Photo Courtesy: Ditte Isager, GQ Magazine
Who's got the Monday blues? Not this girl. Certainly not this girl! I had a fantastic weekend to start this Monday off right! For starters, I had the best pizza of my life. No need to take off your glasses and clean them off, you read it correctly, the best pizza of my life. Considering the husband-elect and myself are pizza junkies, this is quite a feat.
This weekend, the husband-elect and I went to Tacconelli's Pizzeria for his birthday dinner. We have always wanted to go to this much-raved pizzeria. It wins tons of local pizza honors and recently was given a huge nod from GQ, ranking it the 9th best pizza in the United States. Um, yeah, no kidding... when we heard this, we nearly dropped everything we were doing and sprinted over there! Good pizza in Philadelphia? Nuh uh!! says the critics in the peanut gallery... Yes huh.. check out the article yourself!! Philadelphia is not only the land of the cheesesteak, Lager beer, and soft prezel, but also that of great pizza. Yeup. That's right! I love my City!
There are a few things to note! You must make reservations for this pizzeria earlier in the day to "reserve your dough." This is because Tacconelli's still employs a brick oven to make their pizza, which is what makes their pizza so darn incredible. They produce a thin, crispy crust that is so light, but just enough to fill you! We ordered a half tomato pie (in my lack of cheese eating, I know, stop being mad at me already!!!!) and half regular cheese pizza. As you take your first bite into this pizza, the sauce fills your mouth with such a magnificent blend of spices. It has just the right about of garlic, spices, and tomato. I did break down and try some of the cheese pizza on which there is just the right amount of cheese. Being a cheese lover myself, I had never thought twice about an extra-cheesy, extra gooey, runny pizza, HOWEVER, Tacconelli's Pizza Maker Extraordinaire uses the cheese sparingly, allowing the sauce to be showcased with each bite! The cheese was not in the spotlight, but the sauce, WHY DIDN'T I EVER THINK OF THIS BEFORE?! It complements so beautifully and gives the great amount of cheeziness that makes pizza PIZZA! Blown away. Absolutely blown away. The husband-elect and I finished a whole pie to ourselves. If it weren't for the fact that we had only reserved enough dough earlier in the day for one pie, we would have quickly placed a second order and finished that pie as well. I am not kidding people, it is really that good!
You may find yourself thinking:
Why should I care about this place? I live in Caracas, New York, Deluth, London or San Francisco!! You should care. Because I said so!
..Okay, well, that's partially true, but the main reason you should care is that the best part of visiting any town or any city is getting a hold of the local flavor. True? Yes. So this is why I'm partially correct when I say I said so. Should you ever find yourself in Philadelphia, head to the Port Richmond neighborhood, and get your touchas to Tacconelli's and order your pizza (and, honestly, if you live in NYC, it's less than a two hour drive to Philadelphia.. and it's that good to drive here for some, if you ask me!)
Needless to say, the husband-elect and I have found our new go-to pizza place. For $13.50 you can get yourself the most amazing pie that is so light and bursting with flavor!
Tacconelli's: Pizza, Philly-style. Don't miss out on it!!!
Here is a mini-history of the pizzeria from Tacconelli's website:
"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."