Lorenzo's pizza purveyors stack disks of fresh dough with a panoply of gourmet ingredients before sliding them into brick ovens to seal in a smoky redolence. Classic pies such as the sweet Hawaiian and the basil-infused margherita send taste buds back in time more quickly than wormhole-flavored toothpaste, and innovative recipes set palates ablaze with creations such as the spicy buffalo-chicken pizza adorned with wing sauce and blue cheese. Chefs saddle up the Ranchero with bacon, spinach, and tomatoes in melty mozzarella and cool ranch dressing. Greener eats include the eggplant-parmesan pizza and the Mediterranean, which flaunts its sauceless façade with roasted peppers, spinach, olives, and garlic. A savory side of garlic knots and a two-liter bottle of Coca-Cola, Diet Coke, or Sprite accompany pizzas shared inside the eatery or savored at home in front of shamed frozen pizzas.
Vitarelli's Restaurant, in business since 1976, slings a stunning selection of time-tested Italian delicacies. The Vitarelli sampler beckons visiting taste buds to board a vessel of crispy mozzarella sticks, chicken wings, and fried zucchini served alongside a marinara sea ($9.95). Twirl a forkful of pasta and meatballs ($9.95) or probe the cheesy pastascape of baked ziti ($10.95) with the same acuity that allowed Christopher Columbus to find India. Peer through the crusty bread bars of an extensive sandwich zoo, which houses sausage parmigiana ($5 for a small) and the Cherry Hill cheesesteak, with swiss and provolone cheeses co-existing peacefully beneath a warm blanket of fried onions ($6.50 for a small). Vitarelli's sociable staff also rolls out an array of pizzas ($6.95 for a 9"), whose doughy canvasses sport paint-by-number classics as well as avant garde mexican and BLT specialty pies.
Philly's Phatties is all about uniting the community, bringing folks together seven days a week to dig into hearty helpings of casual Italian food, which earned a Best of South Jersey 2011 nod from Courier-Post readers. Gooey cheese oozes from traditional cheesesteaks and veggie-stuffed stromboli, and orders of the shop's famous chicken wings are doused in mild, medium, fire, franks, barbecue, or garlic-parmesan sauce. The cooks toss handcrafted pizzas into more than 10 specialty varieties, which are crowned with buffalo chicken, white alfredo sauce, and broccoli.
Their hometown dedication is echoed in the eatery's extracurriculars. They teach local community groups and special-needs students how to whip up pizzas, according to the Courier-Post, and support Boy Scout troops and Little League teams.
Though it is arguably Iannelli’s most famous pizza, the tomato pie barely resembles a traditional pizza. Its rectangular-shaped Sicilian-style dough is covered in a thick layer of housemade sauce (called “gravy”) and baked in a brick oven. But ever since owners Terry and Mirna Iannelli introduced this cheese-less wonder to South Philly in 1910, it has been a hit.
Now more than a century later, the Iannelli’s grandson Vincent still churns out the tomato pie, which was said to have one of the Best Crusts by Philadelphia magazine and was featured in a video by Thrillist. Vincent’s chefs also create fried meatballs the way Nonna made them—by using pork and veal and cooking them over a horse-drawn stove. And in keeping with tradition, they freshly bake breads, decorate special-occasion cakes, and fill cannoli with a sweet creamy filling.