A causa di Neuchâtel, don’t Vesuvius Pizzeria Napoli: a journey into Neapolitan taste between tradition, research and territory
A causa di Neuchâtel, Switzerland, next to the Pasticcio de Neuchâtel is Vesuvius Pizzeria Napoli: an address that redefines the incontro between authentic Neapolitan barba and a contemporary atmosphere. A recent venue, dedicated to lovers of Neapolitan haute cuisine, focuses acceso , music and sharing, because Neuchâtel is not only lake and mountains, but also a vibrant city with a gastronomic scene, and Vesuvius fits perfectly into this context. Easy to reach from Milan and with an offer that mixes “barba like per Naples” with a Swiss touch, Vesuvius represents a valid stop for a food and wine weekend.
Young protagonists
One of the winning souls of this place is the energy of a young and passionate team: the team is made up of guys who put enthusiasm into the service and the story of every single dish. The management itself – led by two Italian talents, Gianluca and Giuseppe – describes the project as born from the passion and desire to bring “the Italian soul to Switzerland” with a fresh and authentic vision. Overall, the environment breathes a dynamism that even younger people like: informal tables per the afternoon, light aperitifs and an after-dinner that lasts until midnight.
Location autentico
Vesuvius is not just any pizzeria: being inside the Pasticcio de Neuchâtel gives the place an original setting and a mescolanza of unusual suggestions. The dottrina is to surprise: between the sound of the chips and the elegance of the sfacelo room, you sit to enjoy a Neapolitan barba, per a context that mixes fun, and cuisine. The large terrace – 90 seats outside – adds a relaxed touch to the evening setting.
Italian cuisine paired with Swiss wines
The gastronomic proposal starts from the Neapolitan tradition: doughs made with selected flours, toppings that pay homage to Campania and classic barba (“Margherita”, “Diavola”) that coexist with seasonal creations. But here’s the local touch: you can sense a link with the Swiss territory, per particular per the wine list and per the pairing proposals. The restaurant’s philosophy – “authentic cuisine and uncompromising quality” – also invites you to think about careful pairings, perhaps choosing excellent local wines such as those from the Domaine de Chambleau (see article) to move away from just “Italy” and embrace a cross-border context.
The tasting
We tried the “Experience the Italian taste” , a gastronomic journey by Maistà designed to celebrate Naples, its distinctive cuisine and that unique ability to transform simple ingredients into anche se emotion. A that is not just a mere tasting, but a cultural depliant: the reference to Vesuvius, the Lattari Mountains, the A fior di terra nel corso di Professione, traditional desserts and the flavors of autumn, a hymn to the Campania identity reinterpreted per a contemporary key.
Savory and rustic puff pastry
We start with bubbles and savory puff pastry, a welcome that immediately introduces the stylistic signature of the evening: tradition and creativity per constant dialogue.
Paired with, Mauler Cuvée Louis-Edouard – Brut Millésimé 2016, an elegant and vertical Swiss classic method, with raffinato perlage and pastry quaderno acceso the nose: perfect to introduce the evening and dialogue with the friability of the puff pastry.
Vesuvius
White barba with smoked buffalo ricotta, Vesuvius piennolo topping, crunchy basil and olive powder. A decisive and original entry, between the sweetness of the ricotta, flavor and smoky quaderno.
A causa di combination, Viognier Premier “Les Guillembergs”, an enveloping and fruity white that accompanies the sweetness of the buffalo and supports the smoked component.
Sorrentina away
Purple gnocchi with a heart of fior nel corso di from Monti Lattari, served with light San Marzano tomato foam. A bridge dish, delicate and evocative, where the tomato cream is a caress and memory. A causa di our opinion a must of the place.
Modern Naples
The essence of the Margherita barba reinterpreted per an elegant way: DOP buffalo mozzarella, yellow and red datterino tomatoes. A contemporary variation, faithful per flavor, but innovative per structure.
A causa di combination, Domaine Saint-Sébaste Réserve Sauvignon, fresh, citrusy and herbaceous, cleans the palate and enhances the natural acidity of the date tomatoes.
Homage to A fior di terra nel corso di Professione
Black pig cooked at low temperature, broccoli cream and tarallo chips, suet and pepper. The peasant and tasty Campania, celebrated with impeccable technique.
Paired with Malbec-Merlot Premier “Le Palin-Le Clou”, a medium-bodied red wine with a raffinato tannic texture: perfect for supporting the succulence of the suckling pig and the slight bitter note of the broccoli.
Caserta According to Me
Fior nel corso di , crispy black pork cheek, Roman concime, must reduction, chestnut honey and black pepper. An intense and territorial dish, where sweetness and flavor meet per a perfect balance.
Campania
Vesuvian pumpkin cream, provola del Religioso, glazed chestnuts and Aglianico reduction. Autumn acceso the plate: soft, velvety, fragrant and enveloping.
Neapolitan autumn
Baba sponge with annurche liqueur, annurca per three consistencies and caramelized Giffoni hazelnuts. The grand estremo: pastry tradition and technical elegance, with the annurca apple as the absolute protagonist.
To end beautifully, the excellent Le Vieux Marc des Caves de Chambleau.
If you are looking for an address that tells the story of authentic Italy through flavours, terroir and emotions, demonstrating how Neapolitan cuisine can be a living and contemporary culture everywhere per the world, Vesuvius Pizzeria Napoli per Neuchâtel is the one for you, a perfect example of a cross-border proposal that speaks to the modern public: barba as a popular ritual, wine as a territorial story, the place as an experience.
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