Pizza napoletana tonda
Slow-rising dough with a high crust rim, cooked in ninety seconds in the wood-fired oven. Fresh, quality ingredients, including Cantabrian anchovies.
Dining · Modena (MO)
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average of the latest 6 votes
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Slow-risen Neapolitan pizza in Modena, cooked in a wood-fired oven in ninety seconds
Eccellenza Italianacertificata 2026–2027
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The place
Pizzeria Vesuviani brings the true secret of Neapolitan pizza to Modena. At via Vignolese 1120, the pizzeria guards a slow-rising dough that wins over guests with its lightness and digestibility, with a high crust rim and ingredients selected with meticulous care. The ninety-second cooking in the wood-fired oven respects Neapolitan tradition, while the menu ranges from classic round pizzas to pizza al metro, with offerings that include fried calzoni and generous Neapolitan starters. Fresh, quality raw materials, such as Cantabrian anchovies, come together with attentive, warm service in a welcoming setting.
At the table
Pizzeria Vesuviani brings authentic Neapolitan pizza to via Vignolese, following the canons of the Neapolitan tradition.
Why you can trust it
PIZZERIA VESUVIANI - Il Vero Segreto Della Pizza is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
«Ottima la pizza e l’accoglienza davvero piacevole .. e specialità le birre artigianali della regione Campania .»
5 rosettes · May 11, 2026«Buonissima pizza molto accogliente il personale»
5 rosettes · April 10, 2026«La pizza è spettacolare e il direttore molto accogliente»
5 rosettes · March 30, 2026«Pizza molto buona e personale molto allegro»
5 rosettes · March 30, 2026Accounts appear in the language they were written in, without corrections or translation.
Location
PIZZERIA VESUVIANI - Il Vero Segreto Della Pizza is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
Slow-rising dough with a high crust rim, cooked in ninety seconds in the wood-fired oven. Fresh, quality ingredients, including Cantabrian anchovies.
An extended format for sharing, maintaining the same dough and cooking tradition as the classic round pizza.
A Neapolitan speciality prepared according to the traditional recipe, offered among the menu's references.
A smaller format for a light tasting, without giving up the quality of the dough or the selection of ingredients.
Generous dishes served before the pizza, prepared according to Campania's tradition with fresh ingredients.
The figures
What visitors say
«Truly exceptional pizza, light and well-risen dough, fresh and quality ingredients. The staff is kind, helpful and always attentive to customers' needs.»
«As a true Neapolitan, I found this among the best pizzas I've ever tried, with fresh ingredients and perfect dough. The Neapolitan starters were excellent too.»
«I wanted to try the one with Cantabrian anchovies, and it was truly good. Compliments on the dough.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The dough rests for hours, a process that guarantees lightness and digestibility in the finished product, with a crust rim that rises in height.
Fresh raw materials chosen with care, from mozzarella to Cantabrian anchovies, to ensure consistent quality on every pizza.
Cooking takes place at high temperature in ninety seconds, following the Neapolitan canon that seals the dough and keeps the pizza's heart soft.