Blog Enzo Coccia

by Enzo Coccia
Today, I am writing the third article on the “menu saga” because, after having been studied, conceived and proposed to the customers, it is time to make the pizzas. I would like to make some considerations on how a preparation, in...

by Enzo Coccia
The Vera Pizza Napoletana Association and the Neapolitan Pizzaiuoli Association proclaimed January 17^th  “Giornata del pizzaiuolo napoletano” (Day of the Neapolitan pizzaiolo). The choice of the date is not accidental because on this day we celebrate Sant'Antuono Abate, which is considered...

by Enzo Coccia
I have been thinking about the importance to go back to the past to make progress for a long time. Let me explain myself better: reintroducing those agricultural products, those flavors of the past and proposing them in contemporary recipes again...

by Enzo Coccia
The other morning, leaving my home, I met Virginia and Carmela, my two very smart neighbors, which smiled at me and started to talk to me. Virginia said: “Mr. Enzo I saw you on tv celebrating the Neapolitan pizza”. Therefore, I...

by Enzo Coccia
To reinforce and make the Christmas Eve dinner more substantial with a light menu based on spaghetti with clams and boiled fish, people prepared a salad with steamed cauliflower, sweet or spicy peppers (called papaccelle in Naples), and salt anchovies. Over the...

by Enzo Coccia
It is early November and the winter is coming, unless weather complications arise! But anyway, winter is here.

By Enzo Coccia
I have always wondered why Pulcinella is every time indissolubly linked to food. If we think about theater, cinema, painting, printing, literature or more simply the collective imagination, Pulcinella is continually represented with pizza or spaghetti. The Pulcinella mask, as we know...

by Enzo Coccia
Neapolitan pizza is not just tradition. To the history, culture and technology, it must be added the scientific knowledge, they are all essential elements to ensure balance and harmony to a product of excellence such as the Neapolitan pizza. Do not you...

by Enzo Coccia
Team is an English word that refers to a group of people working together. Today, there are many synonyms that mean the same thing: équipe, squad, staff, group, etc. I think that a group of people should mainly share an idea,...

by Enzo Coccia
Twice a week, precisely on Tuesdays and Fridays, Luigi from Turillo dairy company delivers the buffalo strips to me (pieces of fresh buffalo mozzarella cut into julienne strips). Last week he told me: “Enzo, I’ve got an excellent product, this too is...

by Enzo Coccia
If I were to indicate a man who has changed the way in which most of humankind think about food over the last 30 years, I would have no doubt. That man is Carlin Petrinifather of Slow Food. I had the...

by Enzo Coccia
I phone my friend, the photographer Luciano Furia, and tell him: “tomorrow, I’ll pop round to your place at 10am, I’ll bring you to meet a true artisan”. Luciano lives in one of Naples’ oldest and most beautiful squares named San...

by Enzo Coccia
The establishment of any food business starts with the development of the menu. I am fully convinced of this statement I matured over years of work and that’s what I try to communicate through my consulting activity.  I worked as a consultant...

by Enzo Coccia  
The menu is a serious matter. Actually, very serious. The menu is a starting point of the complete organization and project of a pizzeria, or more in general, of any food business and, for this reason, its planning is crucial. Aware...

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...

by Enzo Coccia Like every morning, today too, leaving home early I met Nunziatina, the porter, which greeted me and held me with her usual chat about how cold the last few days have been. “How cold it is today Mr. Enzo” – said...