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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Dining with the world

By Lina Malafronte
Sushi, sashimi, couscous, paella, chicken tandoori, falafel, kebab, noodles: raise your hand if you have never eaten one of these dishes and never done it while comfortably seated in your armchair watching TV. Ranging from Indian to Japanese, from Spanish to African, not forgetting the Chinese and Lebanese cuisine, the list of dishes at your mouse - or index finger - certainly does not end here. The current trend loves ethnic foods, especially if ordered quickly and in peace, it has been revealed by a research of Just Eat, the world leader in food delivery, which has mapped the Italian boot with preferences at the table. Whether it is because you don’t want to cook or because you are with your friends or just because you don’t have the time to prepare food, more and more Italians choose to get meals directly delivered to their home. A few clicks and the order is made. What most surprises is that Italian food, known and appreciated all over the world, doesn’t appear to be among the most clicked things. Hard to believe, we are called mangiamaccheroni (pasta eaters), we are proud of our delicacies, and yet we are inverting the course and instead of a takeaway par excellence, the pizza, we are turning to other countries cookings.

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