by Enzo Coccia
Towards the end of 1994 the then Naples’s mayor, Antonio Bassolino, had the brainwave of wanting to certify a product like the pizza that would represent Naples. He discussed it with Mr. Antonio Pace, President of Vera Pizza Napoletana Association, and they...
by Enzo Coccia
During my investigation on the arrival of the tomato in Naples I came across Vincenzo Corrado’s book, entitled “Dal cibo pitagorico ovvero erbaceo per uso de’ nobili e de’ letterati”, written in 1781 and published by Edizioni Stamperia Raimondiana. Curios about it,...
by Enzo Coccia
Finally, here we are. After a six-months waiting period, last Friday, I went to the Four Seasons Hotel in Milan for the official launch of the third chapter of “The Good Italian”, the commercial that features Giancarlo Giannini and the tenor Vittorio...
by Enzo Coccia
Often, talking to someone we use the expression “Don’t you understand me? Do I speak Arabic?” when the speaker fails to understand the idea that you would like to express.
Many months ago, the New York journalist Daniel Young asked me what I...
by Enzo Coccia
A few months ago, some colleagues and I met in a restaurant at Borgo Marinari in Naples. We were nine pizzaioli but, above all, nine friends.
by Enzo Coccia
Naples has always been considered the birthplace of pizza: from Gaetano Valeriani definition in his book “Porta Capuana e dintorni” (1847) to today’s gourmet pizzas the evolution has been unstoppable and complete.
by Enzo Coccia
Six years ago, I met Eduardo Ore, a talented Neapolitan pizzaiolo who moved to Piacenza. We met in my pizzeria during one of the many events organized to present the Sun on a plate, a short movie about the Neapolitan pizza...
by Enzo Coccia
I was present at the art exhibit Concerto per archi e fili d’erba by Carmine Rezzuti and Quintino Scolavino, realized by Marco De Gemmis and Patrizia Di Maggio, launched on Saturday, October 29 at Museo Archeologico Nazionale di Napoli (Naples’ National Archeological Museum), both as an ordinary visitator...
by Enzo Coccia
Many times my job takes me all over Italy and the world, not only for consultancies, but also for events, exhibitions, conferences. Several weeks ago, I went to Rome to be part of a panel of judges to choose the best emerging...
by Enzo Coccia
Several months ago, Caruso, a company known worldwide for its great quality men’s clothing contacted me for a meeting. And so, I met Umberto Angeloni, President and Ceo of Caruso who offered me to shoot the third chapter of The Good...
by Enzo Coccia
I’d like to shed some light on this dilemma: has the authentic Neapolitan Pizza Margherita to be garnished with the buffalo mozzarella or with the fior di latte?
by Enzo Coccia
2017 edition of the Guide to “Pizzerie d'Italia” by Gambero Rosso, which was presented yesterday morning at Palazzo Caracciolo in Napoli, has awarded, this year also, “Tre Spicchi” (three slice) to Pizzaria La Notizia (the oldest one located in via Michelangelo...
by Enzo Coccia
“We were four friends in a café...”. I steal the famous Gino Paoli’s lyrics to tell you the excitement and the typical nostalgia for a dive into the past that my participation in the workshop “Pizza Preview” of Napoli Pizza Village...
by Enzo Coccia The survey conducted by Milan’s Chamber of Commerce just before mid-August holiday on the growing presence of non-Italian pizza makers, especially in the major cities of Central and Northern Italy, calls for thought away from the summer heat. In Milan and...
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by Enzo Coccia
Are you ready with the beach towel, the sun umbrella and the ball to go to the beach? Ready to enjoy the summer holidays that you’ve been waiting for too long and are approaching in a few days? For me, it...
Coccia Brothers: finally together after 22 years for Santobono Hospital
By Enzo Coccia
It was not easy, but we finally did it! After 22 years me and my brothers Carmine, Ciro and Salvatore were able to spend a night together among ovens and pizzas, just...
by Enzo Coccia
Who can say today if the food you eat in a restaurant or in a pizzeria is good or not? Tripadvisor, the specialized guides or your Facebook friend who posts a photo of the pizza Margherita he has just eaten which...
by Andrea Coccia 1) GEOGRAPHICAL LOCALIZATION: The Neapolitan pizza originated in the city of Naples by unknown people, as far back as in 1807 there were 54 pizzerias (from the book by Professor Mattozzi: “Una Storia Napoletana: Pizzeria e Pizzaiuoli tra Sette e Ottocento”...
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by Enzo Coccia
In recent weeks, the opening of new places has definitely confirmed a trend that snaked into the air since a long time: the Neapolitan-style street food, in which the quality of food reigns high despite the ways of consumption.
by Enzo Coccia
My phone is ringing, I read on the display the name of my friend Norbert - I added him in my contact list without specifying his last name Niederkofler, too hard to spell and say – the Michelin-starred chef at St...
