Neapolitan pizza on paper. A book to keep an eye on

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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Forno a Legna

Wood-fired oven or gas oven, reverberation or need?

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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Pizza Capodimonte: with the two Vincenzo the art doubles

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...

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Alberto sordi e gli spaghetti: cibo e arte

Eating with our eyes

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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Enzo Coccia a Linea Verde

The Neapolitan soul starring at Linea Verde

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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