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.
Story of passion
"Eat well, laugh often, love very much"
(Mange bien, ris souvent, aime beaucoup)
History of flavors
History of generosity
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.
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.
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 ...
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.