by Enzo Coccia
I am very happy about what has happened in the last few days in the world of the Neapolitan pizza. A discussion on the theme “a pizza museum in New York” has emerged even if followed by controversies. Personally, I think that this discussion is important and constructive.
In effect, with my friends and colleagues Antonio, Gino,...
by Enzo Coccia
Spring, almost automatically, instils into our spirits lightness, carefreeness, desire to go out, leaving a long freezing winter behind ourselves.
Actually, this winter has been particularly cold, with almost constant rain and the sky always dark in Naples too. You will certainly remember the incredible snowfall of February 27that hit Campania’s county seat, an event that...
by Enzo Coccia
I had the pleasure of hosting at my pizzeria La Notizia 94 the great, unique, the genius, the one who revolutionized global gastronomy: Ferran Adrià, the famous chef often associated with molecular cuisine motivated by the idea to create unexpected contrasts of flavors, temperatures and colors to provoke, surprise and delight.
It was March 30, it was...
by Enzo Coccia
In a previous article, I wrote about the birth of the baked Neapolitan pizza. Now, I’d like to talk about another Neapolitan pizza that we Neapolitans simply call “a’ pizza fritta”(deep-fried pizza). Already in 1789, in the Neapolitan-Tuscan dialects dictionary, the abbot Ferdinando Galiani writes about the definition of the various pizzas, as “la pizza...
by Enzo Coccia
I must admit that I liked Cracco’s pizza a lot. But, mind you, I would like to clarify something. I liked it not for its taste and aspect because I’ve never had the pleasure to try it.
But I felt a real satisfaction, a real pleasure when I noticed that all the insiders, the associations, the Neapolitans,...
by Enzo Coccia
After my recent appointment as member of the Technical Coordination Committee for the Year of Italian Food 2018 by Mibact, this is the first international event I take part in. There’s so much joy and emotion also.
I am back in the USA after 4 months, but the destination, this time, is Las Vegas: the largest city in...
by Enzo Coccia
The last day of Carnival, as everyone knows, is called Mardi Gras or also Fat Tuesday. That day the lunch is particularly substantial: it starts with lasagna, then it continues with pork chops combined with a genuine Gragnano red wine; and lastly, as a dessert we eat Mardi Gras fritters, the black pudding and migliaccio (Neapolitan...
by Enzo Coccia
Tuesday, February 20th, was the most important day of my working life as pizzaiolo. If I think about it, I am still touched. The Ministry of Cultural Heritage and Tourism, with Ministerial decree n.94 of February 8, 2018, appointed me, along with 11 other experts, as member of the Technical Coordination Committee for the Year Italian...
by Enzo Coccia
If we ask any person when the Neapolitan pizza was born, he/she will answer, without hesitation, that it was invented in honor of Queen Margherita. That fateful day, on June 11, 1889, in the Royal Palace of Capodimonte in Naples, only the name Margherita was born as some historical texts of the mid-nineteenth century describe the...
by Enzo Coccia
After the celebrations by all of us pizzaioli for the UNESCO’s acknowledgement of the art of Neapolitan pizzaiuolo as an intangible heritage of humanity, during these days I asked myself an immense number of questions: how can this important statement be confirmed over time? How can we safeguard this recognition? What are the strategies to...
