Pizzeria Vincenzo Capuano
Montanara – Ragu Napoletano, Pecorino Romano Cheese, Basil
Pizza Tetti Illuminati – Fior di Latte Campano, Fiori di Mortadella, Crumbled Pistachio, Pistachio Cream, Shaved Pecorino Romano
Pizza Abbraccio e Mamma – Mozzarella di Bufala DOP, Classic Meatballs, Cheese Fondue, Extra Virgin Olive Oil, Cornicione stuffed with Ricotta
Although Napoli’s “true” Pizza, the Margherita, was born in 1889 there has been something of a revolution over the past decade, and at Pizzeria Vincenzo Capuano the fourth generation Pizzaiolo has continued to push past rigid VPN guidelines with what many call “Cloud” style.
Located at Piazza Vittoria 8, within eye-shot of the water in Naples’ Mergellina district, guests will find Capuano’s Pizzeria occupying a tiny corner, and open from 12h00 through 16h00 and 19h00 to midnight daily the availability of online reservations allows for minimal wait before seating.
Regarded as sacrilege by purists, but bolstered by Caputo’s newest Neapolitan Flour, it is with respect for tradition that 30-year old Vincenzo has taken note of global trends to produce an entirely unique Pie, the “Nuvola” base high in both Fiber as well as minerals which allows for easier digestibility and a more pronounced flavor.
Fermented for just over 24-hours, but developing a unique softness that takes well to char without becoming bitter, a good way to first experience the base is fried, Capuano’s Dough forming glass-like bubbles with inherent sweetness like a Croissant that pairs well to slow-cooked Ragu, Cheese and Basil.
Embracing the high expectations of his family name, but unafraid to take chances, a look at Vincenzo’s list of Pizzas runs the gamut from classic to New Age, and no matter what one selects Ingredient quality comes first and foremost, the “Tetti Illuminati” a textural masterpiece marrying Mortadella to Pistachios while Pizza Abbraccio e Mamma puts handmade Meatballs inside a Cornicione stuffed with Ricotta before drizzling the whole Pie with Fondue.
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