Project Description

– The Inquirer – October 18, 2018 –

The unique pan-baked flavor of Santucci’s sauce-on-top square pies — sturdy, but not nearly thick enough to be “deep dish” — has spread beyond its Northeast Philly roots to multiple locations across the city operated by different branches of the family. I’m fond of the South Philly shop, where I regularly crave a sauce-blushing slab studded with meatballs and onions.

Read More