Pizza and Pulcinella: I explain you why

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 it today, was invented in the sixteenth century by theater actor Silvio Fiorillo, but his...

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La Notizia: 50 Top pizza!

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, a project, a philosophy that convey the company’s mission statements. People are central to the...

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Torna a Surriento, Enzo Coccia’s summer pizza

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 made with buffalo’s milk, which I will let you taste”. After a few days, Luigi...

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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 for a unique, unmissable event. Like any good Neapolitan, me too, I am attached to the...

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Pizza Cicoli e Scagliuozzi

A pizza with scagliuozzi? Yes, it can be made

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 Nunziatina – “these are really terrible days. Since it is cold,

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