Food Review: Vincenzo Capuano Brings World-Champion Neapolitan Pizza To Mumbai

Mumbai welcomed Vincenzo Capuano, a world-champion Neapolitan pizza chef, with open arms. Capuano, a third-generation pizza expert, was eager to showcase his culinary prowess in India. To begin the meal, guests were treated to a refreshing Burrata Classic Salad. The dish featured creamy burrata, olive oil caviar, ginger drizzle, and pesto, offering a balanced and flavorful experience. What set this salad apart was the attention to detail, with each ingredient playing a crucial role in enhancing the overall taste.

The star of the show, however, was their signature pizza, Abbraccio e Mama. The secret to this pizza lay not only in the toppings but also in the dough. Prepared cold-fermented for over 30 hours at European temperatures, the dough was light, airy, and blistered, with leopard spots indicative of proper fermentation. This unique technique resulted in a pizza with a delicate yet robust crust, making it easy to consume without feeling weighed down.

One of the family's prized creations, the Bellaria Provola E Pepe, won them the World Championship title. This pizza boasted a fresher, more rustic character due to the use of hand-crushed San Marzano tomatoes instead of a traditional tomato sauce. The smoked provola from the mountains and pepper mix provided a unique flavor profile that elevated the pizza to new heights.

For seafood lovers, the Napoli was an excellent choice. Salty anchovies, black olives, and spicy salami created a harmonious blend of flavors that delighted the taste buds. However, the Diavola could have benefited from more of the spicy salami, as the scattered pieces felt rather sparse. The Carbonara featured a Mumbai-special take on the classic dish, incorporating paneer, mushrooms, and chicken tikka. While the concept was intriguing, the flavors could have been more pronounced to truly capture the essence of the dish.

Vincenzo Capuano also catered to vegetarian and vegan diners, offering a variety of options to suit their dietary preferences. The Sogno Vegano, in particular, received praise for its creative combination of courgette cream, roasted vegetables, and vegan cheese. The Patatine Fritte Al Tartufo, a dish featuring crunchy fries infused with truffle oil, was also highly recommended.

The restaurant's commitment to authenticity shone through in its diverse menu, catering to all dietary requirements. With a cost of ₹3700 for two without alcohol, Vincenzo Capuano offered an exceptional dining experience that combined expertly crafted dishes with warm hospitality.