Went to this place for lunch with a friend and were totally pleased and surprised with the…read moreantipasti di mare fixed price menu. Absolutely delicious, with about seven different tastings. Then came here with my husband for dinner and had three seafood dishes, not so great. The polpo insalata was ok. The grilled squid was plain and some parts too chewy. The spaghetti ai frutti di mare was just overload with seafood. Spaghetti was nice but, Same taste all throughout our meal, not enough variation. We didn't enjoy. So sorry, we should have had less seafood perhaps.

Staff is absolutely abysmal. I can't decide if their bad service was laziness or just rude…read more Average food not worth the attitude. Recommend you avoid.

Considering it was ranked the number 1 pizza in the world, I will say it's overrated, but it…read moredeserves praise solely for its sauce and crust. They probably have the most excellent tomato sauce I've ever had. I enjoy pizzas with more adventurous toppings and a crisper crunch; thus, this pizza isn't my cup of tea. Still, I can see why it was held in contention for first place . (I had there Marinara, and out of the pizzas I tried, I thought it was the best).

Considered underrated by many at #21 on the 50 Top Pizza list, it was only after finding the…read moreBagnoli location unexpectedly closed on Wednesday that a quick re-route led the car a few kilometers west, to the suburb of Pozzuoli where Diego Vitagliano's original eponymous Restaurant opens its upscale dining room to guests daily. Neapolitan born in 1985, and a relative newcomer to decades of tradition, Vitagliano has been called one of Italy's most promising young Pizzaiolos, a respect for tradition but eye towards modernity that quickly developed a following thanks to extensive research and dedication to nothing but the best Ingredients. Titling both Pizzerias 10 Diego Vitagliano, the Corso Umberto I 167 address featuring coastal views, most guests can expect to encounter a wait unless they have reservations, the line even present at 21h00 on a weekday but seating for at least one hundred guaranteeing the queue moves quickly. An ardent proponent of local-sourcing, prices ranging €6-10 an undeniable bargain for Pizzas topped in DOP Cheeses, Cilento Olive Oil and Produce grown by respected family farms, it is after navigating a collection of Fritti that Diego's famous Dough is divided into four sections including Montanara, Marinara, Daisy and Jodhpurs - or "baggy." Only offering menus in Italian, but assisted by English-fluent service, dining begins perhaps ten minutes after ordering, a ball of Black Rice first enlivening the palate with a juxtaposition of flavors ranging from salty Capers and Olives to sweet spots with Raisins. Offering whole fried Pizzas, but suggesting more variety through the "Tris di Montanarine" Appetizer, it is on top of three golden puffs that Vitagliano's trio of Sauces are ladled, the Genovese potent with Onions and arguably even better than pure Marinara or slowly-simmered Beef Ragu. Not waiting long for the main event, two ovens and five Pizzaiolos in constant motion throughout a sixty minute stay, it is atop a base of Flour from Lombardy that 10 Diego Vitagliano places an assortment of Ingredients, a process developed by the University of Bologna creating a more fiber-rich product that is nutty with good stretch and impressively light after a two-day ferment. Encircled by a raft-like cornicione, toasty but not tasting of char, the decision to request one Pie sauced and the other without came after much debate, yet no matter how one cuts or divides it both the Margherinara brightened by Piennolo Tomatoes and Cianfotta with a mélange of Vegetables were dazzling in terms of texture as well as taste.