Neapolitan pizza master, World Champion at Trofeo Caputo (2019). With Peppe Pizzeria he topped 50 Top Pizza Europe in 2021 and 2022, also earning Pizza Maker of the Year (2022). Today he oversees a group of pizzerias between Paris and Lyon.
Raised in the Quartieri Spagnoli, he learned the grammar of classic Neapolitan pizza early and trained between Naples and international hospitality before moving to Paris as head pizzaiolo for the Big Mamma group. In 2019, at Trofeo Caputo, he won the World Champion title—a turning point that launched a personal project built on light doughs, controlled fermentation, and a contemporary reading of toppings.
In September 2020 he opened the first Peppe Pizzeria in Place Saint-Blaise (20th arrondissement). Success was immediate: French critics noted the Neapolitan identity, the pronounced cornicione, and scrupulous sourcing. From that first site, the entrepreneurial path expanded across the city (including Casa di Peppe, Panthéon area) and, from 2025, reached Lyon.
International recognition arrived with 50 Top Pizza Europe: in 2021 and 2022 Peppe Pizzeria was named “Best Pizzeria in Europe” (excluding Italy). In the same year, Cutraro received the “Pizza Maker of the Year – Ferrarelle Award,” a personal accolade underscoring his technical and managerial maturity.
In 2024 he earned a European title (Accademia Nazionale Pizza Italiana), while his group entered 50 Top Pizza’s “World Artisan Pizza Chains” ranking (13th). These results confirm a vision that combines Neapolitan rigor, a modern approach to dough, and strong front-of-house attention—an “Italian-style” welcome central to the experience.
Today the Peppe Group counts multiple addresses across Paris and Lyon (official channels indicate seven/eight openings overall), with a program built on selected flours, calibrated hydration, and seasonal toppings. The stated goal is to deliver an authentic Neapolitan experience in dialogue with the French context without diluting its identity.
