The Vesuvio showcases A16's mastery of Vera Pizza Napoletana standards—a thin, leopard-spotted crust with a slight char from the wood-fired oven, topped with quality Campanian ingredients. The soppressata crisps at the edges, the scamorza melts into the tomato sauce, and a whisper of chili adds depth. Multiple reviewers describe this as the best pizza in the Marina.
Tips from diners
Order this first. The crust is best eaten fresh from the oven—sitting even 5 minutes changes the texture.
A16's signature charcuterie plate transforms cured pork into an elegant composition. Long ribbons of house-cured prosciutto are arranged on white plates, draped with seasonal fruit and garnishes—the sweetness of persimmons, the salt of hazelnuts, and the tartness of pomegranate seeds create a balanced bite. Reviewers consistently praise the house-curing technique and the thoughtful plating.
Tips from diners
Order with a crisp white wine—the fruit pairings suggest Fiano or Greco di Tufo. A16's wine list excels at affordable Italian options.
A16's panna cotta is a simple finish that doesn't try too hard. The cream is silky without being heavy, set with just enough gelatin to hold its shape. Seasonal berries and a bright coulis provide acidity and freshness that cuts through the richness. It's refined without being fussy.
Tips from diners
Save room—this dessert is light enough to eat even after a full meal of pizza and pasta.
A16's contorni (side dishes) are as carefully prepared as the mains. The broccoli rabe arrives slightly charred from high heat, with sliced garlic infused throughout and finished with house-made chili oil that adds heat and richness without overpowering. This is a vegetable dish that stands on its own merit, not a afterthought.
Tips from diners
Order this as your only vegetable side if you're already getting pasta—it's satisfying enough to balance the meal.
The maccaronara is A16's pasta anchor—a fixture on the menu that diners return for again and again. The ragu is the centerpiece: beef shin, pork, and tomato reduced for 8 hours until the sauce becomes deeply flavored and silky. The pasta absorbs the sauce without becoming mushy. The ratio of pasta to sauce is praised across reviews as perfectly balanced.
Tips from diners
Share if dining for two—the portion is generous and rich. The ragu is filling.
A16 opened on Chestnut Street in 2004, named after the Italian autostrada connecting Puglia and Campania, the heart of pizza country. All pizzas follow V.P.N. (Vera Pizza Napoletana) standards. The restaurant earned James Beard Award recognition for its wine list and Michelin Bib Gourmand status, building a loyal following for its commitment to Campanian traditions and house-cured salumi sourced from local producers.
Book ahead for dinner, especially Friday and Saturday. Lunch (Wednesday-Friday) is easier to walk in, and the menu is slightly different with lighter options.
Ask your server about the wine list—it's James Beard Award-winning and focused on affordable Italian pours. The staff knows the pairings well.
The patio seating is weather-dependent but lovely on warm evenings. Request a table outside at reservation if possible.
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