If you’ve been hearing buzz about a new pizza shop at the far end of Route 228 and weren’t quite sure where it is, here’s the clear answer: Vitalia Wood-Fired Oven is located at 1075 Freedom Road in Cranberry Township, inside Freedom Village, the plaza at the intersection of Freedom and Powell roads, next to the BP station, right near the Butler–Beaver County line.
And while the location sparked some confusion online, what’s happening inside the shop is anything but unclear.
For owners Emilio Veneziano and his wife Francesca, Vitalia represents years of experience, family heritage, and a deliberate return to their Italian roots—one pizza at a time.
From Food Truck to Brick-and-Mortar
Vitalia’s story didn’t begin in a storefront. For the past three years, Emilio and Francesca built a loyal following with their wood-fired pizza food truck, steadily growing through word of mouth and community events. Demand eventually outpaced what a mobile operation could handle.
“When you’re limited by space and output, you either stop growing—or you take the next step,” Emilio said.
That next step arrived when the Freedom Village location unexpectedly became available. With a kitchen already in place and room to expand, the couple decided to put down roots.
Craft & Process: The Oven, Ingredients, and Technique
Inside the shop, pizzas are cooked in a wood-fired oven heated to approximately 800–850 degrees, fueled by oak kiln-dried wood sourced locally. Each pie bakes in about 90 seconds — a hallmark of Modern Neapolitan-style pizza that produces a light, airy crust with a subtle char.
The wood is supplied by Chris and Nikki of Martin Woodworking in Cranberry Township, allowing Vitalia to support another local business while maintaining consistency in oven performance.
People Behind the Pizza
Veneziano said the quality of the food is driven not only by ingredients and technique, but by the experience of the kitchen team.
Vitalia’s staff includes:
- Justin Giammario, Head Pizzaiolo and Manager
- Michael Lanza, Pizzaiolo
- Bobby Taylor, Pizzaiolo
Together, members of the team bring more than 40 years of combined experience working in pizzerias, helping ensure consistency as the business continues to grow.
Italian at the Core—Literally
The name Vitalia itself tells the story: a blend of the V in Veneziano and Italia, the Italian word for Italy. It’s fitting for a business deeply shaped by family history. Emilio and Francesca are both first-generation Italian Americans, with parents—and pizza traditions—rooted overseas.
Their commitment to authenticity goes far beyond the name.
Vitalia imports many of its own ingredients including its DOP tomatoes from Naples, grown in volcanic soil, along with Italian flour, sea salt, and oregano, just to name a few. Dough ferments for at least 48 hours using a traditional BIGA starter, creating flavor and texture that reflects Modern Neapolitan pizza.
“It costs more, but it’s worth it,” Emilio said. “Without great dough and sauce, you don’t have great pizza.”
Built by Hand—and by Family
Much of the shop itself was built by Emilio, with help from a few friends and family skilled in specific trades. Delays in permits and ventilation pushed the opening back by weeks, creating moments of intense stress—but also pride when the doors finally opened.
In just 5 days, Vitalia sold more than 1,000 pizzas.
At the brick-and-mortar location, Francesca’s role is focused on front-of-house operations while supporting immediate back-of-house needs as we continue to build our team. Emilio oversees the pizza assembly line and leads operations during busy service periods. Together, they’re also raising two young boys—ages three and four—who already know exactly what they want for dinner.
“Pizza,” Francesca laughed.
A Phased Approach to Growth
Vitalia is currently open Wednesday through Saturday, 4–8 p.m., with lunch hours, delivery, slices, and additional pizza styles planned for future phases. The owners are intentionally resisting the urge to do everything at once.
“We want to nail what we’re doing before adding more,” Emilio explained.
That philosophy also applies to expansion. Another location—possibly nearby—is already part of the long-term plan, along with continued use of the food truck for events, catering, and large gatherings.
Beyond Pizza: Mobile Cannoli & Events
In addition to pizza, Vitalia has built a strong following around its mobile cannoli service, which brings a traditional Italian dessert experience to weddings and private events. Cannoli are filled fresh on site, allowing guests to choose their own toppings to garnish the ends with. The business is also preparing to debut a mobile tiramisu service later this month.
More Than a Business
For the Venezianos, Vitalia isn’t just about pizza. It’s about building something lasting.
“This is something we’re building for our family,” Emilio said. “Something that our kids can one day be proud of.”
At the far end of Route 228—where Butler and Beaver counties meet—Vitalia Wood-Fired Oven is quietly turning imported ingredients, family dedication, and patient craftsmanship into one of Cranberry Township’s newest destinations.
And now, you know exactly where to find it.
“This is as close to Naples as you’ll get without leaving the country,” said Emilio.