Pizza Procidana: I copied the recipe once again

by Enzo Coccia
During my investigation on the arrival of the tomato in Naples I came across Vincenzo Corrado’s book, entitled “Dal cibo pitagorico ovvero erbaceo per uso de’ nobili e de’ letterati”, written in 1781 and published by Edizioni Stamperia Raimondiana. Curios about it, I soon started to read up on the writer’s figure. Vincenzo Corrado was born in 1736...

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Pizza “canotto”: but what does it mean?

by Enzo Coccia
Often, talking to someone we use the expression “Don’t you understand me? Do I speak Arabic?” when the speaker  fails to understand the idea that you would like to express. Many months ago, the New York journalist Daniel Young  asked me what I thought about a new way of conceiving the pizza “a canotto”(dinghy pizza). Imagine the context:...

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The balance between tradition and innovation

by Enzo Coccia
I was present at the art exhibit Concerto per archi e fili d’erba by Carmine Rezzuti  and Quintino Scolavino, realized by Marco De Gemmis and Patrizia Di Maggio, launched on Saturday, October 29 at Museo Archeologico Nazionale di Napoli (Naples’ National Archeological Museum), both as an ordinary visitator and as a helper in preparing the buffet, letting the participants taste murzilli and...

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Giancarlo Giannini sul set dello spot

Acting with Giancarlo Giannini, what a thrill!

by Enzo Coccia
Several months ago, Caruso, a company known worldwide for its great quality men’s clothing contacted me for a meeting. And so, I met Umberto Angeloni, President and Ceo of Caruso who offered me to shoot the third chapter of The Good Italian, a brilliant marketing operation which has the actor Giancarlo Giannini as a testimonial...

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