Giorgia Caporuscio The Pizzaiola Who Brought Neapolitan Tradition to New York’s Heart
Giorgia Caporuscio didn’t just inherit a family legacy; she redefined it. As the force behind Don Antonio in New York City, she has transformed Neapolitan pizza into an art form, blending time-honored techniques with modern flair.
Giorgia Caporuscio
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Giorgia Caporuscio At a Glance
🇮🇹 Born in Terracina, Italy
🍕 Owner and master pizzaiola of Don Antonio, NYC
🏆 First woman to win the Caputo Cup’s “Classic” category (2012)
🎖️ Named 2024 “Pizza Maker of the Year” by 50 Top Pizza USA
🌟 Advocate for women in the pizza industry through the “Women in Pizza” movement
From Terracina to Times Square
Born in the coastal town of Terracina, Giorgia moved to New York at 19 to assist her father, renowned pizzaiolo Roberto Caporuscio, at his pizzeria. Initially unfamiliar with pizza-making, she faced skepticism from her peers.
Determined to prove herself, Giorgia immersed herself in the craft, eventually training under master pizzaiolo Antonio Starita in Naples. Her dedication culminated in winning the prestigious Caputo Cup in 2012, making her the youngest and first woman to achieve this honor in the “Classic” category.
Giorgia with her father, Roberto
Signature Dishes
Montanara: A deep-fried pizza topped with smoked mozzarella and tomato sauce, offering a crispy exterior with a soft, airy interior.
Margherita: The quintessential Neapolitan pizza, featuring San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil.
Giorgia Caporuscio
Her Impact on American Food Culture
Giorgia has played a pivotal role in elevating Neapolitan pizza in the U.S., emphasizing authenticity and quality. Under her leadership, Don Antonio has been recognized as one of the top pizzerias in America, ranking #7 by 50 Top Pizza USA in 2024. Her commitment to traditional methods and ingredients has set a new standard for pizzerias nationwide.
Giorgia Caporuscio
Controversies & Bold Stances
In a traditionally male-dominated field, Giorgia has been a trailblazer for women. She co-founded the “Women in Pizza” movement, aiming to support and highlight female pizzaiolas globally. Her advocacy challenges industry norms and promotes inclusivity within the culinary world.
Giorgia Caporuscio
What she’s Doing Now
Currently, Giorgia continues to helm Don Antonio, ensuring each pizza reflects her dedication to excellence. Beyond the kitchen, she mentors aspiring pizzaiolas and participates in culinary events, sharing her expertise and passion for Neapolitan pizza.
Giorgia Caporuscio
Get Inspired: Cook Like Giorgia Caporuscio
Want to bring Giorgia’s bold pizza flavor into your kitchen?
Try these dishes inspired by her work:
Montanara
Make a crisp, deep-fried pizza base and top it with tomato sauce, smoked mozzarella, and fresh basil—just like Giorgia’s signature pie at Don Antonio.
Margherita Pizza
Bake a classic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, and basil for that perfect balance of charred crust and creamy richness.
FAQ
What is Giorgia Caporuscio best known for?
Her mastery of Neapolitan pizza and leadership at Don Antonio in NYC.
Where is she from?
Terracina, Italy.
Did she go to culinary school?
She trained under master pizzaiolos in Naples, including Antonio Starita.
What are her most famous dishes?
Montanara and Margherita pizzas.
Is she a professional chef?
Yes, with international accolades and recognition.
Has she written a cookbook?
No, but she shares recipes and insights through interviews and events.
Is she focused on healthy eating?
She emphasizes authentic ingredients and traditional preparation methods.
Is she on social media?
Yes, follow her on Instagram: @giorgia_caporuscio.
What makes her cooking different?
A blend of traditional Neapolitan techniques with a modern, inclusive approach.
Can I cook like her at home?
Absolutely, with quality ingredients and attention to detail, you can recreate her signature pizzas.
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