35 % di Pizza

Pizza percentages

by Enzo Coccia My writing comes from a series of questions that, as a set of snap-shots, placed one after the other, I ask myself about my job. Each picture coincides with a multitude of questions, it seems to unroll an old film of Super 8.

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Forno a Legna

Wood-fired oven or gas oven, reverberation or need?

by Enzo Coccia The debate on the use of the gas oven as an alternative to the wood-burning oven dates back to 1980, referring, however, to homemade bread preparation. During the session of the 10th Senate Standing Committee (Industry, trade, tourism), which took place on August 6th of that year, to establish new baking standards,

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Pizza Capodimonte: with the two Vincenzo the art doubles

by Lina Malafronte
In the extremely complicated patchwork of Naples, many different pieces are sewn together letting it oscillate between the beautiful and the ugly, the good and the bad, the right and the wrong, the development and the degradation, making it as lovable as hateful. Among its countless “clothes”, there are two high valuable pieces. Pride and joy, the Neapolitan...

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Alberto sordi e gli spaghetti: cibo e arte

Eating with our eyes

by Enzo Coccia Have you ever thought about how important food is as a source of life? Of course yes. But have you ever thought about how what we eat is important as a source of inspiration for artists, writers, screenwriters, directors, designers, scientists?

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