Ciccio Vitiello, born in 1992 in Caserta, is a pizza chef and entrepreneur who has built his career from the ground up, driven by curiosity, determination, and a clear vision of contemporary pizza. Self-taught and without a family background in the trade, he handled dough for the first time at the age of nine and quickly developed a deep fascination for it. By thirteen, it had already become his profession. Following the loss of his father, he turned necessity into direction, beginning work early and gradually shaping his own path in the world of pizza. At eighteen, he opened his first takeaway pizzeria, marking the beginning of his personal journey. 

In 2016, Casa Vitiello became a defining step in his evolution, establishing his identity and his ongoing research into alternative doughs and flours—from hemp and burnt wheat to turmeric and multigrain—rooted in territory but constantly evolving through experimentation. In 2022, he opened Cambia-Menti in San Leucio, near a UNESCO site, marking a new phase in his career where sustainability and innovation come together. Through regenerative and hydroponic practices, ethical sourcing, and careful supply chains, every aspect reflects a conscious approach to entrepreneurship. Today, Vitiello uses pizza as a form of expression and research, addressing contemporary themes through creative and conceptual work.