Review: Inspired by Rome, Coronato brings laser-sharp focus to irresistible pizza

Teddy Diggs was on the classic career path for an aspiring young chef. After graduating from the Culinary Institute of America in 2004, Diggs worked in highly rated restaurants in Washington, D.C., and hotels in Martha’s Vineyard, where he cooked for President Obama and other notables.

In 2014, he came to Chapel Hill to take over food and beverage at the Siena Hotel and became executive chef of the hotel’s Italian restaurant, Il Palio.

Then he went to Rome. Tasked with the mission of updating the restaurant’s menu, the chef went on a research trip to Italy. After the obligatory visit to Tuscany, home of the regional cuisine that had been the foundation for Il Palio’s reputation, he headed south for Rome.

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