Pizza Napoletana
True pizza napoletana is an art that begins with an exact process. We start with quality flour from Italy that is milled to a fine consistency known as “00”. Then, hydration takes place by adding water at a 60% ratio of flour to water by weight. A nice dose of love is next followed by an exact amount of fresh yeast and sale marino (sea salt). Patience is next as we rest the dough for a day aka 24 hour fermentation. A pinch of mastery comes next as the dough is stretched with a gentle touch serving as a canvas for tomatoes from San Marzano, fresh mozzarella cheese, EVOO and basil. 1000 degrees and 60 seconds is all it takes to offer you pizza at its very finest.
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This is La Vera Pizza Napoletana!
Old + New
12 years ago, Frank Nattle opened Vecchia with a commitment to making true Pizza Napoletana. He achieved that goal and won the hearts of the people of Phoenixville and top food critics. We will continue to make the true Pizza Napoletana Frank brought to our region and, with humility and respect, we are committed to taking Vecchia to new heights. In the spirit of what Frank created, our cooking philosophy is driven by “the way it’s meant to be done.” Thank you, Frank for passing the baton.
-The Owners of Vecchia Nuova
Robert Tredinnick and Evan Lambert (Founder and Co Owner of Savona Restaurant in Gulph Mills)
Community
Vecchia Nuova is proud to be a part of Phoenixville. We are honored to be a part of a bustling community that rose from the ashes of a steel town and turned into a vibrant destination. We are committed to being a staple of this community and growing together as one. We strive to use local ingredients and merchants as much as possible. We will be looking for opportunities to give back and make a difference for our community and welcome collaborations with our bridge street peers. Cheers to growing together every single day.
