RIONE [rió-ne]

Rione brings authentic pizza al taglio (pizza by the "cut" or slice) to Philadelphia. The name Rione is from the Italian term to describe the districts or neighborhoods of Rome. Philadelphia, like Rome, is a city of vibrant and distinct neighborhoods. Rione celebrates pizza al taglio and the neighborhoods from which it comes and serves.

Pizza al taglio [pitsa /al / tà-li-oh]

Pizza al taglio is a ubiquitous street food from Rome that is baked in rectangular trays and sold by the slice or tray. We make all of our dough by scratch using a highly hydrated formula and allow it to rise for 72 hours, meaning that Rione’s pizza al taglio is light, airy, and easy to digest. We use imported ingredients from Italy as well as local produce to promote authenticity and the Italian tradition of eating locally and seasonally.

Photos: Alex Phucas

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party with rione

Want a slice of Rome at your next party or event? Look no further than Rione to supply authentic pizza al taglio, fried Roman snacks, salads, and dolce. 

Contact us at ciao@rionepizza.com for more information and to discuss your individual needs. 

Grazie mille!

 

BYOB (Beer & Wine Only)

Hours

Monday - Thursday    11:30 - 9:00

Friday                         11:30 - 10:00

Saturday                     12:00 - 10:00

Sunday                       3:00 - 9:00

Location

102 S. 21st Street
Philadelphia PA 19103

Contact

ciao@rionepizza.com

215-575-9075

 
 

JOIN OUR TEAM

We are looking for professionals with a passion for food and a desire to learn and grow. As our company grows, so will your opportunities! 

Extensive training will be provided, as will a competitive wage and a casual work environment. Full time and part time work is available. 

If you want to be part of an exciting new concept, please send your resume and two industry related references to ciao@rionepizza.com.


Line Cooks

The Line Cook’s duties will consist of assisting the kitchen with their daily tasks. The successful candidate will be dependable, organized, and detail-oriented. Our ideal candidate will have at least one year of kitchen experience and a passion for food, especially pizza.

Requirements

  • Proven cooking experience
  • Excellent knife skills
  • Accuracy and speed in executing assigned tasks
  • Great communication skills and attitude
  • Ability to work in a team in a fast-paced environment

Service Counter/Cashier

The Service Counter/Cashier is responsible for managing the guest experience, which includes explaining the product, handling the pizza, and managing cash and credit card transactions.  

Requirements

  • Customer service-oriented, with a friendly personality and strong work ethic
  • Accuracy and speed in executing assigned tasks
  • Great communication skills and attitude
  • Ability to work in a team in a fast-paced environment
 

Our Story

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Francesco Crovetti, Chef / Owner / Pizza Obsessed

What began as a Sunday tradition in the kitchen of Francesco’s Nonna in Rome, has grown into a passion for all things pizza. Rione is the culmination of many years in the pizza business in Washington, DC and Philadelphia, intensive training from the Scuola Nazionale di Pizza in Rome, and countless hours spent testing pizza al taglio techniques and flavor combinations.

When Francesco is not in the kitchen, you’ll find him watching Serie A football, FaceTiming his family, or planning the next adventure with his wife Ali.

Originally from Rome, Francesco is proud to call Philadelphia home.

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Alison Crovetti, Owner / Pizza Lover

Alison fell in love with all things Italian, including Francesco, while living and studying in Italy. After their whirlwind courtship, Francesco and Alison moved back to the U.S., got married, and started planning for their dream pizzeria. Alison is responsible for general management and taste testing.

When Alison is not eating pizza, she is at her day job working for a non-profit focused on helping children survive and thrive in developing countries.

Alison is originally from Allentown, PA – a stone’s throw from her new home in Philadelphia.