Capriccio serves up pizza al taglio, Rome's beloved pizza served as rectangular slices with a variety of toppings. Roman style pizza benefits from an extended fermentation process, making the pizza light, airy, and easy to digest. We bake our pizzas slow in Italian ovens, creating a crispy crust. We use all-natural ingredients (no bromate), flour with sourdough, Italian crushed tomato, seasonal veggies, and artisanal meats and cheeses.

Guillermo Paolisso is an executive chef, gastronomy leader and musician. His culinary journey began in his early years growing up in Italy, where he learned Italian cooking techniques, specifically dough, fermentation, and the art of pizza. As Executive Chef at nearby Artango Bar & Steakhouse, he is thrilled to bring a casual Italian concept to Chicago's Lincoln Square neighborhood. Guillermo strives to share Italian culture to Chicago with Roman-style pizza, an all-day coffee experience, and an inviting environment.