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.
Since introducing his first location in Phoenixville about two years ago, Nattle has attracted a remarkable following. Vecchia pizzas are crafted after the traditions of the Naples region of Italy—his family hails just outside of the city. Essential ingredients are imported too, like the San Marzano tomatoes. Nattle even imported a Neapolitan craftsman, Giuseppe Foglia, to construct the wood-fired pizza oven with Italian bricks, stone, volcanic ash and sand.
The clear highlight of the wood-fired oven pizzas is the Regina Margherita (pictured above), made with San Marzano tomatoes, basil, mozzarella di bufala (made from the milk of water buffalo) and olive oil. We also enjoyed the Covaccino (pictured below), 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.–10 p.m. For more information, call (484) 580-6315.
Photo credit: Laura Koster.
