Why Pennsylvania’s Cuisine Blends Colonial Heritage, Immigrant Flavor, and Regional Pride
Pennsylvania’s food story began with German, Dutch, and British settlers and expanded with waves of Italian, Polish, and Jewish immigrants. Today, its cuisine celebrates everything from Philly’s urban eats to Lancaster’s home-cooked staples. The result? A flavorful mix of old-world dishes, rural comfort food, and big-city bites.
Exploring Local Eats Across Pennsylvania Regions
Let’s tour the Keystone State through its unique and satisfying plates.
Eastern Pennsylvania Flavors
Philly’s Iconic Eats
- Cheesesteaks – Thin-sliced beef, melted cheese (Whiz, provolone, or American), served “wit” or “witout” onions
- Hoagies – Overstuffed sandwiches with deli meats, provolone, lettuce, oil, and oregano
- Soft pretzels – Hand-twisted, golden brown, often with mustard
Suburban Comfort & Markets
- Tomato pie – Thick crust with sweet tomato sauce, no cheese
- Pork roll sandwiches – Especially in the Bucks County area
- Cannoli, eclairs, and Italian cookies from neighborhood bakeries
Central PA & Dutch Country Delights
Pennsylvania Dutch Favorites
- Shoofly pie – Molasses-rich pie with a crumbly topping
- Chicken pot pie – Not a pastry pie, but a stew with wide noodles
- Scrapple – Pork scraps and cornmeal formed into a loaf and fried crisp
Farm-to-Table & Homemade Meals
- Chow-chow – Sweet-and-sour pickled vegetable medley
- Apple dumplings – Whole apples baked in pastry and cinnamon sugar
- Root vegetables, egg noodles, and pickled beets
Western Pennsylvania’s Diverse Dishes
Pittsburgh Staples
- Primanti Bros. sandwiches – Meat, fries, and slaw all stacked inside the sandwich
- Pierogis – Dough pockets stuffed with potato, cheese, or sauerkraut
- Halušky – Cabbage and buttered noodles or dumplings
Polish, Italian & German Influences
- Kielbasa and sauerkraut
- Gnocchi with red sauce and ricotta
- Bratwurst with spicy mustard and pretzel rolls
Signature Pennsylvania Dishes You Must Try
| Dish | Description |
|---|---|
| Cheesesteak | Philly’s iconic sandwich—thin beef, cheese, and roll |
| Soft Pretzel | Twisted, chewy, and perfect with mustard |
| Scrapple | Fried pork-and-cornmeal loaf, best served crispy |
| Shoofly Pie | Sweet molasses pie from Pennsylvania Dutch tradition |
| Pierogis | Dumplings filled with mashed potatoes, cheese, or cabbage |
Small Town Food Gems Across Pennsylvania
- New Hope – Riverfront bistros and French bakeries
- Jim Thorpe – Cozy cafés, cider doughnuts, and smoked meats
- Lititz – Old-fashioned soda fountains and PA Dutch snacks
- Meadville – Family diners and Friday fish fries
Pennsylvania Diners, Delis & Market Stands
- Amish and Mennonite farmers markets with homemade jams, pies, and chow-chow
- Jewish delis in Philly and Pittsburgh with pastrami, matzo ball soup, and knishes
- Classic diners offering meatloaf, mac & cheese, and chocolate cake
Food Festivals and Culinary Traditions in PA
- Pennsylvania Farm Show (Harrisburg) – Butter sculptures, milkshakes, and farm-fresh foods
- Philly Cheesesteak Festival – Cheesesteak battles and sandwich samples
- Pierogi Festival (Pittsburgh) – Hundreds of pierogi variations
- Apple Festivals and Whoopie Pie Contests across Dutch Country
Using Our PA Eats Finder Tool by City
Hungry in the Keystone State? Use our tool to find the best local eats in Pennsylvania by town, zip code, or craving—from cheesesteaks to schnitzel.
Why Supporting Local in PA Preserves Generations of Flavor
- Keeps old-world recipes alive from Polish, German, and Italian roots
- Supports family-owned diners, bakeries, and corner delis
- Celebrates Pennsylvania’s agriculture and seasonal bounty
- Connects communities through food, heritage, and hospitality
Tips for Dining in Pennsylvania
- Ordering a cheesesteak? Say “wit” (with onions) or “witout”
- Bring cash for Amish markets and roadside stands
- Don’t skip dessert—PA is big on pies, puddings, and pastries
- Expect friendly, no-frills service at diners and delis
FAQs About Local Eats in Pennsylvania
Q1: What’s the difference between Philly tomato pie and pizza?
A: Tomato pie is thick, square, and served at room temp with no cheese—just sauce.
Q2: What’s in chow-chow?
A: It’s a pickled mix of vegetables like cabbage, peppers, and carrots—sweet, sour, and crunchy.
Q3: Are scrapple and sausage the same?
A: No—scrapple is a blend of pork scraps and cornmeal, sliced and fried like meatloaf.
Q4: Where can I try authentic Pennsylvania Dutch food?
A: Visit Lancaster County, especially in towns like Bird-in-Hand and Intercourse.
Q5: What is the proper way to order a cheesesteak?
A: Say your cheese choice (Whiz, provolone, or American) and “wit” or “witout” onions.
Q6: What desserts are PA known for?
A: Shoofly pie, apple dumplings, whoopie pies, and funnel cakes at fairs.
Final Bite: Savor the Keystone State’s Rich Culinary Tapestry
From savory cheesesteaks and soft pretzels in Philly to Amish chicken pot pie and Polish pierogis in Pittsburgh, local eats in Pennsylvania bring together tradition, comfort, and unforgettable flavor. Come hungry and leave full—in every sense of the word.