The creation at Vitagliano's café on the Gulf of Pozzuoli

Diego Vitagliano, known for revolutionising the traditional Neapolitan pizza, has extended his mastery of leavened products to festive desserts. His coffee and caramel panettoni, triple chocolate and the speciality 'a pellechiella', with the candied Vesuvius apricot of the same name, show a strong and decisive character. These pastry masterpieces are born, after all, in that Bagnoli that stubbornly continues to manifest its desire for redemption, clearly visible today when observing the vitality of the North Wharf of the former steelworks, suspended between industrial memory and the natural beauty of the island of Nisida. From here, another fascinating path can be taken by penetrating the Grotta di Seiano, a long corridor carved into the tufa rock that leads from Coroglio to the extraordinary Pausilypon Archaeological Park. Following in the footsteps of the past, one arrives at Pozzuoli to admire the wide elliptical cavea of the Flavian Amphitheatre, the remains of the Baths, the Temple of Neptune and the Macellum or Temple of Serapis known for the phenomenon of bradyseism, the ancient Roman food market erected between the end of the 1st and the beginning of the 2nd century AD. Not to be missed is the archaeological itinerary in the restored Rione Terra, the first inhabited nucleus of the city of Pozzuoli, developed under the tuffaceous rock between Nisida and Baia, which allows visitors to walk along the hinges and decumans of the ancient Roman colony. The return to contemporaneity is entrusted to the palate and to the hands that masterfully knead the tasty pizzas still made by Diego Vitagliano in his restaurant overlooking the sea with a beautiful view of the Gulf of Pozzuoli.