casatiello_enzo_coccia

Casatiello my way

by Enzo Coccia
For a true Neapolitan, Easter means one thing: casatiello. There is no mother, wife or grandmother who hasn’t devoted herself to the preparation of the Easter time symbol of the Neapolitan cuisine. Five hundred years of culinary history that are regularly renewed...

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pizza_procidana_enzo_coccia

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,...

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equilibrio-tradizione-innovazione-pizza

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...

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enzo_coccia_gambero_rosso_2017

Guide to “Pizzerie d’Italia 2017” by Gambero Rosso: Tre Spicchi (three slices) to La Notizia and Due Rotelle (two wheels) to ʼO Sfizio Renato Bosco and I, together to celebrate Gambero Rosso’s 30 years

by Enzo Coccia
2017 edition of the Guide to “Pizzerie d'Italia” by Gambero Rosso, which was presented yesterday morning at Palazzo Caracciolo in Napoli, has awarded, this year also, “Tre Spicchi” (three slice) to Pizzaria La Notizia (the oldest one located in via Michelangelo...

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Antichi pizzaioli

The Neapolitan pizza: an ancient craft

by Enzo Coccia The survey conducted by Milan’s Chamber of Commerce just before mid-August holiday on the growing presence of non-Italian pizza makers, especially in the major cities of Central and Northern Italy, calls for thought away from the summer heat. In Milan and...

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