It’s not every day you see pizza on wheels, but today is that day. When I first caught wind of this concept—a completely mobile Neapolitan pizzeria—I was obsessed with the idea. Culo Grosso is dishing out authentic Neapolitan pizza. Better yet? They’re bringing it right to you.
Culo Grosso is not the first mobile pizzeria I’ve seen, but it’s definitely the most polished. Owners Anthony Cardinale and Joseph Pisano started their pizza journey way back in the beginning of the pandemic. A renowned DJ in the area, Cardinale was out of work and turned to pizza to pass the time. The hobby soon turned to obsession, and eventually, he and Pisano found themselves with a marketable product.
The duo brought Joseph Mazzeo on as a partner, purchased an imported Kei truck (a tiny truck popular in Japan) and strapped two Gozney pizza ovens to the back of it. They slapped their logo on the front, and the rest was history.
The phenomenon of Culo Grosso is not just that it’s mobile. The real feat is the quality of pizza that they are dishing out from such an unorthodox setup. Culo Grosso’s pies are modeled after authentic pizza Napoletana, AKA Neapolitan pizza. Think high-hydration dough, a charred crust, quick cook and fresh ingredients. Anthony was cooking pizzas in under three minutes when he set up shop for us at a NJ Digest staff party.
Pizza in general—but especially Neapolitan pizza—is finicky. A slight change in temperature or humidity can make your product appear drastically different. However, the challenge seems to be the draw for Cardinale, who was stretching and cooking pizzas in a driveway without breaking a sweat.
Culo Grosso: The Menu
Culo Grosso offers seven staple pizzas, and you’ll get to try all of them when booking a typical catering event.
Classic Margherita is the flagship. Crushed Bianco DiNapoli tomatoes, fresh mozzarella, basil, extra virgin olive oil and a dusting of grated cheese tops a 12-inch round of dough. The pizza bakes at an ultra-high temperature in the Gozney oven, landing a tender crust, charred bubbles and mozzarella cheese that is just barely starting to melt—a crucial element of authentic Neapolitan pizza. Too long in the oven, and the cheese begins to split and burn. It’s a delicate balance that can be hard to get the hang of, but even outside cooking on a truck, it seems to be a non-issue for Culu Grosso.
Then, there’s the pizza that Cardinale admitted to me is one of his favorites: a mortadella-topped pie playfully deemed A Ding of Beauty. Cubes of porky mortadella, fresh mozz, basil, and Pecorino go on top of this pie. Once it’s cooked, it gets hit with dots of pistachio pesto all around. It’s salty, earthy, a bit funky and definitely delicious. For mortadella fans, it’s a no-brainer.
I’m partial to hard salami on my pizza, and Culo Grosso offers an excellent option with shredded soppressatta, Calabrian chili-infused honey, tomato and fresh mozzarella. They call it The Wooden Spoon, and if you don’t understand that reference, consider yourself lucky. And then there’s the sweet and savory fig pie, which features Calabrian-spiked fig jam, smoked mozzarella and creamy whipped ricotta. An absolutely delicious option that veers away from your more “typical” pizzas.
To my shock, my favorite pizza that Culo Grosso offers is the vodka pie, fittingly named The Sell Out. I almost hate myself for liking it so much—but the trends are the trends for a reason, right? Creamy vodka sauce paints the bottom of the dough, fresh garlic and mozzarella finish it. It’s slightly spicy, tangy and downright tasty. Plus, the orange color is beautifully vibrant—a pie that’s easy on the eyes.
Culo Grosso Brings the Pizza to You
The benefit to Culo Grosso’s concept is that they can bring it anywhere.
The perfect option for a birthday party, a wedding or even a weekend barbecue. Culo Grosso is happy to bring their mobile pizzeria to you anywhere in New Jersey, Connecticut, New York and parts of Pennsylvania. It wasn’t even 15 years ago that Neapolitan pizza was still hard to come by in the States, and now, you can have it nearly anywhere thanks to brands like Culo Grosso.
The team doesn’t stop at pizza on wheels. Now open is The Bar in Sayreville—Culo Grosso’s very own cocktail bar, specializing in Italian bar bites, Neapolitan pizza and more.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
