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.”…