Chef Susanna Di Cosimo on the Artisanal Spirit that Defines the Award-Winning Pizzeria da Susy

Behind every perfect and flavourful Neapolitan pizza, there isn’t just its recipe, but passion, artistry, science, a deep Italian culture connection, and the soul of the chef who creates it. For Chef Susanna Di Cosimo, her precision, patience, and unwavering love for the craft have been her unique approach to her artisanal spirit.

In just a short time, her labour of love, Pizzeria da Susy has risen to global acclaim, ranking 6th in Asia-Pacific’s Top 50 and among the World’s 100 Best. Founder Susanna “Susy” Di Cosimo was awarded Pizza Maker of the Year 2025 – Ferrarelle Award by 50 Top Pizza at their Asia-Pacific 2025 awards. She is also recognised as the best pizza makers in the world (ranking #71 at Best Pizza Awards 2025 in Milan), and her pizzeria has received the prestigious Ospitalità Italiana certification—making it the true ambassador of Italian taste.

An Inspiring Journey from Naples, Italy, to India

Born in Naples, Chef Susanna Di Cosimo moved to India in 2013, ran a travel company for eight years, and, during the pandemic, discovered her true calling—pizza. The humble startup soon drew attention and blossomed into Pizzeria da Susy. Every award is, for her, a moment of gratitude and pride, but her greatest joy lies in seeing India shine on the world pizza map.

Robb Report India - Growing up in Naples, what is your earliest memory of pizza, and how did it shape your personal connection to it?

Chef Susanna Di Cosimo: My earliest memories of pizza are tied to my parents. On weekends, either of them would prepare the dough, and we would bake it at home in the oven, more like a focaccia. I also vividly remember my father making torta al testo, a traditional white flatbread from Umbria, typically filled with cured meats, cheese, or vegetables. He was especially skilled at cooking it on the testo, a large cast-iron plate, and the taste still lingers in my memory.

RR- Could you share a story from Neapolitan pizza’s history and what, to you, defines the authentic experience of enjoying it?

Chef Susanna Di Cosimo: It may come as a surprise, but in Italy, pizza has always been considered the food of the people — simple, affordable, and made with high-quality, simple ingredients. When it comes to the flavour experience, a true Neapolitan pizza must cook in under two minutes and is best enjoyed piping hot, straight from the oven — ideally gas or wood-fired, though electric works just as well. It should be soft, foldable, and easy to digest, leaving you satisfied without feeling bloated or thirsty. The toppings are usually kept minimal and well-balanced, allowing each ingredient to shine without overwhelming the others.

RR- What’s your guilty-pleasure topping, and how do you juggle local flavours with the challenge of sourcing true Italian ingredients in India?

Chef Susanna Di Cosimo: My favorite pizza is the classic Marinara, I’ve always loved tomatoes, and my go-to topping would be fried eggplant, or melanzane a funghetto. I’ve also recreated Naples’ panuozzo with sausage and friarielli using mustard leaves in India. Most of my menu stays true to Italian traditions, with creative twists like pumpkin sauce, spinach cream, zucchini, or cured meats such as Mortadella, Prosciutto Cotto, anchovies, and Calabrian nduja. The only real local adaptation is chicken, widely loved here but absent in Italy. I love to experiment, but I prefer staying authentic to what I grew up with, as it reflects my culture and identity.

The biggest challenge remains sourcing authentic Italian ingredients — from flour to cured meats — ensuring freshness despite high import costs and long transit times.

RR- Is there such a thing as a luxury pizza restaurant, and how would you define it? Will Da Susy expand, or stay small and artisanal?

Chef Susanna Di Cosimo: Pizza is for everyone — versatile enough to be simple or gourmet. It can have amazing combinations with refined ingredients and innovative cooking techniques. At Da Susy, I keep my offerings accessible yet refined. With two outlets in Gurugram, growth has been deliberate, but I am not looking at over-expansion. I am particular about locations and spaces, and do not want to lose the artisanal spirit that defines us. There’s no rush — we’re here to stay.

RR- If you had to create a "pizza of the future" that symbolises both Italy and India, what would it look like?

Chef Susanna Di Cosimo: I’d love to include more locally grown vegetables, always with an Italian flavour profile in mind. For example, I’ve experimented with a pizza featuring eggplant and bhindi (okra) — a surprisingly rich and delicious combination. Our Palak Paneer–inspired pizza, made with creamy spinach sauce and fresh buffalo ricotta — is a star of our menu.