Iannelli's Bakery

The Best Tomato Pies In Philly, Ranked - Philadelphia - The Infatuation

"The sauce on Iannelli's thin, springy tomato pie drowns the crust. So if you get sloppy with your bites on the way home, your shirt may look like the killer got you in Scream. Here's the catch: the East Passyunk spot is only open 15 days a year, or at least that's what it feels like. Get here at the rare time when they’re open or maybe just pay for expedited shipping on Goldbelly." - candis mclean

The Ultimate Philly Food Glossary | Eater Philly

"I point out that Iannelli’s is a landmark spot for tomato pie, the local party dish featuring a thick, spongy, focaccia-like rectangular slice slathered with tomato sauce and topped with grated pecorino Romano or Parmesan and a sprinkle of oregano, served warm or chilled." - Ernest Owens

The Best Tomato Pies In Philly, Ranked

"The sauce on Iannelli's thin, springy tomato pie drowns the crust. So if you get sloppy with your bites on the way home, your shirt may look like the killer got you in Scream. Here's the catch: the East Passyunk spot is only open 15 days a year, or at least that's what it feels like. Get here at the rare time when they’re open or maybe just pay for expedited shipping on Goldbelly." - candis mclean

Iannelli's Bakery - Review - South Philly - Philadelphia - The Infatuation

"You come to this East Passyunk spot for tomato pie. Specifically, thin, springy tomato pie with so much sauce that the crust is drowning. Here's the catch: Iannelli's is only open 15 days a year, or at least that's what it feels like. Get here at the rare time when they’re open or maybe just pay for expedited shipping on Goldbelly." - Candis R. McLean

Since 1910, this Italian Market stalwart has turned out beloved tomato pie—room-temperature, saucy, and satisfying. Featured in The New York Times and spotlighted by local TV; drops can be limited, so watch for announcements.