by Enzo Coccia
A few months ago, some colleagues and I met in a restaurant at Borgo Marinari in Naples. We were nine pizzaioli but, above all, nine friends.
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...
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 da Caravaggio 53) and to the newest Pizzaria La Notizia (the one located in via...
by Enzo Coccia
“We were four friends in a café...”. I steal the famous Gino Paoli’s lyrics to tell you the excitement and the typical nostalgia for a dive into the past that my participation in the workshop “Pizza Preview” of Napoli Pizza Village on future trends of the Neapolitan pizza gave me.
We were more than four friends (Antonio...
Coccia Brothers: finally together after 22 years for Santobono Hospital
By Enzo Coccia
It was not easy, but we finally did it! After 22 years me and my brothers Carmine, Ciro and Salvatore were able to spend a night together among ovens and pizzas, just as it happened years ago when we were little and in my father Antonio’s Pizzeria...
by Enzo Coccia
My phone is ringing, I read on the display the name of my friend Norbert - I added him in my contact list without specifying his last name Niederkofler, too hard to spell and say – the Michelin-starred chef at St Hubertus, the gourmet restaurant of the gorgeous Rosa Alpina Hotel & Spa - Relais &...
by Enzo Coccia On April 4 the launch of the book Marketing del gusto, written by the two journalists Luciana Squadrilli and Slawka G. Scarso, took place at the new pizza shop “O’ Sfizio d’à Notizia”. As a person active in the restaurant field, I read this book, but it should be studied carefully in
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by Enzo Coccia
Can Cinderella become Princess without seeing her dream vanish at midnight? Cooking makes everything possible, especially if we refer to the deep fried pizza, a very ancient popular dish that fed generations of Neapolitans, protecting them from abject poverty. The first traces of it were found in a book, entitled Liber de coquina, written in the XIII...
by Enzo Coccia
Kiev - 3 degrees above Celsius. The average temperature for February in Ukraine’s capital doesn’t exceed zero degree and it is always to be hoped that the thermometer stands at least at one degree! I’m here as a consultant of Fozzy Group, the biggest food retail chain with hundreds of supermarkets and over 20 thousand employees,...
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.