Scottsdale’s Pizzeria Virtu unveiled its new seasonal menu crafted by James Beard Award nominee Chef Gio Osso. Known for the acclaimed Virtu Honest Craft – and for blending tradition with innovation – Chef Gio brings that same spirit to his pizzeria, delivering dishes that are soulful and inventive.
The refreshed menu begins with a trio of appetizers that set the tone for the evening. Guests can start with warm mixed olives, brightened with lemon, chile, and oregano, or enjoy Montata, a luscious lemon-whipped ricotta topped with honey drizzle and pistachio crumble.
The Pezzetti chopped salad offers a mix of textures and flavors, combining salame, cheese, cucumber, fregola sarda olives, pine nuts, and raisins with a basil buttermilk dressing that ties everything together.
The heart of the menu lies in its pizzas, where Chef Gio celebrates Neapolitan tradition while layering in unexpected flavors. The Vongole pizza features garlic butter clams, bacon, lemon, and pecorino, balancing briny richness with smoky, citrusy notes.
The Spilinga Bianca layers fior di latte with nduja (spreadable sausage), torpedo onions, and a creamy pecorino sauce. The L’Estate channels summer with cherry tomatoes, basil, and fresh mozzarella, while the Campania delivers an elevated classic with mozzarella di bufala, basil, and prosciutto crudo.
Together, these dishes showcase what Pizzeria Virtu does best: blending the artistry of traditional pizza-making with a modern approach to seasonality and flavor. Learn more at virtuscottsdale.com.
