The story
At I Caporale in Casalnuovo di Napoli, the pizza is aggressively, joyfully crunchy. Creator Jana Food Porn calls the signature Caporalotto “the world’s crunchiest pizza” and notes it recently celebrated its first anniversary. She highlights the Caporalotto alla Genovese, topped with shredded meat, as a standout. The kitchen also crafts a Caporalotto with capocollo, semidry cherry tomatoes, a veil of tomato, Parmigiano Reggiano, and garlic—a study in texture and intensity.
Beyond the crunch, I Caporale earns its reputation as one of Campania’s best pizzerias, according to *Il Mattino*, with award-winning pizzas and creative starters. Jana also praised the Oro Nuovo starter, a Pizza al Nero di Seppia with tuna tartare, and a Ruota di Carro Contemporanea with provola and pepper. A local spot that delivers theatrical, satisfying pizza—no gimmicks, just flour, fire, and precision.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
Reviewers praise the Caporalotto alla genovese as the standout dish, with the overall vibe being rustic, hearty, and deeply satisfying.
“This is my favorite — the Genovese one. The caramelized onion is incredibly sweet, and the crunchy crust just breaks everything. It's amazing.”
“I try the Caporalotto alla Genovese, which is their famous super crunchy pizza. It has shredded meat inside, and the crunch is incredible — it really breaks through.”
What creators say
4 creators have covered I Caporale. Most active: Jana Food Porn, Giovanni Fois
Shorts 1
Videos 3
One of the best pizzerias in Campania, according to Il Mattino, with award-winning pizzas and creative starters.
Dishes mentioned
Oro Nuovo Starter
This starter is the crunchiest in the world. Mini baguettes with four fillings: parmesan and fried meatballs, sausages and friarielli, soffritto, and genovese. The baguettes are super light and super crunchy. The Neapolitan fillings make it like a 100 Montaditos but Neapolitan.
Pizza al Nero di Seppia con Tartar di Tonno
This pizza is like a tuna salad. The dough is black with cuttlefish ink, topped with yellowfin tuna tartare, raw escarole, light mayonnaise, lime flakes, carrot chips, chard chips, a trilogy of peppers, and olive powder. I'm a fan of tuna salad, but this dough is wonderful — crunchy on the outside and moist inside. The chips add crunch on top, the tartare is buttery, the mayonnaise greases everything, and the vegetables cut the grease. Spectacular.
Caporalotto
This is their must-have, the crunchiest pizza in the world. You have to listen to it. It's incredible.
New York
This is a new pizza with activated charcoal dough, filled with smoked beef, sheep cheddar, tomato reduction, and iceberg lettuce pesto. It's a cheeseburger modified into a pizza. The smoked meat melts in your mouth, and the ingredients complete that New York mood while you eat a bacon cheeseburger, but you're in Campania and it's a great pizza.
Ruota di Carro Contemporanea con Provola e Pepe
Beautiful pizza. The provola is sliced and laid on like buffalo mozzarella, with a hint of cornicione because the dough is contemporary. It's huge, perfectly cooked, and these slices of provola are inhuman.
- Jana Food PornLoved
#ADV Provo le pizze più particolari della Campania con Giovanni Fois ❤️ · @ 0:05
I Caporale is famous for its super crunchy pizza, and the Caporalotto alla Genovese with shredded meat is a standout.
Dishes mentioned
Caporalotto alla Genovese
I try the Caporalotto alla Genovese, which is their famous super crunchy pizza. It has shredded meat inside, and the crunch is incredible — it really breaks through.
A creative pizzeria where the signature caporalotto is a multi-cooked crunchy shell stuffed with fillings like genovese beef — a unique experience, though the filling can overpower the dough.
Dishes mentioned
Caporalotto Genovese
This is a panetto-style pizza that goes through multiple cooking processes — electric oven, steam, frying — so it becomes super crunchy, then it's split open and stuffed with shredded beef in genovese sauce and caciocavallo cheese. The smell is incredible. The dough is good, but honestly the genovese filling is so strong it overpowers the dough a bit. I'd recommend getting it as an appetizer to share, or trying it with prosciutto and mozzarella instead. The crunchy shell holding the filling is a really cool idea, I liked it.
