by Enzo Coccia Like every morning, today too, leaving home early I met Nunziatina, the porter, which greeted me and held me with her usual chat about how cold the last few days have been. “How cold it is today Mr. Enzo” – said Nunziatina – “these are really terrible days. Since it is cold,
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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 decided to write a disciplinary that would safeguard this product. At that time, I was...
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, I soon started to read up on the writer’s figure.
Vincenzo Corrado was born in 1736...
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 thought about a new way of conceiving the pizza “a canotto”(dinghy pizza). Imagine the context:...
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 produced by Rio Film and made by film director Alfonso Postiglione. One of those meetings...
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 and as a helper in preparing the buffet, letting the participants taste murzilli and...
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 pizzaiolo in Italy, a competition organized by Luigi Cremona Witaly and I was also...
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 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 in Bologna one pizzaiolo out of two is an immigrant, one
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