© 2017 by RENATO OVENS, INC. All Rights Reserved

Renato Ovens, Inc. equipment is listed or certified by one or all of the following organizations: "UL", "UL Sanitation (as per NSF4)", "ULC", "MEA", "FDA", US
Patents: 5,184,540 - 5,361,685 - 5,413,033 - 5,465,653 - 5,974,952.

Renato Ovens, Inc. reserves the right to change dimensions and appearance of equipment without notice.

All Renato equipment is sold F.O.B. our factory

Pizzeria Vetri: A Recipe for Success

February 15, 2019

Pizzeria Vetri was founded by award winning chef, Marc Vetri in 2013. Their first restaurant opened in Philadelphia with great success. The essence of Pizzeria Vetri is to celebrate the art of making authentic wood fired pizza using the freshest ingredients.

 

The dough consists of whole grain flour for richness of flavor and takes 3 days to  prepare. Their signature Margherita pizza is elegant yet simple with only 3 premium ingredients balanced perfectly: tomato sauce, mozzarella and basil. Each pizza is then wood fired in an authentic Renato brick oven for 3 minutes at an ideal temperature of 650 degrees.

 

 But food isn’t the only thing Pizzeria Vetri is known for! They also have a wide selection of craft beers including local favorites and wine on tap, because “the best wine is more wine!”

 

Pizzeria Vetri’s welcoming environment is another reason why customers keep coming back. The open kitchen pizza bar and welcoming and friendly staff, create a really special experience for customers.

 

Due to Pizzeria Vetri’s success, another restaurant was opened in June 2015, serving the bustling Rittenhouse Square neighborhood of Philadelphia authentic pizza, wood fired in a Renato brick oven. The following year a third restaurant opened in Washington DC and in October 2016 Pizzeria Vetri joined its URBN brand partners in the suburbs, serving happy shoppers brick oven fired pizza at their store front in the King of Prussia mall.

 

Pizzeria Vetri continues to grow under the guidance of head chef John Sidoti. Growing up in Glassboro, NJ, Sidoti began cooking at the age of 16. He payed his way through college working as a short order cook at a local diner. He graduated with a degree in finance, but realized his true passion was in cooking and decided to continue his culinary education. He began working as a Sous Chef where he cooked under the guidance of celebrated chefs  Vetri and Michuad. They not only shared their knowledge but inspired Chef Sidoti to reach his full potential.

 

He was promoted from Sous Chef to Chef de Cuisine and perfected the art of cooking authentic wood fired pizza in a brick oven. Eventually he became the head chef of Pizzeria Vetri. His skill and charisma have helped develop a great team of hardworking and dedicated individuals.

 

Pizzeria Vetri’s focus on authenticity and entertainment has been a great recipe for success. Under the guidance of head chef Sidoti they will continue serving happy customers far into the future.

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Renato Oven in Action at Freedom Brothers Pizza

September 4, 2019

1/9
Please reload

Recent Posts

September 16, 2019

March 1, 2019

Please reload