Villa di Roma

"Most Italian places in South Philly, even the OGs, feel more like tourist traps than they do old-school Italian hangouts. Villa Di Roma is an exception. Walk into this spot in the Italian Market, and you’ll see pictures of families hung up on the walls and tables of regulars who’ve been eating veal parm here since it opened in the ’60s. The menu is long and has everything you’d expect from a red-sauce joint, including their famous (and genuinely good) meatballs in gravy." - alison kessler, candis mclean

"Most Italian places in South Philly feel more like tourist traps than actual hangouts. Villa Di Roma is one of the exceptions. This classic Italian Market spot is filled with black and white family photos, oversized menu boards, and waitresses that still call guests "hon." The menu is long and has everything you’d expect, including softball-sized meatballs in gravy, lemony veal francese, and countless different pasta options. It's Italian comfort food at its best, and you may be lucky enough to hear a grandpa say “be good to your mother” while handing his grandkids $20." - candis mclean, alison kessler

"At Villa Di Roma, which opened in the '60s in the Italian Market, we once saw a grandparent hand his grandchild a 20 dollar bill and say, "Be good to your mother." And while you probably won't see this particular grandpa in action, there's bound to be something similar going down when you're there. Servers call guests "hon," the bar is full of regulars eating chicken parm in front of the televisions, and their softball-sized meatballs are satisfying no matter how many times you've had them. Touristy? Yes. Iconic? Also yes." - alison kessler, candis mclean

"This relaxed spot in the Italian Market has been around for decades, a super casual favorite of locals. They’re here for the giant meatballs and plates like pasta di linguine — with a broth of clams, served with mussels, shrimp, and crab, or the linguine Abbruzzi, with sausage and mushrooms in marinara. But the point here is more the scene,” the Inquirer." - Ernest Owens

"Most Italian places in South Philly feel more like tourist traps than actual hangouts. Villa Di Roma is one of the exceptions. This classic Italian Market spot is filled with black and white family photos, oversized menu boards, and waitresses that still call guests "hon." Excited first timers sit alongside regulars who have been eating the chicken parm here since it opened in the ’60s, and red-sauce loving sports fans crowd the bar on gamedays. The menu is long and has everything you’d expect, including softball-sized meatballs in gravy, lemony veal francese, and countless different pasta options. It's Italian comfort food at its best, and you may be lucky enough to hear a grandpa say “be good to your mother” while handing his grandkids $20. photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo photo credit: Nicole Guglielmo Food Rundown photo credit: Nicole Guglielmo Villa Salad It’s creamy, it’s crunchy, and the greenest thing in the restaurant. Always get this shrimp and bacon-packed salad before moving on to mains. Always. photo credit: Nicole Guglielmo Baked Rigatoni Rigatoni tossed in a tangy tomato sauce and creamy ricotta is topped with a thick layer of mozzarella. It’s gooey on the inside, toasted to a near crunchy finish, and the ultimate comfort dish. photo credit: Nicole Guglielmo Pasta Di Linguine Villa has about 12 specialty pastas on the menu, but this is the one to get. The marinara is actually made with a clam-based broth, so it’s a touch briny, and it’s all topped with a pile of shrimp, clams, mussels, and crab meat. photo credit: Nicole Guglielmo Chicken Parmigiana It almost feels sacrilegious to come to Villa and not get this dish. Chicken is pounded thin, breaded and fried to a golden brown, and topped with just enough red sauce and almost too much mozzarella. It’s everything you want in a parm—deeply savory, moist chicken, tang and sweetness from the tomatoes, and creamy from all the cheese." - Alison B. Kessler