Do you remember the episode of Report on the Neapolitan pizza? We can’t forget it and we can’t forget the almost endless uproar that it has caused. Many voices were raised everywhere to rebut the journalistic inquiry and, above all, many Internet users fingers incessantly hit on the keyboards to refuse the criticisms to theRead More
November 06 2014
There are 6 months more or less, less than 200 days, to the Universal Exposition and while in Milan, between debates and inquiries, preparations for hosting the great event are in full swing, Naples held the European Tourism Forum. At its XIII edition, the annual meeting, co-organised by the European Commission and a member state,Read More
October 30 2014
by Enzo Coccia
Many, many years ago, Naples was a chaotic swarm of people and different crafts. The city was animated by the baccalaiolo (salted codfish vendor), the cavallaro (horseman), the carter, the franfelliccaro (colored caramel stick seller), the coachman, the ostricaro (oyster seller). And yet the woodworker, the acquaiuolo (water seller), the shoemaker, the groom, the maccaronaro (pasta...
October 14 2014
It is the second time, the first one was in 2004, that Naples hosted the Franciacorta Festival and for the occasion the Castel dell’Ovo’s halls were opened. After the opening ceremony in Genoa and a stop in Milan, the travelling tour of 2014 stopped yesterday, October 13rd, in the city of Parthenope where, on theRead More
October 10 2014
A light cone has been turned on Italy and its culinary heritage for the 2014 appointment of Gastronomika, the most exclusive international event dedicated to haute cuisine. A triumph of Italian taste landed in San Sebastian, in the north of Spain, bordering on the Pyrenees, which for over fifteen years brings together the best ofRead More
September 30 2014
Theyturned twenty. Not they, of course, but their business. EnzoCoccia and PeppeGuida. Twostoriesofhard workandsuccess.Two different characterswhose popularity proves that they are talented and it is undeniable.The firstlikes todraw the attentionto himselfand he looksperfectly at easein the glare of the spotlight, the other, so pragmatic and discreet, prefers the backseat. Witha careerfull ofachievementsand satisfactions, today, theyRead More
September 17 2014
by Lina Malafronte
When the roads are going to be busy again, when it starts to get dark earlier, when you see new shows debut and your favourite series return on tv, when the air gets crisper, and, especially, when, at six in the morning, the alarm clock resumes its annoying trill to remember that it is time...
July 28 2014
by Enzo Coccia
Until some time ago, the Italians before going on holiday chose wisely the activities that would have done during the days at sea. So, while the women opted for Harmony-style deep and heartbreaking love stories, the men, in cahoots with their neighbors, were busy with the completion of horizontal and vertical lines. The happy endings and the ladies’ books on one hand, Bartezzaghi or Brighenti’s crosswords and the rebus on the other lightened the load and gladdened the beach life, while having a look hither and thither at the sportsman or at the beautiful foreign girl and sipping a drink. If creams, sunglasses and swimsuits went straight in the suitcase with the books and the puzzles magazine, with the arrival of smartphones and tablets the read and the game went behind a touch screen. The relaxation on the beach chairs was then catapulted into the virtual reality so as to incite our beautiful coast beaches to provide with wi-fi allowing the vacationers to stay, even on the shore, connected to Internet.
July 20 2014
by Enzo Coccia
Hot summer days call for ice cream and La Notizia got ready for offering to its customers a more summer way to end the meal. Actually, to be honest, when the dessert at issue is the creamery Gabriele’s spumoni you don’t need to have a look at the calendar. Soft inside, solid outside. This is how the domed shaped cold goodness is. Satisfying everyone’s tastes, chocolate, strawberry, coffee, hazelnut or pistachio cover candied fruit, nuts and chocolate chips in the fluffy mousse that gives the name to the semifreddo conceived by the creativity of Monzù in the aristocrat’s kitchens.