Roanoke, Virginia

Positano
Pizza

A slice of the Amalfi Coast in the Blue Ridge.

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Fresh dough with San Marzano sauce Mozzarella and basil falling onto the pizza Tomatoes landing on the pizza Assembled pizza ready for the oven Finished wood-fired Margherita pizza

La Costruzione

Built by hand.
Every single time.

  1. 01L'ImpastoOur dough ferments for 48 hours. Nothing rushed.
  2. 02San MarzanoTrue DOP tomatoes, crushed by hand every morning.
  3. 03Fior di LatteFresh mozzarella, torn — never shredded.
  4. 04BasilicoBasil from our own back-lot garden.
  5. 05Il FornoNinety seconds at 900°F in the wood-fired oven.
Ingredients falling onto fresh pizza dough

Family Owned & Operated

From Positano,
with love.

Nonna Lucia rolled her first dough on the Amalfi Coast in 1962. Her recipes crossed the ocean with our family, and in 2018 they found a new home in the Blue Ridge Mountains.

Every pie that leaves our oven carries her rule: good ingredients, patient hands, and no shortcuts — ever.

— The Esposito Family

"The Margherita took me straight back to Naples. Best crust in the valley, hands down."— Sarah M., Grandin Village
"We drive from Salem every Friday. The kids won't accept pizza from anywhere else now."— Mike T., Salem
"That hot honey pepperoni should be illegal. Roanoke didn't know what it was missing."— Dana R., Downtown Roanoke

Vieni a Trovarci

Visit Us

Find Us

1422 Grandin Rd SW
Roanoke, VA 24015

(540) 555-0142

Hours

Tue – Sun · 11am – 9pm
Closed Mondays

Wood-fired oven lights at 10:30 sharp.

Order

Dine in · Carry out
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