Story

From the age of 8, I worked, after school, at my grandfather's restaurant. As a 14-year-old, I entered the acclaimed cooking school in Lazio. The distance between my childhood home in Naples and the school in the suburbs of Rome did not stop me from pursuing my dream. I'm bottled up with a passion for food and a love of football.⁠

Napoli is my team (and it is also a picture of Diego Maradona that adorns my phone screen.) I still follow all Napoli matches, and if they play during working hours, it will most often take place via radio in the kitchen. I came to Denmark in 1995. My plan was then to open an authentic Italian restaurant in Vejle - run it for 2-3 years and travel to Australia, for the money earned. But my meeting with Anne changed my plans and I had no need to leave Vejle. ⁠

I acknowledge that I have a classic southern European temperament - and I am very perfectionist about my projects. I am not full, still have lots of desire and ideas to develop and perform. That is why I am extra happy in this time when we can finally open the doors to the “new” Enzo & C in Vejle C.

I am proud of our achievements, and I am honored by the loyalty and trust shown in me and my employees every single day. I love that the Italian food culture has gained so much traction in Denmark. I feel Danish, even though I miss Italy 🇮🇹⁠

Uncompromized

The traditional Italian kithcen is carried by only a few, yet the very best ingrediens. We never compromise and will forever choose the small, tradition-bound manufacturers.

Our bread is home-baked according to traditional recipes - created by our own Ernesto and his family, who have run classic Italian bakeries for decades.

We make all our pasta ourselves, where we, by using the finest durum flour and bronze molds, create the best pasta possible. Every day we make fresh pasta in the kitchen; Paccheri, Rigatoncini, Fusilli & more.