Vincenzo is linked to his country and returns regularly to see his family, relax and select the best products of small local producers: extra virgin olive oil, salami, buffala mozzarella, wines ... His dream was to discover Italian gastronomy , especially the Neapolitan one, to share the cuisine that shook his childhood. Fresh pasta, for example, is homemade, with the flour from the family mill in Naples.

il vesuvio

Story of passion 

"Eat well, laugh often, love very much"

(Mange bien, ris souvent, aime beaucoup)

History of flavors​

il vesuvio

Childhood history​​

History of generosity​

il vesuvio

History of the journey​

At Vesuvio, the cuisine is harmonious and generous. No pretense in the dishes: simplicity, taste, freshness and quality of the products, these are the values ​​that define our kitchen.

il vesuvio

For Italians, cooking is intimately linked to childhood. The smells of mother's dishes that boil, the secret of family recipes, the perpetual agitation in the kitchen, the pleasure around the dishes shared with the family. It is from this story, somewhere in Naples, that Vesuvius was born.

il vesuvio

Today, Vesuvio has 4 restaurants in Haute-Savoie and a restaurant in Geneva. Vincenzo wants to share this love for cooking and good Italian products. Develop a franchise network to accompany enthusiasts like him in the Vesuvio adventure.

The story to follow ...​

il vesuvio

Arriving in France at the age of 19, Vincenzo Scrima is naturally moving towards catering, as a waiter then a pizza maker. At 30, he opened the first Vesuvio restaurant. Right now the typical Italian restaurants are not so many, and it is immediately a real success.