The news is in “The News”

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...

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Paolo, Gianluca and I, gold nugget seekers (part 1)

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...

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Obesity and pizza: is there a real connection?

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...

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Pizza fritta: my new book

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,...

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A Pizza Museum in New York? Let me explain my reasons

by Enzo Coccia
I am very happy about what has happened in the last few days in the world of the Neapolitan pizza. A discussion on the theme “a pizza museum in New York” has emerged even if followed by controversies. Personally, I think that this discussion is important and constructive. In effect, with my friends and colleagues Antonio, Gino,...

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My encounter with Ferran Adrià

by Enzo Coccia
I had the pleasure of hosting at my pizzeria La Notizia 94 the great, unique, the genius, the one who revolutionized global gastronomy: Ferran Adrià, the famous chef often associated with molecular cuisine motivated by the idea to create unexpected contrasts of flavors, temperatures and colors to provoke, surprise and delight. It was March 30, it was...

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The art of the deep-fried pizza: #pizzaunesco

by Enzo Coccia
In a previous article, I wrote about the birth of the baked Neapolitan pizza. Now, I’d like to talk about another Neapolitan pizza that we Neapolitans simply call a’ pizza fritta(deep-fried pizza). Already in 1789, in the Neapolitan-Tuscan dialects dictionary, the abbot Ferdinando Galiani writes about the definition of the various pizzas, as “la pizza...

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