Pasquale's - Pizzeria Napoletana

The story

Crafted with passion, served with love

Bringing Neapolitan Pizza to Rhode Island

Pasquale's Pizzeria Napoletana in Wakefield, South Kingstown, has a clear mission: honor the classic traditions of Neapolitan pizza without compromise. The restaurant holds VPN certification — granted by the Associazione Vera Pizza Napoletana, the international body founded in 1984 by descendants of Naples' oldest pizza-making families — a distinction that places Pasquale's among a small global circle of pizzerias approved by the world's foremost authorities on the craft. That credibility is reinforced by Gambero Rosso's coveted 3-slice rating, Italy's benchmark recognition for authentic Neapolitan pizza made outside of Italy.

The Craft Behind the Crust

Everything starts with the dough. Pasquale's Neapolitan crust is made exclusively from 00 flour, fresh yeast, and Sicilian sea salt, then put through a two-phase fermentation process designed for a lighter, more digestible result. An Italian-made fork mixer and extensive hand kneading complete the process. Cheese, tomatoes, and olive oil are all imported directly from Campania, and the wine list draws entirely from southern Italy.

The wood-fired Napoletana menu — dine-in only, no substitutions, one size at 12 inches — reflects that seriousness. The Margherita STG arrives with San Marzano tomatoes, fior di latte mozzarella, basil, and EVOO, or with buffalo mozzarella for a richer version. The D.O.P. pairs Piennolo tomatoes with buffalo mozzarella from Campania. The Mastunicola (Revisited) layers organic Italian pork belly lardo, romano cheese, cracked pepper, Piennolo tomatoes, and crumbled Taralli di Leopoldo — a pizza that speaks directly to Naples' pre-tomato history.

Beyond the Pizza

The kitchen extends into well-executed Neapolitan antipasti and pasta. Ancient recipes like Pasta e Fagioli and Pasta e Patate sit alongside fresh pasta dishes — Paccheri alla Genovese with slow-braised beef and onions, Pappardelle Bolognese over prime Angus ragù, and Tonnarelli al 3 Pomodori with a medley of Piennolo, Datterino, and Cannellino tomatoes. Point Judith calamari, daily-made Angus meatballs in Pomodoro sauce, and a Mediterranean octopus salad round out a menu that takes its Campanian roots seriously at every course.

Pasquale's was chosen to represent the United States on the third anniversary of Neapolitan pizza's UNESCO induction — a recognition that says more about the restaurant's standing than any local accolade could.