Vincenzo Capuano, a famous Neapolitan pizza chef, left his region of origin to found a series of pizzerias that bear his name. He also arrived in Lombardy, in Milan, bringing the Neapolitan tradition to the heart of the city, standing out for his innovative and high-quality creations.
The Biography
Vincenzo Capuano was born in 1989 in Naples, into a family of pizza chefs with a long tradition. From a young age, he showed a great passion for pizza, learning the secrets of the white art from his grandfather and father. After years of improvement and competitions, Vincenzo obtained the title of World Champion of 'Contemporary Pizza' in 2022 at the Caputo Trophy.
Today he boasts 24 locations, a good part of which are located in Campania. In 2023, Capuano opened his pizzeria in Milan, in via Lazzaro Papi, in the Porta Romana area. The restaurant offers a wide range of pizzas that combine high-quality ingredients and traditional techniques with a contemporary twist. His "Provola e Pepe Contemporanea", for example, has become famous for its hand-crushed San Marzano tomatoes, smoked provola from Naples and freshly ground pepper, confirming his talent for creating authentic and innovative flavor combinations.
The pizzeria has quickly become a point of reference in Milan, also thanks to its media visibility. Vincenzo is very active on social media and regularly appears on the TV show "È sempre mezzogiorno" on RAI 1, where he shares his passion for pizza with a wide audience.
Capuano is known for his innovative approach to pizza, characterized by a long-leavened and highly hydrated dough that guarantees a light and digestible pizza. Among his most popular creations are also the "Cornicione Ripieno" and the "Salsiccia e Friarielli", which reflect his ability to reinvent traditional Neapolitan classics with a modern twist.
