Lungomare di Pozzuoli – just a stone's throw from Naples. At Diego Vitagliano, you won’t be able to reserve a table. But don’t worry – it’s not too long of a wait. With only 310 actual seats (now 250 due to the pandemic restrictions), people line up waiting patiently for their turn.
There is a smell of sulfur in the air, from the Campli Flegrei just a few steps away. And once you leave the traffic on the coast, you can see the terraces overlooking Capri, Capo Miseno, the Porto di Baia a Bacoli – and even the former Sofer industrial area, which as a whole, gives a true insight into the reality of the landscape. You can't hear the waves – instead you hear the sound of the little train that connects Naples to its outskirts.
The best pizzaiolo in town
Diego Vitagliano, a Neapolitan classic since 1985, is a well-known name on the pizza scene. He started young as a pizzaiolo at the age of sixteen, because "it's the only job where you will always find work,” Diego explained. Today, he has two pizzerias – one in Naples and one in Pozzuoli – with a constant queue outside. Not to mention the awards Diego has already collected: 21st place in the list of “50 Top Pizzas for 2019”; Il Mattino’s 2019 “Pizza Chef of the Year”; 3 pizzas from L'Espresso in 2019, 2 slices from the Guida Pizzerie d'Italia Gambero Rosso 2019; the title of “Giovane Pizzaiolo dell'Anno” (meaning “Young Pizzaiolo of the Year”) for the Guida i Sapori di Repubblica 2018; and a spot in the top 30 for Dissapore in 2018.
Since 2013, Diego has undertaken research on different kinds of dough, experimenting with the "canotto" pizza dough in particular, with its fluffier and softer crust, from the Vomero pizza tradition that started about 50 years ago. But Diego uses different techniques for making it (he uses techniques more similar to breadmaking like doughs using starters). At the time, all this was considered as a passing fad – destined to disappear in a short time. Today, though, we see that it didn’t quite turn out that way. In reality, it became the future of Neapolitan pizza!
Diego Vitagliano's pizza is delicious, light, and very easily digestible – soft with a bit of crunchiness, made with a starter dough featuring organic type “1” flour, 36 hours of leavening, high hydration, and a very low amount of salt. But Diego also dedicates special attention to his gluten-free pizza, with an entirely 11 pizza and 2 appetizers gluten-free menu – all made and cooked separately to avoid cross-contamination.
An homage to marinara and pizzas with meat sauce
The menu is based on tradition: You can always find the traditional seafood pizzas, the margherita, montanara, and the baked calzone. From these historical pizzas, however, Diego has created a few variations, such as the margherinara (or pizza with traditional ragù). "I make my pizzas based on my memories because I had the good fortune of growing up with a grandmother who knew how to cook very well. The recipes of the Neapolitan tradition are all on the menu, but some are revisited in pizza form, such as il ragù, la genovese (with pesto), la carne ripassata, in spring la pasta e piselli (pasta and peas) revisited on pizza and much, much more.” And then there are the fritti (a variety of fried appetizers) – all crispy and served in generous portions. Some are traditional Neapolitan recipes, such as the potato crocchè and bucatini omelet (also in the seasonal alla Nerano version with zucchini), while others are inspired by some of Italy’s very best recipes, such as the arancino. And the intentionally paired gin and tonic goes surprisingly well with this combination!
Obviously, all the products and ingredients are chosen with the utmost care, for a comprehensive tale of the Campania region – fresh meat from the Campi Flegrei, cold cuts from the Bettella farm, fresh cheese, and dairy products from Campania. The only exceptions are the oil, which is Frantoio Muraglia extra-virgin olive oil from Puglia, and the flour from Molino Grassi in Parma (organic type “1” flour). The whole line of tomatoes, pestos, and dried fruit are branded 10Pizzeria and come from Terramagna Lab, a project founded by small producers in Campania.
Wine or gin and tonic?
Since December 2019, the classic options of beer or coke were expanded – joined by an important wine list with bottles coming mainly from the Campania region, such as Selva Lacandona, a falanghina wine produced by the territories confiscated by the Camorra; Gragnano Otto Uve by Salvatore Martusciello; or the wines of the Cavalier Pepe Estate such as Irpinia Rosato. Diego also made space for some Franciacorta and champagne – plus, they have a sommelier at each location. And for the beers, same thing – they’ve got a great selection from Campania. We suggest the Kbirr.
Reasonable pricing
Even if research and top-quality ingredients are a part of Diego’s success story, pizza is still a food that everyone should be able to enjoy: Appetizers start at €1.50; a classic marinara pizza costs anywhere €6-8 in different versions; and the creative pizzas never go over €10 – including Diego’s creations like the Baccarina with yellow bell pepper cream or Agerola's fior di latte with black olive powder, orange flavor, salt cod in oil and Neapolitan curly basil. Gluten-free pizzas start at €10 and many versions are available – even the calzones!