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 it today, was invented in the sixteenth century by theater actor Silvio Fiorillo, but his...
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 believe it?
Therefore, I’d like to give you some examples of how scientific research is important...
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...
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...
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 pleasure of knowing Carlin personally about 25 years ago and, since then, for me, he...
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 Domenico Maggiore.
The appointment is outside his house, we have a coffee at Scaturchio, Naples’...
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 in Canada, in the U.S., in China and in Ukraine also, around the...
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 of the menu central role, I started to study, read up and follow the evolution...
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...