Farina Di Vita

When you walk into Farina Di Vita, you'll find loud, husky men delivering impassioned speeches about roll consistency while slicing meats and making fun of their regulars who return a little too regularly. And as people who have been to our fair share (read: an absurd amount) of sandwich shops, we know that's a sure sign it's gonna be good.

And Farina Di Vita is more than good—it's all that and several bags of chips.

photo credit: Gab Bonghi

photo credit: Gab Bonghi

photo credit: Gab Bonghi

photo credit: Gab Bonghi

The takeout-only Queen Village shop, a warm and friendly bastion of South Philly’s favorite handheld, makes some of the city’s best hoagies and cutlet sandwiches. The Phillies hat-wearing owner is obsessed with ingredients: Carangi’s or Sarcone’s, never Liscio’s; chicken cutlets and butchered meats only from Ferrantes; and 24-month aged Parma prosciutto or bust. But he’s just as focused on greeting everyone who pops in, proudly showing off his sandwich special of the week like a Barker’s Beauty showcasing a blender.  

photo credit: Gab Bonghi

As for the permanent menu, of course there’s a fantastic Italian, but it’s the Papale Special, stacked with pepper turkey, creamy Cooper Sharp, and olive oil, that’s the surprisingly simple standout (and you can doctor them all as you see fit). There’s not a bad cutlet sandwich in the house, but The Damien, packed with hot soppressata, pepper shooters, and cayenne, is a strong contender for the best sandwich on this side of Broad. It sounds like a ticket straight to heartburn town, but the crispy chicken and cool, creamy mozzarella balance the smoky heat.

photo credit: Gab Bonghi

Walk-ins from the neighborhood tend to huddle around the wall of Philly paraphernalia while they wait for their sandwiches. But calling ahead to order (especially on the weekends) is your best bet—they are frequently sold out of cutlets by noon thanks to regulars who pick up 20 at a time (yes, really). For large groups, Farina offers a more extensive catering menu with things like homemade crab ravioli and eggplant rollatini, and they do collabs with other restaurants and pop ups that showcase more nuanced, sophisticated fare. It’s not exactly what you think of when you think of a corner deli. It’s way, way better.

Food Rundown

photo credit: Gab Bonghi

The Papale Special

Their version of a turkey hoagie is named for Vince Papale, former Eagles wide receiver, current Farina Di Vita regular. It sounds a little boring at first—just pepper turkey, Cooper Sharp, and extra olive oil. Weird, right? But simple does not equal boring, and the slightly fruity, nutty olive oil works so well with the peppery turkey.

photo credit: Gab Bonghi

The Italian

It’s a classic for a reason. Load it up with whatever you like, though we suggest L,T,O, banana peppers, olive oil, and vinegar.

photo credit: Gab Bonghi

The Bronco Cutlet

There’s something quintessentially South Philly about sauteed greens on a sandwich. This one layers garlicky spinach, grated pecorino, and burrata on top of a cutlet, all accompanied by bronco sauce (a rosè blush sauce made from plum tomatoes, creamy pecorino romano, and a signature spice blend). It’s fantastic.

photo credit: Gab Bonghi

The Damien Cutlet

So yes, The Damien is spicy, but not so hot that you’ll breathe fire after a bite. The crispy cutlet is topped with salty-hot soppressata, a spicy-vinegary pepper shooter, creamy fresh mozzarella, and a slather of peppery mayo. It’s crunchy, melty, and crispy, all on a thin-sliced cutlet base. In a sea of great sandwiches, this one’s the best.