Pizzeria Vetri’s website says:
“Keeping in line with the Vetri Family’s signature style of only utilizing the finest and freshest ingredients from the farm, sea and market, and making just about everything in-house from scratch—including the salumi, sauces and dough—Pizzeria Vetri features a feast of seasonal pizza pies ranging from the classic Margherita with basil, mozzarella and tomato sauce to the Salsiccia with fennel sausage, roasted fennel, tomato and mozzarella. In addition to the thin-crust selection, Pizzeria Vetri also serves up a thicker, rectangle “pizza of the day.”
While Pizzeria Vetri’s custom-made, wood-fired Renato oven cranks out pizzas to order that’s certainly not the only thing it can do. A true workhorse, the oven also produces roasted salads, calzones and the dish Philadelphia Inquirer restaurant critic Craig Laban proclaimed was his “single greatest morsel” of 2013, the Rotolo, a crispy pinwheel of pizza dough filled with ricotta and house-made mortadella topped with pistachio pesto.
Save room for dessert as a decadent oven-baked Nutella Pizza topped with marshmallow, and a selection of seasonal cookies and soft-serve ice cream are available to order. For beverages, Pizzeria Vetri offers a selection of wines on tap, hand-bottled cocktails and craft beers.”
You can see their menu here.
Before:
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