About me
I was born in 1985 in Bellona, in the province of Caserta. I started working as a pizzaiolo when I was 13 years old. I built my professional identity on the field: learning from masters, making mistakes, and starting over. Over time, I developed my own personal technique, based on a direct dough, highly digestible and uncompromising.
After various experiences in Italy, in 2022 I launched the Vesuvius project in Switzerland, with the aim of bringing across the border an authentic, identity-driven, and unfiltered pizza. Today, I continue to invest in research, training, and human relationships — for me, these are the true added value.
My career
I was born in Campania and grew up at the workbench, surrounded by flour and passion. I don’t consider myself an ordinary pizzaiolo: my pizza is intentional, thoughtful, and researched. It’s the result of years of experience, sacrifices, reflections, feedbacks and intuitions. I don’t chase trends; I follow a clear idea: to bring to the table a product that tells my story, with honesty and substance.
With the Vesuvius project, now present in two locations in Switzerland, I keep letting pizza speak — doing this in my own way.
My first workbench I touched was in 1998, when I was just 13. From there, it’s been a journey of dedication, curiosity, and constant study. Between 2014 and 2016, I gained invaluable experiences at Morsi & Rimorsi, where I earned the Spicchio Gambero Rosso award and attended courses at the Dolce & Salato school, which gave me solid technical foundations.
In 2017, I moved to Switzerland, where I worked for three years. It was there that I started to define my vision of pizza more clearly: essential, identity-driven, deeply thought out.
In 2020, I returned to Italy for a period of reflection and study — a crucial phase that helped me to organize my ideas and give concrete shape to my philosophy.
In May 2022, I opened the first Vesuvius in Sugiez. After about a year, in November 2023, we moved to Praz, into a more suitable place for the project’s growth. In June 2024, the second location opened inside the Casino of Neuchâtel: a larger format, with an even more ambitious gastronomic level.
In 2024 and 2025, my work was recognized with the 3 Arcimboldo Forks award — an achievement that inspires me to continue this journey into the world of pizza, with consistency and passion.
Doughs
Dough is the heart of my craft. I don’t use pre-ferments or shortcuts: only direct doughs, naturally matured for 36–48 hours. I select only stone-ground flours and balanced blends according to the season.
I use high but controlled hydration, with fermentation and maturation techniques at variable temperatures. Every dough is designed to enhance the ingredients — not to cover them.
Products
I personally select every ingredient that comes into the pizzeria. I work only with reliable suppliers, small producers, and controlled supply chains in both Italy and Switzerland.
I choose seasonal, traceable, living products. The menu changes periodically to follow real seasonality, not just the calendar one. Every topping is carefully crafted to create balance, depth, and distinctiveness.
Beyond pizza, a laboratory of identity
Vesuvius was born in 2022 in Sugiez, inside an old service station, thanks to the vision and talent of my friend and partner Gianluca Pellegrino. An unusual place, yeah, but full of potential: it was there that I decided to give concrete shape to my idea of pizza. In just a few months, thanks to the quality of the product and a clear, consistent vision, Vesuvius became a gastronomic reference point in the canton of Fribourg.
In November 2023, we moved to Praz, on the shores of Lake Morat, to a larger and more functional space, capable of welcoming an ever-growing and increasingly aware clientele. Here, Vesuvius has found a new home, where my philosophy can express itself even more fully: a place where every detail, from dough to service, speaks of authenticity.
In June 2024, we opened a second location in Neuchâtel, inside the Casinò, with a more ambitious gastronomic format.
A modern dining room, a carefully designed atmosphere, and a team built and trained by me, sharing the same vision. Here, pizza meets fine dining — without losing its popular roots.
Vesuvius isn’t just a pizzeria: it’s a laboratory of ideas, identity, and community. Every pizza is an artisanal act; every dough is the result of research, study, and respect for the product. My pizza speaks Neapolitan — but it does so with my own voice: sincere, contemporary, personal.
Coming to Vesuvius means living an experience that goes beyond taste. It’s an invitation to slow down, listen to the food, and find true complexity in simplicity. Vesuvius is where tradition meets vision. It’s where pizza becomes memory, story, and sharing.
