The world pizza champion Peppe Cutraro opens his 3rd address » The economic and political newsletter of PACA - WORDROM.COM

The world pizza champion Peppe Cutraro opens his 3rd address » The economic and political newsletter of PACA

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It’s the story of a kid from Naples, climbing the steps of happiness by becoming one of the best pizza makers in the world. Giuseppe Cutraro, 33, has just opened his third address in a neighborhood he dreamed of: rue des Martyrs, in Paris.

As a child, Giuseppe Cutraro began the hard job of pizza maker in Naples, his hometown. At fifteen, he learned to guess what was going on in wood-fired ovens, each with his own secret. It is this long quest for knowledge – and his biting impatience – that will very quickly push Giuseppe to jump from one country to another: New York from the age of 17, Malta, Lausanne… As soon as he feels that the well-being and comfort win him over, Giuseppe leaves again. Here he is in 2017, hired by the group Big Mamma. From the Popolare pizzeria, he becomes executive chef of the group and manages 83 pizza shops and at the same time takes a look outside.

While looking for a scooter on leboncoin, he comes across a local place Saint-Blaise, in the 20th arrondissement. And, by mutual agreement, leaves the successful group to create Peppe. Since then, Giuseppe Cutraro has been lining up the titles of world pizza champion since 2020. He then opened a second address in the 5th arrondissement, and now it is in a neighborhood he dreamed of – rue des Martyrs – that he signs a complete address from the soft opening… The Peppe group currently employs 55 people.

“By traveling, analyzes Giuseppe, I was able to discover that each culture had its own approach to pizza. It is not necessarily that of Naples. People like a pizza that can be both soft and crispy.” All this will therefore be done at night, when the leaven “grows”. Giuseppe Cutraro has worked his flours for a long time (he mixes three of them) and especially his sourdoughs which he hydrates sufficiently to achieve his results. Another sensitive point is the heat. We know that the dough of a good pizza “explodes” under the sudden effect of heat. “For my part, agrees Giuseppe, rather than embarking at 475°C, I prefer to sail at 390°C, precisely because I need my pizza to stay soft and dehydrated longer”.

The secret of its pizzerias: the Neapolitan accent Cheerful decor by Juliette Rubel

“By traveling, analyzes Giuseppe, I was able to discover that each culture had its own approach to pizza. It is not necessarily that of Naples. People like a pizza that can be both soft and crispy.” All this will therefore be done at night, when the leaven “grows”. Giuseppe Cutraro has worked his flours for a long time (he mixes three of them) and especially his sourdoughs which he hydrates sufficiently to achieve his results. Another sensitive point is the heat. We know that the dough of a good pizza “explodes” under the sudden effect of heat. “For my part, agrees Giuseppe, rather than embarking at 475°C, I prefer to sail at 390°C, precisely because I need my pizza to stay soft and dehydrated longer”.

There can be no good pizza without this accent that enchants us, the one that made Jean Cocteau say: “The Italians are French people in a good mood”. This is why Giuseppe surrounds himself exclusively with Italian collaborators, preferably Neapolitans. And in this same continuity, the products of the house are imported daily from Italy: gorgonzola DOP, Taleggio DOP, mozzarella di Buffala, smoked provola, fior di latte, burrata from Puglia… The menu remains centered on its Margherita pizzas (13€ ), multicolored burrata (16€) or of course the World Champion (20€) without forgetting the Queen Tartuffo (21€)…

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