An unusual topping for an unusual combination

by Lina Malafronte
Nowadays, we are not talking about anything other than Expo 2015, while the countdown continues with the construction sites working night and day incessantly, so that everything is ready before the great start, the launch of Very Bello, the portal dedicated to the cultural events that are going to take place throughout Italy during the Universal...

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Pane forno modesto 79 A.C.

Bread: direct ancestor of Pizza

by Antonio Langone
The Bread in its more or less flattened variants and with the addition of different toppings, the main one among them the tomato spread throughout Europe only at the end of the 16th century, becomes more and more similar and close to the Pizza that nowadays we are used to know and enjoy.

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La Notizia as a jeweler. Pink gold and green gold in a new murzillo

by Lina Malafronte
Pistachio and mortadella. It’s the happy and gourmet duet that, these days, La Notizia introduces to its guests, contained between the murzillo saporito two layers of soft dough, a perfect starter for an excellent dinner. Originating from the Middle East, the singularity of the pistachio, with its taste oscillating between sweet and salty, overstepped its geographical boundaries...

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Nuovi piatti de la Pizzaria La Notizia

La Notizia presents its new plates

It was launched on a big question mark the evening that, last Monday, gathered journalists, pizza lovers and habitue of the pizzeria located in via Caravaggio to present La Notizia new plates. The same question mark that dominates on the blank score before the composer writes his music, the one that moves a fashion designer

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Pizza zucca e noci

Autumn yellow hues at La Notizia

by Lina Malafronte
Its fruit in its… if we were compiling a crossword puzzle we would arrive at the answer without racking our brain because, you know, its fruit in its season: its flavors, its aromas, its nutritive values, its textures and nuances first enliven the fields, then the market stalls and on end our tables.

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