Peppe Pizzeria

The food at Peppe Pizzeria represents Neapolitan pizza-making at its absolute finest, as evidenced by the 2020 world championship title and recognition as Europe's best pizzeria. At the heart of this excellence is Giuseppe Cutraro, whose journey from Big Mamma to opening his own pizzeria reflects both solid training and personal vision. Cutraro hasn't just replicated traditional Neapolitan pizza—he's perfected it while adding his own signature through meticulous ingredient selection and technique.

The star of the show is undoubtedly the pizza itself, distinguished by its extraordinary crust. Cutraro uses Nuvola flour, a special variety that creates the signature alveolated texture—those beautiful air pockets throughout the crust that pizza aficionados recognize as the hallmark of properly fermented, expertly handled dough. When you bite into a Peppe pizza, the crust delivers that magical combination: crispy and slightly charred on the bottom from the intense heat of the wood-fired oven, yet impossibly light and airy inside, with a tender chew that never feels heavy or doughy. This is the texture that separates good Neapolitan pizza from truly exceptional examples.

But great crust alone doesn't win world championships. Cutraro's commitment to ingredient quality elevates every pizza on the menu. He sources products bearing DOP, IGP, and organic certifications—designations that guarantee authenticity and quality. This means the tomatoes bring the right balance of sweetness and acidity, the mozzarella melts perfectly while maintaining its creamy texture, and every topping contributes genuine flavor rather than serving as mere decoration. These aren't arbitrary choices; they're the ingredients that Neapolitan pizza was designed around, used in their proper forms.

Beyond pizza, Peppe offers a complete Italian experience with homemade pasta and antipasti. Everything is prepared in-house, reflecting the same commitment to quality and authenticity that defines the pizzas. The antipasti provide an excellent way to begin your meal, showcasing Italian ingredients and preparations that complement the main event. The pasta dishes offer an alternative for those dining with non-pizza enthusiasts, though given Peppe's reputation, we'd argue that skipping the pizza here would be a missed opportunity.

The menu reflects traditional Neapolitan offerings while allowing Cutraro's expertise to shine through in execution rather than unnecessary innovation. This is food that respects tradition while achieving technical excellence—the kind of cooking that wins championships not through novelty but through perfecting the fundamentals to an extraordinary degree.