Vesuvio pasta was born after the current proprietor Gianni Sportiello together with wife Monica and his parents Nick and Giovanna saw a potential in the market for a fresh authentic hand made pasta.

Gianni migrated with his parents from Napoli in Italy in 1990 and working as a chef in some of the best Italian restaurants, started production at Vesuvio in 2001, supplying only a handful of restaurants to keep production at his very best. Soon ravioli, agnolotti, scialatielli, ofelle and of course their hand cut gnocchi became firm staples in their daily production. With Gianni’s background soon new recipes come to life satisfying everyone’s taste and demands.

The use of knives skills rather than a mincer,and fresh quality produce, made Vesuvio the company that it is now, built on good reputation and reliability with their prompt delivery service and costumer satisfaction.

Even if after many years the handful of restaurants became pubs, hotels, food markets, in Western Australia and interstate and the few kilo weekly production became few hundreds of kilo weekly production, Vesuvio is still making pasta in the same artisan way that it was made many years ago.