Among the summer pastimes under a beach umbrella there is also the Neapolitan pizza Championship

by Enzo Coccia
Until some time ago, the Italians before going on holiday chose wisely the activities that would have done during the days at sea. So, while the women opted for Harmony-style deep and heartbreaking love stories, the men, in cahoots with their neighbors, were busy with the completion of horizontal and vertical lines. The happy endings and the ladies’ books on one hand, Bartezzaghi or Brighenti’s crosswords and the rebus on the other lightened the load and gladdened the beach life, while having a look hither and thither at the sportsman or at the beautiful foreign girl and sipping a drink. If creams, sunglasses and swimsuits went straight in the suitcase with the books and the puzzles magazine, with the arrival of smartphones and tablets the read and the game went behind a touch screen. The relaxation on the beach chairs was then catapulted into the virtual reality so as to incite our beautiful coast beaches to provide with wi-fi allowing the vacationers to stay, even on the shore, connected to Internet.

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A new dessert at La Notizia: from Vico Equense arrives the spumoni

by Enzo Coccia
Hot summer days call for ice cream and La Notizia got ready for offering to its customers a more summer way to end the meal. Actually, to be honest, when the dessert at issue is the creamery Gabriele’s spumoni you don’t need to have a look at the calendar. Soft inside, solid outside. This is how the domed shaped cold goodness is. Satisfying everyone’s tastes, chocolate, strawberry, coffee, hazelnut or pistachio cover candied fruit, nuts and chocolate chips in the fluffy mousse that gives the name to the semifreddo conceived by the creativity of Monzù in the aristocrat’s kitchens.

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Sorrento or Mediterranea? A pizza born under the summer heat

by Lina Malafronte
Summer rhymes with sea for the Italians and it could not be otherwise in a country that is surrounded by the blue salty water on all three sides. By the sea, in fact, especially by one, and its catch was inspired Enzo Coccia who chose the fresh anchovies for its Pizza Mediterranea. Genuine crossroads of flavors, like the...

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Vesuvius bread

by Eduardo Ore
It has surely happen, at least once in your life, to see the Bay of Naples, even if only in postcards, with Vesuvius in the background to master. Between the visible lava flow from last eruption in 1944 and Mount Somma that gave birth to the volcano, about 16 km as the crow flies from the crater,...

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Pizza Fritta

Deep-fried pizza origins

By Enzo Coccia
Do you remember the beautiful Sofia giving the voice “eat today and pay within eight days”? It was the Second World War and in the black and white sequences in front of the slum, on a counter, with tempting movements, the big-breasted pizzaiola covered in flour stretched the dough discs, which plunged into the cauldron of boiling...

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Traveling with La Notizia

By Enzo Coccia
A famous Neapolitan song says “Comm’ è ddoce e comm’è bella, ʼa città ‘e Pulecenella e me sento furtunato è pecché so’ nnammurato, pecché forse ce so’nato”. And it’s really nice and sweet my city, indisputable how pleasant is to walk along its streets. A pleasure that grows if you are pampered by the springy sun...

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Zucchini, the king

By Lina Malafronte
April, time of the first fruits and time of news at La Notizia where they never stop trying new combinations of flavors, textures, colors and aromas. This time the protagonist is the zucchini. Whether raw or grilled, baked or fried, loved for its ability to fit to the inspiration and desire of the chef, the Cucurbita pepo, its scientific name, from appetizer to dessert indulges without feeling guilty. Lot of water and only a handful of calories, vitamins and minerals galore, make it the perfect candidate for the warmer weather recipes. And if the type of cut makes all the difference, from the classic rounds to the more fanciful julienne, it has to be said that it satisfies all tastes.

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