Ciro Tutino

The Place Ciro and Antonio Tutino opened their pizzeria in November 2019 in the historic Piazza Mercato in Naples, a setting that gives the work a clear address before anything else is said about style. The project is Bro. Ciro e Antonio Tutino, co-founded by Ciro, who also works as executive chef at Bro. In Naples. His role reaches the bench as well as the pass: as pizzaiolo for Bro. Ciro e Antonio Tutino - Pizzeria, he is responsible for doughs and toppings. That detail matters on the plate, because the restaurant’s center is not only the baked round but the decisions behind it: fermentation, stretch, topping, balance, and the final measure of generosity. Recognition has followed the Piazza Mercato pizzeria beyond its neighborhood. It placed 72nd in 50 Top Pizza Italia and 59th in The Best Pizza Awards, while Pizzerie d’Italia Gambero Rosso 2025 awarded it 3 spicchi, and the Il Mattino guide gave it 3 Galetti.

The Method The defining method is a combination of family tradition with innovative dough techniques and a contemporary approach to authentic Neapolitan pizza. That phrasing fits the work precisely: not a rejection of Naples, and not a museum piece either, but a craft built on dough that can carry both inheritance and adjustment. At Bro., Ruota di Carro pizza and fried dishes form the specialty. The Ruota di Carro anchors the menu and is described as generous and balanced, a useful pairing of words for a pizza style that depends on scale without losing proportion. Awards have singled out that discipline. In 2025, The Best Pizza Awards named Bro. Ciro e Antonio Tutino in Naples for The Best Pizza Margherita, a recognition tied to one of the most exposed tests in pizza: dough, tomato, dairy, heat, and restraint.

The Range The same craft has also moved into collaboration. In 2025, San Ciro was released as a limited-edition pizza created in collaboration with Bro Pizzeria and crafted with Ciro Tutino; it featured smoked mozzarella, pepperoni, spicy pineapple reduction, black lime dust, parmesan crisps, and chilli flakes. His standing among pizza makers has been tracked across The Best Chef Pizza selections: #59 in 2024, #40 in 2025, and #43 in the 2026 Selection, all connected to Bro. Ciro e Antonio Tutino in Naples. Read together with the Margherita award, the guide placements, the 3 spicchi, and the 3 Galetti, those honors point to a pizzeria whose work is being judged across both classic and contemporary measures. What remains most concrete is the work itself: a Naples pizzeria opened by the Tutino brothers in 2019, a co-founder at the dough table, and a menu held by Ruota di Carro, fried dishes, and toppings chosen with both appetite and structure in mind.