If you drive down Mundy Street in Wilkes-Barre, you’ll see the usual suspects. Big box stores. Massive parking lots. Chain restaurants that look the same whether you're in Pennsylvania or Portland. But then there’s Malacari's Produce and Deli. It’s one of those places that feels like it’s been there forever because, well, it basically has. It’s a bit of a local legend, honestly.
People around the Wyoming Valley don't just go there for a head of lettuce. They go there because it’s a time capsule that actually works in the modern world. You walk in and you're immediately hit with that smell—a mix of fresh earth from the produce bins and the heavy, salty perfume of aged provolone and cured meats. It’s intoxicating.
For a lot of us, Malacari's Produce and Deli represents a way of shopping that’s mostly dead. You know, the kind where the person behind the counter actually knows what a good peach feels like. It’s not a sterile supermarket experience. It’s loud, it’s cramped in the best way possible, and the quality is usually miles ahead of what you’d find at a massive grocery chain.
The Produce Pedigree Nobody Tells You About
The Malacari family didn't just wake up one day and decide to sell peppers. This is a multi-generational hustle. Frank Malacari started the business back in the day as a literal roadside stand. We’re talking 1970s vibes. Since then, it’s grown into a multi-location operation, but the Mundy Street spot remains the heart of the whole thing.
Most people think "produce" and think of the waxed apples at a big-box store. Malacari's is different. They source locally whenever the Pennsylvania seasons allow it, which means when corn season hits, you’re getting stuff that was probably in a field in Forty Fort or Exeter that morning. The quality is erratic in the way nature is erratic—sometimes the tomatoes are ugly, but they taste like actual sunshine, not cardboard.
What’s interesting is how they’ve survived the rise of Wegmans and Giant. It’s a David vs. Goliath situation, but David has better salami. They’ve leaned into the "specialty" aspect. You go there for the stuff the big guys don't stock—the specific brands of Italian pasta, the jarred peppers that your grandmother used to keep in her cellar, and the kind of olive oil that doesn't come in a plastic jug.
The Deli Counter: Where the Magic Happens
The deli is where the real drama unfolds. If you show up at lunch on a Tuesday, be prepared to wait. It’s a chaotic dance. The slicers are screaming, people are calling out orders, and the smell of toasted sub rolls is everywhere.
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The "Malacari Special" is usually the go-to. It’s a classic Italian sub, but the bread is the secret. They use local bakeries—often getting deliveries multiple times a day—so the crust has that specific Pennsylvania crunch that gives way to a soft, airy interior. It’s not that doughy, frozen stuff.
They don't skimp. You’ll see the deli techs layering ham, capicola, and salami until the sandwich is a structural hazard. And the cheese? We’re talking sharp provolone that actually has a bite. Honestly, if you aren't getting your meats sliced thin enough to see through, you’re doing it wrong. They get that.
Why the Wine and Spirits Side Changed the Game
A few years back, Malacari's Produce and Deli did something that felt a bit risky. They expanded into the farm winery business. In Pennsylvania, liquor laws are... let's just say "complicated." By partnering with local vineyards and obtaining a limited winery license, they turned their produce markets into hubs for local wine and spirits.
This was a genius move.
Suddenly, you weren't just picking up ingredients for dinner; you were picking up a bottle of Pennsylvania-made wine or a craft spirit. It turned a quick grocery run into a one-stop shop for a Friday night. They carry labels like Malacari’s own brand, which features everything from dry reds to those super-sweet fruit wines that everyone’s aunt loves during the holidays. It’s accessible. It’s not pretentious. It’s just good.
The Seasonal Shift and the Garden Center
If you only visit in the winter, you’re missing half the story. As soon as the frost breaks, the parking lot transforms. Malacari's becomes a garden center that rivals the big nurseries. They have this massive selection of hanging baskets and bedding plants.
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There’s a specific rhythm to it.
April is for pansies.
May is for the frantic rush of vegetable gardeners buying tomato starts.
October is a sea of pumpkins and corn stalks.
December? It’s a forest of Christmas trees.
This seasonal pivot is why the business stays relevant year-round. They aren't just selling food; they’re selling the supplies for the local lifestyle. It’s a very "valley" thing—people here take their gardens and their holiday decorations seriously, and Malacari’s is the supplier of choice.
The Reality of Shopping Local in a Digital Age
Let’s be real for a second. Shopping at Malacari's Produce and Deli isn't always as "convenient" as clicking a button on an app. The aisles can be tight. The parking lot can be a nightmare during peak hours. You might have to talk to a human being.
But that’s the point.
There’s a nuance to food that gets lost in a digital cart. You can’t smell the ripeness of a cantaloupe through a screen. You can't ask a website which brand of pepperoni has the best spice kick. At Malacari’s, there’s a level of expertise that comes from people who have spent decades handling the product.
One thing that surprises people is the price. There’s a misconception that specialty shops are always more expensive. While some of the imported Italian goods carry a premium, the basic produce is often cheaper than the supermarkets because they aren't paying for massive corporate overhead. They buy what’s in season, they buy in bulk, and they pass those savings on. It’s old-school economics.
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The Community Connection
You can't talk about Malacari's without talking about the Wilkes-Barre community. They’re a fixture. They sponsor the Little League teams. They show up at the local festivals. When the area has been hit by floods or hard times—which happens more than we’d like in NEPA—local businesses like this are the ones that actually stick around.
There is a deep sense of loyalty here. You’ll see three generations of a family shopping together on a Saturday morning. The grandparents are picking out the specific brand of baccala for Christmas Eve, the parents are grabbing lunch meats, and the kids are eyeing the candy section. It’s a thread that keeps the local culture stitched together.
How to Make the Most of Your Visit
If you’re new to the area or just haven't stopped in lately, don't just run in for a gallon of milk. You have to work the room.
First, check the "reduced" rack. It’s usually tucked away, and it’s a goldmine for things like peppers or tomatoes that are perfect for sauces or roasting right now. Second, hit the cheese case. They have wedges of Reggiano and Locatelli that are significantly better quality than the pre-shredded plastic stuff.
Don't be afraid to ask for a sample at the deli. If you aren't sure about a specific ham or a new pasta salad they’ve whipped up, just ask. The staff is usually pretty direct—they’ll tell you if something is particularly fresh or if you should try something else. It’s that blunt, helpful Northeast PA honesty.
Actionable Steps for the Malacari's Experience
To get the best out of what Malacari's Produce and Deli offers, you need a bit of a strategy.
- Timing is everything: Avoid the 12:00 PM to 1:30 PM lunch rush if you just want produce. The deli line will eat up your whole afternoon. Go early in the morning—around 9:00 AM—for the freshest bread deliveries and the quietest aisles.
- The "Secret" Stash: Look for the house-made items. They often have containers of prepared foods like pasta salad, cole slaw, or marinated mushrooms. These aren't factory-made; they’re made on-site or in small batches nearby.
- Check the Wine List: Since they carry their own labels and local PA wines, ask which ones pair with the deli meats you’re buying. A sharp provolone and a spicy capicola pair surprisingly well with a crisp, dry white or a light red.
- Go Seasonal or Go Home: If it’s August, buy the peaches. If it’s September, buy the apples. If it’s December, get the Italian specialty sweets like torrone. The shop’s inventory breathes with the calendar.
- Bring Cash and Cards: They take cards, obviously, but having a bit of cash is always faster in a busy deli environment where you’re just grabbing a quick soda and a sandwich.
Malacari's isn't trying to be a futuristic "smart store" with robots and self-checkout. It’s a place where the floor might be a little uneven and the signage is hand-written. But that’s exactly why it works. It’s authentic in a world that’s becoming increasingly filtered and fake. Whether you're there for a pound of ham or a flat of petunias, you're participating in a piece of local history that still has plenty of life left in it.