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
The pizza tetti illuminati steals the show, earning raves for its inventive, luminous toppings. The overall vibe is one of heartfelt, rustic Italian warmth that feels both authentic and celebratory.
“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.
