Blog Enzo Coccia

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...

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,...

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...

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 and Andrea Coccia
During the Pizza Formamentis Congress on Monday and Tuesday 25^th and 26^th 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...

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 Finely chopped little tomatoes, smoked buffalo mozzarella, dollops of buffalo ricotta, arugula, parmesan cheese shavings and extra virgin olive oil: it is the pizza Enzo, named after me, and you can have it, while you are in transit, at London’s Heathrow...

by Enzo Coccia
Do you still want to toast to 2016? I don’t miss any chances and to wish you a happy new year I have a special champagne in store for you: the Perrier-Jouët! Raise your glass as we have just entered into...

di Enzo Coccia
We are under high pressure from the beginning of this month and very pleasant temperatures are pulsing these unusually sunny days. Gloves, scarves and hats are still kept in our drawers, winter does not want to come. With such a beautiful weather, while...

by Lina Malafronte
Well, it’s time to start counting the days to Christmas. The city streets are livened up by a show of lights, colors and sounds that magically leads us to the most exciting day of the year.

by Enzo Coccia
We were mangiafoglie (leaf eaters) and we became mangiamaccheroni (macaroni eaters). Then, the modernity and the economic boom changed us into mangiacarne (meat eaters). We look for bacon, bresaola, culatello, mortadella: specialties that we love and we put on our plates or eat...

by Lina Malafronte
Friggitelli, friarielli, cornetti, peperoncini del fiume. Almost a Babelic confusion that makes us change the Italian saying into “town you go to, a name you find”. Don’t panic. Even if they may be named in different ways moving from the city...

by Andrea and Enzo Coccia
If we ask most people which is the authentic Neapolitan pizza, most of them will reply the margherita. An obvious answer where the technique, the oven, the toppings and every single characteristics of the final product are not taken...

by Enzo Coccia Anyone in the world knows what a tomato is. Not everybody knows, however, that there are different tomato varieties, and, among these, the San Marzano tomatoes, oblong and pointed shaped, fleshy and easy to peel, bright red and with a bittersweet...