|Tribune and Centurion|
|Longhots on the side|
|Tribune with Salamincini|
So their claim to fame is the "Salamincini" which is like a pepper shooter but instead of a cherry pepper, they stuff pepperoncini with salami wrapped provolone. Available by the pound or on a few of their hoagies including the Tribune which you can read some more about on my Serious Eats post.
Also delicious was the "Centurion" loaded with Dry Capacola, Sopressata and Coteghino.
|Another shot of the Tribune showing Salamancini cross section|
|Hoagie upskirt: real dry cured capicola|
The menu also lists "hot frigadelles" which is just another term for italian frying peppers, aka cubanelles aka frigatello peppers, wider and milder than a longhot (or the "sweet" version which isn't hot at all). The only other place I've ever seen this wording on a menu is Little Nick's a few blocks away.
Another place that uses real italian cured meats, but well balanced with juicier stuff like coteghino or "ham capacola" so you have a nice variety instead of a the chewy beef jerkey-esque salt bomb that happens when you have too many dry meats sliced too thick.
Lombardi's Specialty Hoagies
hours - Mon-Sat 8:30 - 4:00 (spotty hours, call first)
1226 Ritner St Philadelphia
215 389 2220