Pizzeria Vesuvius in Neuchâtel continues its growth with a new menu that combines Italian tradition, innovative ingredients, and contemporary creativity. A natural evolution for a restaurant that in recent years has established itself as a benchmark for artisanal pizza in Switzerland.
2026 also saw significant international recognition: during SIGEP 2026, Vesuvius was named one of the 70 Best Restaurants with Pizzeria in the World. This prestigious achievement confirms the quality of the work carried out, but above all, it represents a stimulus to continue innovating.
The vision of pizza chef Giuseppe Folgore
Behind the new menu creations is the skill and vision of pizza chef Giuseppe Folgore, the creative mind behind the restaurant’s pizzas. His work begins with a light and highly digestible dough, the fruit of study and research, combined with select ingredients from various Italian culinary excellences.
The goal is clear: to tell the story of Southern Italy through pizza, balancing respect for tradition with contemporary interpretations. But it also pays tribute to Italian cuisine, recently named an Intangible Cultural Heritage of Humanity by UNESCO, of which the art of baking is a fundamental cornerstone.
The new pizzas on the menu
The new menu introduces several pizzas that showcase iconic Italian ingredients and flavor combinations designed to enhance the dough. Some examples:
Nerano
Creamed zucchini, mozzarella, fried zucchini with mint, and shaved provolone del Monaco.
Genoese
Stracciata, Genoese beef and flakes of provolone from Monaco.
Evolved Marinara
San Marzano DOP tomatoes, Piennolo cherry tomatoes, Nubia red garlic, and wild oregano.
Cetara
Fior di latte, Cetara anchovies, crumbled stale bread, and anchovy sauce.
Aspromonte
Fior di latte, ‘nduja, caramelized Tropea onion, shavings of caciocavallo podolico, guanciale, and wild oregano.
Central and Southern Italy
Cream of Avellino potatoes, smoked provola cheese, Caserta black pork sausage, Tropea onions, and Roman conciato cheese added at the end.
Central and Southern Italy
Carbo-Pizza
Fior di latte, carbonara cream, crispy bacon, pecorino cheese, and freshly ground pepper.
Artisanal Panuozzi from the oven
Alongside pizzas, the menu also includes new panuozzi, made with the same dough and baked in the oven for a light, fragrant texture.
Among the most requested:
Panuozzo with broccoli, provola, sausage, broccoli rabe, ventricina and crumbled tarallo
Special panuozzo with semi-dried cherry tomatoes, fior di latte, ‘nduja, anchovies and Roman conciato
One of the most popular pizzerias in Neuchâtel
The menu’s evolution confirms Vesuvius’s commitment to continuing to grow and surprise. Thanks to the work of pizza chef Giuseppe Folgore, the selection of ingredients, and constant research into the dough, the restaurant continues to stand out among Neuchâtel’s most popular pizzerias.
The new menu represents a further step forward in a journey of passion, research, and attention to every detail of the pizza.
