The story
Vincenzo Capuano’s new Catania outpost has arrived in Piazza Mazzini, bringing Neapolitan-style pizzas that lean into Sicilian creativity. Italyfoodprnsicilia calls it “excellent,” noting the menu’s “creative local touches”—a promising spin for a city known for its own pizza traditions.
Standouts include the limited-edition Pizza alla Catanese and the “world champion” Pizza Campione del Mondo, which the creator likens to a provola e pepe masterpiece. Also not to miss: the Polpettine di Carne di Cavallo con Provola Affumicata. For a casual local spot, this is a bold, confident debut.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the pizza tetti illuminati, calling it a luminous, perfectly charred masterpiece. The overall vibe is one of warm, unpretentious excellence that feels like a true Italian discovery.
“This pizza is called Tetti Illuminati, with pistachios and mortadella. In my menu, each pizza name is a memory of a trip around the world.”
What creators say
1 creator has covered Vincenzo Capuano. Most active: Italyfoodprnsicilia
Vincenzo Capuano's new Catania outpost delivers excellent Neapolitan-style pizzas with creative local touches, especially the limited edition Catania pizza and the world champion provola e pepe.
Dishes mentioned
Polpettine di Carne di Cavallo con Provola Affumicata
These meatballs are special — made with horse meat and smoked provola, with straw and Campania milk. They're really good, you can taste the quality.
Pizza Limited Edition alla Catanese
This is a limited edition pizza dedicated to the city of Catania. It has a contemporary dough with at least 75% hydration and top ingredients. The base has a low-temperature cooked tomato and Sicilian-style eggplants to honor the region. The finishing touch is a sprinkle of ricotta salata and a drizzle of oil. Nothing else to add — you can feel Master Capuano's touch.
Pizza Tetti Illuminati
This pizza is called Tetti Illuminati, with pistachios and mortadella. In my menu, each pizza name is a memory of a trip around the world.
Pizza Campione del Mondo
This is the world champion pizza, a provola e pepe, typical Neapolitan pizza alongside the Margherita. I added a baked tomato to increase the smokiness. So we have three levels of smokiness: the pepper in the oven, the smoked provola, and the tomato. Always with contemporary dough.
