The Craft Behind Our Wood Fired Kitchen
Food is about more than just filling a plate. From the slow fermentation of our dough to the heat of our oven, this is the story of how we bring authentic Italian flavours to your home in Delhi.
Meet me, Chef Sudeep Kashikar, the culinary maestro behind Camillo’s. From mastering Italian finesse in Mumbai to crafting Neapolitan pizzas here in Delhi, I bring my passion and experience to every single dish.
The art of teaching and learning. Here I am with my team, sharing the techniques and passion that go into our food. A great kitchen is built on teamwork and a shared love for cooking.
A sneak peek behind the scenes. My talented kitchen team works together to bring you the delicious food you love. There are always smiles and good vibes in my kitchen.
It all begins with the dough. Watch as I take a batch of perfectly hydrated, rested dough and my team begins the process of shaping each ball by hand. This careful, patient process is the foundation of our light and airy crust.
The smell of fresh bread has a way of making any place feel like home. I bake my own bread with care, and it finds its way into my sandwiches and bruschettas, adding a little moment of comfort to your meal.
Hands that craft, dough that rises. This is a large batch of my house-made Ciabatta dough being portioned. It's a sticky, highly hydrated dough that bakes into a light, airy bread with a crispy crust.
Getting the kitchen ready. A hand reaches for a log of wood, ready to fuel the oven. Using real wood is essential for achieving the high heat and smoky flavor of authentic Neapolitan pizza.
The tools of the trade. On the left, the wooden pizza peels I use to slide pizzas into the oven. On the right, the oven itself. These simple, essential elements are part of the warm, inviting atmosphere of my pizzeria.
Join me at Camillo’s to experience the magic of my newest creations. Each dish is a personal expression of my passion, blending tradition with innovation.
A black and white shot of me at work, adding the finishing touches to a pizza. Every detail matters, and I take pride in making sure each dish is perfect.
About The People & The Process
Every pizza starts days before you order it. We use a high hydration sourdough that rests and ferments slowly, allowing the yeast to develop deep, complex flavours. When you see that leopard spotted char on the crust, you are looking at the result of a precise 400 degree wood fired bake and a lot of patience.
People often ask why our pizza tastes different. The secret is not a complex recipe, but a refusal to rush the process.
Our Process
In our New Friends Colony kitchen, everything begins with flour, water, and time. My team follows a traditional method of hot and cold proofing. This patient, multi day fermentation creates a dough that is light, airy, and gentle on the stomach. We do not use commercial shortcuts or rapid rise additives.
The Oven
Our wood fired oven is the heart of Camillo’s. Heated to over 400 degrees Celsius, it provides the intense, dry heat needed to blister the crust instantly while keeping the centre soft. This is what gives you that signature leopard spotting, the dark charred bubbles that are the hallmark of true Neapolitan pizza.
The Team
It takes a village to run a trattoria. Whether it is shaping pasta by hand or manually stoking the oven with wood logs, every step is a deliberate choice. When you order from us, you are not just getting a meal. You are getting the result of hours of work by chefs who genuinely care about the craft. We keep the menu honest, the ingredients fresh, and the vibe relaxed, exactly how it should be.
Camillo's
I am Sudeep, the person behind the oven at Camillo’s. I believe that if you start with honest ingredients and give them enough time, the food will always taste like a good memory.
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