A popular restaurant located on Shrewsbury Street in Worcester has a second location in the works, two Worcester news outlets announced earlier this year.
Volturno opened in 2013 and has gained attention in the city and beyond for offering authentic Neapolitan pizza — with an airy crust that is soft, chewy, and perfectly charred. Volturno's pies are certified by Associazione Vera Pizza Napoletana and conform to strict guidelines, outlined on its website. The personal pizzas are topped with classic ingredients, like San Marzano tomatoes, buffalo mozzarella, soppressata, prosciutto, mushrooms, and seasonal vegetables.
The restaurant also offers rustic, homemade pasta dishes as well as salads, roasted vegetables, and Italian small plates.
WorcesterScene.com shared news of Volturno's expansion coming "this fall" in a May interview with chef Nick Geraci and sous chef Tim Russo. The move is "a big stake in the ground for Worcester’s growing reach and potential as a food city," the site notes. Worcester Magazine, the city's alternative newsweekly, reported on the sister restaurant in June with "not much more to share at this point."
Neither Volturno owners Gregory Califano Sr. nor Jr. were available to comment when Eater called the Worcester restaurant today, but stay tuned for more about the company's Framingham expansion, potentially coming this fall.
In other Framingham pizza news, Jack's Abby installed the pizza oven at its new brewing facility and restaurant late in July, and the company has been teasing test batches on social media. It's currently hiring beer hall staff for a fall opening.