Craig LaBan

"My current champ is Pastificio Deli, where imported meats are carefully layered with sharp provolone and just the right amount of shredded veggies for a zesty signature with balance and bite."

Serious Eats

"As well as carrying a fantastic selection of imports ranging from aged balsamic to Brioschi, an Italian antacid that works like no other, Pastifico is packed at lunchtime thanks to their spectacular hoagies. The Classic Italian fills a loaf of Abruzzi Brick Oven Bakery bread with top notch slices of prosciutto, Genoa salami, mortadella, capicola, and provolone."

Philadelphia Magazine

"Readers’ Choice: We Philadelphians should know that a good Italian hoagie should be appreciated like a fine work of art. Our tasters seriously contemplated the nuances that make a sandwich superior: capicola or presciutto? Plain or seeded bun? Oregano or vinegar? In the end, Pastificio, with tissue thin slices of four Italian meats, tangy provolone and a sprinkle of seasoning, won over the crowd."

Visit Philadelphia

"Located just a few blocks from the Sports Complex, Pastificio has gained adoration from city officials and pro athletes alike with its Classic Italian hoagie topped with mild provolone, mortadella, capicola, Genoa salami and prosciutto."

Bradd DelMuto

"Pastificio hits many of the basics, such as slicing the mortadella, salami, prosciutto, capicola and provolone for each order. The Abruzzi bread is also high quality, a must for any good Philly sandwich."

Thaddeus Suzenski

"The Stu Gatz is a simple creation, packed with mortadella, sliced cured green olives, 4 cheese Italian blend (Asiago, Parmesan, American, Romano – packs lots of flavor for one kind of cheese), and sliced tomato. This sandwich is perfection. Salty and briny olives transform this from a fancy ham sandwich into something magical."

Wendy Ramunno

"This South Philly pasta house also creates killer sandwiches, and the classic Italian features usual suspects prosciutto, Genoa salami, mortadella and capocollo coming together in perfect harmony with provolone and traditional hoagie accoutrements."

Dan Mckay

"After crushing a city’s worth of Italian’s, Pastificio's selection of spicy Inferno hoagies are a nice change of pace. While it might seem like blasphemy to not order anything with prosciutto in place that’s also making homemade pasta, the Chicken Cutlet Inferno is a spice-lovers dream."