Award Winning Doppio Zero to Bring Touch of Southern Italy to Cupertino

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Popular Mountain View Eatery to Offer Unsurpassed Neapolitan Pizza and Other Delectable Culinary Delights at New Location

When Gianni Chiloiro and Angelo Sannino opened Doppio Zero on Castro Street in downtown Mountain View more than two years ago, their goal was to offer a fun and authentic Southern Italian dining experience. Given the popularity, outstanding reviews and subsequent awards garnered in such a short time, the co-owners proved to be more than successful in achieving this goal. Now, these longtime restaurateurs are bringing this much anticipated combination to Cupertino with their second Doppio Zero location in Silicon Valley which is scheduled to open by the end of this month.

“We wanted our customers to have an authentic Southern Italian dining experience where the quality of food is equaled only by excellence in hospitality,” said Chiloiro. “The reception by our patrons to this concept in Mountain View has been so enthusiastic we decided it was time to provide this same experience in Cupertino. Many customers living in south Silicon Valley, who have made our original Doppio Zero a favorite destination dining spot, will now be more conveniently served.”

Doppio Zero refers to the type of “double zero” flour imported from Naples, which is the lightest and finest flour available. In fact, a great majority of the ingredients used at the restaurant represent Italy’s best produce including San Marzano tomatoes, which are the main stay of the restaurant’s flavorful tomato sauces. Other fresh ingredients are sourced locally based on seasonality and can be found in salads, soups, seafood and vegetables. Many pastas are house made with the special flour and often accompany the finest meats, seafood and chicken.

Most of the equipment is imported from Italy. The wood-burning oven was custom made for the restaurant in Naples and bakes pizza in 70 seconds at 900 degrees. Another ingenious Italian import is a very special dough mixer, which gently massages pizza dough to produce a light, delicious crust. The majority of everything served at Doppio Zero is made in house, including mozzarella and burrata cheeses, by master chefs with years in the culinary profession.

“We have a number of staff who, like Gianni and me, are from Southern Italy,” said Sannino. “We were raised on this type of cuisine and grew up knowing how to create the nuances so important to the authenticity we strive to provide. Bottom line, we want our customers to feel like they have been transported to the warmth of a Southern Italian nonna’s table and experience the extreme care given to their meal’s preparation.”

Chiloiro and Sannino believe Doppio Zero is the first authentic Southern Italian restaurant in Cupertino. The interior of the new restaurant provides a homey, casual environment and seats 85-90 diners along with 10 seats at the cocktail bar. It can also accommodate dinner parties of 20-30. Patio dining for 40 is available in front.

Located at 10088 N. Wolfe Rd, less than a quarter of a mile from HWY 280, the restaurant is on the bottom floor of a mixed-use building with 416 apartments located in floors above where residents may take advantage of the restaurant’s special “room service.” In addition to offering corporate catering, a delivery service is available for a nominal fee. Hours of operation can be found on or by visiting the restaurant’s Facebook page.

About Doppio Zero

Gianni Chiloiro and Angelo Sannino opened Doppio Zero in Mountain View, Calif. in early 2014 to provide diners with comfort, conversation, and the best Neapolitan pizza and Southern Italian cuisine Mountain View has to offer. It has received Excellence Awards from TripAdvisor and Open Table. A second location in Cupertino, Calif. is scheduled to open in third quarter 2016. With more than 20 years of restaurant and food industry expertise, the pair hired a master pizza chef who made the best pizza in Naples for twenty years before enticing him to come to California. Angelo oversees the menu and the kitchen, bringing recipes straight from his mother’s kitchen to your table. Gianni is a certified member of the Associazione Verace Pizza Napoletana, and the 900-degree brick oven is as authentic as any place you’ll find pizzas cooking in the old country. For further information, visit
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Laurie Hallwyler
ckj Communications
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