Diego Vitagliano Pizzeria - Bagnoli — Restaurant in Naples

Where to start? From the beginning, of course. I got there at 7:10 pm, and the restaurant was semi-open, but service was going to start at 7:30 pm, so they let us in. We were the first in a long line. Maestro Vitagliano was there from the start and personally offered us some water while we were waiting, showing an enormous kindness and care for the experience in his restaurant. We got to sit at 7:30 pm sharp, and the service was impeccable.

The restaurant has three wood ovens and runs with precision, where everyone knows what they are supposed to do. After a quick review of the menu, we opted for the tasting menu of six courses. I'm going to be really precise and honest in this review because pizza is what I've been studying and is my ultimate passion in the food world. Each course was accompanied by a generous glass of wine, from Spumante Campano to Rosé from Lago di Garda to a red wine from the volcanic area surrounding Naples.

I want to start this review by saying I feel extremely lucky and honored to have Maestro Vitagliano creating and making each of our pizzas personally. I noted he stayed at the restaurant during our service, and when we left, he wasn’t there, so I couldn't compliment him personally. Bravo! This shows me the love he still has for the "materia prima" (primary ingredients), and the care and choices for each pizza were really thoughtful and simply on point.

Let’s get into it. We started with a deep-fried ball of bucatini pasta with zucchini and cheese on a velvety zucchini and basil crema (10 out of 10). It was light, crispy, seasoned well, and the basil perfectly cut through the richness of the plate, giving a sense of freshness even though it was deep-fried.

The first pizza was a 75% hydration dough, what I called a "pizza tonda “ with an "essenza" of San Marzano tomatoes, a cream of burrata, and a cream of basil. The dough was light, fermented to perfection, and cooked to perfection. It had an aftertaste of Parmigiano after some bites that left my palate wanting more and more. Honestly, I can’t tell you if it was made with a biga or not, but the flavors were next level.

The second pizza was his version of “crunch” pizza, a gourmet pizza at 85% hydration, precooked and refined (newer techniques in the pizza biz), higher and more similar to a "pala romana" with goat ricotta, fior di latte, salami, basil, and San Marzano tomatoes. It was rich, but still light and really satisfying. This is what is changing in Italy right now, with pizzas evolving from traditional styles, but what really impressed me was his choice of traditional ingredients on a more contemporary dough.

We then had the “rustichella” at 110% hydration, with egg, caviar, and fried zucchini. Intense, intense, intense. The dough was flat and crispy, almost like a Roman-style pizza al mattarello, but the toppings really shone on this dough.

The fourth pizza was on a traditional dough with provola, Angus tartare, cooked mayo, paprika, and arugula. It felt like a fresh, smoky BBQ mixed with a meat poke bowl. To finish, we had a lower-crunched, refined, double-cooked pizza where the tomato and the oregano were the stars, with a touch of mostarda and some jam that brought us back to a semi-dessert.

What are my conclusions? Maestro Vitagliano rocks. I love his kindness at the door, and I loved his plates. I have met several chefs who change when success comes and sometimes are never in the kitchen anymore. Instead, seeing him there, working on our pizzas, made me feel extremely honored to experience his art on a plate. Thank you, Diego, and thank you to all the team that makes D1 a must-go for any...

I recently had one of the most disappointing dining experiences of my life at Diego Vitagliano Pizzeria, a place that's supposedly "world-renowned" for its pizza. Let me just say—believe the hype at your own risk. I traveled halfway across the globe specifically for the menu testing, which is prominently listed on their menu, only to be told upon arrival that they couldn’t prepare it because Diego himself wasn’t there. Seriously? Nowhere on the menu does it say that only Diego can prepare the tasting menu, so be warned if you're planning a visit—this place may not deliver what it promises.

But the disappointment didn't stop there. The pizzas we eventually ordered were nothing short of a letdown. For a place that's hyped as having the "best pizza in the world," they served us undercooked, soggy pies that lacked any sort of wow factor. The dough was wet and rubbery in the center, and the toppings were uninspired. Honestly, I’ve had better pizzas at random corner shops.

To make matters worse, the air conditioning was either not working or simply non-existent. The restaurant was unbearably hot, making the whole experience even more miserable.

In short, this place is overrated and feels more like a marketing stunt than a genuine culinary experience. Save your time, money, and expectations—this place is a hard pass. I would never recommend subjecting yourself to such an underwhelming and...

In the city where pizza is ever present, and every restaurant tries hard to differentiate while still adhering to the strict neapolitan pizza rules, it's difficult not only to be better than the competition, but to remain ahead. But here, it's not only the great taste of the pies, but also the fastest service I've seen in Napoli. I dined on a busy Friday night, and yet I didn't have to wait a minute between courses with an empty plate or used cutlery. It was really pleasant to feel that the people working there have their attention to please each and every customer equally.

The restaurant itself is very clean, with a modern vibe and style, but the clientèle is not age limited, you can see groups of people of all ages there, couples and families too. While there is a staircase at the entrance, I saw that they have a small assisting lift to help people with disabilities to enter the premises. I didn't visit the WC to see if they have a restroom for disabled people, but the building is new, so I expect it would be easy to install if they don't have already.

My rating of 4 stars (4,5 to be honest) is only for the absence of an English menu, even though the staff is fluent and helpful. I'm sure that my rating will be higher next time I visit, keep up...