Vittorio Vespignani is not just a pizza chef — he is a pizzaiolo in the deepest sense of the word. He doesn’t simply make pizza; he is the dough he crafts. Every movement in his kitchen is driven by passion, and that passion is what makes his pizza truly special.
Via Sant’Agostino, 10, 81100 Caserta CE, Italy
Vittorio’s journey began as a teenager in Caserta, working as a waiter in a local pizzeria. At the end of each shift, he would ask to use any leftover dough balls, experimenting late into the night and teaching himself how to perfect his craft. He gave up sleep to chase a dream — and today, that dream is alive in every pizza he makes.
His pizzeria, Decimo Scalo, opened together with his partner Mery, is more than just a restaurant — it’s home. A place built with heart, in the city where they both were born and raised. For them, “Scalo” means a starting point, not a final destination — a journey that continues with every service, every smile, and every pizza pulled from the oven.