Capperi

16/05/2025

At Capperi Tripla, it’s not just about pizza.
We’re serving up fresh pasta for lunch too—perfect for when you’re craving something different (or both). 🍝🍕

11/05/2025

Happy Mother’s Day to all the amazing mums and mother figures out there! ❤️
We’re sending love and appreciation from all of us at Capperi! 🫶

11/05/2025

Viikon lounaslista! Tervetuloa Capperiin!🍕😍

08/05/2025

Do you snap a photo before your first bite? 🤳
We get it—our pizzas make it hard to resist. 😉

04/05/2025

Takeaway this Sunday? 😍
Order 4+ pizzas and get a free Capperi tote bag!
Also available for purchase for 2,5€! 🤝

30/04/2025

It’s Vappu Eve—and yes, we’re open as usual today and tomorrow! 🎊

Whether you’re grabbing a quick bite or celebrating with friends, we’ve got you covered. 🎉

25/04/2025

Big news about our upcoming Signature Pizza Flour! 🌾🌞😍

We were recently part of a podcast with Petra Flour Mill, where we talked about something we’re really excited about—our own organic ancient wheat growing right now in Sicily. This autumn, it’ll become the base for Capperi’s very own Signature Flour!

Miguel, one of Capperi’s co-owners here in Helsinki, jumped on the mic to share our story:
“For us, it’s super important to have a real connection between the farmer and the people eating the food. Our guests at the pizzeria are genuinely curious—they want to know where the grain comes from.”

That’s exactly what this project is about: keeping things honest, traceable, and rooted in tradition.
“It’s amazing to tell people that the flour comes from old Sicilian grains and that we know exactly where it grows. It really means something—to us and to them.”

And yes, even in Finland, people really care:
“Absolutely! People here ask how things are made, where ingredients come from—even with mozzarella, they want to know how the animals are treated. So of course, it’s the same with grain. We’ve adopted a hectare of land in Sicily and found the right person to look after it.”

Miguel’s connection goes even deeper:
“My mom’s from Mazzarino, near Enna. So I’m half Mazzarinese—straight from that area.”

A little piece of Sicily, grown with love and soon to be served on your plate—Capperi style 🇮🇹❤️🇫🇮

25/04/2025

Great News about our New Signature Pizza flour!!.🌾🌞😍
Petra flour mill organized a podcast, and it was a pleasure to share with other people who have also adopted land in Sicily where is growing now our old and organic wheat grains for our new Capperi signature pizza flour.

https://www.farinapetra.it/msrscheda/?sez=PG13maginterviste&sch=podcast-adottanti-sicilia-papaianni&lang=fi&fg=PG4magcardintervisteGSurl1&lang=&xsdga=&xsdgb=&xsdgc=&xsdgd=&xsdge=&xsdgf=

Il progetto “Adotta un raccolto di Petra Evolutiva” non riguarda solo la Sicilia. A dirlo è Luca Giannino, che sottolinea come gli adottanti arrivino anche da luoghi insospettabili: “Non provengono soltanto dalla Sicilia, ma anche da parti del mondo che normalmente non consideriamo.”

21/04/2025

Easter is not over yet! We’re open today with Sunday hours—hope you’ve had a wonderful holiday! 🐣

20/04/2025

Viikon lounaslista! Tervetuloa Capperiin!🍕😍
Maanantaina 21.4. sunnuntain aukioloaika.🐥

16/04/2025

Sophi - A delicious combo of gorgonzola, stracciatella, figs in syrup, red wine sauce, and fresh basil. Only at Capperi Oulunkylä. 💛

PS: This Friday we follow Sunday opening hours due to Easter—welcome! 🐣

13/04/2025

Take a piece of Italy home with you! 🇮🇹
Our little deli shelf inside the restaurant is stocked with authentic Italian ingredients - bring Capperi flavors to your own kitchen! 🤌🏼