Peppe Pizzeria

The story

Crafted with passion, served with love

From Naples to Place Saint-Blaise

In January 2020, Giuseppe Cutraro — known to everyone simply as Peppe — opened the doors of his first restaurant on the quiet, sun-lit Place Saint-Blaise in Paris's 20th arrondissement, facing a grand church. The setting is unhurried and neighbourhood-warm, but what happens inside is anything but ordinary.

Months before the opening, in 2019, Peppe had already made history by being crowned World Pizza Champion — a title earned with a creation he calls the Campione del Mondo: yellow tomatoes, 24-month aged Parma ham, provolone, mozzarella di bufala, toasted almonds for crunch, and a touch of fig jam that ties everything together with quiet brilliance. That pizza is on the menu. You can order it tonight.

A Neapolitan Pizzeria Recognised Across Europe

Word spread fast. From 2021 to 2023, Peppe Pizzeria was named Best Pizzeria in Europe — three consecutive years, built on the same principles Peppe brought from Naples: no shortcuts, 100% Italian ingredients, and artisan technique rooted in Campanian tradition. Gambero Rosso, one of Italy's most respected food guides, awarded the restaurant its top distinction of 3 slices, a rare recognition that confirms what regulars already know.

Ingredients That Tell a Story

The kitchen's sourcing is deliberate and traceable. Extra-virgin olive oil comes from Sicily. Truffles are sourced from Molise. The Parma ham is DOP-certified and aged 24 months. Culatta di Parma arrives from Emilia-Romagna. Each ingredient carries a provenance — DOP, IGP, or organic — because Peppe treats the supply chain as part of the recipe.

The menu extends beyond pizza to antipasti and desserts, all framed by the same commitment to authentic Italian produce. A carefully chosen wine list accompanies the food.

More Than a Restaurant

Peppe himself describes the place as the unofficial embassy of Campania in Paris. That framing captures something real: this is Neapolitan pizza made by someone who has dedicated his life to it, served in a space where the craft is visible and the hospitality is genuine. Lunch, dinner, takeaway, and delivery are all available — the pizza travels well, though the square is worth sitting on.