Discover Diego Vitagliano, a leading figure among Neapolitan pizzaioli, known for his respect for tradition combined with an innovative approach that has revolutionized pizza making. His research on dough and use of high-quality raw materials have redefined the art of Neapolitan pizza.
Biography
Born in 1985, Diego rose to prominence as one of the most innovative pizza maker in Naples. His career is a brilliant example of how respect for tradition can go hand in hand with innovation. His signature in the world of pizza, the "canotto" style pizza, with its characteristic high and airy crust, represents a modern reinterpretation of the classic Neapolitan style.
Vitagliano's approach utilizes advanced baking techniques, such as the use of indirect doughs (biga or poolish), which were initially seen as a temporary novelty but are now celebrated as a milestone in the evolution of Neapolitan pizza. These innovations have not only enriched the flavor and texture of the pizza but have also established new quality standards in the industry.
Diego's achievements include prestigious recognitions such as first place in the 50 Top Pizza Italia 2023 and 50 Top Pizza World. He has also received three forks in the Gambero Rosso's Guide to Italian Pizzerias 2022, among other awards that testify to his excellence and impact in the field.
Vitagliano's philosophy of blending traditional methods with innovative techniques has elevated his profile as one of the best pizzaioli in the world. His dedication to excellence and passion for continuous improvement have not only influenced the perception of modern Neapolitan pizza but have also inspired a new generation of pizza makers.
Diego Vitagliano continues to expand his influence in the world of pizza through new openings and innovative projects, demonstrating that it is possible to keep Neapolitan culinary traditions alive while innovating to satisfy contemporary palates. His career is an exemplification of how passion and innovation can transform the art of pizza.
