30-04-2025
Vincenzo Capuano brings his award-winning contemporary Neapolitan pizzas to Singapore this May
The pizza fever is here to stay in Singapore, what with the upcoming opening of Japan's wildly popular Pizza Studio Tamaki this June, and equally exciting news: the launch of Vincenzo Capuano's first Singapore outlet next month. The Naples-born chef will be unveiling his namesake restaurant at Robertson Quay on May 17.
Chef Vincenzo's pizzas are known for using 'Nuvola Super' flour – a proprietary flour he developed with a manufacturer. The dough is then long-leavened and highly hydrated to achieve a fluffy, light texture. To test the quality of the crust and base, guests are invited to cut apart the pizza dough with a pair of golden scissors placed on every table – a highlight of the dining experience.
But it's not just diners who've given their nod of approval. The third-generation pizzaiolo has racked up some 40 awards in his two decades of pizza making, including the World Champion of 'Contemporary Pizza' in 2022, and most recently, the 12th spot among the 50 Top World Artisan Pizza Chains in 2024.
Chef Vincenzo's success stretches beyond Italy, with 30 restaurants peppered across the Netherlands, Germany, Kosovo, and Dubai. He also frequently takes to social media, where he has over a million followers on TikTok and Instagram combined, to share kitchen behind-the-scenes and creative cooking videos.
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In Singapore, you can look forward to favourites like the Abbraccio e Mamma, which comes with a ricotta-stuffed crust and handmade meatballs; Tetti Illuminati, with a fior di latte base and toppings of mortadella, pistachio, and Pecorino Romano; and the Napolitudine, where crushed tomatoes, meatballs, and basil take the centre stage. There's also Come Una Capricciosa, which sees cooked ham, champignon mushrooms, and artichokes as main ingredients.
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