Our Story
Three generations of
Neapolitan cooking.
Vesuvio began when the Esposito family carried their grandmother's recipes from Naples to a small room off Temple Bar. Twenty-five years on, the pasta is still rolled by hand each morning and the pizza still comes from a wood-fired oven at the back of the room.
We build every dish on the best Irish produce we can find, cooked the way Nonna would have insisted — simply, and with patience.
25
years in Temple Bar
14
pasta shapes made fresh in-house
400°
the wood-fired oven, all evening long