By Enzo Coccia
A famous Neapolitan song says “Comm’ è ddoce e comm’è bella, ʼa città ‘e Pulecenella e me sento furtunato è pecché so’ nnammurato, pecché forse ce so’nato”.
And it’s really nice and sweet my city, indisputable how pleasant is to walk along its streets. A pleasure that grows if you are pampered by the springy sun...
By Lina Malafronte
April, time of the first fruits and time of news at La Notizia where they never stop trying new combinations of flavors, textures, colors and aromas. This time the protagonist is the zucchini.
Whether raw or grilled, baked or fried, loved for its ability to fit to the inspiration and desire of the chef, the Cucurbita pepo, its scientific name, from appetizer to dessert indulges without feeling guilty. Lot of water and only a handful of calories, vitamins and minerals galore, make it the perfect candidate for the warmer weather recipes. And if the type of cut makes all the difference, from the classic rounds to the more fanciful julienne, it has to be said that it satisfies all tastes.
By Lina Malafronte
Sushi, sashimi, couscous, paella, chicken tandoori, falafel, kebab, noodles: raise your hand if you have never eaten one of these dishes and never done it while comfortably seated in your armchair watching TV. Ranging from Indian to Japanese, from Spanish to African, not forgetting the Chinese and Lebanese cuisine, the list of dishes at your mouse - or index finger - certainly does not end here. The current trend loves ethnic foods, especially if ordered quickly and in peace, it has been revealed by a research of Just Eat, the world leader in food delivery, which has mapped the Italian boot with preferences at the table.
Whether it is because you don’t want to cook or because you are with your friends or just because you don’t have the time to prepare food, more and more Italians choose to get meals directly delivered to their home. A few clicks and the order is made. What most surprises is that Italian food, known and appreciated all over the world, doesn’t appear to be among the most clicked things. Hard to believe, we are called mangiamaccheroni (pasta eaters), we are proud of our delicacies, and yet we are inverting the course and instead of a takeaway par excellence, the pizza, we are turning to other countries cookings.
By Lina Malafronte
The “curly” most loved by the Neapolitans, curvy, firm and pulpy, charming the sweetness and the smell. We are not talking about a woman, but about a Neapolitan delicacy as Neapolitan is its name: the papaccella.
Fresh, roasted, pan-fried, baked or stuffed, there are many and various ways to consume this Neapolitan curly. It can be red, yellow...
By Lina Malafronte There are those who are scared of changes, those who do not believe they are possible, those who instead postpone them with the typical words “tomorrow” and “sooner or later I will do that”. Change is possible and it has been proved by Alice Waters, the one who transformed the way Americans
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By Lina Malafronte
"Te fa saporito - nu bello murzillo, che ‘nsi a lu detillo - te face alliccà!"
there was once the Neapolitan opera buffa that, with its verses in dialect, put people’s characters and situations up. There was once and still is the murzillo saporito, a little sandwich with a finger-licking taste: it is done by the master Enzo...
By Lina Malafronte
There are those who use the zest steeped in alcohol to make limoncello, the traditional Campania liqueur, those who use the juice to prepare refreshing granitas and sorbets, some frozen treats to enjoy during the high season. Enzo Coccia has cut the white part, the one that is usually discarded, in wafer-thin slivers and made a pizza...
