Vincenzo Abbate born in 1983 in Naples, Italy is a renowned pizzaiolo who carries forward a deep-rooted family tradition. Raised in the historic Quartieri Spagnoli, he began making pizza at the age of ten under the guidance of his father and grandfather.
Via Antonio Gramsci, 10, 81031 Aversa CE, Italy
Over time, Abbate combined this traditional foundation with a self-taught, scientific approach to dough making, focusing on fermentation, hydration, and the chemical properties of flour and gluten.
His signature style, which he calls “contemporary evolved pizza,” involves extended dough fermentation (48–72 hours) and high hydration, resulting in a light, airy pizza with a tall, open-rimmed cornicione that’s crisp yet soft.
In December 2023, he fulfilled a lifelong dream by opening Pizzeria Contemporanea di Vincenzo Abbate in Aversa—a modern 160-seat venue with open wood-fired and gas ovens, and a menu rich in DOP, seasonal, and Slow Food ingredients.
In addition to running his pizzeria, Abbate offers consulting and courses for aspiring pizzaioli. His innovative craftsmanship has earned him accolades, including recognition for “Best Pizza,” solidifying his reputation as a master of modern Neapolitan pizza.
