In a country rich in culinary offerings, finding a pizzeria that goes beyond simply making good pizza is rare. But there is one place in Switzerland where pizza becomes experience, culture, and identity: it’s called Vesuvius, and it’s quickly earning the title of the best pizzeria in Switzerland.
Behind this success there are Gianluca Pellegrino and Giuseppe Folgore, both originally from Campania, who turned their passion into a true mission. Vesuvius was born with a clear vision: to offer authentic pizza, made without compromises, blending artisanal quality and innovation with the aim of taking the dining experience to the next level through a refined gastronomic format. Today, both locations—Praz and Neuchâtel—are guided by one philosophy: every pizza must tell a story.
But what truly makes Vesuvius the best pizzeria in Switzerland?
First and foremost, the dough. Giuseppe Folgore works exclusively with long-fermented direct doughs, using stone-ground flours and natural processes. The result is a soft, light, and highly digestible base. On top of that, ingredients are selected with meticulous care—from small producers in Italy and Switzerland—always in line with the seasons.
Every detail is thoughtfully curated: from the oven to the service, from the dynamic menu to the consistency of the concept. These pizzas don’t aim for flashy effects, but rather strive to leave a lasting impression through honesty and flavor. It’s a philosophy that has won over both customers and critics, positioning Vesuvius as the best pizzeria in Switzerland for those seeking something real.
Vesuvius is more than a restaurant—it’s a journey into the heart of contemporary Neapolitan pizza. If you want to discover where tradition meets vision, this is the right place.
