Our Pizza
Anna’s pizza represents Neapolitan immigrants emigrating to south Brooklyn in the early 20th century. A hybrid of a dynamic culture using products grown around Mount Vesuvius highlighted by the reality of what was available in Brooklyn at the time. We call our style Vesuviano, as an homage to those who came before us, those who have been forgotten.
The
Ingredients
Anna's Vesuviano pizza tells a delicious story. It's a tribute to early 20th-century Neapolitan immigrants in South Brooklyn. Our pizza blends Mount Vesuvius's rich bounty with local fresh ingredients, honoring forgotten culinary pioneers.
Our wood-fired pizza reflects history. Neapolitan-style flour makes our crust. Sun-ripened tomatoes, like those near Vesuvius, form our sauce. Fresh local mozzarella and diverse toppings complete our Vesuviano pizza, a taste of heritage.
The
Menu
Bridging Two Worlds
Annas menu is a passion that stems from deep historical inquiry into pizza's origins, tracing influences from the Middle East to Naples. We apply this knowledge and fine dining experience to create unique pies, like our cauliflower cream and zaatar pizza. While rooted in Neapolitan technique, we use locally sourced ingredients.
A Taste of Tradition
The fresh mozzarella we use is hand pulled from New England. The extra virgin olive oil used comes from small frantoias sourced from Siracusa, Brindisi and Ramallah. Spices come from a wholesale distributor in Paterson, New Jersey with direct import from Ramallah. Local heirloom tomatoes are used in the summer months and we don't serve bruschetta in the winter. All vegetables are sourced from local farms to the best of our ability while maintaining a tight menu to highlight the local bounty of this beautiful state.
Press Coverage
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