant, second only to the stromboli and cheesesteak. It is the quiet backbone of the whole menu.
For anyone building their first order, leaning into dishes that showcase the sauce is a smart play. It might just become the flavor you drive back for.
Tomato Pie and Square Pizza
Beyond the famous rolled sandwich, the tomato pie deserves a spotlight of its own. It features a fairly thin square crust with cheese underneath and a zippy tomato sauce spread across the top.
The result lands somewhere between a pizza and a snack you cannot stop reaching for. It is a regional style that sets the place apart from ordinary pizzerias.
The traditional square pizza is another recommendation for return trips, and it holds its own alongside the classics. Supreme-style pies come stacked with toppings for those who want more heft.
Pizza here draws steady praise, with generous pepperoni counts noted by many. A few mention it running a touch sweet, so it comes down to personal taste.
Between the tomato pie, the square pizza, and the standard pies, there is enough variety to keep repeat visits interesting. The pizza side of the menu is far from an afterthought.
Hoagies, Grinders, and Fried Favorites
The menu stretches well past strombolis and pizza into a lineup of Philly-style sandwiches and fried favorites. Hoagies get frequent mentions, and the sausage grinder has a reputation for being more than one person can finish, even in the small size.
Portions here tend to run generous, with plenty of food on the plate. That reputation for quantity shows up again and again among people who stop in.
Fried options round things out, from wings to sides that pair well with a sandwich. Cheese fries and other classics give the kitchen plenty of range.
The steak sandwich in particular earns strong words, described as perfectly done on a soft roll. It is a favorite for folks who want that Philly experience without the wrap of a stromboli.
Whatever you choose, coming hungry is the right move. Leftovers are a real possibility, and that is rarely a bad thing.
Sweet Endings and Specialty Bolis
Dessert lovers have reasons to save room, with a lemon cake that has quietly earned a devoted fan base. Cannoli round out the sweet options for a proper Italian finish.
The specialty stromboli lineup keeps things playful too. A sweet stromboli and a spinach stromboli both appear on the menu, giving the classic recipe a few creative spins.
Pepperoni bread shows up as another variation worth a look. The kitchen clearly enjoys experimenting within its signature format.
Opinions vary on the sweet version, with some preferring the savory dishes, but the range shows a willingness to keep things fresh. It rewards the curious eater who likes to try something offbeat.
Between the desserts and the alternative bolis, there is a soft, satisfying way to wrap up nearly any meal here. The lemon cake alone might tempt you into ordering one more thing.
A Cozy Neighborhood Feel
Walk-in guests find a clean, no-frills setting that leans into its neighborhood roots rather than chasing trends. The dining room carries the feel of a small, well-kept Italian ristorante that knows exactly what it is.
Comparisons to a family Sunday dinner come up often, and the space earns that warmth honestly. It is simple, cozy, and it gets the job done without fuss.
The atmosphere reflects a hard-working, charismatic family business that has been part of the community for decades. That character comes through in how the place is run.
Staff are generally described as friendly and attentive, keeping an eye on tables even during busy stretches. On crowded nights a single server can be stretched thin, though the effort still shows.
For a relaxed meal without pretense, the setting fits the food perfectly. It is the sort of room where regulars feel like family and first-timers feel welcome.
Parties and Group Gatherings
Celebrations find a comfortable home here, and the staff have a track record of pulling them off smoothly. A milestone 70th birthday party, planned entirely from out of state, came together thanks to careful setup by Peter and Kelly.
Guests at that gathering came away impressed by how effortless the whole event felt. Coordinating a party sight unseen is a leap of faith, and the team delivered.
The kitchen backs up group events with an extensive spread. Pasta, seafood, sandwiches, all kinds of fried foods like wings, and of course the strombolies give planners plenty to work with.
That flexibility makes the restaurant a solid choice for families marking a special occasion. Whether it is a casual pizza party or a fuller sit-down affair, the options scale up nicely.
People who have hosted here often walk away grateful and eager to return. For a family-run spot, that kind of reliability with events says a lot.
Frozen Bolis Shipped Nationwide
Can’t make it to Essington? The restaurant has expanded into frozen, bake-at-home strombolies that fans order from far beyond Pennsylvania.
Supporters as far away as Florida have received shipments to enjoy on game day.
The company opened a USDA wholesale facility in Newtown Square, Pennsylvania, to produce these bake-at-home options. That expansion has helped the product reach over 30 locations in the Philadelphia area.
Recognition has followed the growth, including winning the 2024 Herr’s Flavored by Philly contest. The brand also partnered with Subaru Park and the Philadelphia Union soccer team.
The frozen lineup offers numerous choices, with fillings that keep the same care found in the dining room. People who enjoy both the restaurant and the take-home version report consistent quality.
For homesick Delco expats and curious newcomers alike, the shipping option keeps the original stromboli within reach. It is a clever way to spread a 75-year-old recipe across the map.
Hours, Payment, and Planning Your Visit
Timing matters here, since the restaurant keeps a consistent weekly schedule with one day off. It is closed on Mondays, open Tuesday and Wednesday from 11 AM to 8 PM, Thursday through Saturday from 11 AM to 9 PM, and Sunday from 11 AM to 8 PM.
A helpful detail for planners is that the spot is BYOB, so you can bring your own beverages of choice. Keep in mind the kitchen does not deliver, so pick-up or dine-in are the ways to go.
On payment, cards are accepted but cash is preferred, and a charge is added for card transactions. Bringing cash can save you a little at checkout.
Orders tend to be ready close to the estimated time, which regulars appreciate for quick pick-ups. Pricing sits on the higher side for the specialty items, though many feel the quantity justifies it.
A phone call ahead helps for ordering, since staff are available to assist. A little planning makes the whole stop smoother.
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