In the heart of French-speaking Switzerland, a culinary experience is redefining the very idea of pizza: it’s called Vesuvius, and for many, it’s already considered the best pizzeria in Geneva, with its two locations in Praz and Neuchâtel.
What’s the secret to this success? A clear and consistent philosophy that begins with the selection of ingredients. Gianluca Pellegrino, the project’s creator, and his friend and pizza chef Giuseppe Folgore — who personally selects every ingredient — have created two successful establishments that have become landmarks for lovers of top-quality pizza.
Vesuvius makes no compromises. The doughs are straightforward, with no industrial pre-mixes or additives. They ferment naturally for 36 to 48 hours, ensuring a light pizza, easy to digest, yet full of flavor. This artisanal care has won over the most discerning palates, earning the brand the reputation of being the best pizzeria in Geneva — despite the distance from the city.
But Vesuvius is much more than just a pizzeria. It’s an identity project, where every detail — from the table setting to the rhythm of service — reflects a contemporary vision of Neapolitan tradition. It’s a place where pizza speaks, stirs emotion, and remains in the memory.
So why do so many people call Vesuvius the best pizzeria in Geneva? Because today, excellence is recognizable even from afar. And those who’ve tasted Giuseppe Folgore’s pizza once, rarely find the same intensity, care, and consistency elsewhere.
It’s always worth planning an evening in Praz or Neuchâtel to discover what a truly great pizza should be.