The spaces of the very special Royal Palace of Portici Chinese Room were flooded by the enthusiasm and the applause that greeted the presentation, introduced by the journalist Donatella Bernabò Silorata, of “La Pizza Napoletana…più di una Notizia scientifica sul processo di lavorazione artigianale”, the first scientific book that has ever been dedicated to the
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by Enzo Coccia The debate on the use of the gas oven as an alternative to the wood-burning oven dates back to 1980, referring, however, to homemade bread preparation. During the session of the 10th Senate Standing Committee (Industry, trade, tourism), which took place on August 6th of that year, to establish new baking standards,
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by Enzo Coccia
Slow Food challenged the industrial civilization blind demand for productivity and efficiency to slow down the pace in the name of regional flavors. It's Neapolitan pizza a slow food product?
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by Lina Malafronte
In the extremely complicated patchwork of Naples, many different pieces are sewn together letting it oscillate between the beautiful and the ugly, the good and the bad, the right and the wrong, the development and the degradation, making it as lovable as hateful.
Among its countless “clothes”, there are two high valuable pieces. Pride and joy, the Neapolitan...
Naples has two faces: one that suffers, fidgets, breaks the laws, cries, struggles, despairs, tries to keep afloat, one that smiles, lives quiet life, has happy dreams and hopes and, very often, stretches its hand out to the other half of the city. To the second side, that of a cheerful and serene reality, belongs
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by Enzo Coccia Have you ever thought about how important food is as a source of life? Of course yes. But have you ever thought about how what we eat is important as a source of inspiration for artists, writers, screenwriters, directors, designers, scientists?
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After nearly a year Linea Verde has visited the Campania region again. 365 days later, more or less, the popular Rai Uno TV program decided to direct the pointer once again on one of the most fertile land in the world, intensely mortified, though, by decades of corruption and shifted from being “felix” to be
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It seems that Report and its piece about, or I would say, against the Neapolitan pizza left a permanent mark in the minds and the hearts of everyone, in those who get their hands dirty with water and flour for profession, those who do it for fun and passion and those who, with words and
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by Enzo Coccia
Now, I don’t want to say anything about the heat energy spread in the different types of oven: this is a topic that I promise to deal with at a later time, only when the Faculty of Agriculture research team from the University of Naples Federico II, whom I am working with, will convey reliable and scientific...
