DUCASSE AND VITAGLIANO: SIGNATURE CONTRASTS
The cuisine of the world’s most Michelin-starred Chef welcomes Italy’s finest pizza Chef
DUCASSE AND VITAGLIANO: SIGNATURE CONTRASTS
The cuisine of the world’s most Michelin-starred Chef welcomes Italy’s finest pizza Chef
Signature Contrasts is an exclusive event dinner taking place on LA TERRAZZA Krug at ROMEO Napoli. On 21 May, Alessandro Lucassino and Diego Vitagliano come together to shape a dialogue between two seemingly distant culinary languages: Ducasse-inspired haute cuisine and contemporary pizza. Two visions find balance in contrast: on one side, precision, essentiality and purity of ingredients; on the other, exploration, evolution and new structures of flavour.
The highlights of the evening are the signature dishes — Lucassino’s Chilled spaghettini with caviar Kristal and Vitagliano’s “Marinara Sbagliata” — which embody the essence of this encounter, accompanied by a welcome glass of Krug Champagne.
The Chef:
ALESSANDRO lUCASSINO
Executive Chef at IL RISTORANTE ALAIN DUCASSE NAPOLI
Alessandro Lucassino, originally from Tuscany, developed a deep sensitivity for cooking from an early age. His career led him to Paris alongside Alain Ducasse, at Plaza Athénée, Salon des Manufactures and Cucina Mutualité — experiences that shaped his rigour, technique and international outlook.
Today, as Executive Chef of Il Ristorante Alain Ducasse Napoli — 1 MICHELIN Star — he interprets the Maestro’s philosophy through a personal style that unites France and Italy, precision and emotion. His cuisine enhances ingredients with essentiality and purity, transforming each element into a contemporary expression of balance and identity.
The Chef:
DIEGO VITAGLIANO
MASTER OF CONTEMPORARY NAPOLETAN PIZZA
Diego Vitagliano, born in Naples in 1985, developed a deep passion for the art of dough from a very young age. After beginning his apprenticeship at sixteen, he gained experience across various kitchens before embarking, in 2013, on a path of research into fermentation and innovative techniques, contributing to the spread of the “a canotto” style and to the emergence of contemporary Neapolitan pizza.
Today, he is among the leading exponents of this style: a light, highly digestible pizza made with indirect doughs, long fermentation processes, and meticulous attention to flour quality and enzymatic development. His offering blends tradition and innovation, from classic pizzas to creative interpretations, as well as alternative doughs and large leavened products.
Founder of the “10 Diego Vitagliano” pizzerias across Naples, Pozzuoli and Rome, he is internationally recognised with major awards, including 1st place in 50 Top Pizza World 2023, 1st place in 50 Top Pizza Italia 2024, and Tre Spicchi from Gambero Rosso since 2021.
