Philip M. Mancuso was an institution in his own right, a master cheese maker, raconteur, and water ice wizard who proudly maintained his family’s 81-year-old Italian grocery on East Passyunk Avenue, where he often handed slices of his legendary fresh ricotta to customers with a song.

Angelo R. Scuderi led the behind-the-scenes career of a night baker, mixing and portioning dough at several renowned South Philadelphia bakeries while most of the city slept. But after decades of producing rolls for the bakery that supplied Pat’s Steaks and Geno’s, followed by 22 years at Sarcone’s Bakery, he had an essential hand in producing millions of great hoagies and cheesesteaks.