Diego Vitagliano’s contemporary Neapolitan pizza
He is the Maradona of pizza with his “10” pizzeria in Pozzuoli, the avant-garde of contemporary Neapolitan pizza: pronounced “cornicione”- aka the edge – and high digestibility, topped with local products. These are the characteristics that Diego Vitagliano requires, along with the perfect baking of Neapolis,the oven that guarantees the ideal heat for this specific…
