Nobody Leaves Hungry After A Sandwich From This Old Pennsylvania Italian Deli

One little sandwich counter has been slicing salami to order since 1920, and it still builds every hoagie one at a time. That’s more than a century of provolone, oregano, and olive oil meeting fresh rolls.

The seeded rolls come from a separate family bakery with deep roots of its own. A half hoagie here can easily stretch into tomorrow’s lunch, so saving the second half is a smart plan.

I love how simple the formula stays, with good bread, freshly sliced meat, and toppings stacked with care. Pennsylvania loves its hoagie shops, but few can point to more than a hundred years behind the counter.

So what keeps a corner deli going strong for that long? The answer starts with the roll and ends somewhere around the second half of your sandwich.

A South Philly Sandwich Counter With A Century Of Practice

Plenty of delis talk about tradition, but Original Ricci’s Hoagies has the calendar to prove it. The shop has been making sandwiches in South Philadelphia since 1920.

Officially listed as Ricci’s Hoagies on many maps, it’s a snug, family-rooted sandwich shop. The focus is clear the moment you look at the menu board, which leans hard into hoagies.

You’ll find a long list of them, from classic Italians to turkey combos and tuna. Cheesesteaks also earn a spot, which feels only fair in this part of Pennsylvania.

What makes the place stand out isn’t a gimmick or a flashy dining room. It’s the steady, old-school way the sandwiches come together, with meat and cheese sliced when you order.

That approach sounds basic until you remember how rare it has become. Lots of sandwich spots pre-slice everything in the morning and hope for the best.

Ricci’s keeps things personal, one roll at a time. The result is a sandwich that feels built for you rather than pulled from a stack.

Think of it as a neighborhood counter that happens to carry more than a hundred years of practice. That’s a pretty good résumé for a lunch stop.

More Than 100 Years Of Rolls, Cold Cuts, And Family Pride

Back in 1920, a hoagie shop opened its doors in South Philadelphia and simply never stopped. That alone puts Ricci’s in rare company among Pennsylvania food businesses.

Think about everything that changed around it since then. Cars replaced carts, the city grew, and lunch habits shifted again and again.

Through all of it, the core idea stayed put. Fresh rolls, good Italian meats, and sandwiches assembled with care remained the whole point.

Today, owner Michael Pagliarella carries that legacy forward. He has focused on honoring the shop’s long history while adding his own ideas about where it goes next.

That balance matters for a place like this. Change too much and you lose what made people care, but change nothing and you risk standing still.

Ricci’s has managed to grow without losing its South Philly roots. The original shop still anchors the operation, and the family-style feel remains part of the package.

I find it pretty remarkable that a sandwich counter outlasted so many trends. Turns out a well-made hoagie never really goes out of style.

It’s history you can hold in two hands. And unlike most history, this kind comes with sharp provolone.

Rowhouse Streets And A Short Stroll From The Italian Market

South 11th Street sits right in the thick of classic South Philly. Rowhouses line the blocks, and the famous Italian Market on 9th Street is only a couple of blocks east.

The original shop stands at 1165 S 11th St, Philadelphia, PA 19147. It’s the kind of address that tells you exactly what neighborhood you’re in before you even arrive.

Food has always been part of this area’s identity. Italian bakeries, butchers, and markets helped shape these streets for generations.

Ricci’s fits right into that story. A hoagie shop with a century behind it feels completely at home among the brick fronts and narrow sidewalks.

For day-trippers, the location makes it easy to build a bigger outing. You can grab a sandwich and then wander toward the market stalls to browse produce and specialty goods.

The sports complex is also a short drive south. That makes a sealed-up hoagie a tempting companion for a ballgame or an afternoon event.

Parking on these blocks can take patience, as it does across much of South Philly. Leave a little extra time so the hunt for a spot doesn’t eat into your lunch.

The Assembly Line That Keeps The Counter Moving

Ordering at Ricci’s works a lot like a well-rehearsed relay race. Your sandwich travels down the counter, picking up layers as it goes.

First comes the meat and cheese, sliced fresh and laid onto your roll. Then the hoagie slides along to the next station for toppings.

That’s where the lettuce, tomato, onions, and seasonings join the party. Staff also cut the sandwich the way you like it before handing it over.

The setup is smart for a busy shop. Each person handles one part of the job, which keeps things moving even when the line grows.

And yes, lines can form, sometimes reaching the door during the lunch rush. The assembly approach helps those waits move faster than you might expect.

Calling ahead is another handy option if you’re short on time. Your order can be ready to grab instead of built while you watch.

Watching the process is half the fun, though. There’s something satisfying about seeing your exact sandwich come together, piece by piece, without any shortcuts.

It’s efficient without feeling rushed. That combination is harder to pull off than it looks, especially at a counter with a century of regulars to feed.

Every Slice Of Salami Waits Until You Order

Freshly sliced cold cuts make a bigger difference than most people realize. Meat cut minutes before it hits your roll simply tastes brighter than slices sitting in a tray all morning.

At Ricci’s, the slicer runs when your order comes in. The meat and cheese get cut right then, not hours earlier.

That choice affects texture too. Thin slices fold and layer more easily, building a sandwich that eats evenly from end to end.

The shop has long emphasized prime meats and fresh vegetables. Ingredients are selected with care, which fits the old-school approach that defines the place.

Thin layering is also the secret to a balanced bite. Instead of one giant slab of salami, you get several delicate folds mingling with cheese.

It’s a small detail with a big payoff. Each mouthful carries a little of everything, which is exactly what a great hoagie should do.

Of course, slicing to order takes a bit more time. Most sandwich lovers would happily trade a minute or two for that kind of freshness.

Consider it the quiet backbone of every sandwich here. The fillings change, but the fresh-sliced promise stays the same.

Seeded Liscio’s Rolls Do The Heavy Lifting

Bread can make or break a hoagie, and Ricci’s leaves nothing to chance. The shop builds its sandwiches on rolls from Liscio’s, a well-known family bakery in the region.

That’s a fun bit of Pennsylvania food teamwork. One longtime family business supplies another, and your lunch benefits from both.

Seeded rolls are a popular pick here. The sesame seeds add a toasty, nutty note that plays nicely with salty cured meats.

The rolls also need strength. A hoagie piled with meat, cheese, and veggies needs a base that won’t fold under pressure.

Liscio’s rolls strike that balance between a soft interior and a sturdy crust. They hold everything together without turning into a jaw workout.

Prefer a lighter sandwich? The staff can scoop out some of the roll on request, which leaves more room for fillings.

You can even buy fresh bread to take home. That’s handy if you want to try your own hoagie experiment in your kitchen.

Good luck matching the original, though. Some combinations just work best at the counter where they’ve been perfected for decades.

Genoa, Capocollo, And The Italian That Built The Legend

Genoa salami, cooked salami, and capocollo walk into a roll. That’s not the setup to a joke, it’s the start of the traditional Italian hoagie at Ricci’s.

Provolone joins those three meats, adding a mellow, tangy layer. Then come tomatoes, crisp lettuce, and onions for crunch and freshness.

A sprinkle of oregano adds that herby lift. Finally, a drizzle of olive oil ties every element together into one savory package.

The Italian is the sandwich most closely linked with the shop. It’s the classic order for first-timers and longtime fans alike.

What makes it work is balance. Three cured meats could easily overwhelm a sandwich, but thin slicing keeps each one in its lane.

The olive oil and oregano are quietly essential too. Without them, it’s just a stack of good ingredients, and with them, it becomes a South Philly classic.

Want to personalize it? You can tweak toppings, adding hot peppers or skipping tomatoes, depending on your mood.

Either way, this is the benchmark. If you only try one hoagie at Original Ricci’s Hoagies, the traditional Italian makes an excellent introduction.

Prosciutto And Sharp Provolone For The Old-School Crowd

Some sandwiches whisper, and the old-fashioned Italian at Ricci’s speaks up. Prosciutto and soppressata form the base, bringing deeper, bolder flavor.

Sharp provolone takes over cheese duty here. It has a punchier bite than mild provolone, so it stands up to the cured meats beautifully.

Roasted peppers round things out. Their soft sweetness cools the saltiness and adds a pop of color to every cross-section.

This combo feels like a nod to classic Italian-American deli counters. It’s the kind of sandwich that rewards anyone who likes strong, savory flavors.

Prosciutto adds a silky texture when sliced thin. Soppressata brings a rustic, slightly spicy edge that keeps each bite interesting.

I like how this hoagie offers a clear alternative to the regular Italian. It’s not better or worse, just a different mood for a different day.

Fans of sharp provolone have plenty to explore here, too. The cheese also shows up in simpler combos, like turkey with sharp provolone.

If you’re bringing a friend, try ordering one of each Italian. Splitting halves is a delicious way to settle the debate.

Tuna, Turkey, And A Cheesesteak Or Two

Not everyone wants cured meats, and Ricci’s has plenty of other paths to a full stomach. The long hoagie list covers a wide range of tastes.

An Italian tuna hoagie sits among the options. It’s a lighter pick for anyone craving something from the sea rather than the slicer.

Turkey shows up in several combinations. Turkey with sharp provolone is a simple classic, while turkey ham with American cheese suits milder palates.

Peppered ham with American cheese is another straightforward choice. Sometimes a basic sandwich done well hits the spot better than anything fancy.

Then there are the cheesesteaks. In Philadelphia, a sandwich shop offering cheesesteaks alongside hoagies covers the two biggest bases in local lunch culture.

That variety makes Ricci’s handy for groups. One person can go traditional while another builds a custom turkey sandwich, and everyone leaves happy.

Toppings stay flexible too. Mayo, pickles, lettuce, tomato, hot peppers, and oregano can be mixed and matched to your liking.

Don’t overthink it. Point at whatever sounds good, and trust a counter that has been building sandwiches since 1920 to handle the rest.

Why Half A Hoagie Might Be All You Need

Here’s a pro tip that can save your appetite. A half hoagie at Ricci’s may be more food than you expect.

Plenty of first-timers assume a half means a small snack. In practice, it often turns out to be a filling, satisfying lunch on its own.

The generous layering is part of the reason. Thin-sliced meats stack up quickly, and the toppings are not skimpy either.

Saving part of your sandwich for later is a time-honored move. A well-wrapped hoagie can make a fine next-day lunch.

Of course, resisting the second half is the hard part. Once you start eating, stopping tends to require serious willpower.

If you’re feeding a family, a whole hoagie can be split into portions. It’s an easy way to share without anyone feeling shortchanged.

That’s what makes the shop’s reputation for hearty sandwiches feel earned. You’re buying a meal, not a teaser.

Hungry teenagers and big appetites may still want a whole one. Everyone else might consider starting with a half and seeing how far it gets them, which could be all the way to dinner.

Chips, Pickles, And Little Extras Worth Grabbing

A great hoagie deserves a sidekick. Ricci’s keeps a large selection of chips and drinks on hand to round out your order.

Bags of snacks line the shelves, giving you plenty of crunchy options. Pairing a hoagie with a bag of chips is about as Philadelphia as lunch gets.

Look in the fridges too. You may find pickles and dessert options tucked alongside the cold drinks.

Those pickles make a tangy, refreshing contrast to rich Italian meats. Desserts, meanwhile, give you something sweet to finish the meal.

Fresh bread is also available. It’s a nice bonus for anyone planning a homemade sandwich night later in the week.

Little extras like these turn a quick stop into a complete picnic. Everything you need for a park bench lunch can come out of one small shop.

Some folks even tuck chips right inside the hoagie for extra crunch. It sounds wild, but it works surprisingly well.

However you assemble your spread, the extras keep things simple. One stop, one bag, and lunch is handled without detours to a grocery store.

Friendly Faces And A Very South Philly Feel

Snug is the right word for the space. Ricci’s is a small sandwich shop, built around the counter rather than rows of tables.

That compact layout gives it an old-school, neighborhood personality. It feels like a working deli, focused on getting good food into your hands.

Friendly staff are a big part of the atmosphere. The crew works quickly while still taking time to answer questions and customize orders.

The shop suits a wide mix of people. Neighborhood folks, office workers, and day-trippers from across Pennsylvania can all find something here.

Families will appreciate how easy it is to please everyone. Picky eaters can go simple, while adventurous ones tackle the old-fashioned Italian.

Retirees looking for an affordable outing may enjoy pairing lunch with a walk to the Italian Market. It makes for a relaxed, food-focused afternoon.

Because seating is limited, think of Ricci’s as a grab-and-go stop. A nearby park, your car, or a game day tailgate makes a fine dining room.

Hoagies also travel well when wrapped tight. That makes them ideal for stadium trips or longer drives home.

Morning Starts, Afternoon Finishes, And Smart Timing

Timing matters at Ricci’s, so plan ahead. The original shop opens in the morning and typically wraps up by mid-afternoon.

It runs Monday through Saturday and closes on Sundays. Saturday starts a bit later than weekdays, so early birds should keep that in mind.

Arriving late in the day carries some risk. Popular items may run low near closing, and nobody wants a sandwich-free drive home.

Lunchtime can bring a line, sometimes stretching out the door. The assembly-style counter usually keeps things moving at a decent clip.

Calling ahead can help if you’re on a tight schedule. Your sandwich can be waiting when you arrive.

Both cash and cards are accepted. That’s a relief for anyone who forgot to stop at an ATM.

Prices fall in a reasonable range for a hearty deli sandwich. Hours and prices can shift, so it’s smart to check ahead before making the drive.

Beyond the South 11th Street original, Original Ricci’s Hoagies also has locations on Callowhill Street in Logan Square and on East Girard Avenue. Can’t make the trip at all?

The shop ships sandwiches nationwide through Goldbelly.

A Pennsylvania Lunch That Earns Its Century

A hundred-plus years is a long time to keep people coming back for lunch. Ricci’s has done it by sticking to fundamentals that never stop mattering.

Fresh-sliced meats, Liscio’s rolls, and careful layering form the heart of every sandwich. Add a friendly crew, and the formula feels both simple and special.

I believe that’s exactly why the place still resonates. It doesn’t chase trends, and it doesn’t need to.

For Pennsylvania travelers, it offers an easy, rewarding stop in South Philadelphia. You get history, flavor, and a filling meal in one compact package.

Pair it with a stroll through the Italian Market or a ballgame down the road. Suddenly a sandwich becomes the centerpiece of a full day out.

Start with the traditional Italian if you’re new. Then come back for the old-fashioned version, a turkey combo, or a cheesesteak.

And remember the half-hoagie rule. It might carry you further than you think, maybe even into tomorrow.

Nobody leaves this South 11th Street counter hungry. Most leave planning their next order before the paper wrap even hits the trash can.