Leo's Latticini
Deli · Corona ·
Historic Italian deli serving killer mozzarella & loaded heroes
Historic Italian deli serving killer mozzarella & loaded heroes
"The people who run Leo’s Latticini have been huge Mets Fans since 1964 when the team moved to Queens—as is evidenced by the near-comical amount of Mets merch in the windows and around the shop. But this Corona deli had 44 years of history before that. They've been making some of the best fresh mozzarella and ricotta in the city since 1920., and you can sample them in their tight sandwich menu. A few hot specials rotate throughout the week, and there are some cold cut options. We like the Super Italian, with prosciutto, capicola, soppresatta, and that glorious fresh mozz. Go simple here, so you can really taste the creamy tang in the cheese." - willa moore, will hartman, bryan kim, molly fitzpatrick
"If you’re a Mets fan, you should go to this Italian deli in Corona at least once a season before heading to Citi Field. It's been open since 1920, the walls have enough memorabilia to qualify as an exhibit in Cooperstown, and the shop makes their own fresh mozzarella and ricotta every day. photo credit: Will Hartman People come in knowing the daily hot specials, like chicken parm on Tuesdays and roast beef with gravy on Thursdays, and get them on scooped-out semolina wedges. But it’s the cold sandwiches that show off Leo's Latticini fresh cheese best. Get the Super Italian, loaded to the gills with prosciutto, soppressata, cappicola, and their homemade milky mozzarella. The people behind the counter will ask if you want lettuce and tomato, or oil and vinegar. But don't bog down your sandwich too much. We like ours with oil and balsamic for a pop of sweetness to match the mozz. photo credit: Will Hartman Food Rundown Super Italian The quintessential Italian combo, done Leo’s style with glorious fresh mozzarella. This sandwich is thick with high-quality cured meat, so don’t muddy it up with lettuce and tomato. This is our favorite sandwich here. photo credit: Will Hartman Chicken Parm Available as a Tuesday special, this chicken parm doesn’t care about being a thin-pounded cutlet with crispy edges. Instead, it’s decently thick, at about a half-inch, and sits in an acidic tomato sauce on a steam table. That homemade mozzarella takes it over the top. photo credit: Kate Previte" - Will Hartman
"As one of the city’s old-fashioned latticini, Leo’s reliably produces killer mozzarella; for decades it was presided over by Nancy DeBenedettis (“Mama”), and the magnificent hero there features soft salami, a ham known as prosciuttini, pickled red peppers, and mozzarella (mushrooms optional), finished with plenty of black pepper." - Robert Sietsema
"Walking down 104th Street I pass Leo’s Latticini, which began as a seller of fresh ricotta and mozzarella when the neighborhood was still dappled with farms and has since evolved into a multi‑store complex housing a pastry shop, Italian grocery and sandwich counter—one of the few remaining vestiges of the area’s post‑World War II Italian community." - Robert Sietsema
"At Leo’s Latticini I had the Mama’s Special, a cold hero built around the freshest mozzarella — cheese so fresh it still squeaks — along with boiled ham, salami, and pickled red peppers." - Robert Sietsema
