Insider tip:
“Always check the bottom of the pizza because that’s the part people most overlook. It might look beautiful on top, but sometimes pizza can be burnt and that might give you a very bad experience. [So] when you go to Naples and they serve you a very simple Margherita, just check for a perfect brown leoparding [dark, slightly charred spots denoting a perfectly-baked pizza].”
Diego Vitagliano’s pizzeria, found in Naples’s romantic Santa Lucia neighbourhood with outposts in Bagnoli and Pozzuoli, embraces new textures with a nod to tradition, often topping pizzas with ingredients found in classic Neapolitan dishes like pasta e patate (pasta, provolone and potato stew).
“It’s just about him telling the history of Neapolitan cuisine by using the pizza as a vehicle,” says Uditi. “For me, that’s the genius there.”
But, notes Uditi, “His classic Margherita will be one of the highlights of his menu. Sometimes people forget. They go there and say, ‘Yeah, I want to try these new things’. And then he does it on purpose. In the degustazione, he [brings out the] Margherita last, because he wants to remind you, ‘Yeah, this is fun, but this is what you came for’.”
Website: https://diegovitagliano.it/
Address: Via Santa Lucia, 78 – 80 – 82, 80132 Napoli NA, Italy
Phone: 081 1858 1919
Instagram: @diegovitagliano_pizzerie
Dining and Cooking