{"id":5266,"date":"2025-01-16T14:23:50","date_gmt":"2025-01-16T06:23:50","guid":{"rendered":"https:\/\/joyous-tan-antelope.62-72-47-242.cpanel.site\/?p=5266"},"modified":"2025-01-16T14:23:50","modified_gmt":"2025-01-16T06:23:50","slug":"redefining-pizza-with-a-california-twist-at-diggys","status":"publish","type":"post","link":"https:\/\/publicomagazine.com\/?p=5266","title":{"rendered":"Redefining Pizza With A California Twist At Diggy’s"},"content":{"rendered":"

In the world of gastronomy, innovation and passion often go hand-in-hand\u2014and few embody this philosophy more than Diego Eduardo Montinola Virata, the visionary behind Diggy\u2019s, a rising star in the Philippine pizza scene. A Magna Cum Laude graduate from Enderun Colleges with a Bachelor\u2019s degree in International Hospitality Management with Specialization in Culinary Arts, Diego\u2019s culinary journey has been anything but conventional. It\u2019s a story of a man who, after a successful stint in the wine industry, found his true calling in pizza\u2014a culinary classic that he would reinvent, adding his own unique flair to an already saturated market.<\/p>\n

From Wine to Pizza: A Passion for Flavor<\/h2>\n

Diego\u2019s love for food began at an early age, but it was during his time in the wine industry that the connection between fine wine and pizza truly solidified. A keen traveler, Diego spent time in San Francisco, where the city\u2019s vibrant pizza culture exposed him to the possibilities of what pizza could be. \u201cI realized that there was a whole world of flavors and combinations beyond the traditional. That\u2019s when I knew I wanted to bring something new to the table in the Philippines,\u201d he shares.<\/p>\n

But there was one question: which type of cuisine? After much contemplation, he chose pizza\u2014a dish he loved and could eat every day. It was, he says, the simplicity of the pizza that intrigued him: a versatile canvas for endless creativity.<\/p>\n

\u201cI knew I had to stand out,\u201d Diego admits. \u201cThe pizza scene in the Philippines was already crowded with big names. What I wanted to offer was something different\u2014a fusion of California-style pizza with locally sourced, high-quality ingredients.\u201d<\/p>\n

The California-Style Revolution<\/h2>\n
\"\"
A variety of flavors awaits pizza lovers at Diggy\u2019s California-Style Pizza.<\/figcaption><\/figure>\n

California-style pizza, popularized by culinary legends like Wolfgang Puck, is an art form that defies tradition. With its unconventional toppings and focus on fresh, local produce, it aligns with Diego\u2019s belief that food should push boundaries. \u201cCalifornia cuisine is all about experimentation. It\u2019s about using what\u2019s available and thinking outside the box,\u201d he explains. For Diego, this meant incorporating unexpected flavors\u2014like curry chicken\u2014on pizza, and sourcing ingredients that reflected the Philippines\u2019 rich agricultural landscape.<\/p>\n

\u201cSupporting local farmers is important to me. I want to highlight the best produce from around the country,\u201d says Diego. Today, Diggy\u2019s uses mozzarella from Negros, blue cheese from Davao, and honey from a bee farm near his family farm in Silang, Cavite. While local ingredients can sometimes be more expensive than imported ones, Diego remains committed to sustainability and local partnerships, hoping to set a new standard for culinary businesses in the Philippines.<\/p>\n

But the road to launching Diggy\u2019s wasn\u2019t without its challenges. \u201cPizza-making is a delicate balance of technical skill and creativity,\u201d Diego reflects. \u201cThe architecture of the oven, the dough recipe, the toppings\u2014everything has to come together in harmony.\u201d Beyond the kitchen, the logistical and operational hurdles of running a business were equally demanding. Diego quickly learned the importance of mastering every aspect of his brand\u2014from managing suppliers to negotiating leases to assembling a reliable team.<\/p>\n

Diggy\u2019s: A Name that Resonates<\/h2>\n

When it came time to name his brand, Diego was determined to choose something simple yet memorable, something that would resonate with customers. \u201cI wanted a name that would stick,\u201d he says. After contemplating various options, he settled on \u201cDiggy\u2019s\u201d\u2014a nod to his nickname that carried a casual, approachable vibe.<\/p>\n

\"\"
Diego “Diggy” Eduardo Montinola Virata, proud owner of Diggy’s California-Style Pizza, serving delicious bites on the 4\/F of Food On Four at SM Aura Premier.<\/figcaption><\/figure>\n

And so, in 2024, Diggy\u2019s Pizza opened its doors to the public. \u201cWe wanted Diggy\u2019s to feel like a place where you can enjoy a delicious, high-quality pizza without the pretense. It\u2019s a name that people remember,\u201d he explains.<\/p>\n

A New Standard in Filipino Pizza<\/h2>\n

Since its opening, Diggy\u2019s has quickly become a must-try spot for food lovers in Manila. While the menu features classic favorites\u2014like Pepperoni and Hawaiian pizzas\u2014Diego\u2019s creativity truly shines in his signature offerings. His Mushroom pizza, for instance, features a generous layer of mushrooms, allowing their earthy flavors to shine without being overpowered by sauce.<\/p>\n

\"\"
A crowd favorite at Diggy’s: The Wild Truffle Mushroom Pizza.<\/figcaption><\/figure>\n

\u201cWhat I found with mushroom pizza in the city is that either the mushrooms are buried under too much sauce, or they\u2019re just not used enough,\u201d he explains. \u201cAt Diggy\u2019s, I wanted to do it right\u2014we use three types of mushrooms to bring out a full, rich flavor and add complexity to the texture.\u201d<\/p>\n

Alongside his pizzas, Diego has recently expanded the menu to include pastas and fresh salads, as well as local craft beers\u2014a perfect pairing for the pizzas. \u201cOur goal is to offer something for everyone,\u201d Diego says. \u201cWe\u2019re not just about pizza. We want to give our customers a complete dining experience that celebrates both creativity and local flavors.\u201d<\/p>\n

Guided by Enderun<\/h2>\n

Diego\u2019s journey from wine connoisseur to pizza entrepreneur was shaped in part by his education at Enderun Colleges. \u201cEnderun provided me with a well-rounded education that goes beyond just the culinary arts,\u201d he reflects. \u201cCourses in accounting, costing, and kitchen management have been invaluable in helping me navigate the business side of things. In this industry, you need to know how to manage both the creative and the operational aspects.\u201d<\/p>\n

What truly sets Enderun apart, according to Diego, is the strong sense of community it fosters. \u201cThe network of people I met there continues to be a source of support. I can always reach out to fellow alumni or professors for advice.\u201d<\/p>\n

The Road Ahead: Supporting Local and Staying Grounded<\/h2>\n

As Diggy\u2019s continues to grow, Diego remains steadfast in his commitment to supporting local farmers and promoting sustainable food practices. \u201cWe want to create a space where local ingredients shine and where people can experience the best that the Philippines has to offer,\u201d he says. His vision for the future is to support local farmers and reduce reliance on imported items, believing that buying local uplifts the entire community.<\/p>\n

For aspiring entrepreneurs, Diego offers this piece of advice: \u201cYou can\u2019t do it alone. Surround yourself with partners who are in the trenches with you, who understand the long hours and hard work it takes to build a business. It\u2019s a lot of learning by doing, and having experienced partners makes a world of difference.\u201d<\/p>\n

As Diggy\u2019s continues to make its mark on the Philippine food scene, Diego\u2019s commitment to quality, creativity, and local sustainability will undoubtedly propel the brand to greater heights. After all, as Diego himself puts it, in this business, \u201cYou can\u2019t just turn your back on something you\u2019ve poured your heart into. You have to keep moving forward.\u201d And for Diego and Diggy\u2019s, the future looks incredibly delicious.<\/p>\n

Diggy’s California-style pizza is located on the 4th floor of Food On Four at SM Aura Premier.<\/p>\n","protected":false},"excerpt":{"rendered":"

Diego Eduardo Montinola Virata is making waves in the Philippine pizza scene with his innovative approach at Diggy’s.<\/p>\n","protected":false},"author":24,"featured_media":5267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[],"class_list":["post-5266","post","type-post","status-publish","format-standard","has-post-thumbnail","category-brand-love"],"zyndk8_nxtgen_metadata":[],"yoast_head":"\nRedefining Pizza With A California Twist At Diggy's - PUBLICO Magazine | Premier Magazine for Public Relations<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/publicomagazine.com\/?p=5266\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Redefining Pizza With A California Twist At Diggy's - 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