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Where can I find an Original 'Old School' Italian Hoagies?

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PCullura50 Feb 11, 2014 08:49 PM

Are there any suggestions for a great Italian hoagie around the outer Philadelphia-Montgomery County Area? Now I’m not talking about a Primo’s Hoagie, I’m speaking more around the lines of an authentic Italian hoagie. Like the ones made with the hot capicola ham and sharp provolone cheese. I am from Bristol, PA and there is this great Italian market named Mazzanti's that makes the type of hoagie that I am looking for, but I am currently away at college. Any suggestions???

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    givemecarbs RE: PCullura50 Feb 11, 2014 08:54 PM

    Try Corropolese Bakery & Deli I go to the Lansdale location. http://www.yelp.com/biz/corropolese-b...

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      Bigley9 RE: PCullura50 Feb 11, 2014 09:26 PM

      Go to Cosmi's. 8th and Dickenson, south phila

      5 Replies
      1. re: Bigley9
        Delucacheesemonger RE: Bigley9 Feb 12, 2014 09:46 AM

        In that neighborhood Chickey's is another winner

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          gakski RE: Bigley9 Mar 15, 2014 09:51 AM

          Agree on both Cosmi's & Chickie's. Heard good things about Pastifico's on 1500 block of Packer Ave. strip mall.. Parking lot at Pastifico's. Paesano's, 152 W. Girard Ave., Daddy Wad Sandwich is one of the best classic Italian hoagies you'll ever taste.

          1. re: gakski
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            Philly Ray RE: gakski Mar 15, 2014 10:09 AM

            +1 on Pastificio. And the bonus of going there is a Termini's outpost in the same strip mall so you can grab a cannoli for dessert.

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              Delucacheesemonger RE: gakski Mar 15, 2014 11:20 AM

              Will give it a try.

              1. re: Delucacheesemonger
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                Philly Ray RE: Delucacheesemonger Mar 15, 2014 11:31 AM

                It's a full service Italian deli. They also make fresh pasta. The ravioli are really good.

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            Adenn1 RE: PCullura50 Feb 12, 2014 04:06 AM

            If you are ever near Newtown Square in Delaware County...you would want to hit A Cut Above Deli on West Chester Pike...they make great hoagies.

            http://www.acutabovedeli.com/

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              barryg RE: PCullura50 Feb 12, 2014 04:37 AM

              Primos makes this

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                Cittafarina RE: PCullura50 Feb 12, 2014 05:07 AM

                Try Zaccardi's or Cifelli's in Bridgeport

                1. yummykimmy RE: PCullura50 Feb 12, 2014 06:29 AM

                  Try Sonny' s in Limerick - they use Sarcone's bread and sounds like their South Philly Italian is for you.http://www.sonnysdeli.com/coldhoagies...

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                    cwdonald RE: PCullura50 Feb 12, 2014 06:58 AM

                    Try Goomba's Pizzeria in Colmar. They get their bread from south philly, and age the provolone in house. Highly recommended.

                    6 Replies
                    1. re: cwdonald
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                      cgarner RE: cwdonald Mar 10, 2014 09:46 AM

                      cwdonald, they USED to get their bread from South Philly, but have contracted out locally to have it made (exclusively for them)

                      1. re: cgarner
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                        cwdonald RE: cgarner Mar 10, 2014 09:55 AM

                        Do you know who makes their bread now ?

                        My complaint before was it felt like it was on a huge italian loaf rather than on a hoagie roll.

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                          cgarner RE: cwdonald Mar 10, 2014 10:39 AM

                          I believe that Hearth Baker is making them now, I think they have been for a while.

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                            cwdonald RE: cgarner Mar 10, 2014 10:46 AM

                            Thanks.. been a while since I have even been to hearth.. never quite clear whether they are open or not when you drive by them. Will be interesting to see if they are up to snuff. Will have to try a hoagie again from Goombas!

                            1. re: cwdonald
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                              cgarner RE: cwdonald Mar 10, 2014 11:32 AM

                              My only personal preference is if you’re getting any of the hoagies that have provolone to ask for “very little” provolone
                              They use a REALLY sharp provolone and it’s overwhelming to even the best cold cuts when there’s more than just a little.

                              1. re: cgarner
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                                cwdonald RE: cgarner Mar 10, 2014 11:40 AM

                                They age the provolone themselves I want to say for a minimum of six months... I love places that do things like this, but you are right you need to balance the intensity of the flavor with how much you put on a sandwich. Personally i prefer a sharper cheese, but in smaller quantities. Thanks for the heads up!

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                      Hopefulone RE: PCullura50 Feb 12, 2014 07:23 AM

                      Sam's Italian Market in Willow Grove. Great custom made hoagies on home made rolls.

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                        susan1353 RE: PCullura50 Feb 12, 2014 08:06 AM

                        Olde Philadelphia Sandwich Shop on Old York Road (611) in Jenkintown is really good.

                        http://www.menuism.com/restaurants/ol...

                        1. Delucacheesemonger RE: PCullura50 Feb 12, 2014 09:45 AM

                          Carlino's in Ardmore has home baked bread as good as Sarcones and has dry cured Capicola and aged provolone.
                          Most Primo's use Liscio bread and is like glue, but the one in Wayne has good bread and a damned good sandwich.

                          1 Reply
                          1. re: Delucacheesemonger
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                            cgarner RE: Delucacheesemonger Mar 10, 2014 10:40 AM

                            I had the pleasure of having an Italian Hoagie from Carlino's once... wow! good stuff
                            fresh, quality meat, just the right amount of everything!

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                            dndicicco RE: PCullura50 Feb 12, 2014 09:45 AM

                            I don't know if they're still around, but Lee's Hoagies used to be able to do that in the Bucks County area.

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                            1. re: dndicicco
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                              cwdonald RE: dndicicco Feb 12, 2014 10:08 AM

                              There is a lee's in Warminster at street and York road. My issue with lee's has been the bread. Meat quality is always good. Do not remember if they had sharp provolone or not.

                              I would also suggest Silvio's in Hatboro that makes their own bread. I do not remember if they had sharp provolone or not but the hoagies there are good.

                              Also in the same area is Altomantes which definitely has sharp provolone.

                              A bit further afield in Bucks Co Pallantes in Richboro makes a very good hoagie. I know they source their bread from south philly (I think Sarcones but may be wrong) and have good quality meats.

                              1. re: cwdonald
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                                Velvet Elvis RE: cwdonald Mar 11, 2014 08:40 AM

                                I will second the Silvio's and Altomante's recs. Both make a great hoagie.

                                The Lee's on 611 in Horsham is miles better than the one in Warminster, IMHO.

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                              curly girl RE: PCullura50 Feb 12, 2014 02:45 PM

                              Lenny's Deli on Fayette St. in Conshohocken makes a really good Italian Hoagie. If you go at lunchtime, they have a special, which includes chips and a soda. They are also good at Corropolese Bakery & Deli in Lansdale, which also has a location in East Norriton/Norristown; as well as Collegeville Bakery in Collegeville. Have fun trying them all.

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                                Nteti420 RE: PCullura50 Mar 10, 2014 07:53 AM

                                Giuliano's Deli in Glenside. Great, no frills hoagies, with a few delish specialty hoagies. Also a huge variety of micro brew beers and growlers.

                                1. monavano RE: PCullura50 Mar 10, 2014 11:41 AM

                                  I think Lee's is as old school as it gets. Not the best ever, but very solid.

                                  4 Replies
                                  1. re: monavano
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                                    barryg RE: monavano Mar 16, 2014 06:07 AM

                                    Yeah this has been discussed on other threads, but the "old school" hoagies I remember from years back did not use the best meats, sharp prov, or really crusty seeded Italian rolls. They were mostly like Lee's and White House -- good enough meats, cheese, always good bread but probably a little too soft for today's foodie tastes. But the sum of the sandwich was much greater than it's parts. The hoagies being made today with high end meats, cheese, and bread, is pretty "new school."

                                    1. re: barryg
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                                      StrandedYankee RE: barryg Mar 16, 2014 06:20 PM

                                      Barry, you are absolutely right. The use of high end components on a hoagie is very new school, and frankly I don't think the results are as tasty as hoagies made with good rolls, freshly sliced decent veggies, D&W ham-a-colla & Genoa salami and mild provolone. To me, the high end components are too busy competing for center stage (not to mention too chewy) to merge into a well-unified sandwich. However, all of those high end components are more than welcome on my antipasto plate...

                                      1. re: StrandedYankee
                                        Delucacheesemonger RE: StrandedYankee Mar 17, 2014 10:04 AM

                                        l also agree with everything BarryG said, except l come to an opposite conclusion.
                                        My intro to hoagies was at a place that used only dry cured meats. There was no 'ham-a-colla', a heavily chemically barely cured meat, a lunchmeat with all that might mean.
                                        The only place l eat non cured meats is Whitehouse in AC and do that for the bread and peppers which for me are unexcelled, bread was a little better at Atlantic City Bakery, but that is a memory now.
                                        First hoagie place out of the box a long time ago used dry cured capicola and l got hooked and still am. When eating the lunchmeat stuff l swell the next day worse than with Chinese food
                                        due l suspect to the salt and stabilizers in the product.
                                        Therefore, yes l love the chew and require it.
                                        This is why l go to Cosmi's, Chickie's, and Carlino's amongst others as they all carry the true sopprasate and capicola which is what l want. Not better, just what l am looking for.

                                      2. re: barryg
                                        yummykimmy RE: barryg Mar 16, 2014 07:08 PM

                                        I do think you are right....I grew up outside of Syracuse, where hoagies are subs.....I remember getting subs from the kmart and thinking they were the best ever.

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                                      MainLiner RE: PCullura50 Mar 14, 2014 04:58 AM

                                      Try Lennie's Home Plate on Ridge in Roxborough. Great rolls, great meat, huge variety and huge hoagies.

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