The Success of Caprizza: A Pizzeria Inspired by Neapolitan Cuisine

The chain launched in 2020 by Angelo Scarpato and Marco Trepiccione, which presents itself as a pizzeria fry shop with Neapolitan gastronomic inspiration, with a focus on the Island of Capri, today inaugurates its seventh restaurant in Rome. Pizzas, arancini, macaroni or bucatini omelettes, mozzarella in a carriage and desserts like pastiera, babà and caprese cake, all offered in an environment reminiscent of the most famous and visited island in the Gulf of Naples, Capri. The Caprizza concept, which with 1500 pizzas baked every day and an average receipt of 25 euros, closed 2022 with a turnover of 9 million euros and a forecast for 2023 of a significant +15%, leaves nothing to chance: the Caprizza flour blend, selected and produced, with the support of Master pizza maker Antonio Tammaro, by Molino Iaquone with 100% Italian soft wheat, grown in the Roman countryside of Agro Pontino, of the Maremma laziale of Sabina and of the green and uncontaminated Comino Valley, capable of making Caprizza's pizzas unique. The dough, light and digestible, is based on the system called 'Biga': the mass is made to rise twice in specially made visible cells for this function and able to maintain a constant temperature of 4-5 degrees. Important: a stopwatch indicates how long the dough has been rising in order to have a correct procedure of the leavening process.