Italian cuisine continues to win over Europe, with Vesuvius Taste Experience taking center stage. Following its debut in Zurich, the Italian Cuisine Festival in Switzerland arrived in Neuchâtel, turning an evening at Vesuvius Taste Experience into a significant occasion for connection, sharing, and the promotion of Italian gastronomy. The event brought together chefs and hospitality professionals from various culinary backgrounds, all united by a passion for Italian cuisine and a desire to showcase its identity through ingredients, techniques, and traditions. Vesuvius Taste Experience: Campanian cuisine meets the world The second stop of the festival was hosted by Vesuvius Taste Experience—a culinary venture founded by Gianluca Pellegrino and pizza chef Giuseppe Folgore—which brings a contemporary vision of Campanian cuisine to Switzerland. With locations in Neuchâtel and Praz, as well as “Maison Vesù” near Bern, the Vesuvius project aims to spread Italian gastronomic culture while maintaining an authentic link to its roots, interpreting them through a modern lens. This philosophy is reflected in the work of executive resident chef Roberto Gagliano, who focuses on the quality of raw ingredients, ongoing research, and the elevation of traditional regional flavors. It is also embodied in the Neapolitan-style pizza crafted by Giuseppe Folgore; his pizza is the result of a meticulous dough-making process—free from additives and subjected to long fermentation—that strictly adheres to the time-honored techniques of the authentic Neapolitan pizza-making tradition. An evening of sharing, featuring prominent figures from the world of Italian cuisine The event in Neuchâtel brought together two key representatives of the culinary tradition of Campania: Pasquale and Gaetano Torrente, from the restaurant *Al Convento* in Cetara, and Simone Attolini, a pizza chef at *Baldoria* in Madrid. It was a meeting of diverse backgrounds, all united by a shared commitment to quality, research, and the promotion of Italy’s gastronomic heritage. For Gianluca Pellegrino, hosting professionals of this caliber served as a valuable opportunity for growth and exchange. Giuseppe Folgore also expressed great satisfaction in welcoming an event dedicated to Italian culinary culture to Neuchâtel, highlighting the significance of such an occasion for promoting Italian cuisine on the global stage. One of the most moving moments of the evening was a simple yet deeply meaningful gesture: Pasquale Torrente—who comes from a family of *rosticcieri* (specialists in rotisserie and prepared foods)—stretched out a ball of pizza dough for the very first time, working alongside Giuseppe Folgore. It was a moment of genuine exchange that perfectly captures the spirit of the Festival: bringing together different professional backgrounds, traditions, and personal journeys to share knowledge and passion. From the Amalfi Coast to Madrid: Italian Excellence Takes Center Stage Among the evening’s guests, Pasquale and Gaetano Torrente brought the culinary culture of Cetara—a small village on the Amalfi Coast renowned for its maritime heritage and its *colatura di alici* (anchovy essence), a true local specialty—to Neuchâtel. At the helm of the restaurant *Al Convento*, the two chefs champion a style of cooking deeply rooted in biodiversity, seasonality, and respect for raw ingredients. The restaurant has earned recognition from major gastronomic guides, including the *Tre Gamberi* award from *Gambero Rosso* and a *Bib Gourmand* from the *Michelin Guide*. Joining them was Simone Attolini, representing the new generation of Italian pizza abroad. As a pizza chef at *Baldoria*, he helped bring the expertise of one of the most established names in the Madrid dining scene to Neuchâtel. In 2026, *Baldoria* secured second place in the *50 Top Pizza Europe* rankings and eighth place globally in the *50 Top Pizza World* list, earning the title of Best Pizzeria in Europe. His participation further enriched an evening dedicated to the ability of Italian cuisine—and pizza—to thrive and evolve well beyond national borders. Vesuvius Taste Experience: Italian Pride and Campanian Roots in Switzerland For Vesuvius Taste Experience, participating in the Festival of Italian Cuisine in Switzerland reinforces a clear vision: to tell the story of Italy through the quality of its cuisine, the authenticity of its products, and the value of the people who work every day to preserve and renew its traditions. As Giuseppe Folgore explains, the enthusiasm of the customers and the high level of participation in the evening were a source of great satisfaction. Living and working far from one’s homeland entails sacrifices, but occasions like this bring renewed meaning to one’s professional and personal journey. For Folgore, pizza is not merely a trade; it is a way to express his identity, his origins, and his deep connection to Naples and the Campania region. This philosophy is the hallmark of Vesuvius: bringing the flavors, culture, and hospitality of Southern Italy to Switzerland through a gastronomic experience that bridges tradition and modernity. For Vesuvius Taste Experience, the stop in Neuchâtel represents much more than just an event—it is a confirmation that Italian cuisine is a living heritage, built on identity, passion, research, and the joy of sharing. It is a heritage that continues to travel, encounter new cultures, and reach new territories, all while remaining firmly rooted in its origins.
Italian cuisine continues to win over Europe, with Vesuvius Taste Experience taking center stage. Following its debut in Zurich, the Italian Cuisine Festival in Switzerland arrived in Neuchâtel, turning an evening at Vesuvius Taste Experience into a significant occasion for connection, sharing, and the promotion of Italian gastronomy. The event brought together chefs and hospitality professionals from various culinary backgrounds, all united by a passion for Italian cuisine and a desire to showcase its identity through ingredients, techniques, and traditions.
Vesuvius Taste Experience: Campanian cuisine meets the world
The second stop of the festival was hosted by Vesuvius Taste Experience—a culinary venture founded by Gianluca Pellegrino and pizza chef Giuseppe Folgore—which brings a contemporary vision of Campanian cuisine to Switzerland. With locations in Neuchâtel and Praz, as well as “Maison Vesù” near Bern, the Vesuvius project aims to spread Italian gastronomic culture while maintaining an authentic link to its roots, interpreting them through a modern lens. This philosophy is reflected in the work of executive resident chef Roberto Gagliano, who focuses on the quality of raw ingredients, ongoing research, and the elevation of traditional regional flavors. It is also embodied in the Neapolitan-style pizza crafted by Giuseppe Folgore; his pizza is the result of a meticulous dough-making process—free from additives and subjected to long fermentation—that strictly adheres to the time-honored techniques of the authentic Neapolitan pizza-making tradition.
An evening of sharing, featuring prominent figures from the world of Italian cuisine
The event in Neuchâtel brought together two key representatives of the culinary tradition of Campania: Pasquale and Gaetano Torrente, from the restaurant *Al Convento* in Cetara, and Simone Attolini, a pizza chef at *Baldoria* in Madrid. It was a meeting of diverse backgrounds, all united by a shared commitment to quality, research, and the promotion of Italy’s gastronomic heritage. For Gianluca Pellegrino, hosting professionals of this caliber served as a valuable opportunity for growth and exchange. Giuseppe Folgore also expressed great satisfaction in welcoming an event dedicated to Italian culinary culture to Neuchâtel, highlighting the significance of such an occasion for promoting Italian cuisine on the global stage. One of the most moving moments of the evening was a simple yet deeply meaningful gesture: Pasquale Torrente—who comes from a family of *rosticcieri* (specialists in rotisserie and prepared foods)—stretched out a ball of pizza dough for the very first time, working alongside Giuseppe Folgore. It was a moment of genuine exchange that perfectly captures the spirit of the Festival: bringing together different professional backgrounds, traditions, and personal journeys to share knowledge and passion.
From the Amalfi Coast to Madrid: Italian Excellence Takes Center Stage
Among the evening’s guests, Pasquale and Gaetano Torrente brought the culinary culture of Cetara—a small village on the Amalfi Coast renowned for its maritime heritage and its *colatura di alici* (anchovy essence), a true local specialty—to Neuchâtel. At the helm of the restaurant *Al Convento*, the two chefs champion a style of cooking deeply rooted in biodiversity, seasonality, and respect for raw ingredients. The restaurant has earned recognition from major gastronomic guides, including the *Tre Gamberi* award from *Gambero Rosso* and a *Bib Gourmand* from the *Michelin Guide*. Joining them was Simone Attolini, representing the new generation of Italian pizza abroad. As a pizza chef at *Baldoria*, he helped bring the expertise of one of the most established names in the Madrid dining scene to Neuchâtel. In 2026, *Baldoria* secured second place in the *50 Top Pizza Europe* rankings and eighth place globally in the *50 Top Pizza World* list, earning the title of Best Pizzeria in Europe. His participation further enriched an evening dedicated to the ability of Italian cuisine—and pizza—to thrive and evolve well beyond national borders.
Vesuvius Taste Experience: Italian Pride and Campanian Roots in Switzerland
For Vesuvius Taste Experience, participating in the Festival of Italian Cuisine in Switzerland reinforces a clear vision: to tell the story of Italy through the quality of its cuisine, the authenticity of its products, and the value of the people who work every day to preserve and renew its traditions. As Giuseppe Folgore explains, the enthusiasm of the customers and the high level of participation in the evening were a source of great satisfaction. Living and working far from one’s homeland entails sacrifices, but occasions like this bring renewed meaning to one’s professional and personal journey. For Folgore, pizza is not merely a trade; it is a way to express his identity, his origins, and his deep connection to Naples and the Campania region. This philosophy is the hallmark of Vesuvius: bringing the flavors, culture, and hospitality of Southern Italy to Switzerland through a gastronomic experience that bridges tradition and modernity.
For Vesuvius Taste Experience, the stop in Neuchâtel represents much more than just an event—it is a confirmation that Italian cuisine is a living heritage, built on identity, passion, research, and the joy of sharing. It is a heritage that continues to travel, encounter new cultures, and reach new territories, all while remaining firmly rooted in its origins.
