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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.
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