DUCASSE AND VITAGLIANO: ACT TWO
The cuisine of the world’s most Michelin-starred Chef welcomes Italy’s finest pizza Chef o the elegant garden Il Cortile at ROMEO Roma
DUCASSE AND VITAGLIANO: ACT TWO
The cuisine of the world’s most Michelin-starred Chef welcomes Italy’s finest pizza Chef o the elegant garden IL CORTILE at ROMEO Roma
The dialogue between the Ducasse universe and Diego Vitagliano's contemporary vision continues in Rome, evolving into an experience built around conviviality, creative cross-pollination and sharing.
On 25th June, IL CORTILE, the garden of ROMEO Roma Hotel, hosts the evening within the internal courtyard of the historic Palazzo Capponi: a poolside setting overlooking archaeological excavations and nestled among centuries-old trees.
The protagonists of the occasion are Iacopo Iualè, Executive Chef of Il Ristorante Alain Ducasse Roma, and Diego Vitagliano, one of the defining voices in contemporary pizza-making.
From 19:30, the gastronomic journey takes shape across a series of live cooking stations, where signature dishes and new creations by both Chefs are prepared and served throughout the evening, among them Vitagliano's Pizza Provola e Pepe and Iualè's Casarecce Cacio e Pepe, all accompanied by live music and a quintessentially summer atmosphere.
The Chef:
IACOPO IUALÈ
Executive Chef at IL RISTORANTE ALAIN DUCASSE ROMA
Born in 1993 and originally from Cecina in Tuscany, Iacopo Iualè trained between 2015 and 2017 at ALMA – The International School of Italian Cuisine, based in Parma and founded by Gualtiero Marchesi. Following his early experience in Michelin-starred restaurants both in Italy and abroad, a pivotal moment in his career came in 2019, when he began working in one of Chef Alain Ducasse’s renowned restaurants: Le Louis XV Alain Ducasse (3 MICHELIN Stars) in Monaco, under the guidance of Chef Dominique Lory. From 2022, he continued his journey at Le Meurice Alain Ducasse (2 MICHELIN Stars) in Paris with Chef Amaury Bouhours, before becoming Executive Chef at Il Ristorante Alain Ducasse Roma, located within the five-star luxury hotel ROMEO Roma, part of the Italian ROMEO Collection group.
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.
