Archive for Author: esario

by Enzo Coccia
Today, I am writing the third article on the “menu saga” because, after having been studied, conceived and proposed to the customers, it is time to make the pizzas. I would like to make some considerations on how a preparation, in this case the pizza, can become an excellent or an awful dish using the same...

by Enzo Coccia
The Vera Pizza Napoletana Association and the Neapolitan Pizzaiuoli Association proclaimed January 17^th  “Giornata del pizzaiuolo napoletano” (Day of the Neapolitan pizzaiolo). The choice of the date is not accidental because on this day we celebrate Sant'Antuono Abate, which is considered the protector of the bakers and the pizzaioli who cooked their pizzas, from ancient Greece,...

by Enzo Coccia
I have been thinking about the importance to go back to the past to make progress for a long time. Let me explain myself better: reintroducing those agricultural products, those flavors of the past and proposing them in contemporary recipes again with the hope that this operation will give meaning to our work and the economic...

by Enzo Coccia
The other morning, leaving my home, I met Virginia and Carmela, my two very smart neighbors, which smiled at me and started to talk to me. Virginia said: “Mr. Enzo I saw you on tv celebrating the Neapolitan pizza”. Therefore, I explained that we were not celebrating the pizza but the art of the Neapolitan...

by Enzo Coccia
To reinforce and make the Christmas Eve dinner more substantial with a light menu based on spaghetti with clams and boiled fish, people prepared a salad with steamed cauliflower, sweet or spicy peppers (called papaccelle in Naples), and salt anchovies. Over the years, this custom has become a real tradition and there is no home in Naples...

by Enzo Coccia
It is early November and the winter is coming, unless weather complications arise! But anyway, winter is here.

By Enzo Coccia
I have always wondered why Pulcinella is every time indissolubly linked to food. If we think about theater, cinema, painting, printing, literature or more simply the collective imagination, Pulcinella is continually represented with pizza or spaghetti. The Pulcinella mask, as we know it today, was invented in the sixteenth century by theater actor Silvio Fiorillo, but his...

by Enzo Coccia
Neapolitan pizza is not just tradition. To the history, culture and technology, it must be added the scientific knowledge, they are all essential elements to ensure balance and harmony to a product of excellence such as the Neapolitan pizza. Do not you believe it? Therefore, I’d like to give you some examples of how scientific research is important...