Taste With Tori: Dattilo's Deli
PHILADELPHIA (CBS) -- Philadelphia is a city with a great reputation for food.
From delis to fancy restaurants there are so many fantastic places.
And we want to help you find them in our new segment that we're calling Taste With Tori.
CBS 3's Vittoria Woodill has the first stop at a great Italian spot in Rhawnhurst called Dattilo's Deli.
It's a place with a special sandwich that you won't find just anywhere!
When you pull open the door to Dattilo's you're greeted by a warm welcome and the smell of fresh crusty Italian bread.
The customers shopping here this day have a lot to say.
"I love Dattilos's," exclaimed one customer. "It's my favorite."
"Best store in the Northeast," another one said. "Best bread, best meats."
It's a local favorite for all things Italian.
Imported cheeses and meats, tomato pies, homemade sausages, sandwiches.
Basically they've got it all.
Soup to nuts.
"We have soup yes and we have nuts too," said Frank Datillo.
The masterminds behind it all are Italian born brothers Frank and Siro Dattilo.
They've been in business together here at the corner of Rhawn and Bustleton for 42 years.
"Frank takes care of the meat department and does a super job at it and I take care of the deli and the cooked foods," said Siro Dattilo.
But for them it's not just about the food.
"It's all about family," explains Siro. "Sitting down at the table and enjoying the food that we're making and once the family sits and mentions the name Dattilo's that's all we want. We want to be happy that you're happy."
Behind the counter since they were kids, Frank and Siro's sons, Anthony and Vince prepare a meatless sandwhich that just may give the cheesesteak a run for its money.
It's one of their specialities.
The broccoli rabe hoagie!
The bitter greens are fried in a pan.
"So you have extra virgin olive oil, minced fresh garlic, then you toss in the broccoli rabe and that's all," says Anthony Dattilo.
Then it gets chopped up on the flat top griddle just like a cheesesteak would be chopped up.
And then there's plenty of melted sharp provolone to top it off.
It's a beautiful hoagie.
Frank and Siro like to call it peasant food because of its simplicity.
But the taste was priceless.
Tori wants to hear about your favorite places so send her a message on facebook at Facebook.com/vittoriawoodill.
