Vincenzo Capuano Brings His Award-Winning Pizzas to Singapore
The third-generation pizzaiolo and social media sensation makes his Asia debut at Robertson Quay, signature golden scissors in hand.
Chef Vincenzo Capuano is one of a handful of young upstarts pushing traditional Neapolitan pizza towards modernity. It’s not just in the way he makes his award-winning pies, but also his global outlook and online presence (with over a million followers across his social media). Now, the third-generation pizzaiolo brings his world-famous creations (golden scissors included) to Robertson Quay, because “Singapore is a contemporary city, and I make contemporary pizzas.”
Congratulations on opening your first outlet here in Singapore! What made this the right place for your debut in Asia?
Singapore is the perfect bridge between East and West. It’s a modern city that’s open to innovation, but still has a deep respect for culture and quality. It’s exactly the kind of place where my contemporary pizza can speak a new language without losing its Neapolitan roots.
What makes a great Neapolitan pizza? And what’s the best way to enjoy it?
A real Neapolitan pizza has heart, technique, and deep respect for the dough. It should be light, with a high, airy, well-structured crust. The best way to enjoy it? With your hands, in good company — and maybe even with scissors, to honour its structure!
Speaking of, a pair of golden scissors at every table is quite a bold idea. How did it come about?
My pizza has a delicate structure, with a well-developed crust. Using a wheel cutter ruins the crust because it compresses it. Scissors are not just a visual twist — they show respect for the dough. And let’s be honest cutting with style is part of the [Capuano] experience!
You are known for using dough made with Nuvola Super flour. Do you see that as an evolution or revolution for traditional Neapolitan pizza?
It’s an evolution but with a revolutionary spirit! We’ve brought lightness and digestibility to the heart of the dough, without betraying tradition. It’s the Neapolitan pizza of today, made for those who can feel the difference.
What’s the best thing about growing up in a family of pizzaioli?
I learned early on that pizza means love, patience and family. I still remember the first time my grandfather let me touch the dough. I was seven years old, and from that moment, I knew it was my path. It was my first true act of love.
Finally, settle this age-old debate: does pineapple belong on pizza?
NO! Never. Our Italian ancestors will be rolling in their graves if any of us ever consider it.
