In Mumbai’s ever-buzzing food and drink scene, there have been a lot of new bars and restaurants openining, and Vincenzo Capuano is the latest global entrant to find a home in the city, and it also happens to be the first in the country.
Vincenzo Capuano, the third-generation Neapolitan master pizzaiolo and World Champion of Contemporary Pizza (2022), who is also founder of global artisan pizza chain by the same name, has opened his first outpost in India in Mumbai’s Lower Parel.
Who is Vincenzo Capuano?
Vincenzo Capuano was raised in his grandfather’s pizzeria in the Scampia neighbourhood of Naples, the third in an unbroken line of Neapolitan master pizzaiolos. He learned the craft at fifteen, schooled by his grandfather Vincenzo and father Luigi, both revered figures in the city’s pizza tradition.
Two decades later, that legacy has evolved into over 50 outlets worldwide and has also been ranked 12th in the 50 Top World Artisan Pizza Chains in 2024 and 13th in 2025.
The Vincenzo Capuano pizza outlet is now in India, after expanding across Italy, Germany, the Netherlands, Spain, Kosovo, Singapore, and Hong Kong.
Uniqueness of the pizzas
At the heart of Vincenzo Capuano is its signature Cloud Pizza – a 30-hour Biga-fermented dough made with Nuvola Super flour (developed in direct collaboration with legendary Neapolitan flour millers Mulino Caputo), hydrated to produce a crust that is airy, leopard-spotted, and remarkably light.
Served at every table with the iconic golden scissors designed to preserve the honeycomb structure of the cornicione that a traditional wheel would crush.
Launching in India
On the India launch, Vincenzo Capuano, founder, shares, “India has one of the most curious, food-forward dining communities in the world. Mumbai was always where this had to begin. We are not bringing a pizza to India, we are bringing a culture, a philosophy, and a craft that took three generations and one World Championship to perfect.”
Founding partners Himanshu Bakhda, Ajay Kedia, Manish Bhansali and Rohan G Pai, bring together decades of experience across business, hospitality, and brand development in India bringing Vincenzo to the country for Indian diners for the pizzas.
“India is in the middle of a third wave of pizza appreciation. The first wave was fast food. The second was casual Italian. The third – happening right now in Mumbai, Delhi, and Bengaluru – is about craft: sourdough, fermentation, artisanal toppings, and the story behind the dough. Vincenzo Capuano does not arrive in India as a trend. He arrives as the man who defined the trend ”, Rohan G Pai, Founding Partner, Vincenzo Capuano India.
Here’s everything that is on the menu with a Neapolitan touch
The menu has also been thoughtfully curated to honour the Indian palate without diluting the award-winning standards:
1. The pizza menu brings together Neapolitan classics and contemporary favourites like Diavola alla Nonno Enzo topped with spicy salami, Margherita con Bufala featuring creamy buffalo mozzarella, Napolitudine for an authentic Naples-inspired experience, and Tetti Illuminati for something slightly more elevated and indulgent. 2. India-exclusive pizzas include the Chicken Tikka Pizza, Paneer Chimichurri Pizza, Pesto Basilico Pizza, and Tartufo Pizza, bring local familiarity into the brand’s contemporary Neapolitan format – without compromising the Cloud dough at the centre of the experience.” 3. The Antipasti selection features comforting Italian small plates like Burrata Classica, spicy Holy Wings, rich Parmigiana di Melanzane, and truffle-loaded Patatine Fritte al Tartufo, designed for sharing and easy indulgence. 4. The Pasta offerings range from comforting classics to indulgent flavours with dishes like Carbonara, spicy Arrabiata, Aurora Tartufo con Gamberi, and the slow-cooked Ragu di Agnello. 5. Jain-friendly options feature a specially developed “No Root” San Marzano tomato sauce, ensuring the Cloud experience is fully inclusive for Mumbai’s significant Jain community. 6. The dessert selection includes signature favourites like the classic Tiramisu, decadent Biscoff Cheesecake, silky Creme Brulee, and rich Mousse al Cioccolato.
Core ingredients like Caputo Nuvola flour, San Marzano tomatoes, and Italian extra virgin olive oil are imported directly from Naples. Fresh proteins and dairy are sourced from hand-selected Indian vendors to ensure peak quality in the local climate.
The beverage programme
A classic bar with an international cocktail menu, local favourite draught beers on tap, and a varied wine list spanning prosecco to house reds. The programme is designed to complement the smoky, fermented notes of the dough, Italian bitters like Aperol, Negroni variations, and Limoncello feature prominently.
The Mumbai outlet is a 110-seat dine-in space featuring an open kitchen, live pizza-making theatre, and a full bar programme with Italian cocktails, draught beers, and a curated wine list. It is situated at Lodha Signet on Senapati Bapat Marg in Lower Parel, and will be open from 12 pm to 12 am daily with Rs 3,000 for two people.
Mumbai has a new place for pizzas, and here's all you need to know about it
