Diego vitagliano pizzeria (bagnoli)

Had great pizza tasting menu.

Pros : variety of texture of the dough. Soft airy to crispy airy, thin to thick. Clean taste to wheaty taste. I had to eat 4 pizzeria this day so I asked them to send minimum amount but they include their montanara double bake and house made panettone desserts but pistachio cake and limoncello was excellent finish.

Cons : making reservations was not pleasant, they open 7:30 pm and tasting menu is only available that time and both location is out of naples need minimum 20min taxi drive which is also disaster (they tend to robber you)

Highlight was 110% hydration dough. It was magical. No need to fold just straight up pick up and it’s light, airy, crispy, not dry but not wet feeling. thin etc everything is balanced in terms of texture. Topping that came together (zucchini and caviar) was honestly too complicated for my taste and not strong enough. I wonder LA food is generally more seasoned stronger than other part of the world.







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I think Californians in general like flavors as big as possible. I love the food in Italy and France, but at home I always adjust Italian and French recipes to add more garlic etc.

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