The East Coast is serious about pizza, with most major cities boasting their own regional style that they trumpet above all others. If you’re in Philly, the city’s pizza mecca is Tacconelli’s. In 1918, Giovanni Tacconelli came from Italy to bake bread. He wanted to do it the old country way, so he and his friends built a 20 x 20 brick oven. That oven, after World War II, began being used to produce pizza pies of such intense quality that his name quickly became synonymous with pizza. That same oven is behind Tacconelli’s spectacular pizza to this day (although it got a little facelift in the 1990s). This is a no assembly-line pizza parlor—there’s just one man working one oven, and everything is painstakingly handcrafted. This translates into spectacular, rustic pizzas with gorgeous aromas that will make you question New York’s pizza dominance. The crust is mighty thin, so don’t overload it with —keep it simple and it will serve you well. Oh, and a word to the wise: Tacconelli’s recommends that you reserve your dough in advance if you plan to eat in or take out—otherwise you might be out of luck.
Tacconelli’s
2604 East Somerset Street
Philadelphia, PA 19134
(215) 425-4983
www.tacconellispizzeria.com
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