Anna's Vesuviano | Newest & Best Wood-Fired Pizza in Providence, RI

PROVIDENCE

RHODE ISLAND

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.

Chef hand-stretching Neapolitan pizza dough at Anna’s Vesuviano, a wood-fired pizzeria in Providence, Rhode Island

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.

Chef preparing a freshly baked Neapolitan pizza topped with tomatoes and basil at Anna’s Vesuviano, a wood-fired pizzeria in Providence, Rhode Island

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.

Wood-fired pizza oven at Anna’s Vesuviano, Providence RI

The
Menu

Chef preparing Neapolitan pizza with tomato sauce and fresh mozzarella at Anna’s Vesuviano in Providence, Rhode Island

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.

Close-up of Neapolitan margherita pizza with melted mozzarella and tomato sauce at Anna’s Vesuviano in Providence, Rhode Island

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.

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