Cover Italian pizza chef Vincenzo Capuano (Photo: Pizzeria Vincenzo Capuano)
Italian pizza chef Vincenzo Capuano (Photo: Pizzeria Vincenzo Capuano)
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Italian chef Vincenzo Capuano’s first pizzeria in Singapore and Asia will offer contemporary Neapolitan pizzas made with his signature light dough and premium Italian ingredients
Singapore’s culinary scene just got a whole lot more vibrant with the opening of Pizzeria Vincenzo Capuano, the namesake restaurant of the globally acclaimed chef, at Robertson Quay. Opening on May 17, this highly anticipated arrival marks the brand’s first foray into Singapore and Asia, bringing a slice of Naples to local diners.
Chef-owner Vincenzo Capuano is no stranger to the global pizza stage. A third-generation master pizzaiolo hailing from Naples, Italy, his dedication to the art of contemporary Neapolitan pizza has earned him international recognition. With over 30 successful pizzerias across Italy, the Netherlands, Germany, Kosovo and Dubai, Capuano’s reputation precedes him. His namesake chain recently secured the 12th spot on the prestigious 50 Top World Artisan Pizza Chains 2024, which goes to show the dedication he brings to every pie.
Above Vincenzo Capuano's dough made with special “Nuvola Super” flour
Above The special dough recipe results in a light and airy pizza with a signature pronounced crust
Vincenzo Capuano's dough made with special “Nuvola Super” flour
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Drawing upon the rich culinary heritage passed down through his grandfather Vincenzo and father Luigi, Capuano has honed his craft for over two decades. His passion, ignited at the young age of 15, has led him to master the delicate balance of dough leavening and mixing, resulting in pizzas that are both innovative and deeply rooted in tradition.
So, what can you expect when you step into Pizzeria Vincenzo Capuano at Robertson Quay? Prepare for a taste of authentic contemporary Neapolitan pizza, crafted with the same meticulous attention to detail that has made his other establishments a global sensation. The secret, Capuano reveals, lies in his long-leavened and highly hydrated dough, made with a special “Nuvola Super” flour he co-developed. The result is an incredibly light and airy pizza with a signature pronounced crust.
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Above Margherita pizza
Margherita pizza
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The toppings range from classic combinations to more creative and exciting options, all featuring premium Italian ingredients. Expect the rich flavour of Italian extra virgin olive oil and the vibrant sweetness of hand-kneaded San Marzano tomato sauce.
The Singapore menu delivers the same “goodness of taste, trust and tradition” found in Vincenzo Capuano’s pizzerias worldwide. Diners can look forward to signature creations such as the Abbraccio e Mamma, a pizza with a ricotta-stuffed crust topped with nonno Enzo’s classic meatballs, melted padano cheese and buffalo mozzarella. The Tetti Illuminati offers a delightful combination of mountain fior di latte, thinly sliced mortadella bologna IGP, crushed pistachios and shavings of pecorino romano.
For a truly Neapolitan experience, the Vincenzo’s Napolitudine features hand-crushed tomatoes, smoked mountain provola, nonno Enzo’s signature meatballs, mountain ricotta, black pepper, olive oil and fresh basil. Finally, the Come Una Capricciosa offers a playful take on the classic with cooked ham, champignon mushrooms and artichoke hearts.
Pizzeria Vincenzo Capuano is set to open its doors at Robertson Quay on May 17. Bookings are now open on its website.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
