by Enzo Coccia After almost a year, I return to write something in my little diary. There is no excuse to justify my absence because I could have certainly found even only half an hour to be devoted to writing, collecting my thoughts and putting them down in black and white. I could hide behind the
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by Enzo Coccia The holidays are always a joy. Easter represents certainly a time to spend with the family and relatives. On the contrary, Easter Monday has always been an equivalent of outward journeys to have a picnic with friends. But when I was a child, the Easter Monday spent in this way did not
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by Enzo Coccia
Cooking is an ancient act; the human being has carried out a cultural action by cooking: from feeding himself with raw food, he has evolved in choosing, preparing and cooking food.
Cooking is a process that happens through a series of manual operations with what is today known as technique with the aim of creating a finished product,...
by Enzo Coccia
UNESCO has defined the art of this profession but, this time, I’d like to talk about freedom and democracy in relation to the Neapolitan pizza. “Freedom and democracy” may seem like a political slogan used by a party that comes from another, little bigger one, which wants to convey some important values with only two words.
Let me...
by Enzo Coccia
About nine years ago, I opened my pizzeria La Notizia (the news) 94, in via Michelangelo da Caravaggio 94, just 400 meters away from the historic place. The idea was to create a workshop where some artisans, led by Antonio Errico and me, could experience the pleasure of taking new pathways of taste. Long leavening; search for...
by Enzo Coccia
Last year, it happened that my very dear friend Luigi Zecconi Turillo, buffalo cream cheese (Lattecotto) producer as well as my pizzeria supplier, and I talked about the different characteristics of the fresh buffalo and cow ricotta cheeses.
Buffalo ricottais creamy pearly white in appearance and texture, sweet and fresh in taste; cow’s milk ricotta has a...
by Enzo Coccia
At the beginning of February, Paolo Ruggiero, my friend and San Marzano tomato supplier for about ten years, phoned me. Together with his family and all the Danicoopcooperative farmers, we have tried to protect, popularize and promote the authentic San Marzano tomato, a gift from Campania and agro nocerino sarnese.
Excited like a child, he told...
by Enzo Coccia
A few days ago, the information website giornale.it put on the frontpage “Allarme bambini obesi. Così la Gran Bretagna restringe pizze e torte” (Alarm bell sounds for obese children. So, Great Britain shrinks pizzas and pies”). This piece of news certainly scares us and warns all the English mothers, and not only them, which go to...
by Enzo Coccia
Spring, almost automatically, instils into our spirits lightness, carefreeness, desire to go out, leaving a long freezing winter behind ourselves.
Actually, this winter has been particularly cold, with almost constant rain and the sky always dark in Naples too. You will certainly remember the incredible snowfall of February 27that hit Campania’s county seat, an event that...
by Enzo Coccia
I had the pleasure of hosting at my pizzeria La Notizia 94 the great, unique, the genius, the one who revolutionized global gastronomy: Ferran Adrià, the famous chef often associated with molecular cuisine motivated by the idea to create unexpected contrasts of flavors, temperatures and colors to provoke, surprise and delight.
It was March 30, it was...
