Top 51 Pennsylvanian Foods

Sticky buns or cinnamon buns are a classic Philadelphian staple that evolved from German snail pastry (shnecken). The pastry was brought to Philadelphia by English and German immigrants in the 18th century. The sticky buns are made with a combination of milk, yeast, flour, salt, sugar, eggs, butter, brown sugar, cinnamon, raisins, and walnuts. The dough has to rice twice and the process is labor-intensive. If properly prepared, the result is a brioche-like cinnamon roll that's slightly crispy on the exterior and tender on the inside. There should be enough sugar, cinnamon, raisins, and walnuts between the dough layers. Before baking, these buns are covered with a mixture of brown sugar and butter, giving them their sticky nomenclature. The sticky buns are served warm, ideally with a cup of coffee on the side.Expand

Originally brought to the Pennsylvanian region by immigrants from Eastern Europe, pierogies have become a unique staple dish, both in the city of Pittsburgh and all over Western Pennsylvania. Pierogies are soft, semicircular dumplings that are traditionally filled with potatoes or cheese, but the number of fillings is virtually countless and limited only by imagination. In Poland, pierogies have been made since the 13th century, and they had been brought to the United States during the late 19th and the early 20th century, when Pittsburgh experienced a population boom during the Great Migration. As pierogies are inexpensive and portable, they were a common meal in the lunch boxes of numerous mill workers during the Industrial Age. Today, the dish is served both in upscale restaurants and in the kitchens of Polish descendants throughout the region. Their popularity even gave birth to the Great Pierogie Race (a mascot race of six contestants in giant pierogie costumes) during the baseball game of the local sports team called the Pittsburgh Pirates.Expand

Roast pork sandwiches are a staple of numerous sandwich shops throughout Philadelphia. The bread roll is typically topped with sesame seeds and loaded with a generous spoonful of pork juices. It is then stuffed with either sliced pork roast, roast pork chunks, or pulled pork, along with broccoli rabe (or spinach), and melted cheese such as provolone. The condiments are optional and every customer can choose some of them according to personal preferences. These succulent sandwiches are popular in Philadelphia due to their simplicity and a nice balance of flavors.Expand

The Philadelphian icon known as Philly cheesesteak is an extremely popular sandwich consisting of thinly sliced pieces of steak and tender, melting cheese in a long and crusty hoagie roll. It was invented in the 1930s in what is now a Philadelphian institution called Pat's King of Steaks. Pat's started as a regular hot dog stand in South Philadelphia, and one day Pat had decided to make himself a sandwich consisting of thinly sliced rib-eye steak and cooked onions placed into an Italian roll. When a hungry cab driver stopped by and smelled the beef, he forgot about the hot dogs, and Philly steak sandwich was born. Originally, the sandwich was made without cheese, which only started to be added during the 1960s. Some claim that the cheese (ideally, Cheez Whiz or Provolone) was added by Pat's friendly rival Joey Vento, the owner of Geno's Steaks, located across the street from Pat's joint. Today, it is one of the most popular fast foods in Philadelphia, ready to satiate even the hungriest customers with additional toppings such as sautéed mushrooms, ketchup, and hot or sweet peppers.Expand

Apple dumpling is an American dessert consisting of a dumpling filled with apples, butter, sugar, cinnamon, and sometimes raisins. The dish is traditionally baked until it develops a tender texture, and it is often served with a scoop of vanilla ice cream on the side. It is believed that apple dumplings were invented by the pilgrims, who brought the recipes for fruit dumplings over to America. Today, the dessert is especially popular in the Pennsylvania region.Expand

Somewhat similar to a calzone, the American stromboli is a savory type of turnover filled with classic pizza ingredients: mozzarella or other types of cheese, Italian meats like salami, pepperoni, bresaola, and capocollo, and sometimes even vegetables, while the marinara sauce is served on the side, rather than baked inside with the filling. The dough can be either Italian bread dough or standard pizza dough, and before baking, the finished product is rolled into a loaf, similar to that of a jellyroll. Unlike calzone, stromboli did not originate from Italy, but supposedly from suburban Philadelphia where it was invented in the 1950s and named after one of Roberto Rossellini's movies.Expand

Hoagie has been declared the official sandwich of Philadelphia in 1992, consisting of an Italian roll that is sprinkled with oil and vinegar, then layered with onions, tomatoes, shredded lettuce, provolone cheese, and different types of meat according to the customer's preference. The authentic Philly hoagie is complete only after the addition of oregano, basil, salt, and pepper. Pickles and mayonnaise are strictly forbidden. There are many theories about its origin, but the one that sounds most likely involves a jazz musician turned sandwich shop owner called Al De Palma. In the 1920s, he saw people eating a sub and said that ''you had to be a hog'' to eat such a large sandwich. During the Great Depression, he opened a sub shop and called his large sandwiches hoggies, which became hoagies over time, and a delicious new sandwich had been created. Today, there are many varieties of hoagies filled with ham, turkey, tuna, roast beef, cheese only, and there is even a vegetarian hoagie. It can also be ordered in a dry version, meaning that oil should be omitted.Expand

An ice cream float is a beverage consisting of ice cream that is placed in a soft, fizzy drink. One of the most popular varieties of the beverage is a root beer float. The origins of ice cream floats date back to the 19th century. It was invented in Philadelphia by Robert Green, a soda shop operator who ran out of cream and decided to use ice cream instead of it. Shortly after, his daily earnings soared from $6 to $600. With the popularity of ice cream floats, it is no wonder that there are numerous variations such as chocolate ice cream soda, coke floats, purple cow, butterbeer, and Boston cooler. Today, the beverage is considered an all-American classic, enjoyed in diners and bars throughout the United States and beyond.Expand

A quintessential part of every American street fair is a crispy funnel cake. The unique name is derived from the method of preparation in which the batter, made with eggs, sugar, milk, and baking soda, is poured through a funnel directly into the sizzling oil. It falls in circular, thin, and tangled streams, creating the distinctive shape of this American delicacy. When fried, the batter expands, and the final result is a crispy, golden brown treat. In the modern history of the United States, funnel cake is traditionally associated with Pennsylvanian Dutch, the German-speaking immigrants who inhabited the area in the 17th and 18th century. Desserts which closely resemble the American funnel cake are also found in numerous European countries such as Germany and Finland, and a similar recipe has even been discovered in the old Anglo-Norman cookbook, dating back to the 14th century. Although the actual origin of funnel cake is unknown, in America it was made famous in the 1950s at the annual Folk Festivals, which promoted the tradition and folklore of the Pennsylvanian Dutch. Since then, funnel cakes have been a staple of many sporting events, fairs, festivals, and carnivals. Funnel cakes are always freshly prepared and served hot. They are usually enjoyed dusted with powdered sugar, but other favorite condiments also include fresh fruit, jams, chocolate, whipped cream, caramel, candy, and many other innovative combinations.Expand

Banana split is a classic dessert consisting of a lengthwise-cut banana topped with scoops of strawberry, vanilla, and chocolate ice cream. Typical garnishes include nuts, fruits, whipped cream, and a cherry on top. The dessert is traditionally served in a long dish called a boat. It was invented in 1904 in Latrobe, Pennsylvania by David Strickler, who wanted to make something "different" for a college student who had one day entered the pharmacy where he worked as an apprentice. The pharmacies often featured a soda fountain where customers could indulge in a soda or a frozen treat for just a few cents. Banana split has remained popular ever since, and there is even the annual Great American Banana Split Festival held in Latrobe, where the original soda fountain is still kept.Expand

Boyd & Blair is a premium craft distillery based in Pittsburgh, Pennsylvania, renowned for producing high-quality potato-based spirits, particularly its award-winning Boyd & Blair Pennsylvania Vodka. Established with the goal of creating a vodka that combines purity, smoothness, and a distinctive character, the distillery uses locally grown potatoes, ensuring a unique taste that highlights the ingredients' regional origins. Boyd & Blair vodka is known for its careful distillation process, which involves small-batch production and multiple distillations, resulting in a refined and smooth spirit. The distillery’s commitment to quality and craftsmanship has earned it numerous accolades and recognition in the spirits industry. Their offerings also include barrel-aged products, such as Boyd & Blair Rum, which provides an innovative take on traditional spirits with a focus on local ingredients and sustainable practices.Expand

The Farm at Doe Run is an award-winning creamery located in Coatesville, Chester County, in the southwestern part of Pennsylvania. It was founded in 2008 by Richard Hayne, the founder of Urban Outfitters, with the goal of creating a local farm that produces high-quality cheeses and provides jobs for the community. Today, the farm is run by a team of experienced cheesemakers, including Olivia Haver, a former member of the Jasper Hill team, who, together with colleagues from Vermont, has taken the lead in cheese production and affinage. The farm exclusively raises grass-fed Jersey and Normande cows, East Friesian sheep, and Saanen and Nubian goats. This biodiversity allows for the production of a wide range of cheeses, from soft and creamy to aged and textured. All cheeses are handcrafted using the farmstead method, meaning that only milk from the farm is used, without any ingredients sourced externally.Expand

Goat Rodeo Farm & Dairy is a family-owned farm located on 130 acres just north of Pittsburgh, in Allegheny County, Pennsylvania. It all began, as most good stories do, with one goat — then came another, and eventually many more, which naturally led to milk production and, ultimately, to the craft of artisanal cheesemaking. With a herd of over one hundred Alpine, Nubian, and LaMancha goats, the farm combines its own goat’s milk with local cow’s milk from neighboring producers (such as Le-Ara Farms) to create a diverse and authentic range of cheeses — from fresh, creamy chèvre to aged, complex varieties like "Bamboozle," which is even washed in beer from the local Cinderlands brewery.Expand

Calkins Creamery is a family-owned creamery located on a farm in Honesdale, in northeastern Pennsylvania. It was founded in 2007 by Jennifer Rudnitsky and her family, with the goal of enhancing the long-standing tradition of the Calkins family farm. The cows grazing on the farm’s pastures provide the milk that is processed on-site into cheeses, ensuring complete quality control – from animal feed to the final product. The creamery’s offerings include a wide range of cheeses, from fresh varieties to semi-hard and surface-ripened styles. The focus is on traditional cheesemaking techniques combined with modern expertise, resulting in cheeses of rich flavor and authentic character that reflect the terroir of the region. As a local producer, Calkins Creamery is deeply connected to its community – their cheeses are sold directly on the farm, in specialty shops, and at farmers’ markets, while also supplying restaurants eager to feature artisanal products on their menus. In this way, the creamery not only preserves tradition and agricultural sustainability but also contributes to the development of Pennsylvania’s and the broader region’s gastronomic culture.Expand