ristorazione — Modena · Emilia-Romagna
On the Emilian plain, in Modena, Pizzeria Vesuviani carries the canon of Neapolitan pizza with artisan rigour: slow-leavened dough, a tall cornicione and ingredients chosen with painstaking care. A name that has chosen not to compromise on Neapolitan tradition, bringing it intact to Emilia.
At via Vignolese 1120, the entrance to Pizzeria Vesuviani belongs to a place that knows exactly what it stands for. The service — described by regulars as kind, attentive and always mindful of guests' needs — is the first sign of a care that extends well beyond the dough. Naples arrives in Modena without losing anything along the way, neither in substance nor in character.
The dining room reflects a menu faithful to Campanian tradition: classic round pizzas, pizza al metro (pizza by the metre), fried calzoni and generous Neapolitan starters. The mignon format, for those wanting something tasty without overdoing it, rounds out an offer designed for every occasion. Those who took part in the pizza-and-champagne evening organised by the restaurant describe it as a success down to the last detail.
The wood-fired oven is the heart of it all: the pizza goes in to bake and, in ninety seconds, Neapolitan tradition is fulfilled. The slow-leavened dough — light, with a tall cornicione — is the result of artisan work that allows no shortcuts. On the pizzas, ingredients such as Cantabrian anchovies bear witness to the quality of the selection and the respect for raw ingredients.
The full page includes the detailed menu, service hours and contact details for booking a table at Vesuviani, on via Vignolese in Modena.
