Coronato Announces Truffled Pizza Feast
Chef-Owner Teddy Diggs of Coronato, the first Roman style pizzeria in North Carolina, is hosting a "Truffled Pizza Feast" on Sunday, December 8th. Through this special dinner, Diggs will celebrate one of Italy’s most treasured ingredients with an unforgettable pizza party that cannot be missed.
The Truffled Pizza Feast will celebrate the true treasures of Italy’s truffle growing regions. The evening will feature a creative menu, pairing fresh truffles with Coronato’s Roman pizza and snacks. Each course will be finished at the table with shavings of beautiful white and black truffles. Exceptional wine pairings will compliment each course in a way that elevates the elegant flavors to new heights.
TIME
The Truffled Pizza Feast will begin with snacks and drinks at 5:30pm, followed by a seated, multi-course dinner.
TICKETS
Tickets are $120 per person, including beverage pairings, tax and gratuity. Purchase tickets online via Eventbrite.
Photography by Stacey Sprenz
About Chef Teddy Diggs
Chef Teddy Diggs was born into a military family and traveled across the country for much of his childhood, exploring foods and cultures native to the locations wherever his dad was stationed. He loved learning and experiencing regional traditions and cuisine and fell in love with food because of it’s ability to connect people. Diggs worked in the restaurant industry while in high school and he later attended the Culinary Institute of America in Hyde Park, New York.
After culinary school, Diggs worked in the top kitchens in Washington D.C., focusing on high-end Italian cooking. In 2009, he was lured to Martha’s Vineyard to run a restaurant group that focused on the Island’s sustainable fishing and farming efforts and also ran the dining programs for two of the island’s top hotels where he was fortunate enough to have many varied restaurant operation experiences, including cooking for many celebrities and President Obama.
Diggs moved to Chapel Hill with his wife and two daughters in 2014 to operate the Siena Hotel and Il Palio restaurant as their executive chef and food and beverage director. While at the hotel, his hospitality team realized many achievements both locally and nationally including an invitation to cook at the James Beard House in New York City. After 5 years at the Siena Hotel, Diggs felt that his purpose and impact on the hospitality industry could be furthered if he opened his own project. He gravitated to Roman cuisine, specifically Rome’s pizza culture, and fell in love with the concept that is now Coronato.
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