February 25, 2011
Food & Wine Magazine Includes Tacconelli’s Pizzeria And Osteria On Its Ranking Of 25 Best Pizza Spots In The U.S.
The article names Osteria’s signature item as the oak-burning stone oven-baked Lombarda pie (with baked egg, Cotechino sausage, mozzarella and bitto cheese, made from a blend of cow’s milk and goat’s milk); Tacconnelli’s is Tomato Pie, the recipe for which hasn’t been changed since Giovanni Tacconelli opened this place in 1918.
Insider tips: get your gaga eyes ready — don’t be surprised if Chef Vetri himself serves up your pie at Osteria; and at Tacconelli’s, remember to call ahead to reserve your dough ((215) 425-4983).
We’ve never needed any convincing that Philadelphia’s dining scene can hold its own against any other city; but the culinary accolades still excite us!
Top 25 Pizza Spots in the U.S. [Food & Wine]