The famed hoagies at Sarcone's Deli begin with The Italian: thinly slice prosciutto, hot capicola, hard salami, provolone, oil, vinegar, herbs, lettuce, tomato and onions.
From the restaurant's website:
"Considering the history and success of Sarcone’s bakery, Louis Sarcone, Jr. and his first cousin Anthony Bucci decided to open Sarcone’s Deli in 1997. ... The storefront is literally only 50 feet from the bakery, and two facilitates form a sort of one-stop-shopping for bread, pizza, sandwiches, deli meat and sides. Sarcone’s Deli is steeped in the same South Philadelphia neighborhood tradition as Sarcone’s Bakery, drawing many patrons. It is always advised to call ahead to place your order, so that it will be waiting for you upon your arrival."
No alcohol available. Serving lunch 9 am–4 pm Tue–Sun. Closed Mon.
“Sarcone's bread makes it all over town… but choice hoagie rolls make a short trip to Sarcone's Deli, where they are paired with thinly sliced roast beef, supple asparagus, and chunks of provolone.”
— Philadelphia magazine
The famed hoagies at Sarcone's Deli begin with The Italian: thinly slice prosciutto, hot capicola, hard salami, provolone, oil, vinegar, herbs, lettuce, tomato and onions.
From the restaurant's website:
"Considering the history and success of Sarcone’s bakery, Louis Sarcone, Jr. and his first cousin Anthony Bucci decided to open Sarcone’s Deli in 1997. ... The storefront is literally only 50 feet from the bakery, and two facilitates form a sort of one-stop-shopping for bread, pizza, sandwiches, deli meat and sides. Sarcone’s Deli is steeped in the same South Philadelphia neighborhood tradition as Sarcone’s Bakery, drawing many patrons. It is always advised to call ahead to place your order, so that it will be waiting for you upon your arrival."
No alcohol available. Serving lunch 9 am–4 pm Tue–Sun. Closed Mon.
“Sarcone's bread makes it all over town… but choice hoagie rolls make a short trip to Sarcone's Deli, where they are paired with thinly sliced roast beef, supple asparagus, and chunks of provolone.”
— Philadelphia magazine