Panozzo’s

We’d like to romanticize that a good Italian deli is one that’s been up and running for years, where the mozz and salumi are made in-house, and the accents are as thick as the torpedo rolls. But in the newly built-up southern South Loop, exceptions are made for the only Italian deli around. The imported salami, capocollo, mortadella and prosciutto are good quality and are generously layered onto fresh LaBriola bread. Fist-size meatballs are flavorful and a good add-on to a pasta, while the calzonelike pane ripiene stuffed with fennel-packed sausage and peppers is a meal in itself.