The news is in “The News”

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 me, could experience the pleasure of taking new pathways of taste. Long leavening; search for...

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Paolo, Gianluca and I, gold nugget seekers (part 1)

by Enzo Coccia
At the beginning of February, Paolo Ruggiero, my friend and San Marzano tomato supplier for about ten years, phoned me. Together with his family and all the Danicoopcooperative farmers, we have tried to protect, popularize and promote the authentic San Marzano tomato, a gift from Campania and agro nocerino sarnese. Excited like a child, he told...

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Obesity and pizza: is there a real connection?

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 scares us and warns all the English mothers, and not only them, which go to...

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My encounter with Ferran Adrià

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 of flavors, temperatures and colors to provoke, surprise and delight. It was March 30, it was...

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The art of the deep-fried pizza: #pizzaunesco

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, the abbot Ferdinando Galiani writes about the definition of the various pizzas, as “la pizza...

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Foto pizza napoletana

Cracco’s pizza, Neapolitan pizza and UNESCO

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 satisfaction, a real pleasure when I noticed that all the insiders, the associations, the Neapolitans,...

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A pizza for Lent: curly endive or escarole?

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 lastly, as a dessert we eat Mardi Gras fritters, the black pudding and migliaccio (Neapolitan...

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But when the Neapolitan pizza was born?

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 the name Margherita was born as some historical texts of the mid-nineteenth century describe the...

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