Pane forno modesto 79 A.C.

Bread: direct ancestor of Pizza

by Antonio Langone
The Bread in its more or less flattened variants and with the addition of different toppings, the main one among them the tomato spread throughout Europe only at the end of the 16th century, becomes more and more similar and close to the Pizza that nowadays we are used to know and enjoy.

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La Notizia as a jeweler. Pink gold and green gold in a new murzillo

by Lina Malafronte
Pistachio and mortadella. It’s the happy and gourmet duet that, these days, La Notizia introduces to its guests, contained between the murzillo saporito two layers of soft dough, a perfect starter for an excellent dinner. Originating from the Middle East, the singularity of the pistachio, with its taste oscillating between sweet and salty, overstepped its geographical boundaries...

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Pizza zucca e noci

Autumn yellow hues at La Notizia

by Lina Malafronte
Its fruit in its… if we were compiling a crossword puzzle we would arrive at the answer without racking our brain because, you know, its fruit in its season: its flavors, its aromas, its nutritive values, its textures and nuances first enliven the fields, then the market stalls and on end our tables.

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The profession of pizzaiolo

by Enzo Coccia
 Many, many years ago, Naples was a chaotic swarm of people and different crafts. The city was animated by the baccalaiolo (salted codfish vendor), the cavallaro (horseman), the carter, the franfelliccaro (colored caramel stick seller), the coachman, the ostricaro (oyster seller). And yet the woodworker, the acquaiuolo (water seller), the shoemaker, the groom, the maccaronaro (pasta...

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