Vincenzo Capuano
What does a World Champion of Pizza bring to India? Golden scissors, a 30-hour-fermented cloud of dough, and a philosophy that believes perfection is not a destination but a daily commitment. Enter Vincenzo Capuano — third-generation Neapolitan master pizzaiolo, World Champion of Contemporary Pizza 2022, and the force behind one of the world’s fastest-growing artisan pizza brands — who has now brought his celebrated Neapolitan craft to Mumbai.
Raised in his grandfather’s pizzeria in Naples’ Scampia neighbourhood, Vincenzo Capuano grew up in a family where pizza was not merely a profession but a way of life. By 15, he was learning the craft from his grandfather Vincenzo and father Luigi, inheriting not just recipes, but generations of instinct, discipline and reverence for the Neapolitan tradition.
Two decades later, that childhood apprenticeship has become a global culinary phenomenon, with more than 50 locations worldwide and recognition among the 50 Top World Artisan Pizza Chains. From Italy to Germany, Spain, the Netherlands, Kosovo, Singapore and Hong Kong, Capuano has built a pizza empire without losing sight of its soul.
And now, Mumbai has got its own slice of Naples. For Vincenzo, however, India isn’t simply another expansion on a global map. It is a meeting of two food cultures that understand something fundamental: great food is never just about eating; it is about memory, craftsmanship, identity and experience.
At the heart of the Mumbai outpost is his signature Cloud Pizza — the result of 30-hour Biga fermentation, carefully selected Italian flour, high hydration and painstaking attention to temperature, humidity and technique. The result is a crust that is beautifully leopard-spotted, airy and structured, yet remarkably light.
Then comes the theatre: the golden scissors. Rather than crushing the delicate honeycomb structure of the cornicione with a conventional pizza wheel, the scissors preserve its architecture — turning the act of serving pizza into its own little ritual.
But perhaps the most compelling thing about Vincenzo is that beneath the World Champion title and global expansion lies an almost old-fashioned respect for the craft. Innovation, he believes, should elevate tradition, never replace it. And his philosophy is deliciously simple: begin every morning with fresh dough, learn from what nature gives you that day, and never stop trying to become better.
His Mumbai debut at Lodha Signet, Lower Parel, therefore feels less like the arrival of another international pizza brand and more like the arrival of a deeply personal piece of Naples — one that has travelled across continents without leaving its identity behind.
In an exclusive interview with Sumita Chakraborty, Founder & Editor-in-Chief, TheGlitz, Vincenzo Capuano talks about his three-generation Neapolitan legacy, the science behind his signature Cloud Pizza, the discipline behind becoming a World Champion, and why bringing authentic pizza to India is, for him, about building a bridge between two great food cultures.
Over To Vincenzo Capuano
You’ve brought one of the world’s most celebrated Neapolitan pizza brands to India. Could you tell us a bit about your journey in the world of pizza? What made Mumbai the perfect destination for Vincenzo Capuano’s India debut, and what excites you most about Indian diners?
Pizza has been part of my life since childhood. I grew up in a family where pizza was not simply a profession, it was a way of life, passed down through generations. I was fortunate to learn the traditions of Neapolitan pizza from an early age, but I also believed that tradition must continue to evolve while respecting its roots.
Over the years, our goal has been simple: to bring authentic Neapolitan pizza to the world exactly as we make it in Naples. Today, seeing our restaurants across several countries makes me incredibly proud. Mumbai felt like the natural first step into India. It is a city that appreciates quality, craftsmanship and international culinary experiences while remaining deeply connected to its own food culture. Indian diners are curious, knowledgeable and passionate about food. They don’t simply eat; they seek experiences. That is what excites me the most, because authentic Neapolitan pizza is exactly that: an experience.
Your signature Cloud Pizza has become a global sensation. What’s the secret behind its light, airy texture, and why do you believe it has captured the imagination of pizza lovers around the world?
The secret is patience, precision and respect for the dough. Our Cloud Pizza results from carefully selected Italian flour, very high hydration, slow fermentation and meticulous craftsmanship. Every dough is treated differently depending on the temperature, humidity and season. There is no shortcut.
The result is a pizza that is incredibly light, soft and digestible, with a crust that almost melts in your mouth while remaining beautifully structured.I believe people around the world have embraced it because it surprises them. It looks generous and substantial, yet it feels remarkably light. It changes what many people think pizza can be.
How did you get the title World Champion Pizzaiolo? As a World Champion Pizzaiolo, how do you balance centuries-old Neapolitan traditions with contemporary innovation without compromising authenticity?
Winning international competitions was never my ultimate objective. My goal has always been to become better every single day. The recognition resulted from years of discipline, studying the craft and constantly pushing myself to improve.
Innovation should never replace tradition; it should elevate it. The foundations of Neapolitan pizza remain unchanged: exceptional ingredients, correct fermentation, proper technique and respect for the standards established in Naples. Innovation happens in understanding dough science, improving consistency and creating new experiences while preserving the soul of authentic Neapolitan pizza. For me, authenticity is never negotiable.
Indian diners are becoming increasingly discerning about artisanal food. How do you plan to stay true to your Neapolitan roots while embracing India’s vibrant culinary culture and local palate?
Our responsibility is first to introduce authentic Neapolitan pizza exactly as it exists in Naples. That said, every country has its own food culture, and I have enormous respect for India’s culinary heritage.
Rather than changing our pizza’s identity, I prefer to understand local preferences and create experiences that remain faithful to Italian traditions while welcoming Indian guests.The ingredients, dough, techniques and philosophy remain authentically Neapolitan. What changes is our understanding of the people we are serving.Food should build bridges between cultures, not replace one with another.
Every great chef has a philosophy that goes beyond recipes. What is the one lesson pizza has taught you about life, passion and the pursuit of excellence?
Pizza has taught me that perfection is never a destination, it is a daily commitment. Every morning you begin again with fresh dough, and every day nature behaves differently. Humidity changes, temperature changes, ingredients evolve. You must remain humble enough to learn every single day.
That is also how I approach life. Passion without discipline is not enough, and talent without consistency has little value.The pursuit of excellence is about respecting every customer as though they were the first person to ever taste your pizza.
With more than 50 outlets across the globe, how do you ensure that every Vincenzo Capuano pizza—whether it’s served in Naples, Singapore or Mumbai—delivers the same quality, craftsmanship and soul?
Consistency begins long before the pizza reaches the oven. We invest heavily in training, standardisation and continuous supervision. Our pizzaioli are taught not only recipes but also the philosophy behind every pizza. We use carefully selected Italian ingredients, maintain strict production standards and personally oversee quality across our restaurants. But beyond systems, there is something equally important: passion.
Every person who joins our team understands that they are representing Naples. When a guest walks into one of our restaurants anywhere in the world, they should feel as though they are experiencing a little piece of our city. That is the true meaning of consistency.
If you could serve just one pizza to introduce an Indian guest to the true essence of Neapolitan cuisine, which one would it be… and what story would you want that first bite to tell?
I would serve our Margherita. It may seem like the simplest pizza, but it is actually the most difficult to perfect. There is nowhere to hide. Every ingredient must speak for itself: the tomatoes, the mozzarella, the basil, the olive oil and, above all, the dough.
I would want that first bite to tell the story of Naples, a city that transforms simple ingredients into something unforgettable through passion, craftsmanship and generations of tradition. If someone falls in love with a true Neapolitan Margherita, they have already understood the heart of our cuisine.
TheGlitz Take
Some chefs bring a recipe. Some bring a restaurant. Vincenzo Capuano brings Naples — its soul, its swagger, its centuries-old craft and an almost obsessive reverence for the art of the perfect pizza.
What makes his arrival in Mumbai particularly compelling is that beneath the World Champion title and global footprint lies something far more intimate: three generations of Neapolitan wisdom distilled into every dough ball, every blistered cornicione and every beautifully balanced bite.
The 30-hour fermentation, the ethereal Cloud Pizza and those unmistakable golden scissors may provide the theatre, but the real luxury is in the discipline behind them. Vincenzo understands that true craftsmanship isn’t about making tradition fashionable; it is about respecting it enough to let it evolve.
And that philosophy feels perfectly at home in Mumbai — a city that understands food, celebrates reinvention and knows the difference between something merely imported and something truly exceptional.
TheGlitz verdict? Come for the Cloud Pizza. Stay for the story. Leave with a little piece of Naples lingering on your palate.
