Italian food made of authentic Italian recipes and ingredients … what a concept!
Imagine pizza sauce made with fresh San Marzano tomatoes, picked and imported straight from the vines of Naples, Italy. Imagine the flour in your pizza meeting the qualifications of some of the greatest Italian chefs and pizza makers to ever walk this planet. Imagine fresh mozzarella cheese made from the milk of a wild Italian water buffalo, imported weekly and melted to perfection on your pie. To top it all off, imagine your pizza crafted in the healthiest way a pizza can be prepared, cooked in ovens made from the lava rock of famous Italian volcanoes. Well, imagine no more, because your dreams are now a reality.
By featuring the healthiest of ingredients and leaving out the sugars and preservatives found in other types of pizza, the napoletana pie doesn’t contain the greasy, unhealthy qualities of its American cousin, and brings the quality of the pie as a whole to a standard not often seen in our neck of the woods. The healthy qualities of the pizza allow for supreme taste and satisfaction without leaving you uncomfortably full and bloated, and soon looking for the closest pillow to lay your head on for a nap.
Once the pizza is crafted with its famous 00 flour and dough, loaded with San Marzano tomato sauce, the buffalo cheese and your favorite toppings it is transferred to V’s one-of-a-kind ovens. Each oven has a name, a purpose and above all, a personality. There’s San Marco and Spiaggia, the Italian word for beach, named after their respective locations. And then, there are the twin oven duo of Amore and Felice, Italian for love and fun.
The ovens are handmade from lava rock on the famous Mount Vesuvius and imported straight from Italy. Once the pizza is put in the oven, it is cooked to perfection from anywhere to 60 to 90 seconds at just around 1,000 degrees Fahrenheit. This cooking process allows the pizza to be baked at a parallel of its Italian ancestors with a crisp, savory, thin crust finish that the napoletana pizza is so famous for. There is actually an organization in Italy, known as the Associazione Vera Pizza Napoletana, or VPN, that decides whether or not a pizza is worthy of being called a napoletana pizza, and you have to know that V pizza has their certificate hanging on the wall, and take the qualification very seriously.
“You know, we all have a love for pizza, and we feel like pizza could be done better. We wanted to bring better pizza to Jacksonville. Simply, we thought it could just be made better. That’s what V aspires to be, better, for you,” said Rudy Theale, co-founder and general manager at V.
Another cool thing about V is the late-night option. Both of V’s locations are next to bars. With Sidecar next to the San Marco location and the beach bars right next to the new location, pizza and beer is a combo worth having for V. The beach location especially will be a late-night go-to. The restaurant will be open everyday from 11 a.m. to 2 a.m., with a to-go window open until 3 a.m. So, get your livers and stomachs ready!