Starting from Neapolitan tradition, Vincenzo Capuano, a globetrotting “scugnizzo”, has been one of the innovators in the world of pizza by offering a contemporary dough. The pronounced crust and high dough hydration are the distinctive features of Vincenzo’s work. Toppings always draw inspiration from tradition, sometimes respecting it, sometimes playing with it, but always with respect. Another trademark of Vincenzo Capuano’s pizzerias is the scissors you’ll find on every table, a sign of trust for guests to personally test the dough’s structure by cutting it. After the success of the format, which was exported to Germany with tremendous success, a new challenge emerged with the “pizza a libretto,” (folded pizza) an archetype of Neapolitan pizza. Prices are in line with the average, with a focus on attention and care in both the pizzas and the concepts presented.