by Enzo Coccia After almost a year, I return to write something in my little diary. There is no excuse to justify my absence because I could have certainly found even only half an hour to be devoted to writing, collecting my thoughts and putting them down in black and white. I could hide behind the
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by Enzo Coccia The holidays are always a joy. Easter represents certainly a time to spend with the family and relatives. On the contrary, Easter Monday has always been an equivalent of outward journeys to have a picnic with friends. But when I was a child, the Easter Monday spent in this way did not
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by Enzo Coccia
Cooking is an ancient act; the human being has carried out a cultural action by cooking: from feeding himself with raw food, he has evolved in choosing, preparing and cooking food.
Cooking is a process that happens through a series of manual operations with what is today known as technique with the aim of creating a finished product,...
by Enzo Coccia
UNESCO has defined the art of this profession but, this time, I’d like to talk about freedom and democracy in relation to the Neapolitan pizza. “Freedom and democracy” may seem like a political slogan used by a party that comes from another, little bigger one, which wants to convey some important values with only two words.
Let me...
by Enzo Coccia
About nine years ago, I opened my pizzeria La Notizia (the news) 94, in via Michelangelo da Caravaggio 94, just 400 meters away from the historic place. The idea was to create a workshop where some artisans, led by Antonio Errico and me, could experience the pleasure of taking new pathways of taste. Long leavening; search for...
by Enzo Coccia
Last year, it happened that my very dear friend Luigi Zecconi Turillo, buffalo cream cheese (Lattecotto) producer as well as my pizzeria supplier, and I talked about the different characteristics of the fresh buffalo and cow ricotta cheeses.
Buffalo ricottais creamy pearly white in appearance and texture, sweet and fresh in taste; cow’s milk ricotta has a...
by Enzo Coccia
Yesterday, after the launch of Rofrano tomatoat Palazzo Mainenti, the institutional office of the National Park of Cilento, all of us protagonists of this adventure moved to “da Zero” pizzeria to try, or better to taste, some pizzas I made with this unknown vegetable.
Finally, after about a year, I have this tomato in my hands,...
by Enzo Coccia
At the beginning of February, Paolo Ruggiero, my friend and San Marzano tomato supplier for about ten years, phoned me. Together with his family and all the Danicoopcooperative farmers, we have tried to protect, popularize and promote the authentic San Marzano tomato, a gift from Campania and agro nocerino sarnese.
Excited like a child, he told...
by Enzo Coccia
A few days ago, the information website giornale.it put on the frontpage “Allarme bambini obesi. Così la Gran Bretagna restringe pizze e torte” (Alarm bell sounds for obese children. So, Great Britain shrinks pizzas and pies”). This piece of news certainly scares us and warns all the English mothers, and not only them, which go to...
by Enzo Coccia
Several years ago, I started thinking about a book dedicated to deep-fried pizza when, during one of my master classes at a cooking school, the people who took part in it asked me an infinity of information. The questions were certainly different and concerned the history, the doughs, the cooking, the manipulation technique and so on.
However,...
