Together with his brother Antonio, he co-founded Bro. Ciro e Antonio Tutino in Naples’ historic Piazza Mercato, a pizzeria that honors their family’s long-standing pizza-making heritage while introducing modern techniques.

Ciro’s pizza-making approach is deeply rooted in authenticity and creativity. He crafts dough using a unique mix of type 1 and type 2 flours, enriched with oats and stone-milled grains. The dough features an 80% hydration level and ferments slowly over 30 to 36 hours, resulting in a light yet flavorful base.

The pizzas measure 36 centimeters in diameter, boasting a slightly crunchy crust baked in wood-fired ovens at high temperatures (380–400°C) for just two minutes.

This meticulous process captures the true spirit of Neapolitan pizza, balancing texture and taste. Ciro’s commitment to preserving traditional pizza craftsmanship while pushing culinary boundaries has earned him recognition and respect in Naples’ vibrant food scene, making him a key figure in contemporary pizza artistry.