Via Veneto Pizzarium

Address: 511 East 900 South

Telephone: 385-477-0711

Website: viavenetopizzarium.com

District: Liberty Wells

 

“I grew up eating pizza like this,” Marco said. “You walk in, you see what is coming out of the oven, and you take a slice and keep going.” With Via Veneto Pizzarium, Marco and Amy Stevanoni have created something that feels rooted in that memory. Just down the street from VENETO Ristorante Italiano, their new space is a more casual expression of the same values that have always guided them - a focus on quality ingredients, a respect for tradition, and a genuine enjoyment in sharing food.

Marco grew up in Bosco Chiesanuova, a small village in the mountains of northern Italy, where food was part of everyday life. That is the feeling the couple wanted to bring to Salt Lake. At Via Veneto Pizzarium, the pizza is authentic al taglio - baked in rectangular pans and cut to order. The dough is given time, fermenting over several days to develop both structure and flavor. The result is a crust that is light and airy with a crisp base, holding its shape while still feeling delicate. Marco works carefully with hydration and timing, allowing the dough to evolve naturally rather than forcing the process.

The toppings change regularly, guided by the seasons. The foundation begins with Italian flours, layered with imported cheeses, cured meats, and fresh vegetables. On any given day, you might find combinations with mushrooms, prosciutto, spinach, eggplant, thinly sliced potato and onion, or zucchini, with new variations always coming out of the oven. Some pizzas are simple, others more surprising - think tuna, orange slices, and blackberries as examples - but each is thoughtfully composed. You order by the piece and by weight, choosing exactly how much you would like. It invites you to try a few different selections, mixing and matching as you go. The space is small, with just a few tables, but it moves easily between a quick stop and a place to pause. Some come in for a slice and head back out. Others stay a bit longer, sharing a few pieces and letting the moment unfold.

While pizza is the focus, the dessert Is quite spectacular as well. The semifreddo, with dark chocolate and hazelnut, is served using a light cream base with a high proportion of whipped egg whites, creating a texture that is airy and smooth, sandwiched between thin wafers, giving it structure and depth without feeling heavy. It is reminiscent of a frozen mousse - rich in flavor, but surprisingly light.

This balance between simplicity and precision carries through everything the couple does. Nothing is overworked, but nothing is left to chance. And already, the next chapter is taking shape. Right next door, Marco and Amy are preparing to open Maimolár, a name drawn from Marco’s dialect that translates to “never give up.” t is a beautiful word that holds special meaning for the couple, and a message we all need to be reminded of from time to time.

The new space is envisioned as something different again - an extension of their world, but with its own identity. To extend the charm of the historic building that was once a gas station, they are looking forward to creating an oasis, inside and outside, adding more magic to one of the most beautiful parts of the city. Their vision is to offer a neighborhood place where people will gather with food and drink that reflect the same care for ingredients and experience that defines both VENETO and Via Veneto Pizzarium. For Amy and Marco, the purpose behind all that they do is exceptional hospitality and authenticity, using the highest quality of ingredients. They say, “that’s the least we can do.”