Matto Napoletano is more than a pizzeria — it is the continuation of a family tradition that began in Naples around 1856.
Vincenzo is a fifth-generation baker from the Auriemma family, where the art of baking has been carried through generations, surviving changing times, hardship and even war. In 1984, his father Ciro Auriemma took over the family bakery, Panificio 900, where Vincenzo learned the craft alongside his father, his grandfather and later his younger brother Maurizio. Those early years shaped a belief that still guides everything we do today: dough has a life of its own. It takes years to understand its language — the aroma of the sourdough starter, the feel of the dough in your hands, the subtle changes in texture and colour — and the patience to let time create something truly special.
Years later, that same passion brought Vincenzo to Melbourne, where our paths crossed, and together we created Matto Napoletano — a place where we could share a piece of Naples with our community. Every day, Vincenzo continues to make our dough by hand, allowing it to naturally ferment for more than 72 hours before it reaches our wood-fired oven. Every pizza carries the story of generations before us, while every guest is welcomed with the warmth, generosity and hospitality that define who we are.
Matto Napoletano is not just our business; it is our life, and every pizza that leaves our oven is the next chapter of a story that began generations ago — carrying forward the knowledge, passion and devotion that have defined the Auriemma family’s craft for over a century.
Because sometimes following a dream means being a little crazy — or, as we say in Italian, a little matto. And maybe that is exactly what makes it special.
Elena
“People often ask me why our pizza tastes different. I always tell them the same thing. For someone else, dough is just the base of a pizza.
For me, every time I make it, I’m back in the bakery with my father and my grandfather. They taught me that patience isn’t optional.
You can’t rush great dough. That’s why I still make every batch by hand, every single day. It’s the only way I know.”
–Vincenzo Auriemma
