by Enzo Coccia
Without thinking twice, I would say: “It was better when it was worse!”. With regret I have welcomed the news of the closing of the Slow Food Presidium for the Vesuvius Piennolo cherry tomato, created in 2001 with the aim of protecting the biodiversity of this variety grown around Mount Vesuvius area.
I should rejoice because the...
by Enzo Coccia During the last two years, I met with it a dozen of times: wearing a biokinetic suit, I work the dough disc to make a true Neapolitan pizza while it keeps track of my movements and tries to imitate me manipulating, at the moment, only a silicone pizza. It is a robot
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by Enzo Coccia
Yes, me, Enzo Coccia, too, I copied the recipe! And I don’t feel ashamed to admit that I do!
In the era of copyright that has to be protected at all costs, the war between chefs who post photos on Facebook to prove the authorship of a dish, today, that we must necessarily be original, I need to...
by Enzo Coccia
After taking part in a number of cooking shows of the UK’s broadcaster, with the king of baking Paul Hollywood and the chef Heston Blumenthal, I was offered another chance by Jamie Oliver, celebrity chef, writer, famous TV presenter.
by Enzo Coccia On April 4 the launch of the book Marketing del gusto, written by the two journalists Luciana Squadrilli and Slawka G. Scarso, took place at the new pizza shop “O’ Sfizio d’à Notizia”. As a person active in the restaurant field, I read this book, but it should be studied carefully in
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by Enzo Coccia
Can Cinderella become Princess without seeing her dream vanish at midnight? Cooking makes everything possible, especially if we refer to the deep fried pizza, a very ancient popular dish that fed generations of Neapolitans, protecting them from abject poverty. The first traces of it were found in a book, entitled Liber de coquina, written in the XIII...
by Enzo Coccia
Kiev - 3 degrees above Celsius. The average temperature for February in Ukraine’s capital doesn’t exceed zero degree and it is always to be hoped that the thermometer stands at least at one degree! I’m here as a consultant of Fozzy Group, the biggest food retail chain with hundreds of supermarkets and over 20 thousand employees,...
by Enzo and Andrea Coccia
During the Pizza Formamentis Congress on Monday and Tuesday 25th and 26th at Palazzo Caracciolo in Naples several issues were discussed. One of them, which led to a lively debate, was: the complete vocational training of the pizzeria professionals (pizzaioli, bakers, waiters).
by Enzo Coccia
They came to the pizzeria with the ricotta cheese and the Neapolitan salami, some people brought the tomato sauce too from home… (obviously, to save money!) and they asked us: “Could you make the cappello del prete (priest’s hat)?”
by Enzo Coccia “Hello, what is for dinner tonight?” The question is always the same even if it is asked by three different voices and receives three different answers: “pasta al sugo” (pasta with tomato sauce), “tomatoes and mozzarella”, “minestra maritata” (married soup). Among the three couples of speakers on the phone there are over
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