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Francesco Crovetti, Chef/Owner

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Francesco opened Rione in May 2017 to bring pizza al taglio (by the cut) – a street food from Rome, his native home, to the great city of Philadelphia. After honing his skills in the pizza business in Washington, DC and Philadelphia, Francesco ventured back to Rome for authentic training. He attended the Scuola Nazionale di Pizza in Rome to study the true pizza al taglio.   Rione’s pizza is crafted with dough made from scratch, left to rise for at least 72 hours, topped with traditional Roman combinations, and then baked in sheet pans. When Francesco is not at Rione, he can be found enjoying Philadelphia with his wife Ali, and their son Massimo.