15 Things You’ll Only Understand If You Grew Up Eating In Pennsylvania
Pennsylvania’s food landscape is as diverse as its geography, from Philly’s urban fare to the hearty Dutch country cooking.
Growing up in the Keystone State means developing tastes and food vocabulary that can seem downright foreign to outsiders.
These culinary traditions become part of your identity, connecting generations through distinctive flavors that tell the story of our state’s rich cultural heritage.
1. Snyder’s Pretzels with Mustard
Hard pretzels aren’t just a snack in Pennsylvania – they’re practically a food group. Snyder’s of Hanover, founded in 1909, produces the quintessential Pennsylvania Dutch pretzel that locals have grown up devouring by the handful.
The proper way to enjoy them? With a side of spicy brown mustard for dipping, of course. This combination delivers the perfect salty-tangy punch that’s embedded in the state’s culinary DNA.
School lunches, roadtrips, or family gatherings – these twisted knots of perfection were omnipresent. Out-of-staters might reach for chips, but Pennsylvanians instinctively grab the pretzel barrel when snack cravings hit.
2. Isaly’s Chipped Chopped Ham Sandwiches
Pittsburgh natives get misty-eyed at the mention of Isaly’s chipped ham. This isn’t your ordinary deli meat – it’s shaved so thin it practically melts in your mouth, creating a texture unlike any other lunch meat.
Families would pile these delicate pink ribbons onto soft white bread, often with a smear of mayo or butter. The ultimate comfort version involves drowning the ham in barbecue sauce for the beloved “BBQ ham sandwich” that fueled countless childhood memories.
While Isaly’s dairy stores have mostly disappeared, their legendary chipped ham lives on in grocery stores across western Pennsylvania, still evoking powerful nostalgia with every bite.
3. Calling Them “Jimmies” Instead of Sprinkles
Ask for “sprinkles” in Eastern Pennsylvania and you might get a confused look. Here, those little colorful toppings on ice cream are called “jimmies” – chocolate ones are “chocolate jimmies” and the rainbow ones are simply “jimmies.”
The term is especially prevalent in the Philadelphia region, where locals have been using this nickname since the 1930s. Some claim the name originated from the Jimmy Fund charity, while others insist it was named after a Philly ice cream shop employee.
Regardless of origin, the jimmies versus sprinkles debate remains a surefire way to identify a true Pennsylvanian when they’re ordering their favorite ice cream cone.
4. Ring Bologna and Cheese Plate Perfection
Nothing says “company’s coming” in rural Pennsylvania quite like the appearance of ring bologna sliced into half-moons alongside cubes of yellow cheese and saltine crackers. This unpretentious charcuterie board has graced kitchen tables across Central PA for generations.
Sweet Lebanon bologna might make an appearance too, offering a tangy counterpoint to the smoky regular variety. The proper serving method involves a paring knife stuck directly into the bologna ring, allowing guests to cut their own pieces.
City folks might scoff at this simple spread, but Pennsylvanians know the humble ring bologna plate brings people together like nothing else – no fancy cheese board required.
5. It’s a Hoagie, Not a Sub
Long before Subway made “subs” mainstream, Pennsylvanians were ordering hoagies. This iconic sandwich – stuffed with Italian meats, cheeses, lettuce, tomato, onion, and dressed with oil and vinegar – has been part of Philadelphia’s identity since Italian immigrants introduced it in the early 20th century.
Wawa convenience stores elevated the hoagie to an art form, with their touchscreen ordering system becoming a cultural touchstone for generations of PA residents. The pronunciation matters too – true locals say “HOE-gie” with conviction.
Moving out of state means constantly correcting yourself when ordering sandwiches, as “hoagie” immediately marks you as a Pennsylvanian in exile whenever it accidentally slips out.
6. Late Night Sheetz MTO Runs
For Pennsylvania teenagers, getting your driver’s license meant one thing: freedom to make midnight Sheetz runs. This gas station chain revolutionized convenience food with their Made-To-Order (MTO) touch screens long before mobile ordering was mainstream.
The fluorescent-lit oasis offered endless customization possibilities – from loaded mac and cheese bites to the legendary Shmuffin breakfast sandwich. College students returning home for breaks make pilgrimages to Sheetz, often expressing shock that friends from other states don’t understand the emotional attachment to a gas station.
The distinctive red cups, the beep of the order-ready screen, and that first bite of a hot pretzel sandwich at 1 AM remain core memories for generations of young Pennsylvanians.
7. Shoofly Pie’s Sweet Molasses Magic
Outsiders often approach shoofly pie with suspicion – “Is it made with flies?” (No.) “Why is it so… gooey?” But Pennsylvania Dutch children grow up knowing this molasses-based treat as the ultimate comfort dessert, especially when served warm with a scoop of vanilla ice cream.
The distinctive layers – with a gooey bottom and crumbly top – create a textural experience unlike any other American pie. Farm families traditionally enjoyed it with morning coffee, considering it breakfast rather than dessert.
The name likely comes from the flies that needed to be shooed away when the sweet pies cooled on windowsills. True Pennsylvanians debate the merits of wet-bottom versus dry-bottom varieties with surprising passion.
8. Tastykake Treats in Your Lunchbox
Opening your school lunchbox to find a Tastykake package was like discovering gold. These Philadelphia-born snack cakes – from Butterscotch Krimpets to Kandy Kakes and Tastyklair pies – have been lunchbox currency since 1914, traded and coveted on cafeteria tables across the Commonwealth.
Unlike their national competitors, Tastykakes maintain a homemade quality that generations of Pennsylvanians swear by. The distinctive packaging with its red, white, and blue logo triggers instant nostalgia.
Moving away from Pennsylvania often means desperately searching for these treats in out-of-state stores or begging visiting relatives to bring a stash. No matter how old you get, biting into a Krimpet instantly transports you back to childhood.
9. Water Ice (Pronounced “Wooder Ice”)
Summer in Philadelphia isn’t complete without water ice – that’s “wooder ice” in the local dialect. Unlike snow cones or Italian ice found elsewhere, authentic Philly water ice has a uniquely smooth, almost creamy texture despite containing no dairy.
Neighborhood stands like Rita’s, John’s, and Pop’s become community gathering spots on hot summer nights. The classic lemon flavor reigns supreme, though cherry and blue raspberry have their devoted followings.
True Philadelphians know the proper technique: let it melt slightly before eating, and always scrape rather than bite. The confusion on out-of-towners’ faces when you offer them “wooder ice” is a badge of honor for Pennsylvania natives.
10. Scrapple: The Breakfast of Champions
“Everything but the oink” is how Pennsylvanians affectionately describe scrapple – that mysterious loaf of pork scraps, cornmeal, and spices that’s sliced and fried until crispy on the outside and soft inside. Outsiders recoil at the ingredient list, but PA natives crave this breakfast staple.
The proper preparation is hotly debated: thin slices or thick? Crispy or soft center? Maple syrup on top or ketchup? No matter your preference, scrapple alongside dippy eggs makes for the quintessential Pennsylvania Dutch breakfast.
Family recipes are guarded secrets passed through generations, with each county claiming their local brand as superior. Habbersett, Hatfield, and RAPA inspire brand loyalty stronger than sports teams.
11. Pizzelles: The Cookie Everyone’s Grandmother Made
The distinctive snowflake pattern of pizzelles marks countless Pennsylvania holiday gatherings, particularly in Italian-American households across western PA. These thin, crisp anise-flavored cookies require a special iron that grandmothers guard more carefully than family jewels.
Making pizzelles was an event – the kitchen filled with the licorice scent of anise as grandma pressed batch after batch, stacking them carefully before they could be touched. Some families roll them while warm to form cannoli shells or sandwich them with hazelnut spread.
The debate between anise traditionalists and vanilla modernists can divide otherwise peaceful family gatherings. True Pennsylvanians know these aren’t just cookies – they’re edible family history stamped into delicate patterns.
12. Dippy Eggs and Other PA Dutch Language Quirks
“Would you like dippy eggs for breakfast?” This perfectly normal question in Pennsylvania households would baffle outsiders who don’t realize you’re offering eggs with runny yolks perfect for dipping toast. The PA Dutch influence on our food vocabulary runs deep.
We “redd up” (clean) the kitchen after making a meal with all the “outen” (not plugged in) appliances. Foods might taste “wonderful good” or leave you feeling “overstuffed.” Dishes are “put away,” never “up.”
These linguistic quirks become so ingrained that Pennsylvania transplants find themselves explaining terms like “dippy eggs” to confused waiters in other states, suddenly realizing our food language isn’t as universal as we thought.
13. Funnel Cake: Not Just Fair Food
While the rest of America might encounter funnel cake only at carnivals, Pennsylvanians know this fried dough delight as part of our cultural heritage. Pennsylvania Dutch settlers brought this recipe (originally called “drechter kuche”) centuries ago, and it’s since become synonymous with summer gatherings.
The perfect funnel cake emerges from hot oil with a tangled, crispy exterior and soft, airy interior, then gets showered with powdered sugar that inevitably ends up all over your clothes. County fairs across the Commonwealth feature competing stands, each claiming the authentic recipe.
PA kids grow up learning to spot the difference between mass-produced carnival versions and the real deal made by church ladies at fire company fundraisers.
14. Tomato Pie: Pizza’s Quirky Philadelphia Cousin
Newcomers to Philadelphia often make the mistake of expecting tomato pie to be a deep-dish creation like Chicago’s version. Instead, they discover our regional specialty: rectangular bakery-style dough topped with thick tomato sauce and served at room temperature – usually with no cheese at all.
Bakeries like Sarcone’s and Corropolese have perfected this deceptively simple creation, selling it by the tray for family gatherings. The focaccia-like base gets slightly soggy from the sauce, creating a texture that devoted fans crave.
Out-of-staters call it “bread with sauce” but Philadelphians know tomato pie as the perfect party food, picnic companion, or midnight snack that doesn’t need refrigeration or reheating.
15. The Shock of Discovering Our Food Was “Weird”
The realization usually hits in college: that moment when your new roommate from California looks horrified as you describe scrapple or when you’re met with blank stares after asking where to find Tastykakes in the campus store. Suddenly, the foods that formed the backdrop of your childhood become oddities.
Pennsylvania’s cultural melting pot created unique regional specialties that don’t exist elsewhere. Our German, Polish, Italian, and Pennsylvania Dutch influences combined into a food vocabulary that feels completely normal until you leave.
We’ve all experienced that moment of cultural food shock – defending shoofly pie to skeptics or explaining why “dippy eggs” is a perfectly logical term – only to realize how deeply our state’s food traditions shaped our identities.