This time, we’re not talking about local traditions or our best bouchons, but rather a transalpine specialty: pizza. Giuseppe Cutraro, Peppe’s pizzaiolo, has just been crowned world champion, once again. An accolade that can now be shared. For just a few days now, it has been possible to taste in Lyon the Pizza Provola e Peppe that enabled the pizzaiolo to win the 2025 version of the grail. So, between two raclettes and the preparation of the Christmas tree, let’s go for the pizza to end the year in style. Andiamo!
The journey of a kitchen prodigy
This isn’t the first time Giuseppe Cutraro has made headlines in the world of gastronomy. In 2019, he has already won the title of World Champion for the best pizza; in 2021 it’s the award for Best Pizzeria in Europe and in 2022 for the World! But as we all know, and as Paul Bocuse and his three stars over 53 years have shown us, the hardest thing is to last.
But how do you revolutionize a dish as simple in appearance as a pizza? That’s where the game gets complicated. “As Paul Bocuse once said, “Simplicity in cooking is the most difficult thing. So what about a pizza? Cooking, ingredients, mixture? As for the pizzaiolo, he finds his inspiration in the kneading of the dough, with a two-stage, 24-hour rising process. The result is a Neapolitan pizza with puffy edges and a dough that’s nonetheless light and, of course, delicious.
Peppe Lyon, the real Neapolitan pizza in Lyon
With this talent, it was obvious that the public would be delighted. Already seven restaurants in the capital and another in our beloved city of Lyon since this year. The “Peppe Mania” is still going strong…
The stars, of course, are the pizzas, particularly the Provola e Peppe (world champion in 2025), the Burrata Multicolore and the unmissable Margherita. Here, 90% of the ingredients come from Naples, allowing you to indulge in the pleasure of Italian cuisine as it should be. We’re sure that reading this post has whetted your appetite for a good pizza… at least, we’ve booked this lunchtime!