A Taste of Naples! Spiraled for ultimate sauceability, meet Vesuvio, brought to you by the artisans at Sfoglini and Dan Pashman, three-time James Beard Award-winner and creator and host of The Sporkful food podcast. This unique pasta mimics the swirling, spiraling contours of the volcano Mount Vesuvius in Naples, Italy. Vesuvio’s ridges and spiral shape create multiple surfaces where the sauce can cling, ensuring that each bite is bursting with flavor.

Like all Sfoglini pasta, Vesuvio has also been bronze die extruded, a process that imparts a rougher surface texture that holds onto sauce. Vesuvio achieves the three qualities by which Dan believes every pasta shape should be judged:

Sauceability: How readily sauce adheres to the shape

Forkability: How easy it is to get the shape on your fork and keep it there

Toothsinkability: How satisfying it is to sink your teeth into

Sfoglini was founded in Brooklyn in 2012 with a simple idea: to make pasta in the United States with the same care, tradition, and artistry as in Italy. From the beginning, they've believed pasta is more than a meal—it’s an experience. That’s why they focus on details that make the difference: the highest-quality grains, bronze-die extrusion, slow drying, and thoughtful innovation in shape design. 

At Sfoglini, pasta-making is both craft and science. Every step honors traditional Italian methods while embracing American ingenuity. Their pastas are enjoyed in home kitchens and acclaimed restaurants alike, always bringing people together around the table.