Stepping into Vespa Healthy Italian Café, guests quickly discover that coffee is treated with the same reverence as food. In Italy, an espresso is not simply consumed—it is experienced. A twenty-second ritual traditionally enjoyed al bancone (at the counter), where people pause between the demands of life to reconnect through conversation, presence, and community. Just as Vespa’s famous Pinsa Romana reflects centuries of Roman baking traditions and a 72-hour fermentation process rooted in patience and craftsmanship, its coffee offerings honor generations of Italian espresso culture, hospitality, and ritual. In this interview, Vespa founder Matteo Zacchino shares how family history, Sicilian roasting traditions, and authentic Italian hospitality come together to create a coffee experience meant to nourish both body and spirit.
A Sedona Foodie: Vespa is known for Pinsa Romana. How does coffee fit into your philosophy?
Matteo Zacchino: We approach coffee the same way we approach food. Everything begins with quality ingredients, patience, and respect for tradition. Just as our Pinsa Romana requires time to develop its character, espresso invites us to slow down and appreciate the moment. Whether someone joins us for a signature Pinsa, a Cappuccino with a Cornetto, or a simple Espresso after lunch, our goal is the same: to nourish both body and spirit through authentic Italian hospitality.
A Sedona Foodie: Why are some of your espresso drinks not available to-go?
Matteo Zacchino: Because some traditions deserve protection. A true Italian espresso deserves porcelain, glass, stillness, and presence. The aroma, crema, and temperature disappear almost instantly inside a paper cup. In Italy, espresso is traditionally enjoyed al bancone—standing at the bar. It was never meant to accompany a commute. It was meant to interrupt one. That’s why our Espresso, Macchiato, and Marocchino are intentionally served for here only. We’re not trying to be difficult. We’re preserving a ritual.
A Sedona Foodie: Tell us about the coffee itself.
Matteo Zacchino: We proudly serve only Miscela d’Oro Caffè, specifically their organic Biologico and Caffè Natura selections. Founded in Messina, Sicily in 1946, Miscela d’Oro remains family-owned and dedicated to traditional Italian espresso roasting. Their blends combine carefully selected beans sourced from Central America, South America, and Asia to create the balance, sweetness, body, and crema that define authentic Italian espresso. For my family, this relationship is personal. My grandparents, Nonna Maria and Nonno Edo, served Miscela d’Oro at the historic Moca Bar on Via Madama Cristina in Torino throughout the post–World War II era. Today, every espresso we serve carries a small piece of that legacy forward.
A Sedona Foodie: What are some guest favorites from the espresso bar?
Matteo Zacchino: The Cappuccino remains one of Italy’s great classics and pairs beautifully with a fresh Cornetto. The Marocchino, made with Nocciolata, espresso, milk foam, and cocoa powder, naturally complements our Nocciole e Fragole dessert—fresh strawberries and organic hazelnut chocolate spread served over warm Pinsa Romana. And then there’s the Shakerato. A double shot of espresso is shaken with ice and maple syrup until it develops a silky foam before being strained into a chilled glass. In Sedona’s warm climate, it has become a favorite among hikers and travelers looking for the perfect afternoon refreshment. Simple. Elegant. Very Italian.
A Sedona Foodie: What do you hope guests remember most about Vespa’s coffee offerings?
Matteo Zacchino: I hope they remember that coffee can still be a ritual. Not something rushed. Not something consumed mindlessly. But a small daily ceremony. Whether enjoyed after a Pinsa Romana, paired with dessert, or simply standing al bancone, coffee has the power to bring people together.
Visit Vespa Healthy Italian Café at 1350 W. State Route 89A, Suite 22, in Sedona, or call 928-862-2228.
