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Anna's Vesuviano occupies a specific place in Providence's pizza landscape: it's built on a historical study of how Neapolitan immigrants adapted their cooking to early 20th-century South Brooklyn, and the kitchen applies that hybrid sensibility through a wood-fired oven. The crust comes from Neapolitan-style flour; the sauce uses sun-ripened tomatoes. What sets the menu apart is less traditional tomato pies and more inventive combinations like cauliflower cream and zaatar pizza—a dish that reflects the restaurant's approach of rooting itself in Neapolitan technique while sourcing locally and drawing on influences that trace back to the Middle East. Hand-pulled mozzarella from New England and extra virgin olive oil from small producers in Sicily and Ramallah round out the ingredient list. The restaurant keeps a tight, seasonal menu, meaning bruschetta disappears in winter and heirloom tomatoes anchor the summer offerings.