With six restaurants in Paris alone and a seventh soon to open in Lyon, Giuseppe Cutraro, better known as Peppe Paris, continues his brilliant rise. Starting from the Quartieri Spagnoli, the beating heart of Naples, he conquered the Parisian restaurant scene through numerous accolades. A success that was both desired and the result of his deep passion for the most recognized and beloved Italian dish worldwide: pizza.
What was your first encounter with the art of pizza-making like?
The first time I walked into a pizzeria, I immediately fell in love. After all, what child would not be fascinated by those artistic and harmonious movements, like watching a spinning dough disk fly through the air? I had already sensed that a real passion would be born from it. After completing my three years of training, my true apprenticeship began in Naples’ pizzerias. But I felt that the city was too small for me, and my ambition led me to dream big. I envisioned a bright future, perhaps overseas, where I could establish myself and break free from a difficult environment. I was just waiting for an opportunity.
Did that opportunity eventually arrive?
Meeting Antimo Caputo from Molino Caputo was the real turning point for me. My desire to grow and travel was fulfilled shortly afterward when, with a one-way plane ticket, I packed my bags and left for New York. I ended up working in a small pizzeria in the heart of New Jersey, managed by Antimo himself. Soon, I was leading a team of Mexican pizza makers who called me “Maestro”. A title that felt odd given my youthful eighteen-year-old face. However, the days passed slowly, and my homesickness grew. As I neared my first anniversary in New York, I decided to return to Naples.
Shortly after, you moved to Malta. What did that experience teach you?
Malta is a perfect place for those looking to eliminate stress. Under Antimo’s guidance, I found myself managing an authentic Neapolitan pizzeria, which gradually became the island’s top reference for pizza. My empathy and talkativeness made me interesting to customers, who not only asked about me but also about my pizzas: why I used certain ingredients, how a particular pizza was inspired by a travel memory, or why I chose that particular name. While the pizzeria thrived, my dissatisfaction grew. I wanted to develop professionally, take on new challenges, and lead a real team, so I requested a transfer to Switzerland.
That became your launchpad. With ‘Peppe Pizza Lover,’ you became a social media star. But was it as easy as it seemed?
In Switzerland, in the Canton of Vaud—near the French border—I became the head of Gigio’s Ristorante e Pizzeria. Here, I had the chance to experiment with dough and improve my technical skills. But I faced resistance to change when I suggested adding double-leavened pizzas instead of direct dough recipes. The idea was rejected. So, I turned to social media, posting pictures of my pizzas, explaining preparation techniques, and sharing my passion for pizza-making. With ‘Peppe Pizza Lover,’ I became a social media icon, and my popularity grew alongside my determination. I left Switzerland for Paris and joined Big Mama (a rapidly expanding authentic Italian restaurant chain) as Executive Chef. Here, my technical expertise blended with business skills, and I learned about recruitment, staff training, new restaurant openings, and menu development. But my ultimate dream remained having my own pizzeria.
That dream came true after your victory at the Caputo Trophy in 2019, which crowned you World Champion with your contemporary pizza. The very pizza that drives Parisians to the outskirts of the city just to taste it…
I opened my first restaurant in the 20th arrondissement of Paris, at the city’s edge, celebrating my victory by calling it “The First Contemporary Pizzeria in Paris,” which piqued the curiosity of passersby. One morning, while flipping through Le Figaro and Le Parisien, I came across an article about me, my win, and my Peppe Pizzeria. I was stunned to read the headline, “The Best Pizzaiolo in the World is in Paris,” and to see my face in print. I could hardly believe it. The disbelief vanished the following evening when a 300-meter-long queue formed outside my restaurant, and I had only about a hundred dough balls prepared. At that moment, I realized I had finally achieved my goal.
You have received countless awards (to name a few, Best Pizzeria in Europe and Best Pizzaiolo with 50 Top Pizza), but what is the secret behind your pizza?
My pizza is called “contemporary” because it uses what I define as a “cloud-like” dough: slow-fermented, well-hydrated, and featuring a generous airy texture. I strictly use Molino Caputo flour, Fiordilatte from Latteria Sorrentina, and San Marzano tomatoes from Solania. With just these three simple ingredients, I already have an authentic Neapolitan pizza in my hands. But it does not stop there. In each of my locations, I offer a menu with ten pizzas: seven bestsellers and three rotating options that change with the seasons—and, why not, with my creativity.
Success has indeed swept you away, but you have not been caught unprepared. Soon, you will open a restaurant in Lyon, your seventh. What can we expect?
Expectations for Peppe Lyon are very high. Alongside the classic offerings of traditional Neapolitan appetizers (such as crocchè, arancini, and frittatine) and pizza, there will be an entire menu dedicated to fresh pasta. The kitchen will be led by Chef Antonio Ciarla. The dining area will accommodate 108 guests, whereas my first restaurant had only 45 seats.
What are the most popular trends in authentic pizza abroad?
Recently, two ingredients have gained particular popularity: truffle and burrata. The former represents a premium offering, while the latter reflects a typical European preference—especially in France—for creamy textures in dishes. However, in my pizzerias, the use of burrata is minimal because we aim to highlight another Campanian excellence: Mozzarella di Bufala. It is a bold choice, given the product’s short shelf life and my decision to use only fresh ingredients.
Read the full article on the latest issue of Italianfood.net ↓