Dining Guide

The Best Pizza This Side of Italy at Pasquale’s Pizzeria Napoletana


It’s not an overstatement to say that Pasquale’s Pizzeria Napoletana has the most authenticially Italian pizza in the state. Chef-owner Pasquale Iliano was raised in Italy and trained as a chef in Naples, at the Neapolitan Pizza Academy. “I started working in kitchens at 15, at some of the most recognized restaurants in Naples,” he says. “That’s where I learned most of my techniques that I use here, and learned my recipes.” His pizzas are baked in an ultra-hot brick oven, built in Naples, and are ready in two minutes each. Pasquale imports nearly every ingredient in his kitchen from Italy – everything from 00 flour to Sicilian sea salt, and piennolo tomatoes grown on Mount Vesuvius. “I want to be an ambassador of Naples,” Pasquale says. “That’s my fun.”

Beyond Pizza
Because one cannot live on pizza alone - though one can and maybe should try - Pasquale’s serves other delicious Italian options, all made with a simplicity and elegance that lets the quality of the ingredients shine through, like Spaghetti Pomodoro, Linguine alla Vongole and Pasta e Fagiole, paired with exclusive wine from Sorrento. They also serve New York and Grandma-style pizza to go (the Neapolitan is dine-in only) and sandwiches.

6 Must-Try Neapolitan Pies

Piennolo tomatoes, buffalo mozzarella from Campania region, EVOO and basil leaves

Crispy pancetta, egg, cream and mozzarella

Spicy sopressata, mozzarella, San Marzano and EVOO

Ripieno Napoletano
Stuffed with fior di latte, ricotta, ricotta, prosciutto,
salami and basil

Ninco Nanco
Imported buffalo mozzarella,
yellow piennolo sauce and sweet capicolla

Fior di latte, EVOO, prosciutto, arugula and shaved parmigiano

60 South County Commons Way, South Kingstown 401-783-2900

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