by Enzo Coccia Finely chopped little tomatoes, smoked buffalo mozzarella, dollops of buffalo ricotta, arugula, parmesan cheese shavings and extra virgin olive oil: it is the pizza Enzo, named after me, and you can have it, while you are in transit, at London’s Heathrow Terminal 2, the Queen’s Terminal. If you are among the 72
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by Enzo Coccia
Do you still want to toast to 2016? I don’t miss any chances and to wish you a happy new year I have a special champagne in store for you: the Perrier-Jouët! Raise your glass as we have just entered into a partnership with Marchesi Antinori, the Tuscan family of winemakers with six centuries of...
di Enzo Coccia
We are under high pressure from the beginning of this month and very pleasant temperatures are pulsing these unusually sunny days. Gloves, scarves and hats are still kept in our drawers, winter does not want to come.
With such a beautiful weather, while some people do not know to renounce some dives not even in December, the pizza...
by Lina Malafronte
Well, it’s time to start counting the days to Christmas. The city streets are livened up by a show of lights, colors and sounds that magically leads us to the most exciting day of the year.
by Enzo Coccia
We were mangiafoglie (leaf eaters) and we became mangiamaccheroni (macaroni eaters). Then, the modernity and the economic boom changed us into mangiacarne (meat eaters).
We look for bacon, bresaola, culatello, mortadella: specialties that we love and we put on our plates or eat on the go - it happens to all of us to eat a slice of...
by Lina Malafronte
Friggitelli, friarielli, cornetti, peperoncini del fiume. Almost a Babelic confusion that makes us change the Italian saying into “town you go to, a name you find”. Don’t panic. Even if they may be named in different ways moving from the city to the province, we all agree in acclaiming their undeniable good taste.
Green were the fried...
by Andrea and Enzo Coccia
If we ask most people which is the authentic Neapolitan pizza, most of them will reply the margherita. An obvious answer where the technique, the oven, the toppings and every single characteristics of the final product are not taken into account.
Many people even make the origin of the Neapolitan pizza correspond with the birth...
by Enzo Coccia Anyone in the world knows what a tomato is. Not everybody knows, however, that there are different tomato varieties, and, among these, the San Marzano tomatoes, oblong and pointed shaped, fleshy and easy to peel, bright red and with a bittersweet flavor, are the “bigwig” of our culinary tradition that we’d like
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by Karen Phillips
Although the weather outside of the Slow Food Theater in the heart of Expo 2015 last October 13 th in Milan was cool and rainy, Enzo Coccia instantly warmed up the small arena as he presented his latest book, The Neapolitan Pizza, in English to an enthusiastic audience.
Don’t you think that if Giambattista Vico had lived today he would have walked the few meters between his home and the Girolamini library within a fraction of seconds to bite Coccia brothers’ creations yesterday morning? The unique smell of paper, dear to the Neapolitan philosopher, was combined with the aroma, equally singular, of Enzo
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