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BadNick · 07-17-2008, 12:34 PM

I looked for a couple food pics of what I want to post, but can't get at it until later today....ahll bee baaaak

PS: one of the things I like about Carolina bbq vs some others is the more predominant use of vinegar based sauce/basting which I prefer to sweet.

That pizza above looks great. I've also been taken to several Chicago pizza joints that folks there told me was their favorite, so I've had some good ones there, too.

One of my favorite pizza places in Philadelphia is Tacconelli's, which is in the Port Richmond neighborhood where I grew up. It used to be just a little neighborhood pizza joint, but is now pretty famous....still not bigger, just famous. This is an inner city blue collar neighborhood but now adays it's not unusual to see high end luxury cars parked around there waiting for pizza. As far back as 50 years ago we used to go there and order pizza and just hang around, eat, socialize, etc. Now it's so famous that the recommended procedure is to call ahead and reserve whatever number of pizza dough balls you want since if you just show up, there is not likely to be any available...unless you're famous like me

last week I went there on the spur of the moment with my boy and they made one for us even though we didn't have any advanced reserved dough. Very cute waitress, too, and double normal tip was worth it. Here's a couple Tacconelli's pics:

A little history:
In 1918 Giovanni Tacconelli came to Philadelphia from Italy. After a few years working as a laborer, he decided to do what he had done in his native Italy. "Bake Bread". The best and only way, he said, was to bake it in a brick oven. So along with a few of his friends he built his 20' by 20' brick oven. The bread business went well until the outbreak of World War II when all of his sons who had helped him in the business were drafted into military service. Having no one to help and since the bread business was so very time consuming, he stopped baking bread.

In 1946, still having the brick oven, Giovanni pondered over what to do with it since everyone had come home from the War and had different careers in mind. He decided to make tomato pies, something that his mother had taught him to do many years before. They were and still are tomato pies to our family consisting of fresh made dough, little cheese and a lot of sauce cooked in our brick oven to give it a crisp light taste.

In 1992, we realized that our oven, which had given us 72 years of service, needed a face-lift. We never thought that was supposed to be a 3 month "project" would turn out to be a 7 month "nightmare". Thanks to your loyal patronage The Tacconelli family, now in its 5th generation, is still baking tomato pies the Giovanni Tacconelli way.

Please keep in mind we are a one-man, one-oven operation. Waiting time may vary. Please be assured each pie is made fresh and to order.

07-17-2008, 12:34 PM	#4 (permalink)
BadNick Riding the Ocean Spray Location: S.E. PA in U Sofa	I looked for a couple food pics of what I want to post, but can't get at it until later today....ahll bee baaaak PS: one of the things I like about Carolina bbq vs some others is the more predominant use of vinegar based sauce/basting which I prefer to sweet. That pizza above looks great. I've also been taken to several Chicago pizza joints that folks there told me was their favorite, so I've had some good ones there, too. One of my favorite pizza places in Philadelphia is Tacconelli's, which is in the Port Richmond neighborhood where I grew up. It used to be just a little neighborhood pizza joint, but is now pretty famous....still not bigger, just famous. This is an inner city blue collar neighborhood but now adays it's not unusual to see high end luxury cars parked around there waiting for pizza. As far back as 50 years ago we used to go there and order pizza and just hang around, eat, socialize, etc. Now it's so famous that the recommended procedure is to call ahead and reserve whatever number of pizza dough balls you want since if you just show up, there is not likely to be any available...unless you're famous like me last week I went there on the spur of the moment with my boy and they made one for us even though we didn't have any advanced reserved dough. Very cute waitress, too, and double normal tip was worth it. Here's a couple Tacconelli's pics: A little history: In 1918 Giovanni Tacconelli came to Philadelphia from Italy. After a few years working as a laborer, he decided to do what he had done in his native Italy. "Bake Bread". The best and only way, he said, was to bake it in a brick oven. So along with a few of his friends he built his 20' by 20' brick oven. The bread business went well until the outbreak of World War II when all of his sons who had helped him in the business were drafted into military service. Having no one to help and since the bread business was so very time consuming, he stopped baking bread. In 1946, still having the brick oven, Giovanni pondered over what to do with it since everyone had come home from the War and had different careers in mind. He decided to make tomato pies, something that his mother had taught him to do many years before. They were and still are tomato pies to our family consisting of fresh made dough, little cheese and a lot of sauce cooked in our brick oven to give it a crisp light taste. In 1992, we realized that our oven, which had given us 72 years of service, needed a face-lift. We never thought that was supposed to be a 3 month "project" would turn out to be a 7 month "nightmare". Thanks to your loyal patronage The Tacconelli family, now in its 5th generation, is still baking tomato pies the Giovanni Tacconelli way. Please keep in mind we are a one-man, one-oven operation. Waiting time may vary. Please be assured each pie is made fresh and to order.