South Philly’s Iannelli’s Bakery Launches Online Ordering for Tomato Pies
With tomato pie’s origin in Philadelphia dating back to 1910 (the trend began in NY in 1905, and migrated to Philly five years later), the 18-by-24-inch “gravy pies” at Iannelli’s are still some of the most sought after and well-known in a city which now has dozens of options. To make theirs, Vincent starts with the same dough he uses for his Stromboli, with a crust that tastes like homemade bread, curled up at the edges to keep the gravy pooled in the middle. The gravy is dense, and the same which Iannelli uses on his own pastas. Read the full article.