The story
At 10 Diego Vitagliano in Naples, pizza meets rigorous craft, a combination that secured the Corona Radiosa award from ilGolosario Ristoranti. The kitchen operates under the direction of Diego Vitagliano, who treats the crust as a canvas for continuous experimentation with flour blends.
Diego Vitagliano approaches the art bianca through constant research on wheat varieties, resulting in impasti that are notably soft and easy to digest. This technical focus complements the topping selection, where ingredients are chosen to heighten rather than mask the base flavors. The menu balances time-honored recipes with more adventurous ideas that shift according to the season. An adjacent bakery, 10Bakery, shares this commitment to grain and fermentation, extending the shop's influence beyond the dining room.
The pizza repertoire anchors itself in essential preparations while offering distinct variations for those seeking depth. The Margherita features San Marzano DOP tomatoes, buffalo mozzarella, and a touch of Grana Padano finished with curly basil and extra virgin olive oil. For a crunchier profile, the 4 casi campani layers caciocavallo podolico, blue cheese from buffalo milk, pecorino carmasciano, and fiordilatte over dried cherry tomatoes. The prosciuttina presents a filled crust stuffed with pesto, high-quality cooked ham, and additional cheeses, creating a substantial bite that showcases the chef's creativity.
Every great pizza deserves a fitting finale, and the delizia al limone provides a bright, citrus-forward closure that honors Campanian traditions. Vegetarian options appear regularly on the menu, ensuring the kitchen accommodates diverse dietary preferences without compromising on flavor. Small dogs are welcome in the establishment, adding to the relaxed, neighborhood charm of the space. The team also provides doggy bags for leftovers, reflecting a practical approach to hospitality that avoids pretension.
Recognition
Location