by Enzo Coccia
Yesterday, after the launch of Rofrano tomatoat Palazzo Mainenti, the institutional office of the National Park of Cilento, all of us protagonists of this adventure moved to “da Zero” pizzeria to try, or better to taste, some pizzas I made with this unknown vegetable.
Finally, after about a year, I have this tomato in my hands,...
by Enzo Coccia
Several years ago, I started thinking about a book dedicated to deep-fried pizza when, during one of my master classes at a cooking school, the people who took part in it asked me an infinity of information. The questions were certainly different and concerned the history, the doughs, the cooking, the manipulation technique and so on.
However,...
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
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
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
Some days ago, I was in Los Angeles for the Week of Italian Cuisine in the World organized by the Italian Ministry of Foreign Affairs and International Cooperation and the Ministry of Agriculture, Food and Forestry Policies. The initiative involved the Consulate General of Italy in Los Angeles and the IACCW, the Italy-America Chamber of Commerce...
by Enzo Coccia
Today, September 20th, I received the highest recognition at the presentation of the Guide to “migliori Pizzerie D’Italia” by Gambero Rosso: TRE SPICCHI (three slices) that indicate Italy’s best pizzerias. Broadly speaking, Tre Spicchi were awarded to about 30 pizzerias. Among these, pizzeria La Notizia 53 and La Notizia 94, while to ‘O Sfizio d’’a...
by Enzo Coccia
Last week, during 50 Top Pizza event I was awarded for my service. This acknowledgement filled me with joy and a deep feeling: it is a reward that has paid off years of sacrifices, hard work, incomprehensions and aggressiveness I had to cope with in my lifetime. In the taxi back home (or rather, to...
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 Grigolo, filmed for Caruso, world leader in the production of great quality men’s clothing....
