Diegaro Castle: A Culinary Journey Redefined

Following a prolonged closure due to lockdowns, we revisited Diegaro Castle to speak with Lorenzo Illotta. With his characteristic wit, he described the establishment’s recent transformations. “The Castle remains a unique venue, favored by food and wine enthusiasts, lovers of high-quality pizza, and those who appreciate expertly crafted cocktails. However, we’ve significantly refined and reorganized our offerings.” This evolution begins with the restaurant, now emphasizing superior ingredients and a constantly evolving menu guided by two exceptional chefs. Andrea Erbacci, boasting extensive experience in Italy and abroad, is a painter with a passion for design and botany, drawing inspiration from diverse sources for his culinary creations. Thomas Battistini, with experience at Uliassi in Senigallia and La Buca in Cesenatico, specializes in vegetarian and seafood cuisine. While two chefs might seem excessive, they are essential for managing a twelve-person brigade that keeps Diegaro Castle open 365 days a year, serving both lunch and dinner. According to Lorenzo, “the castle’s architecture, in a way, reflects our journey of refinement and innovation, not only in the restaurant but also in the pizzeria.” This journey starts with premium flours from Paolo Mariani, the miller to Michelin-starred restaurants, culminating in a semi-whole wheat type 1 dough with extended fermentation. “We don’t inflate prices for a ‘special’ dough; ours is inherently special,” Lorenzo clarifies. He dismisses the overused term “gourmet pizza,” stating, “It’s meaningless. Our pizzas begin with a fragrant, digestible dough and feature top-quality, sometimes unconventional, toppings. The Santo Domingo, for example, combines Puglian burrata, raw Mazara del Vallo shrimp, grated lime zest, and toasted Sicilian pistachios.” Diegaro Castle is a true culinary laboratory where a passion for cooking and research are inseparable. They also offer “pizza alla pala”—a light, crispy pizza baked directly on a peel in a refractory oven. “The secret lies in research and technology,” Lorenzo explains. “Our proofing cabinet ensures proper, gradual leavening regardless of the outside temperature, and our state-of-the-art planetary mixer makes all the difference—a difference you see and, more importantly, taste.” This evolution has earned Diegaro Castle significant recognition, both online and in publications such as Fuoricasello 2021. For Lorenzo, however, the best accolades come from satisfied customers: “Nowadays, people don’t just go ‘to dinner,’ they seek an ‘experience.’ Our guests don’t say they had an experience; they say they come here because they know it’s a sure thing. And to me, that’s the greatest compliment.” Stay informed about events! Subscribe to our newsletter.