People carve scrapple for a contest. Yes, the gray breakfast loaf made from pork scraps gets turned into sculpture at an annual festival here in Pennsylvania.
I love that detail because it says so much about how this state treats its food. The dishes might be old, but nobody is tired of them. One famous sandwich shop has belonged to the same family for nearly 100 years. Another bakery is on its fifth generation.
Some of these foods came from thrifty Pennsylvania Dutch kitchens. Others arrived with Italian and Polish immigrants who missed the tastes of home. A few started as pure kitchen improvisation, like cake batter that was too good to toss.
These are the kinds of foods that make you appreciate Pennsylvania’s food history a little more, and I have a feeling some of these old favorites will surprise you.
1. Philly Cheesesteak
A hot dog stand started one of the most famous sandwich stories in America.
Back in 1930, Pat and Harry Olivieri opened that stand in South Philadelphia, and they get credit for inventing the steak sandwich.
Cheese came along years later, which feels wild now.
Today, you’d have a hard time finding anyone in Pennsylvania who orders a cheesesteak without it.
Pat’s King of Steaks still sits on East Passyunk Avenue, and the Olivieri family has owned it for nearly 100 years.
That’s a long time to keep one grill busy.
Ordering here comes with its own language, so a quick lesson helps.
You pick your cheese first, choosing from Cheez Whiz, American, or provolone.
Then comes the onion question.
Say ‘wit’ if you want fried onions, or ‘wit’out’ if you’d rather skip them.
Keep it short and confident.
The line moves faster when you know what you want before it’s your turn.
The menu goes beyond the classic, too.
You’ll find a pizza steak, a mushroom steak, a pepper steak, and a chicken cheesesteak.
Not in a steak mood?
Roast pork sandwiches, hot dogs, fish cakes, fries, and cheese fries are also on the board.
Recent changes have stirred up some chatter.
Pat’s now offers seeded rolls and melts the cheese right into the meat and onions on the grill.
Some longtime fans might raise an eyebrow at that.
Still, a family that’s been at it since 1930 has probably earned the right to tweak a few things.
The rivalry talk is half the fun.
People argue about cheese, onions, and rolls with the passion most folks save for football.
Timing is easy here, which is rare for a legend.
Pat’s stays open 24 hours a day, closing only on Thanksgiving and Christmas.
That makes it a solid stop after a late game or an early flight.
A cheesesteak at 3 a.m. counts as a Philadelphia tradition of its own.
My advice?
Grab extra napkins and eat it while it’s hot, because a cooled cheesesteak is a sad, sad thing.
Address: 1237 E. Passyunk Avenue, Philadelphia, PA 19147
2. Roast Pork Sandwich
Philadelphia’s most famous sandwich has a serious rival, and it comes stuffed with slow-roasted pork.
John’s Roast Pork has been making the case since 1930.
Domenico Bucci started the business as a small shack selling roast pork and meatballs.
Three generations later, John Bucci Jr. runs the show.
The star sandwich is simple on paper.
Slow-roasted pork, seasoned with an old family recipe, goes on a long seeded roll.
Sharp provolone and sautéed spinach join the party next.
Then the whole thing gets drenched in pan juices, so plan on a few napkins.
That combo of salty cheese, tender greens, and juicy pork is a classic Philadelphia Italian move.
It’s the kind of sandwich that makes you lean forward so your shirt survives.
Cheesesteaks joined the menu in 1987, which is late by local standards.
They make up for it with size, using 12 ounces of fresh beef.
The beef goes on an Italian loaf from Carangi Bakery.
Cheese and onions get folded into the meat right on the grill, with American or provolone as your choice.
Not hungry enough for a giant sandwich?
Chicken steaks, gravy-soaked meatballs, and breakfast sandwiches are also on the menu.
French fries and onion rings round things out nicely.
You won’t leave hungry, that’s for sure.
Recognition came in 2006, when the James Beard Foundation gave John’s an America’s Classics award.
That honor goes to beloved local spots with real staying power.
A little planning goes a long way here.
John’s is open Tuesday through Saturday from 10 a.m. to 5 p.m., and it’s closed Sunday and Monday.
Bring cash, too, since it’s a cash-only spot.
Showing up with only a card would be a tough way to learn that lesson.
Lunch is clearly the sweet spot with those hours.
Go earlier in the day so you can enjoy your sandwich without watching the clock.
Out-of-towners often stick to cheesesteaks and call it a day.
Trying the pork gives you a fuller taste of what South Philly sandwiches can do.
Address: 14 East Snyder Avenue, Philadelphia, PA 19148
3. Soft Pretzel
A pretzel shop that survived a fire and came back swinging deserves your attention.
Center City Pretzel Co. closed for 18 months after an electrical fire in September 2022.
It reopened on April 1, 2024, and the timing could not have been sweeter.
Philadelphia without a twisted soft pretzel just feels wrong.
Tony Tonelli founded the bakery, and the family has run it since 1981.
His daughter, Erika Tonelli Bonner, is now in charge.
The shop sits in the heart of the Italian Market.
That puts it right in the middle of one of the city’s most famous food neighborhoods.
Hand-twisted soft pretzels are the main event.
Those classic twists are what most people picture when they think of a Philly pretzel.
The menu has some fun extras, though.
You can try The Zagel, which is a pretzel bagel, plus pretzel sticks, mini pretzels, and pretzel pop-its.
Dips take things up a notch.
Choices include nacho cheese, cheddar cheese, honey mustard, plain mustard, and a spicy one called Jawndiments Dip.
That last name is pure Philadelphia. ‘Jawn’ is local slang that can mean almost anything, so of course it ended up on a dip.
Dietary needs?
The pretzels are certified Kosher, vegan, nut-free, and dairy-free.
That makes them an easy snack to share with a crowd.
Bringing a bag to a party or office is a classic Pennsylvania move.
Grab a few extra for later, because pretzels tend to vanish fast.
A quick toast in the oven can bring a day-old one back to life.
Pair your pretzel trip with a stroll through the market.
You’ll pass plenty of other old-school food shops along the way.
Family bakeries like this one keep a simple snack feeling special.
Decades of twisting dough by hand adds up to a lot of pretzels.
Pretzels have deep roots in this state, and this family is keeping the twist alive.
Mustard on the side is optional, but highly recommended.
Address: 816 Washington Avenue, Philadelphia, PA 19147
4. Whoopie Pie
Leftover cake batter might be the best thing that ever happened to dessert.
The whoopie pie is a Pennsylvania Dutch tradition, and many believe Amish women first made them from extra batter.
Two soft cake rounds with creamy filling in the middle?
That’s a smart way to use up what’s left in the bowl.
Bird-in-Hand Bake Shop has been family-owned since 1972.
It sits on Gibbons Road in the village of Bird-in-Hand, in Lancaster County.
Many of the recipes are traditional.
Some even trace back to Grandma Smucker, which is about as Pennsylvania Dutch as a name gets.
The whoopie pies here come jumbo-sized.
Classic chocolate with vanilla filling is the starting point for most people.
After that, the flavors branch out.
You can pick red velvet with buttercream icing or chocolate with peanut butter, mocha, mint, or caramel icing.
Good luck picking just one.
A mixed box makes a lot more sense, even if you only pretend you’ll share.
The bake shop is known for more than whoopie pies.
Its shoofly pie was voted top in the area, and sticky buns, breads, cookies, and cakes are on the list too.
Gluten-free options are available as well.
Artisan ice cream, smoothies, and lattes round out the menu.
Families will love the extras outside.
There’s a picnic area, a playground, and a small animal petting zoo open from April through November.
A treat and a visit with some animals in one stop?
That’s a strong afternoon by any standard.
Hours generally run Monday through Saturday.
Plan your sweet tooth around Sunday, since that day isn’t on the schedule.
Whoopie pies keep well for a day or two in the fridge.
They also make a fun road trip snack on the drive home.
Country back roads lead you to this spot, which adds to the fun.
Lancaster County farm views make the drive part of the treat.
Address: 542 Gibbons Road, Bird-in-Hand, PA 17505
5. Scrapple
Scrapple might be the most honest food in Pennsylvania.
Lancaster County butchers created it as a way to use pork scraps and trimmings, so leftovers didn’t go to waste.
Today it still shows up on breakfast plates across the state.
Love it or fear it, scrapple has staying power.
Down Home Diner is a great place to meet it.
The diner sits inside the Reading Terminal Market in Philadelphia.
Chef Jack McDavid opened it in 1987.
His goal was to bring scratch-style country cooking from Virginia up to Philadelphia.
Scrapple comes as a side, which is perfect for first-timers.
You can add a slice to your eggs and see what the fuss is about.
Breakfast runs all day, which is a gift.
Eggs, home fries, homemade buttermilk biscuits, pancakes, and omelets are on the menu.
Chipped beef and sawmill gravy show up too.
Pumpkin pancakes are an option for anyone feeling festive.
Later in the day, the menu shifts to heartier plates.
Granny’s meatloaf, a fish platter, chicken tenders, cheesesteaks, and pulled pork hoagies are available.
The room has a kitschy, retro look.
You can grab a vinyl booth or sit at the counter.
Local sourcing is a big deal here.
The diner works with local farmers and other Reading Terminal Market vendors.
Scrapple fans have another reason to visit the market.
It hosts an annual Scrapple and Apple Festival, complete with a Scrapple Sculpting Contest.
Yes, people carve breakfast meat into art.
Pennsylvania takes its scrapple very seriously, even when it’s being silly.
Hours vary by day, so check before you go.
Tuesday and Thursday close at 4 p.m., while other days run until 6 p.m.
New to scrapple?
Ask for it crispy, and try it with a little syrup or ketchup.
Address: Reading Terminal Market, 51 N 12th St, Philadelphia, PA 19107
6. Pierogi
Some of the best dumplings in Pennsylvania come out of a former gas station.
Pierogies Plus fills up a converted station on Island Avenue in McKees Rocks, just outside Pittsburgh.
Helen Mannarino opened the shop on June 5, 1991.
She came from Poland in 1974 and missed the foods she grew up with in her family’s restaurant in Warsaw.
So she made them herself.
That decision turned into a Western Pennsylvania pierogi stop with real staying power.
Pierogies are a big deal around Pittsburgh.
Eastern European immigrants arrived in the late 1800s and early 1900s, and they brought these dumplings with them.
Today, pierogies feel as local as the hills and rivers.
Many staff members here come from Eastern Europe and have decades of experience with these recipes.
The classics are all here.
Potato plain, potato and cheese, sauerkraut and potato, cottage cheese and chives, and ground chuck are on the list.
Feeling bold?
Specialty flavors include potato and bacon, potato and jalapeño, and cabbage and kielbasa.
Then dessert shows up.
Apple pie and apricot with cream cheese pierogies prove these dumplings can do sweet, too.
Other Eastern European favorites fill out the menu.
You can grab stuffed cabbage or haluski, which comes with noodles or potato dumplings and cabbage.
Gluten-free options are available, which is great news.
More people can join the pierogi party that way.
The shop runs mainly as a takeout business.
Hours are Monday through Friday, 10:30 a.m. to 6 p.m., with weekends off.
Plan a weekday stop or make a trip on a lunch break.
Showing up on Saturday will only leave you staring at a closed door.
Moved away from Pennsylvania?
Pierogies Plus ships nationwide, so homesick fans can still get their fix.
For cooking at home, a quick boil and then a pan-fry in butter with onions is a classic move.
That crispy edge is worth the extra few minutes.
Address: 342 Island Avenue, McKees Rocks, PA 15136
7. Water Ice
Order an Italian ice in South Philly and you’ll sound like a visitor fast.
Around here, it’s water ice, and John’s Water Ice has been scooping it since 1945.
John Cardullo, an Italian immigrant, started the business after delivering coal and heating oil.
Going from heat to ice is one of the best career pivots around.
His grandson, Anthony Cardullo, now runs it as the third-generation owner.
The recipe is a family secret passed down through the years.
The tradition goes back further than the shop.
Italian immigrants brought granita-making skills to Philadelphia, and water ice grew from there.
Fresh is the key word.
The water ice is made daily with real fruit, water, and sugar.
That simple list means it’s dairy-free and gluten-free.
It’s an easy treat for a group with mixed diets.
Staple flavors include Zesty Lemon, Classic Cherry, Rich Chocolate, and Tropical Pineapple.
Lemon is a smart first pick if you want the old-school experience.
Seasonal flavors rotate through, too.
Strawberry, banana, mango, cantaloupe, honeydew, and peach can show up depending on the time of year.
Can’t decide between ice and ice cream?
Get a gelati, which layers water ice and soft serve together.
Soft serve on its own is also available.
Philadelphia pretzels are on hand if you want something salty to balance the sweet.
The Christian Street shop sits in South Philadelphia, near the Italian Market.
It’s an easy add-on after a pretzel or sandwich run nearby.
Hours run Monday through Saturday from 11 a.m. to 10 p.m.
Sundays start later, at 1 p.m., and also go until 10 p.m.
Summer nights are made for this.
Grab a cup, find a bench, and eat it before it melts down your arm.
A spoon helps, but some people just squeeze the cup.
There’s no wrong way, as long as you finish it.
Address: 701 Christian Street, Philadelphia, PA 19147
8. Shoofly Pie
A pie named after shooing away flies sounds like a warning.
Instead, it’s one of the best-known desserts from Pennsylvania Dutch kitchens.
The name is popularly tied to flies buzzing around sticky molasses pies.
Nobody can prove it, but it’s a fun story to tell while you eat.
Shoofly pie started in Pennsylvania Dutch kitchens in the late 1800s.
It was a practical, eggless molasses bake.
Some people called it molasses crumb cake.
It was often eaten at breakfast with coffee, which sounds like a wonderful habit to bring back.
You don’t have to drive to Lancaster County for a slice.
The Dutch Eating Place serves it inside Philadelphia’s Reading Terminal Market.
Sammy and Fanny opened the counter in 1990.
Many of the recipes come from their grandmother, and the business stays in the family.
Shoofly pie here often comes with whipped cream.
That light topping balances the deep molasses flavor nicely.
Breakfast is a big draw, too.
Blueberry pancakes, apple cinnamon French toast, eggs, home fries, bacon, and scrapple are on the menu.
Lunch brings burgers, deli sandwiches, and fresh-cut fries.
Rotating specials can include Pennsylvania Dutch-style chicken pot pie.
Save room for apple dumplings with heavy cream.
Having both shoofly pie and dumplings in one meal is ambitious, but nobody’s judging.
Ingredients come from nearby farms.
That farm connection fits right in with Pennsylvania Dutch cooking.
Seating works counter-style, right in the middle of the busy market.
It’s a fun place to eat and people-watch at the same time.
Check the hours before you head over.
The counter is open Tuesday and Wednesday from 8 a.m. to 3 p.m., and Thursday through Saturday until 5 p.m.
That means Sundays and Mondays are off.
Plan ahead so your craving doesn’t hit a closed counter.
Address: Reading Terminal Market, 51 N 12th St, Philadelphia, PA 19107
9. Apple Dumplings
Apple dumplings are basically dessert wearing a jacket.
These pastry-wrapped treats are a traditional Pennsylvania Dutch dessert, and they really shine in the fall.
Peddler’s Village in Bucks County is a fun place to find them.
The Lucky Cupcake Company bakes apple dumplings there, especially around the village’s Apple Festival.
Think of a dumpling as apple pie’s homier cousin.
The fruit stays front and center, and the pastry hugs it close.
The bakery doesn’t stop at dumplings.
Apple pies, apple cupcakes, and apple strudel are also part of the lineup.
That’s a lot of apple in one spot.
You might want to bring a friend so you can split a few and compare.
Peddler’s Village opened in 1962 and marked its 60th anniversary in 2022.
It’s a destination full of shops, restaurants, and gardens.
Events happen throughout the year, which keeps things fresh.
The Apple Festival is a natural fit for anyone chasing fall flavors.
A bakery inside a shopping village is a smart plan for a day trip.
You can browse for a while, then reward yourself with something sweet.
Apple dumplings travel fairly well if you’re heading home.
A few minutes in the oven can bring back that just-baked feeling.
Classic toppings are easy to try at home.
Pour a little milk or cream over the top, the old Pennsylvania Dutch way.
Staying the night?
The Golden Plough Inn serves as the village’s hospitality centerpiece.
Its rooms and suites have Colonial-era style.
That makes it easy to turn a dessert run into a full weekend getaway.
Fall is the obvious season, but the village works year-round.
You can stroll, shop, and snack whenever the mood hits.
This state has plenty of apple traditions, but the dumpling might be the most comforting.
It tastes like a hug from someone’s grandma, minus the cheek pinch.
Address: Peddler’s Village, 2400 Street Road, Lahaska, PA 18931
10. Pennsylvania Dutch Chicken Pot Pie
Ask for chicken pot pie in Lancaster County and you’ll get a bowl, not a crust.
Pennsylvania Dutch pot pie is a brothy stew loaded with thick noodles.
Some folks call it slippery noodle pot pie.
German and Swiss immigrants brought the dish to the Lancaster area long ago.
Shady Maple Smorgasbord in East Earl is a fun place to try it.
It’s known as the largest smorgasbord in the USA, with 200 feet of Pennsylvania Dutch cooking.
Two hundred feet of food is a lot to take in.
Pacing yourself is the only real strategy here.
The pot pie features square noodles handmade in the bakery.
They swim in a hearty broth with tender chicken, potatoes, carrots, and seasonings.
Wednesday is pot pie day, for lunch or dinner.
Plan your visit around that if this dish is your main goal.
The rest of the buffet runs deep.
Smoked beef brisket, potato pancakes, apple fritters, roast turkey, and baked ham are part of the spread.
Dessert lovers get whoopie pies and shoofly pie.
Baked goods and desserts are made fresh daily on-site.
Vegetables, salads, soups, breads, cheeses, and meats fill in the gaps.
Take small portions so you can try more.
Shady Maple began as a farm stand in 1962.
It grew into a smorgasbord in 1985.
The family still uses cherished recipes from founders Marvin and Miriam Weaver.
That history shows up right on your plate.
Hold some energy for after your meal.
A 44,000-square-foot gift shop and a farm market are on the property.
Hours run Monday through Saturday, 7 a.m. to 7:30 p.m.
Breakfast, lunch, and dinner are all served.
Making it at home is easier than it sounds.
Roll out simple dough, cut it into squares, and simmer it right in chicken broth.
Sundays are off, so save that day for something else.
Either way, wear loose pants.
Address: 129 Toddy Drive, East Earl, PA 17519
11. Lebanon Bologna Sandwich
Lebanon bologna is older than the United States Constitution.
The Pennsylvania Dutch in Lebanon County developed it before the 1780s, and it was common by the early 1800s.
Don’t confuse it with the pale lunchmeat from your school lunch.
It’s a cured, smoked, and fermented semidry beef sausage with a tangy bite.
S. Clyde Weaver has been making it in Lancaster County since 1920.
S. Clyde and Emma Weaver started by selling fresh and smoked meats from their home and at market stands.
Today it’s a third-generation family business owned by Daniel Neff.
Many of the original recipes and smoking methods from 1920 are still in use.
The Lebanon bologna here is cold-smoked and fermented over 24 hours.
The result is tart, smoky, and full of Lancaster flavor.
Sweet bologna fans have options too.
Farm-style sweet bologna and old-fashioned sweet bologna are both available.
The Lititz Pike store in Lancaster has a cafe.
You can order made-to-order subs and signature sandwiches there.
Breakfast is served all day, including smoked bacon.
Sticky buns, fresh cookies, beef jerky, and gourmet snacks are also for sale.
Want to build the classic at home?
Their website shares a Lebanon bologna and Swiss on rye recipe with lettuce, pickles, butter, and mustard.
The tangy meat and sharp mustard make a great pair.
Thin slices work best, so you get a little of each layer in one bite.
For a fun twist, try sweet bologna on a pretzel roll.
Their Twisted Sweet Bologna Sandwich adds pimento cheese spread, pickled red onions, and lettuce.
Pretzel roll plus bologna?
That’s about as Pennsylvania as a sandwich can get.
Can’t make it to Lititz Pike?
The company runs two stores with cafes and stands at eight farmers markets across Southeastern Pennsylvania.
Lebanon bologna also makes a great snack on its own.
Roll a slice around a cube of cheese for an easy party bite.
Address: 1509 Lititz Pike, Lancaster, PA 17601
12. Tomato Pie
Pizza without much cheese, served at room temperature, sounds like a mistake.
In South Philly, it’s tomato pie, and it’s a tradition with deep roots.
Italian immigrants brought tomato pie to Philadelphia in the early 1900s.
Bakeries like Sarcone’s helped make it popular.
Luigi Sarcone, an Italian immigrant, opened the bakery in 1918.
Five generations of the Sarcone family have kept it running since then.
That’s more than a century of bread on South 9th Street.
The bakery sits right next to the Italian Market.
The tomato pie has a thick, bread-like crust.
Many people compare it to focaccia.
Sauce goes on top, sometimes with a light dusting of grated cheese and herbs.
It’s usually served at room temperature, which is part of the charm.
Early tomato pies may have been round.
Over time, the pie became rectangular because customers preferred it that way.
Sicilian pie is on the menu too, both plain and with toppings.
If you want more cheese, that’s your lane.
Sarcone’s is also famous for its Italian loaves.
Those loaves are a big name in the world of Philadelphia hoagies.
Dinner rolls, cannolis, pepperoni bread, and sausage bread round out the lineup.
Going in for one thing and leaving with four is a real risk.
Old-school brick ovens do the work here.
The bakery sticks to traditional, slow baking methods.
Mornings are the best time to plan a visit.
The bakery opens at 7:30 a.m. and closes Mondays, with Sundays wrapping up at 1 p.m.
Delivery is available if you can’t make the trip.
Tomato pie also works well for a party since nobody needs to reheat it.
Try it at a picnic or on game day.
Room-temperature food means less fuss and more eating.
A slice of tomato pie is a perfect way to end a tour of Pennsylvania food traditions.
Simple, old, and still totally worth a spot at the table.
Address: 758 South 9th Street, Philadelphia, PA 19147
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