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,Read More
April 26 2015
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...
by Enzo Coccia
This morning Paestum, which, for two days, was the backdrop of Le Strade della Mozzarella (The Roads of Mozzarella) 8th edition, the biggest event on the Mozzarella di bufala Campana DOP, started off a debate on “Pizza napoletana, integrali o integralisti” (Neapolitan pizza, whole wheat flours or fundamentalists). Present at the happening, taking the floor, I...
April 02 2015
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, belongsRead More
March 25 2015
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?Read More
March 16 2015
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 beRead More
March 06 2015
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 andRead More
February 26 2015
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...
February 13 2015
by Enzo Coccia
For many years I have heard from customers, suppliers, workers, emigrants that the pizza in Naples is better than anywhere else in the world for the water used in preparing the pizza dough. It is not true!!! To debunk this unfounded belief, first of all, we should think about the function that the compound with the formula H2O...