Via Tevere Pizzeria Napoletana
About Via Tevere
It began in a small palazzo on Via Tevere—a street in the heart of Naples where our father and his four sisters were raised. Throughout childhood and to this day, we have spent countless summers on Via Tevere, where we quickly learned about the importance of food in the Neapolitan way of life. Of the utmost significance is the iconic pizza, which has become the symbol of Naples.
Pizza Napoletana is lauded for its rustic simplicity, its traditional wood-fire cooking method and its celebration of Neapolitan ingredients. Our goal is to honour our family heritage and the tradition of pizza-making by serving up la vera pizza Napoletana—the true Neapolitan pizza.
Via Tevere is a family business, opened by two Italian brothers, with Neapolitan roots, who grew up in East Vancouver. It has always been Dom and Frank’s passion to open a restaurant that pays homage to their favourite Neapolitan food. Their father grew up in Naples and the family still owns an apartment on Via Tevere where one aunt still lives and they still visit as often as possible. The majority of their dad’s other family (sisters, nieces and nephews) all still live in Naples.
Dom and Frank’s goal was to open a restaurant that was true to Neapolitan pizza. Frank went to California to study the art of Neapolitan pizza making and was certified under the Vera Pizza Napoletana (VPN) association. They imported a high quality woodfire oven that was hand crafted in Naples that uses only hardwood (as per VPN standards). You can definitely taste the difference between a pizza cooked in a woodfire oven and that which was cooked in a gas fired copycat. It has a smoky flavour that adds depth to the pizza.
True Neapolitan pizzas are made with double zero flour, San Marzano tomatoes from the Campania region, and fior di latte (milky fresh mozzarella). In Naples (as well as according to VPN guidelines), basil is placed on top of the pizza prior to cooking. The dough must be hand stretched with no added mechanical support (no rolling pin or stretcher) and must be cooked in a woodfire oven.
True Neapolitan pizza will have minimal toppings for a balance of flavour, the originals being the Margherita and the Marinara. Our ingredients and toppings are typical of a classic Neapolitan pizzeria.
The pizzas will come to the table uncut to preserve the toppings and in keeping with VPN standards. Customers can choose to eat it any way they desire, but Neapolitans generally cut it into quarters and then fold the quarter in half, thus keeping all of the sauce and toppings within. The crust is expected to be slightly chewy and slightly soft in the centre.
VPN certification ensures and protects the authenticity and traditional cooking method of Neapolitan pizza. Certified pizzerias need to go through the application process in addition to an inspection process to ensure authenticity. This is done by ensuring the pizzeria has the proper equipment (dough mixer, Carrera Marble prep top, woodfire oven), as well as proper dough- making, stretching, topping and cooking techniques.
Most of the locals in the area already know about the history of the building, but Dom and Frank also wanted to capture this tradition, and the tradition of their family, within the restaurant as well. Their goal was to create a warm, rustic space that people felt comfortable sitting in and a place where it felt more like a family gathering than an upscale restaurant.
Voted as one of top three pizzerias in the Westender Best of the city Dining 2012
Listed as one of Vancouver’s Best Cheap Eats in Vancouver Magazine
August 22, 2012 – Richard Wolak (Vanfoodster) considers the salsiccia and rapini pizza from Via Tevere to be one of the top 10 dishes to eat before the summer ends!
August 19, 2012 Miss Foodie came in and said that Via Tevere is “as close to the real deal Neapolitan experience as one could get here short of going to Naples“
August 16, 2012 – Amy of Greedy Guts says she will “ definitely be making a return trip to Via Tevere.“
August 13, 2012 – Grace of GraceCheung604 loves the “little pockets” of “charred goodness of the crust“
June 13, 2012 – Shinyandbright thinks the margherita con salame is a “winner of a pizza”
June 1, 2012 – Anya Levykh of EatMagazine says, “You can’t ask for more “vera” than this“
June 1, 2012 – Rebecca Philps considers Via Tevere one of “Vancouver’s Best Cheap Eats” for 2012 in Vancouver Magazine
May 20, 2012 – Raul of hummingbird604 considers Via Tevere “one of the best” pizzerias he has tried recently and says the pizza was “delightful and filling“
May 16, 2012 – Mia Stainsby, restaurant critic for the Vancouver Sun says, “Via Tevere pizzas are addictive“
May 4, 2012 – Alexandra Gill, restaurant critic for the Globe and Mail calls Via Tevere a “rustic pizzeria with warm shabby-chic décor” that “exudes old-world charm and mouth-watering aromas“
April 30, 2012 – Sherman of Sherman’s Food Adventures came by and said, “Via Tevere was well worth the wait not only for the pizza, but for the great service and vibe as well”.
April 5, 2012 – Vanfoodster thinks the crust “was perfect from the texture to the appearance, both on the bottom and top”
March 24, 2012 – Fmed of Wisemonkeysblog says Via Tevere pizzas are “true to the Neapolitan form”