Cover Chef Diego Vitagliano, world’s number one Pizzaiolo Chef
Chef Diego Vitagliano, world’s number one Pizzaiolo Chef
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A pizza lover’s dream come true, the exclusive four-hands dinner will feature award-winning pizza creations from both chef Diego Vitagliano and chef Antonio Miscellaneo
Naples is crash-landing into Singapore soon as La Bottega Enoteca—also known as Singapore’s best pizzeria—welcomes the world’s number one pizza chef Diego Vitagliano for just three nights. From February 21 to 23, the exclusive four-hands dinner sets the stage for a dynamic partnership between the world’s first Pizzaiolo as recognized by 50 Top Pizza and chef Antonio Miscellaneo of La Bottega Enoteca for a true-blue Italian pizza compendium like no other.
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Above La Bottega x Diego Vitagliano four hands dinner
La Bottega x Diego Vitagliano four hands dinner
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Pizza purveyors can expect not one but eight bites that represent the best of Naples's authenticity. Expect an epic showcase of pizza in varying styles: think airy crispy Roman pizza, emboldened with a fiery spread of homemade nduja spicy pork sausage and salted ricotta; classic Naples pizza awakened with a confit of San Marzano tomatoes, garlic, basil, and a sprinkle of oregano; and Vitagliano’s inventive pizza—an event exclusive—marrying smoked provola, beef carpaccio, roasted mayo with rocket and a dusting of paprika.
But don’t come expecting to be stuffed with eight pizzas. Both chefs are also eager to showcase comforting flavours and expressions amalgamated from their childhood and career. Some highlights include the frittatina croccante aglio e olio, a pasta street snack redolent of garlic and chilli, topped with crispy cereal and dried fruits; cured sardines enriched with creamy burrata and tangy roasted Sicilian tomatoes, just like the cold appetisers they do in Italy; and luscious cod served with lobster bisque and Sardinian fregola.
Above Pluma Alla Griglia
Pluma Alla Griglia
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For the uninitiated, chef Diego Vitagliano signifies the future of Neapolitan pizza. The luminary started as a pizza delivery boy at the tender age of 16 and turned into a pizza maker after heeding his father’s advice that pizza making is the only job where one can find work anywhere. After several stints in various pizzerias, his fascination with everything pizza dough saw him experimenting with time-tested techniques and even delving into science in 2013.
This dedication to his craft eventually saw Vitagliano’s rise in the world of pizza when his restaurant 10 Diego Vitagliano won the Best Pizzaria in the World accolade conferred by 50 Top Pizza World 2023—the go-to Italian authority for pizza ratings across the globe—as well as named him the world’s number one Pizzaiolo Chef. Today, many pizza purveyors seek out his famed pies: baked on dough that is light and highly digestible, resulting in a crust that is soft with a bit of crispiness.
Above Chef Antonio Miscellaneo of La Bottega Enoteca
Chef Antonio Miscellaneo of La Bottega Enoteca
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On the other hand, chef Antonio Miscellaneo needs no introduction. His rustic abode, La Bottega Enoteca, is notoriously difficult to book as they are making the best pizza in town right now. Back in 2023, the restaurant located in Joo Chiat even clinched the 19th spot in the 50 Top Pizza Awards in the Asia Pacific region, making it Singapore’s best pizza today.
Online reservations are now live. To book your table, please visit https://www.labottega.sg/diego
