Vesuvio pasta was established in 2001.

It was born after the current proprietor Gianni Sportiello together with
wife Monica and parents Nick and Giovanna saw a desire in the market
for an authentic artisan handmade pasta.

Gianni migrated with his parents from Napoli in Italy in 1990, working as a chef in some of the best Italian restaurants.
Vesuvio's very first ravioli were born in 2001, using Italian skills with
Australian produce. Soon ravioli, agnolotti, scialatielli, and of course hand cut gnocchi became firm staples in their daily production.

From Gianni's background, new recipes came to life, satisfying everyone's taste and demands, including in their daily artisan production such options as vegan ravioli and gluten free gnocchi.

Even with all the latest varieties, Vesuvio Pasta still proudly makes by hand, and without the aid of machinery, crafts over 40 different pasta products.

Attention to details like the use of traditional knife skills rather than a mincer, and the sourcing of local quality produce, made Vesuvio the company that it is today.

Vesuvio has built a good reputation and is respected for reliability, with the finest products, prompt delivery service and customer satisfaction.

After several years hard work, the handful of restaurants served by Vesuvio has now became pubs, hotels and food markets in Western Australia and interstate, and the few kilos weekly production is now a few thousands of kilos every week.

Vesuvio has stayed true to tradition and is still making pasta in the same artisan way that it was made many years ago.