Breaking the Sauce Ceiling: The Rise of Giorgia Caporuscio
Giorgia Caporuscio is rewriting the culinary world’s playbook, one perfectly crafted Neapolitan pizza at a time. As the only female pizza chef featured in the prestigious Michelin Guide, she is breaking barriers and redefining what it means to be a master pizzaiola (pizza maker) in a male-dominated industry. Her restaurant, Don Antonio, nestled in Hell’s Kitchen, New York, has become a beacon of culinary excellence, earning a spot as the 7th best pizzeria in the U.S. and 30th in the world, according to the 50 Top Pizza rankings. For Caporuscio, pizza is more than just a dish—it’s a legacy, a passion, and a celebration of tradition. “Women have less power in their hands and they can control that power more,” she explains, emphasizing the gentle yet precise touch required for Neapolitan-style pizza, whose dough ferments for at least 24 hours. This soft, deliberate approach, she believes, is where women excel.
From Farm to Furnace: A Journey of Passion and Perseverance
Born and raised on a farm in Terracina, a small town 35 miles from Rome, Caporuscio’s love for pizza was not immediate. However, her connection to the craft runs deep. At just 19 years old, she immigrated to New York to join her father, Roberto, who had already made a name for himself as one of the first to bring authentic Neapolitan-style pizza to Manhattan. When he opened Kesté Pizza & Vino on Bleecker Street in 2009, Giorgia found herself in unfamiliar territory—but not for long. Despite being the only woman in the kitchen and facing taunts from her male colleagues, she chose to prove them wrong. “Everyone was making fun of me, saying, ‘You are Italian, you don’t know how to make pasta or pizza,’” she recalls. Her response? “Why don’t I show them that I can make better pizza than them.”
And show them she did. By closely observing her father, Caporuscio discovered that pizza-making was not just a skill but something deeply ingrained in her heritage. “It came naturally,” she says. “I felt that it was in my blood.” This dedication led her to take over her father’s second restaurant, Don Antonio, in 2020—a move that marked the beginning of her journey as a leader in the culinary world.
A Historic Win and a Signature Dish with a Story
Giorgia’s rise to fame began with a historic win at the Caputo Cup, often referred to as the “Olympics of Pizza,” in Naples. At just 22 years old, she became the youngest woman to ever win the competition, thanks to her stunning rendition of La Montanara, a deep-fried pizza topped with tomato sauce, smoked buffalo mozzarella, pecorino romano, and basil. This dish, now the signature offering at Don Antonio, carries a special significance. “To help the economy of their house, women would fry pizza on the street while the men were working,” Caporuscio explains, highlighting the roots of La Montanara in women’s history. Her victory was not just a personal triumph but also a celebration of the overlooked contributions of women in the culinary arts.
Despite her early success, Caporuscio faced skepticism about her ability to sustain a career in such a demanding field. “One pizza maker said to me, ‘You cannot reach the same success as a man because at one point you need to slow down to stay home with your children,’” she recalls. These doubts only fueled her determination to prove them wrong.
Balancing Family and Fame: A Modern Tale of Feminine Strength
In 2022, Caporuscio married Matteo, the bartender at Don Antonio, and the couple welcomed two children, Leo and Liam. While many might have expected her to step back, Caporuscio has thrived, accomplishing more in the past two years than ever before. Shecredits her ability to balance family and career to her unwavering passion and support system. “And in the past two years, I accomplished a lot more than I ever did,” she says with a smile.
However, her journey hasn’t been without challenges. While pregnant with her first child, Caporuscio continued to work in the kitchen, surprising customers who were unaccustomed to seeing a woman—and a pregnant one at that—crafting their pizzas. “When I was expecting my first child and making pizza at the oven, a guy from Italy came to see who was making the pizza,” she recalls. “First he was shocked because I was a woman, and second he was like, ‘Oh my God, you’re expecting a baby!’” These experiences highlight the enduring stereotypes Caporuscio has faced, but they also underscore her resilience and commitment to her craft.
Empowering the Next Generation: The Founding of Women in Pizza
Today, Caporuscio is not just a celebrated chef but also a mentor and advocate for women in the culinary industry. As a founding member of the nonprofit organization Women in Pizza, she is dedicated to breaking down barriers and creating opportunities for aspiring female pizzaiolas. “This is the biggest difference between us and male pizza makers,” she says. “They don’t like to share. They say all the time, ‘No, this is my secret sauce.’ But we don’t have any secrets. We are sharing everything.”
This spirit of collaboration and openness reflects the values that have guided Caporuscio’s career. By sharing her knowledge and experience, she hopes to inspire a new generation of women to embrace their passion for pizza and assert their place in the kitchen. Through her restaurant, her advocacy, and her unwavering dedication, Giorgia Caporuscio is not only rewriting the rules of the culinary world but also paving the way for a more inclusive and equitable future—one delicious pizza at a time.
In the end, Caporuscio’s story is one of passion, perseverance, and the power of female leadership. She proves that with hard work and determination, even the most daunting ceilings can be shattered—and that a woman’s touch, both gentle and powerful, is exactly what the culinary world needs.
