Stepping into Vespa Healthy Italian Café is less about going out to eat and more about entering a story shaped and told through heritage, patience, and true devotion. The Zacchino Family has been sharing their authentic culinary traditions and deeply-rooted-fine-dining-Italian-values in Arizona since 1998. Today they are doing so in Sedona with an even more humble yet unique offering: Pinsa Romana. In this interview, Vespa founder Matteo Zacchino shares how ancestry, agricultural truth, and culinary science come together to create a lighter, and a more nourishing way to dine. An experience meant to stay with you long after each bite.
A Sedona Foodie: Your mission centers on honoring your Italian roots and expressing love through food and hospitality. Where did this connection begin for you?
Matteo Zacchino: I was raised in my family’s restaurants, nightclubs, and bars in Italy, where music, laughter, and the smell of food shaped my earliest memories. The heart of everything was always in the kitchen. My grandmother’s kitchen. A place of instinct, reverence, and a deep sense of unconditional care. She and the generations before her lived through some of the hardest times in history, yet they transformed simple ingredients into dishes that made you close your eyes the moment you tasted them. It was a form of comfort — a brief escape from life’s harshness. That’s where I learned who I was, and where I came from. This is why we say food is our love language. We’re simply carrying forward a responsibility handed down over generations — to feed others with intention, humility, and heart.
A Sedona Foodie: Sedona is known for conscious eating. Vespa emphasizes “Biologico” ingredients. How does this shape your approach?
Matteo Zacchino: The Pinsa story begins in the soil. In Italy, Biologico is more than a label — it’s a philosophy built on respecting nature and ancient agricultural practices. The Mediterranean basin, with its volcanic soil, biodiversity, and climate, produces grains unlike anything grown elsewhere. Our wheat is cultivated without glyphosates or GMOs. We use ancient strains that are naturally lower in gluten, gentler on digestion, and richer in minerals. Pinsa’s secret blend of flours — soft wheat for structure, rice for lightness, and soy for strength — reflects that agricultural distinction. The health benefits are not a marketing strategy — they are merely a byproduct of respecting the land.
A Sedona Foodie: It seems like Pinsa is scientifically impressive. Does the 72-hr fermentation and elevated hydration make it easier to digest?
Matteo Zacchino: Bottom line, yes! Pinsa dough holds 85% hydration, far higher than modern pizza. The water content creates its signature texture: cloud-like, crispy yet it melts in your mouth. But the true magic is the 72-hour cold fermentation. During that time, natural yeasts, enzymes, and beneficial bacteria break down gluten proteins, including gliadin, while also transforming starches and developing Pinsa’s distinct flavor. This makes the dough easier to digest and its nutrients more bioavailable. We partially bake the dough, then complete the final bake. This two-step process ensures it is thoroughly cooked, supporting optimal pH balance and preventing the undercooked center common in fast-made pizza. The result is a meal that sustains you, not one that leaves you heavy, tired, or bloated. It’s culinary science working in harmony with tradition.
A Sedona Foodie: Beyond the food, Vespa is known for its “Authentic Italian Hospitality” How does heritage shape the way you host?
Matteo Zacchino: Food made with love and patience deserves a higher level of hospitality, one where there is no customers, only guests. That difference matters to us. True Italian hospitality is rooted in presence, warmth, and mutual respect. Our staff is invited to various team building practices because the energy behind the service must match the energy behind the food. We strive for every interaction to reflect that philosophy. From the way we greet our guests to how we work in our open kitchen concept, our goal is for people to feel cared for, as if they were coming over for an
epic family meal. The memory we hope to leave is not only of flavor, but of comfort, connection, and joy — the kind of joy that lingers, just like a good meal should.
A Sedona Foodie: Where can readers learn more or experience Vespa firsthand?
Matteo Zacchino: We always welcome new guests. Many guests end up visiting us more than once during their visit — when something tastes this memorable and the experience feels just as special, people often can’t wait to come back. Our offerings can be found on our website (vespaitaliancafe.com). And of course, we invite everyone to visit us at our Sedona location.
Vespa Healthy Italian Café | 1350 W State Route 89A, Suite 22, Sedona, Arizona | (928) 862-2228
