Sorrento or Mediterranea? A pizza born under the summer heat

by Lina Malafronte
Summer rhymes with sea for the Italians and it could not be otherwise in a country that is surrounded by the blue salty water on all three sides. By the sea, in fact, especially by one, and its catch was inspired Enzo Coccia who chose the fresh anchovies for its Pizza Mediterranea. Genuine crossroads of flavors, like the...

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Enzo Coccia and the Slow pizzas

24, 13, 12-16. No, these are not the numbers to the Lottery; these are more simply the numbers of the program. 24, from 13 different countries, students of the Master’s degree in “Food Culture and Communication: High Quality Products”, for four days, from May 12 to 16, have got around the provinces of Naples, Caserta

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Vesuvius bread

by Eduardo Ore
It has surely happen, at least once in your life, to see the Bay of Naples, even if only in postcards, with Vesuvius in the background to master. Between the visible lava flow from last eruption in 1944 and Mount Somma that gave birth to the volcano, about 16 km as the crow flies from the crater,...

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