10 Diego Vitagliano | Must-Try Pizzeria in Naples
For the second year in a row, 10 Diego Vitagliano Pizzeria has been awarded by the prestigious “Top 50 Pizza 2022” one of the top pizzerias in all of Italy —and I’m not surprised. Nor do I believe it would be surprising to anyone familiar with the vibrant, ever-evolving pizza scene in Naples, where master pizza-maker Diego’s two pizzerias are located in the Bagnoli and Pozzuoli districts of the city. The pizza, and all the delicious else one tastes in Neapolitan Pizzerias, is that good in his establishments.
There are many popular pizzerias in Naples, but in my opinion, not all serve up excellence across the board —from the pizzas, to the calzones, to the arancini, the crocche, pizzette fritte, montanare, etc. Here, at 10 Diego Vitagliano Pizzeria, though, the excellence of all can be anticipated and will most definitely include a sensory experience to recall; every delectable bite, texture, aroma, and taste. Pizza maker Diego is an innovator; driven and well skilled, and he approaches the ingredients with the upmost respect and appreciation. The pizzas he serves up are remarkably light and highly digestible, with the perfect crispiness. The menu, which is based on tradition, thrills with his clever touches and modern techniques, and use of local products —including organic grains of all sorts. And what’s more, he offers a gluten-free menu that’s served up from its own pizza station, which has received great praise and multiple prestigious awards on its own.
The pizzeria has stylish contemporary rooms decorated with neutral colors; high ceilings painted white with exposed black wooden beams, and walls covered in brick —a warm and inviting ambiance for the eating experience, which is complimented by the great service and attentive, friendly staff, and the well-chosen list of wines, sparkling wines, and beers.
Here, we like to order a mix of antipasti to jump start the meal and share tastes of the intriguing Neapolitan specialties on the menu. The “frittatine di pasta” (fried pasta balls), which have the city streets abuzz with talk about their deliciousness, are exceptional and a must-order for us every time. The “aglio e olio croccante” —crispy spaghetti frittatine made with wild garlic, olive oil, hot chili peppers, parsley and béchamel sauce, and covered with a hazelnut, pistachio and walnut breading—is a popular choice and a favorite of mine. But I must warn, the warm and cheese-y-soft insides also includes a healthy pinch of garlic —for those that are garlic shy.
To stay true to tradition, try the “frittatina di bucatini” —bucatini tube pasta from Gragnano made with smoked provola from Agerola, peas, minced meat, Parmigiano, salt, pepper, nutmeg, and béchamel sauce, and covered with a delicate, crispy coating made with flour and water. They are mouthwateringly delicious, and, quite frankly, visually thrilling after the first bite when they reveal their oozy cheese and meat filled centres. Recently, we tried the “frittatina cuore di carciofo”—fettuccine pasta, artichoke hearts and artichoke cream, and covered with the same crispy coating made with flower and water, which was delightful.
To get your taste buds all excited for the more to come, taste a mix of the “pizzette fritte” (fried pizzas), which are literally some of the best I’ve ever tasted. Here are some of the classics photographed below; topped with tomato sauce, shavings of Parmigiana and basil; mortadella, whipped ricotta and lemon cream, and lemon zest; and ragù Napoletano (Neapolitan meat and tomato sauce), shavings of Parmigiana and basil —light, pillowy-soft bundles of deliciousness on a plate.
I’m feeling compelled to add just one more, photographed here, you can almost taste them! Yum.
One of Diego’s exciting, relatively new creations, which came to be back in 2021, and a source of pride for him, is the “pizze croccanti.” The slowly leavened, highly hydrated pizza is baked in two different ovens and temperatures, creating an almost focaccia like pizza, with an intense, intoxicating fragrance. Here’s the “4 casi Campani” topped with Provolone del Monaco, caciocavallo Podalico, Blu di bufala, Pecorino Carmasciano, mozzarella from Agerola, semi-dried tomatoes, a sprinkle of multi-grain cereal, curley basil, and extra-virgin olive oil.
The popular Neapolitan “montanare” (fried pizzas) are irresistibly delicious as well. They are light and airy, perfectly crunchy, and topped with the classic Neapolitan sauces and new toppings that Diego dreamt up. I usually go with the popular classic montanare topped with San Marzano DOP tomato sauce, mozzarella from Agerola, Pecorino Carmasciano, and basil—which always hits-the-spot with its simple cheesy, tomato-y goodness.
And here are some photos of the pizzas we have recently enjoyed at 10 Diego Vitagliano Pizzeria—other delicious reasons pizza lovers seeking out distinctive eating experiences must-try this place.
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The classic “Pizza Margherita” with San Marzano DOP tomatoes, mozzarella from Agerola, Grana Padano, Neapolitan basil, and intensely fruity extra-virgin olive oil
The “Marinara Sbagliata” (Incorrect Pizza Marinara), with San Marzano DOP tomatoes, wild garlic pesto, Sam Marzano DOP marmalade, oregano from Matese, and extra-virgin olive oil
The “Margherinara” – San Marzano DOP tomatoes, buffalo mozzarella DOP, Grana Padano, red piennolo from Vesuvius, oregano from Matese, intensely fruity extra-virgin olive oil
The “La Riccia” with mozzarella from Agerola, curly endive seasoned with anchovy sauce, semi-dried cherry tomatoes, olives from Taggiasca, anchovies from Cetara, and lemon zest
The “La Carrettiera” with provola from Agerola, Italian sweet peppers sautéed with tomatoes, sun-dried tomato pesto, shavings of Grana Padano, and extra-virgin olive oil
More to come about this celebrated pizzeria in Naples, the home of some of the best pizza in the world, and the delicious reasons for the not at all surprising rise to the top of master pizza maker Diego Vitagliano—and his popularity among the pizza loving locals and international tourists alike.
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10 Diego Vitagliano Pizzeria
Address – Via Nuova Agnano, 1 80125, Bagnoli (NA)
Telefone – 39 081 1858 1919
Open daily for lunch, from 12:30 – 3:30 pm and dinner, from 7:30 pm – 00:00