The teachers -
Vincenzo Esposito
“My pizza is just… too Neapolitan.”
Bio
Vincenzo Esposito is the owner of Pizzeria Carmnella, an institution with roots dating back to 1892. It all began with his great-grandmother, Carmela Sorrentino – affectionately known as “Carmnella” – who opened a cellar where she served traditional Neapolitan cuisine and fried pizza. Widowed at a young age, Vincenzo’s grandmother later married Pasquale Russo. From their union came Gennaro, who – along with Carmela, Vincenzo’s mother – carried on the family legacy. In the early 20th century, the business moved to Naples’ bustling Case Nuove neighborhood, near the central train station. It was here that Salvatore Esposito, Vincenzo’s father, joined the family venture. Salvatore was the head pizzaiolo at Naples’ historic Trianon pizzeria for nearly 50 years. After retiring, he returned to work alongside Vincenzo.
In the 1990s, Vincenzo began actively collaborating with his father, from whom he learned the secrets of this centuries-old craft. Although Vincenzo had always dreamed of working with him, his father insisted he gain experience elsewhere first. Vincenzo’s journey began at the Trianon, where he worked as a waiter for owners Don Ciro and Don Pasquale Leone. Vincenzo describes his father as a strict but fair teacher – meticulous and disciplined – who helped shape his skills and character. Over time, Vincenzo’s experience grew through travels across Italy and abroad, where he refined his expertise as both baker and pizzaiolo. Proudly calling himself “too Neapolitan”, Vincenzo sees himself as a true son of Naples – deeply rooted in its traditions, values, and flavors. His daily mission is to preserve and promote the authentic Neapolitan pizza culture, with passion and an unshakable sense of belonging.