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Volturno is the only local source of this traditional art of pizza making and is certified by the Associazione Vera Pizza Napoletana. Our pizza is charred, airy, and soft with a delicate chew. According to the classical guidelines, the dough must be made with wheat flour, and the tomatoes used are grown at Mount Vesuvius. When making the pizza, the dough must be kneaded by hand or a low speed mixer. Once risen, it can only be formed with a hand, not a rolling pin. The mozzarella used comes from the milk of water buffalo. The toppings are chosen with a commitment to quality and freshness using a farm to table approach to our menu. Each pizza is hand crafted to order by our certified pizzioli and cooked in our 100% wood buring ovens at temperatures reaching above 900 degress. All of our pastas are made in house adhering to the authentic tradition of each region which defines Italian cooking.
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