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Vesuviano

An Italian citizen born in one of the small cities or villages around the circumference

of Mount Vesuvius. Known for short tempers, long noses and big hearts. A Vesuvian

lives each day as its last, as we don’t know when she will erupt again.

In the 1920’s Brooklyn was a place where wood was not easily available, bakers from Naples like Anthony Perro innovated by using bread ovens and coal as it was abundant and cheap.The end product is a well done, uniformly cooked, crispier pizza. Perro was infamous for his hand stretched mozzarella, San Marzano tomatoes from home and keeping it simple. During  this time  pizza was not a popular, normalized part of New York's food culture like it is now. It was a great risk opening a pizzeria in a part of New York that didn't have pizzerias. Anthony started selling pizza by the slice at Lombardi's grocery under Gennaro two decades earlier and eventually it became the sole business of Lombardis. Pizza caught on with the burgeoning Neapolitan labor population on 53 ½ Spring street. Little Italy and Anthony saw how much the public enjoyed it, wanted it, talked about it. He had to open his own shop.

Anna’s sign on Doyle Ave, Providence
Neapolitan pizza baking in a traditional wood-fired oven at Anna’s Vesuviano in Providence, Rhode Island
Chef finishing a freshly baked Neapolitan pizza topped with tomatoes, basil, and mozzarella at Anna’s Vesuviano in Providence, Rhode Island
Wood-fired pizza oven with flames and a Neapolitan pizza baking inside at Anna’s Vesuviano in Providence, Rhode Island
Chef tossing a freshly baked Neapolitan pizza in the air in front of the wood-fired oven at Anna’s Vesuviano in Providence, Rhode Island

Nanianella “Anna” Russo grew up in Coney Island, Brooklyn in 1904 to two immigrants from Naples. At a young age she placed illegal pari mutuel gambling bets for “important people” in the neighborhood while effortlessly progressing to selling illegal moonshine. Like so many Neapolitan women she was clever, resourceful and didn’t take shit from anyone. The center of her family's universe and more times than not, the sole provider.


South Brooklyn in the beginning of the 20th century had a large Italian and Jewish population which were immigrating from post war Europe to escape a World war or famine. Anna, as she would later become known by the local community, worked on Ellis Island and was responsible for translating and helping immigrants transition into New York from their native lands. Anna spoke English, Italian, Neapolitan, Sicilian and Yiddish. She was one of the first women in New York to receive a driver's license, habitually changed car tires while men laughed in disbelief, raised five kids and fed an army every night. She bought a brownstone in Coney Island by herself where she so elegantly rubbed elbows with the Profoci family captains on Sundays. Annas job was a “Corriere,” or a “Runner,” meaning she was the least conspicuous person in the neighborhood who could freely deliver and pick up deliveries for the Genovese family.

Anna was also friends with Anthony Perro, the famous pizza maker from Lombardi's whose nickname was Totonno. Totonno wanted to open a pizzeria that reminded him of Naples more than anything. There was just one problem, he didn't speak english nor did he know the standard operating procedure for acquiring and registering a business.


In 1979 while my parents were on a date at Totonnos pizzeria, Gerry, Totonno's son came over to the table , sat down and proceeded to tell my father something he never knew. It was his mother Anna who took his father down to translate and purchase the business license for Totonnos Gerry said “Without your mothers help this place wouldn't exist.” In 1924 Totonno's pizzeria was born. The first pizzeria in Brooklyn."

Chef preparing a Neapolitan pizza topped with cherry tomatoes, basil, and mozzarella at Anna’s Vesuviano in Providence, Rhode Island
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Our History

Vintage photo of a young Italian chef standing outside his restaurant, symbolizing the immigrant roots and family legacy that inspired Anna’s Vesuviano in Providence, Rhode Island

Culinary Vision

A young chef, embodying passion and vision, stands before his culinary venture. He carries forward a legacy of immigrant innovation and authentic flavors, inspired by his grandmother, Anna.

Vintage family photo showing multiple generations gathered around a festive dinner table, reflecting the family bonds and communal spirit that inspired Anna’s Vesuviano in Providence, Rhode Island

Family Feast

Generations gather, sharing food and laughter around a lively table. This evokes the strong family bonds and communal spirit that shaped Anna's life and the very heart of the restaurant's beginnings.

Team members of Anna’s Vesuviano standing beside the red mobile pizza trailer, serving freshly baked wood-fired pizza at an outdoor event in Providence, Rhode Island

Trucking Onward

Anthony's food truck hits the streets of Providence, RI. The mobile kitchen brings Vesuviano pizza directly to the people, building a loyal following one delicious slice at a time.

Vintage photo of diners enjoying a meal at Rinaldi’s Lunch in Poughkeepsie, capturing the lively community spirit and family roots that inspired Anna’s Vesuviano in Providence, Rhode Island

Lively Luncheonette

Diners soak in the lively buzz of a Poughkeepsie pizzeria. This scene bursts with the vibrant community spirit where Anthony’s family gathered at Rinaldi’s Lunch, a cherished place overflowing with shared memories and delicious food.

Chef at Anna’s Vesuviano holding an open book of Italian culture photos in front of the wood-fired oven, symbolizing the restaurant’s roots in Italian tradition and artistry

New Beginnings

Anthony, Anna’s Grandson, fueled by heritage, envisions his own pizza dream. Inspired by Anna's legacy, he's ready to bring Vesuviano flavors to a new generation, honoring tradition with every pie.

114 Doyle Ave exterior, Providence RI

Restaurant Dreams

From truck to brick-and-mortar. Anthony's vision culminates in a physical restaurant, a permanent home for Anna's Vesuviano, where the legacy of family, flavor, and community continues to thrive.