10 Diego Vitagliano Pizzeria – A Culinary Masterpiece in Pozzuoli (Naples, Italy)

Naples, Italy is widely regarded as the birthplace of pizza, and it’s no surprise that the region is home to some of the world’s most renowned pizzerias. Among them, 10 Diego Vitagliano Pizzeria, located in Pozzuoli, a coastal town near Naples, stands out as a shining example of modern pizza innovation that remains deeply rooted in tradition. Founded by Diego Vitagliano, a visionary pizzaiolo (pizza maker), this pizzeria has garnered a reputation for producing some of the finest Neapolitan-style pizzas while also pushing the boundaries of what pizza can be.

In this extensive article, we’ll explore the origins of 10 Diego Vitagliano Pizzeria, what makes it a standout among the best pizzerias in Italy, how it gained widespread popularity, the inspiring story behind its founder, the best pizzas to try, and the pricing. By the end, you’ll have a comprehensive understanding of why this pizzeria should be on every pizza lover’s must-visit list.

How 10 Diego Vitagliano Pizzeria Started

10 Diego Vitagliano Pizzeria was founded in 2017 by Diego Vitagliano, a native of Naples with a deep love for pizza and a desire to innovate within the culinary space. Diego’s journey into the world of pizza-making began at an early age. Growing up in a region where pizza was more than just food—it was a way of life—Diego was captivated by the artistry and craftsmanship involved in creating the perfect pizza.

Diego initially worked in various pizzerias across Naples, learning the ropes from some of the most experienced pizzaiolos in the city. He honed his skills in dough-making, mastering the delicate balance of yeast, flour, and water that defines Neapolitan pizza. But while Diego deeply respected the traditions of Neapolitan pizza, he also had a desire to experiment and push the boundaries of what pizza could be.

After years of refining his craft, Diego decided to open his own pizzeria in Pozzuoli, just outside Naples. The name “10” represents both the perfection Diego strives for in his pizzas and the football shirt number of his idol, Diego Maradona—a nod to the legendary connection between Naples and its love for the sport.

From the beginning, Diego’s vision for the pizzeria was clear: to blend tradition with innovation, creating pizzas that honored Naples’ rich culinary history while also offering something fresh and exciting for modern diners.

The First Location in Pozzuoli

The first location of 10 Diego Vitagliano Pizzeria in Pozzuoli was a modest yet inviting space. Diego personally oversaw every aspect of the operation, from the sourcing of ingredients to the daily preparation of the dough. He aimed to create an atmosphere where guests could experience the warmth and hospitality that is so intrinsic to Italian culture, while also enjoying pizzas made with the finest ingredients.

Pozzuoli, with its stunning coastal views and rich history, provided the perfect backdrop for Diego’s venture. The pizzeria quickly became a local favorite, with lines forming outside the door as word spread about the exceptional quality of the pizzas.

Why 10 Diego Vitagliano Pizzeria is the Best

What sets 10 Diego Vitagliano Pizzeria apart from other pizzerias in Naples, and indeed Italy, is its commitment to excellence, innovation, and sustainability. Several factors contribute to its status as one of the best pizzerias in the country.

1. Meticulous Dough Preparation

At the heart of any great pizza is the dough, and Diego Vitagliano is a master of this crucial element. Diego has spent years perfecting his dough recipe, which is based on the traditional Neapolitan-style pizza dough but incorporates his own unique techniques. His dough undergoes a long fermentation process, typically between 24 to 48 hours, which results in a light, airy texture with a perfect balance of chewiness and crispiness. This extended fermentation not only enhances the flavor of the dough but also makes the pizza more digestible.

The flour used for the dough is carefully selected from Italian mills that produce high-quality, organic grains. Diego is also a proponent of experimenting with different types of flour, including whole wheat and gluten-free varieties, to cater to diverse dietary preferences.

2. Commitment to the Best Ingredients

Diego’s commitment to sourcing the best ingredients is one of the key factors that set his pizzeria apart. Every component, from the San Marzano tomatoes used for the sauce to the DOP-certified buffalo mozzarella, is of the highest quality and often sourced directly from local producers in the Campania region.

Diego’s pizzas celebrate the bounty of the region’s produce, with fresh herbs, vegetables, and meats carefully selected to ensure they meet his exacting standards. His dedication to using only the finest ingredients is not just about flavor; it’s about honoring the local farmers and producers who have spent generations perfecting their craft.

3. Innovative Toppings and Flavors

While Diego deeply respects the traditions of Neapolitan pizza, he is also known for his innovative approach to toppings and flavor combinations. In addition to classic pizzas like the Margherita and Marinara, Diego’s menu features inventive pizzas that incorporate ingredients and flavors not typically associated with traditional Neapolitan pizza.

For example, Diego has experimented with truffle-infused cheeses, lobster, and even foie gras as toppings, creating pizzas that are luxurious and bold. His willingness to push the envelope has earned him a reputation as one of the most creative pizzaiolos in Italy, and his innovative pizzas have attracted food enthusiasts from around the world.

4. Sustainability and Ethical Practices

In recent years, sustainability has become an increasingly important focus for Diego. He believes that great pizza can be made without compromising the environment, and he has implemented several eco-friendly practices at his pizzeria. From sourcing organic ingredients to minimizing food waste, Diego is committed to reducing the pizzeria’s carbon footprint.

He also works closely with local farmers and suppliers who practice sustainable agriculture, ensuring that the ingredients used in his pizzas are not only of the highest quality but also ethically sourced. Diego’s efforts in this area have earned him praise from both environmentalists and diners who appreciate his dedication to sustainability.

5. Mastery of the Wood-Fired Oven

One of the defining features of 10 Diego Vitagliano Pizzeria is the use of a traditional wood-fired oven, which reaches temperatures of up to 900°F. Diego’s expertise in managing the heat and cooking process allows the pizzas to cook in just 60-90 seconds, resulting in a perfectly charred crust with a tender, chewy interior.

The wood-fired oven also imparts a unique smoky flavor to the pizzas, enhancing the overall taste and texture. Diego’s mastery of the oven is evident in the precision with which each pizza is cooked—no matter how busy the pizzeria gets, the quality of the pizza remains consistently excellent.

How 10 Diego Vitagliano Pizzeria Became Popular

In just a few short years, 10 Diego Vitagliano Pizzeria has grown from a local favorite to an internationally acclaimed destination for pizza lovers. The pizzeria’s rapid rise in popularity can be attributed to several factors.

1. Local Love and Word of Mouth

From the very beginning, 10 Diego Vitagliano Pizzeria garnered a loyal following among locals in Pozzuoli and the surrounding Naples area. Word quickly spread about the exceptional quality of Diego’s pizzas, and it wasn’t long before food enthusiasts from across the region began making the journey to Pozzuoli to try them.

Locals loved the authenticity of Diego’s pizzas, which combined traditional Neapolitan techniques with a fresh, modern approach. As more and more people experienced the pizzeria’s unique offerings, word of mouth continued to grow, leading to a steady stream of customers eager to try the latest creations.

2. Recognition from Food Critics and Media

The rise in popularity of 10 Diego Vitagliano Pizzeria was further fueled by glowing reviews from food critics and media outlets. Within a year of opening, the pizzeria was featured in several prominent Italian food magazines, including Gambero Rosso and Identità Golose, both of which praised Diego’s innovative approach to pizza-making and his commitment to quality ingredients.

Diego’s pizzas were also featured in international publications, attracting attention from foodies and travelers around the world. As more people learned about the pizzeria, it quickly became a must-visit destination for anyone traveling to Naples.

3. Social Media Buzz

Social media played a significant role in the pizzeria’s growing popularity. As Instagram and other platforms became increasingly influential in the food world, diners began sharing photos of Diego’s stunning pizzas online. The vibrant colors of the ingredients, the perfect char on the crust, and the creative toppings made for visually appealing content that quickly went viral.

Food bloggers and influencers also took notice of 10 Diego Vitagliano Pizzeria, further amplifying its reach. Diego himself embraced social media as a way to connect with his customers, sharing behind-the-scenes looks at the pizza-making process and showcasing new menu items.

4. Awards and Accolades

In addition to media attention, 10 Diego Vitagliano Pizzeria has earned several prestigious awards, further cementing its reputation as one of the best pizzerias in Italy. Diego has been named one of the top pizzaiolos in Italy by 50 Top Pizza, a highly regarded guide to the best pizzerias in the world. The pizzeria itself has been ranked among the Top 10 Pizzerias in the World, an accolade that has brought even more international recognition.

These awards have helped to elevate Diego’s profile

and attract an even wider audience, with food enthusiasts traveling from across the globe to experience his pizzas.

The Story Behind Diego Vitagliano

The story of 10 Diego Vitagliano Pizzeria is also the story of its founder, Diego Vitagliano—a man whose passion for pizza and dedication to his craft have made him one of the most respected pizzaiolos in Italy.

Diego was born and raised in Naples, a city with a deep connection to pizza. From a young age, he was fascinated by the process of making pizza, watching in awe as local pizzaiolos transformed simple ingredients into something magical. As he grew older, Diego knew that he wanted to dedicate his life to pizza-making, but he also wanted to do things differently.

After working in various pizzerias throughout Naples, Diego realized that he wanted to create something that honored the traditions of Neapolitan pizza while also offering something new and exciting. He wanted to push the boundaries of what pizza could be, experimenting with flavors and ingredients in ways that had never been done before.

In 2017, Diego opened his own pizzeria in Pozzuoli, determined to create a space where people could enjoy pizza that was both rooted in tradition and full of innovation. His vision was simple: to make the best pizza possible, using the best ingredients, and to always strive for perfection.

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