Ciccio Vitiello

Coming Up

Today, Ciccio Vitiello is the founder of Cambia-Menti, the pizzaiolo of Cambia-Menti di Ciccio Vitiello, and the founder of Casa Vitiello. Those roles describe a practice built from lineage and revision: a maker working from inherited craft while shaping a renewed identity that is still clearly his own. The ovens and tables around him are part of that authorship.

Where They Are Now

Recensione Negativa turns criticism into a technical device. The pizza simulates the blackened part often criticized by customers, then translates that visual flaw into composition through an ingredient secret made of dried olives rehydrated with lemon juice and water. What reads as error from a distance becomes an exact surface language up close. Maiale mangiacarciofi works in a denser register, using fiordilatte baciato dalla bufala, egg bottarga, cold-cooked artichokes, Nero casertano loin salami and pecorino to build richness against salinity and vegetal depth. The ingredients are set in a tight structure where dairy, cured meat, artichokes and bottarga stay distinct but locked together. It is a pizza assembled for balance, not excess. Jamón multicolor is a study in texture and contrast. Fiordilatte baciato dalla bufala sits with jamón iberico, multicolor chard and its stems, hazelnut mayonnaise and black olive powder. Leaf and stem, cured ham and olive, cream and crunch are arranged as a pizza rather than a garnish plate. The color in the name arrives through structure.

Signature

Ciccio's signature dishes include Recensione Negativa, Maiale mangiacarciofi, Jamón multicolor, and Ciccio Pizza Tour.

In Their Words “I felt the need to create my own identity. I wanted to give an alternative and renewed identity.”