Pizzeria Vetri is thriving at its recently opened location in Devon Yard, where it launched as a pop-up during the pandemic closures, writes Ed Williams for Main Line Today.
The venture is run by executive chef John Sidoti, who curates the focused menu at all three of Pizzeria Vetri’s locations, and will do so for the upcoming fourth shop in King of Prussia.
Sidoti worked as a line chef at Osteria in Center City before migrating toward pies. He has easily recognizable energy and passion for the business.
“Losing my dad early in life gave me a sense that life is short,” he said. “Don’t be angry; do what you love, and do it well.”
For Pizzeria Vetri, “do it well” is the mantra.
The pizza dough is key. It is made from only four ingredients, and it ferments for four days. Its simple components are universally fresh; no freezers inhabit any of its three locations.
Sauce is also made onsite; cheeses are sourced from Di Bruno Bros.
In addition to pizzas, the menu includes pork-stuffed meatballs and a prosciutto-and-burrata board.
Read more about Pizzeria Vetri in Main Line Today.
