MEET THE CHEF: SALITA PIZZA'S JIM DIECCHIO

In the world of food, true passion often emerges from humble beginnings, and Chef Jim Diecchio of Salita Pizza is a perfect example of that. Growing up just outside Washington, DC, Jim's journey to culinary mastery wasn't conventional. After graduating from West Virginia University in 2007 with a degree in Recreation, Parks, and Tourism Management, he decided to pursue a career in cooking. This decision led him down a path of self-education, long hours in underpaid kitchen roles, and a relentless pursuit of knowledge. Over time, Jim honed his skills, specializing in whole-animal butchery, pasta, bread, and wood-fired cooking, working at some of the best restaurants in DC.

By Kaylee Marshall

Amid the challenges of the COVID-19 pandemic, Jim took a bold step to create Salita Pizza—a restaurant concept born from the desire to strip away pretence and focus purely on what matters most: exceptional food. With an unwavering commitment to organic, local, and fresh ingredients, Salita Pizza serves guests with the same care and attention he would offer his own family. No frills, no egos—just high-quality pizza made with passion, purpose, and integrity.

What makes Salita Pizza unique?

Besides everything I mentioned above, we are an unsuspecting take-out window hidden in an alleyway behind a barbershop serving some of the highest quality food in this city. A small space offers sourdough pizza and sourdough bagels, breads, and pastries on the weekends. Our only piece of cooking equipment is a wood-burning oven. We also have a few rotating pop-ups we do, like Mezze and Wafu izakaya, which allow us to showcase other talents we have picked up in our careers. Other than the food, we put ourselves and our employees first. We offer our staff a sustainable work schedule and liveable wages that are not reliant on tips.

How would you describe the food you like to cook?

Simple, fresh, clean, and unpretentious. Good food, prepared well, that doesn't need to hide behind unnecessary garnishes and overly complicated cooking techniques.

What motivates and inspires you as a chef?

My wife and son. And being able to give them the best possible life I can. Cliche, but simply keeping a roof over our heads and food on the table. Inspiration comes from the seasons, and whatever it is, I am craving to eat myself. If I see something that looks delicious at a restaurant that I cannot eat at, I might make it myself in a way that fits our menu.

What might diners not know about you?

Our family motto is "Give till it hurts and then give some more." Every month, we donate to a non-profit (local preferred) that aligns with our beliefs and values.

What is your current favorite dish on the Salita menu?

Current menu favorites are pretty much anything spring.  After a cold winter, everyone gets excited for some fresh green veggies.  Case in point our “Spring Pie” which has everything green, basil pistachio pesto, robiola cheese, spring onion, greenbrier (or smilax, for those that know) and asparagus.  We also have a ramp and mushroom pizza that we are very excited about.  We were unsure of the availability of NC ramps this year after Helene washed many of the growing spots away, but we got lucky.  Lastly, our current soft serve combo that swirls together local strawberry sorbet and our favorite olive oil ice cream.  So many great seasonal options right now.

What's your favorite local product, and how do you use it?

My favorite local produce has to be chicories. The puntarelle, tardivo, and escarole from Farmage are like nothing else around here. I make the classic Puntarelle alla Romana with anchovy, garlic, and lemon, and a Tardivo pizza with Gorgonzola, pine nuts, and vin cotto. I love roasting the escarole for a lunch calzone special. Also, the mix of radicchios from Red Beard and Farmage makes the best Caesar salad. Can't forget our local, organic flour either. All of our bread and doughs use six different local, freshly milled grains - warthog, rye, spelt, sprouted wheat, and red winter wheat held together by our base of malted white bread flour.

Favorite foodie city?

Washington, DC, will always be my #1. It will always be home, and there is not a day that goes by that I don't crave one of our favorite restaurants there: Zaytinya, Daikaiya, 2 Amys and Seylou, just to name a few. That being said, NYC is probably the greatest food city in the country. It's almost unfair that they don't share some restaurants with us in smaller cities.

What's your all-time best comfort food?

My mom's chestnut and sausage stuffing is something that she only makes on Thanksgiving. There are no other contenders. It's definitely at the top of the list for a "last meal" kind of situation.

Describe the best meal you've ever eaten.

Malagon in Charleston. Simple, yet well executed, classic, but with some small liberties taken. The kicker was at the end of the meal, and I found out that it was only their third day of being open. Juan Cassalett is a bad man, and he makes some great food and clearly knows how to run a kitchen.

3 Songs on your current playlist?

I listen to too much music to name 3 songs. 3 bands might be easier:

Joy Division, The Replacements, and Talking Heads. Definitely been on a new wave kick as of late.

If you have one important piece of advice for home cooks, what might that be?

Don't try to over-impress, and don't downplay what you cook. Don't try to make "restaurant or chef quality" food. Instead, cook from the heart and cook what you love for the ones you love, and you will never make a bad meal.