The proof is in the pizza. Chef Frank Nattle’s that is. An authentic Italian margherita sealed the deal when Nattle and business partner Tim McGowan were negotiating for the space of the now-open second location of Vecchia Pizzeria Napoletana at 134 N. Wayne Ave. in downtown Wayne.
The clear highlight of the wood-fired oven pizzas is the Regina Margherita, made with San Marzano tomatoes, basil, mozzarella di bufala (made from the milk of water buffalo), and olive oil. We also enjoyed the Covaccino, baked with mozzarella and garlic, and topped with arugula, prosciutto, shaved parmesan and olive oil.
Situated at the top of bustling Wayne Avenue, Vecchia’s newest location gleams, fusing Old World and contemporary style. Watch Nattle and his team work their craft in the open kitchen, while relaxing in red tufted cushion booths.
Vecchia Pizzeria Napoletana is located at 134 N. Wayne Avenue in Wayne. The BYO is open daily from 11 a.m. till 10 p.m. For more information, call 484.580.6315.
Article originally appeared in Main Line Dish.
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