Joseph Cutraro, alias Peppe, and his accomplice Jordan Rosner sign a new gastronomic masterstroke. The two co-founders of the group PEPPER are opening their eighth address, this time in eastern Paris.
A highly anticipated opening that promises to redefine the standards of transalpine cuisine in this thriving neighborhood.
In just a few years, Peppe Pizzeria has established itself as a true Neapolitan pizza institution.
Pizza: From Neapolitan Simplicity to Global Culinary Icon
It was in the narrow streets of Naples in the 16th century that one of the most iconic dishes in world gastronomy was born: pizza. Heir to the ancient traditions of the Mediterranean peoples, who already prepared flatbreads topped with olive oil, aromatic herbs, and sometimes cheese, pizza has transformed over time to become much more than just a popular dish.
It wasn't until the 18th century, with the introduction of tomatoes into European cuisine, that the recipe we know today took shape. In the poor neighborhoods of Naples, workers crowded around street vendors in search of a meal that was nutritious, tasty, and affordable. It was in this urban bustle that pizza found its audience, before crossing the doors of the first bakeries, and then those of the very first pizzerias.
The turning point came when Raffaele Esposito, a Neapolitan master pizza maker, was asked to create a pizza in honor of King Umberto I and Queen Margherita. He created a creation in the colors of Italy: basil, mozzarella, and tomato, thus sealing the union between popular tradition and royal recognition.
From Naples to New York, pizza continues its journey. Brought to you by Italian immigrants at the end of the 19th century, it crossed the Atlantic to take root in the heart of America. There, it would experience endless variations before conquering the world's great gastronomic capitals.
Today, pizza is presented with unexpected elegance: black truffle, creamy burrata, and zucchini flowers are all featured on the thin, crispy crusts of the most refined establishments. From a street food to a jewel of haute cuisine, pizza embodies a true ode to conviviality, culinary creativity, and ancestral know-how.
Giuseppe Cutraro, the Nomadic Artisan of Haute-Couture Pizza
Behind the most beautiful creations of the Parisian pizza scene hides a name that has become essential: Giuseppe Cutraro, originally from Naples, the sacred birthplace of pizza. At just 15 years old, he has already mastered the subtleties of dough and the secrets of perfect baking, learning to read fire like others read music.
But it was above all the impatience to create, the thirst for learning and the tireless quest for excellence that drove him to leave his native comfort. At 17, he flew to New York, then had a series of experiences in Malta, Lausanne... At each stopover, Giuseppe refined his art, pushed his limits, and left again as soon as routine threatened to set in.
It was in 2017 that his path crossed that of the Big Mamma group. Very quickly, he moved from Pizzeria Popolare to the executive management of the group, overseeing 83 pizza chefs with unparalleled creative rigor. But away from the hustle and bustle of the kitchens, a more personal desire lurked. A simple glance at a classifieds site, a location discovered by chance in Place Saint-Blaise… and the obvious became clear. He then left the collective success to write his own score.
Thus was born Peppe, his signature. A house in his image: generous, authentic, mastered down to the smallest details. Since then, Giuseppe Cutraro has collected awards, including several World Pizza Champion titles since 2020. A second address opened in the 5th arrondissement, then came the dream come true: an elegant table nestled on Rue des Martyrs, where each creation is lived as an experience.
Today, the Peppe Group embodies a refined vision of contemporary Italian pizza, employing over 55 passionate staff. Giuseppe Cutraro continues to cultivate this rare blend of artisanal precision and instinctive boldness, elevating pizza to an art form.
The group's track record speaks for itself: voted Best Pizzeria in Europe in 2021 and 2022 by the prestigious 50 Top Pizza ranking, the company reached a new milestone in 2024 by winning the title of best chain of artisanal pizzerias in the world. A consecration for a brand carried high by the talented Giuseppe Cutraro, crowned Best Pizzaiolo in the World.
Beyond the awards, PEPPE cultivates a true philosophy: that of Italian excellence, between respect for tradition and constant innovation. This new address in eastern Paris is the perfect illustration.
An art deco setting for a reinvented dolce vita
In fact, the interior architecture was entrusted to the agency Audell Architecture with Elliott Ohayon et Aude Letzelter who have sensitively reinterpreted the colorful facades of Naples. The agency deploys a popular, artisanal and sunny vocabulary, playing on zelliges, embossed enamels and a chromatic narrative centered around dough, fire and Neapolitan conviviality. This approach allows to transpose the spirit of the Neapolitan street, its bright hues, its living materials and its social energy, into a contemporary setting that invites complicity and gluttony.
From the entrance, the decor sets the tone: coral storefront, shimmering mosaics, hand-painted ceramics signed Caroline Leoncini Roux and golden light fixtures create a warm, elegant atmosphere.
Joseph Cutraro
At the helm: Giuseppe Cutraro himself
But the true star of the place remains the chef himself. True to his artisanal vision, Giuseppe Cutraro took the reins of the kitchen at the opening, as if to breathe his soul into this new address. An expanding empire, but still guided by an intimate passion for the product and the gesture.
The secret to his pizzas lies in the hydrated sourdough dough. But also in the careful selection of ingredients, often imported directly from Italy, meticulously selected from small producers. Each pizza is a tribute to Naples, his hometown, but with a contemporary touch that makes all the difference.
With this eighth opening, Giuseppe Cutraro and Jordan Rosner show no signs of slowing down. On the contrary, they seem driven by an unwavering ambition: to continue elevating pizza to an art form, one pizza at a time, one location at a time.
Yasmine Maylin
