by Enzo Coccia After almost a year, I return to write something in my little diary. There is no excuse to justify my absence because I could have certainly found even only half an hour to be devoted to writing, collecting my thoughts and putting...
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by Enzo Coccia The holidays are always a joy. Easter represents certainly a time to spend with the family and relatives. On the contrary, Easter Monday has always been an equivalent of outward journeys to have a picnic with friends. But when I was...
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by Enzo Coccia
Cooking is an ancient act; the human being has carried out a cultural action by cooking: from feeding himself with raw food, he has evolved in choosing, preparing and cooking food.
Cooking is a process that happens through a series of manual operations...
by Enzo Coccia
UNESCO has defined the art of this profession but, this time, I’d like to talk about freedom and democracy in relation to the Neapolitan pizza. “Freedom and democracy” may seem like a political slogan used by a party that comes from another,...
by Enzo Coccia
About nine years ago, I opened my pizzeria La Notizia (the news) 94, in via Michelangelo da Caravaggio 94, just 400 meters away from the historic place. The idea was to create a workshop where some artisans, led by Antonio Errico and...
by Enzo Coccia
Last year, it happened that my very dear friend Luigi Zecconi Turillo, buffalo cream cheese (Lattecotto) producer as well as my pizzeria supplier, and I talked about the different characteristics of the fresh buffalo and cow ricotta cheeses.
Buffalo ricottais creamy pearly...
by Enzo Coccia
Yesterday, after the launch of Rofrano tomatoat Palazzo Mainenti, the institutional office of the National Park of Cilento, all of us protagonists of this adventure moved to “da Zero” pizzeria to try, or better to taste, some pizzas I made...
by Enzo Coccia
A few days ago, the information website giornale.it put on the frontpage “Allarme bambini obesi. Così la Gran Bretagna restringe pizze e torte” (Alarm bell sounds for obese children. So, Great Britain shrinks pizzas and pies”). This piece of news certainly...
by Enzo Coccia
Several years ago, I started thinking about a book dedicated to deep-fried pizza when, during one of my master classes at a cooking school, the people who took part in it asked me an infinity of information. The questions were certainly...
by Enzo Coccia
I am very happy about what has happened in the last few days in the world of the Neapolitan pizza. A discussion on the theme “a pizza museum in New York” has emerged even if followed by controversies. Personally, I think...
by Enzo Coccia
Spring, almost automatically, instils into our spirits lightness, carefreeness, desire to go out, leaving a long freezing winter behind ourselves.
Actually, this winter has been particularly cold, with almost constant rain and the sky always dark in Naples too. You will certainly...
by Enzo Coccia
I had the pleasure of hosting at my pizzeria La Notizia 94 the great, unique, the genius, the one who revolutionized global gastronomy: Ferran Adrià, the famous chef often associated with molecular cuisine motivated by the idea to create unexpected contrasts...
by Enzo Coccia
In a previous article, I wrote about the birth of the baked Neapolitan pizza. Now, I’d like to talk about another Neapolitan pizza that we Neapolitans simply call “a’ pizza fritta”(deep-fried pizza). Already in 1789, in the Neapolitan-Tuscan dialects dictionary,...
by Enzo Coccia
I must admit that I liked Cracco’s pizza a lot. But, mind you, I would like to clarify something. I liked it not for its taste and aspect because I’ve never had the pleasure to try it.
But I felt a real...
by Enzo Coccia
After my recent appointment as member of the Technical Coordination Committee for the Year of Italian Food 2018 by Mibact, this is the first international event I take part in. There’s so much joy and emotion also.
I am back in the USA...
by Enzo Coccia
The last day of Carnival, as everyone knows, is called Mardi Gras or also Fat Tuesday. That day the lunch is particularly substantial: it starts with lasagna, then it continues with pork chops combined with a genuine Gragnano red wine; and...
by Enzo Coccia
Tuesday, February 20th, was the most important day of my working life as pizzaiolo. If I think about it, I am still touched. The Ministry of Cultural Heritage and Tourism, with Ministerial decree n.94 of February 8, 2018, appointed me, along with...
by Enzo Coccia
If we ask any person when the Neapolitan pizza was born, he/she will answer, without hesitation, that it was invented in honor of Queen Margherita. That fateful day, on June 11, 1889, in the Royal Palace of Capodimonte in Naples, only...
by Enzo Coccia
After the celebrations by all of us pizzaioli for the UNESCO’s acknowledgement of the art of Neapolitan pizzaiuolo as an intangible heritage of humanity, during these days I asked myself an immense number of questions: how can this important statement...
