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 <a href="https://www.hommessingapore.com/culture/keanu-reeves-best-moments-young-photos-the-matrix-90s" target="_blank" rel="noopener">young</a> upstarts pushing traditional Neapolitan pizza towards modernity. It&rsquo;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 &ldquo;<a href="https://www.hommessingapore.com/style/cover-story-singaporean-celebrity-interview-actor-singer-glenn-yong-loro-piana-fall-winter-2024" target="_blank" rel="noopener">Singapore</a> is a contemporary city, and I make contemporary pizzas.&rdquo;

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&rsquo;s a modern city that&rsquo;s open to innovation, but still has a deep respect for culture and quality. It&rsquo;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&rsquo;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 &mdash; 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 &mdash; they show respect for the dough. And let&rsquo;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&rsquo;s an evolution but with a revolutionary spirit! We&rsquo;ve brought lightness and digestibility to the heart of the dough, without betraying tradition. It&rsquo;s the Neapolitan pizza of today, made for those who can feel the difference.

What&rsquo;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.

Vincenzo Capuano Brings His Award-Winning Pizzas to Singapore

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