by Enzo Coccia
Are you ready with the beach towel, the sun umbrella and the ball to go to the beach? Ready to enjoy the summer holidays that you’ve been waiting for too long and are approaching in a few days? For me, it is 22 years that the year ends on July 31. Yes, it is just so.
by Enzo Coccia
Who can say today if the food you eat in a restaurant or in a pizzeria is good or not? Tripadvisor, the specialized guides or your Facebook friend who posts a photo of the pizza Margherita he has just eaten which receives a vote and a final judgment? Nowadays, at the time of social media 3.0,...
by Andrea Coccia 1) GEOGRAPHICAL LOCALIZATION: The Neapolitan pizza originated in the city of Naples by unknown people, as far back as in 1807 there were 54 pizzerias (from the book by Professor Mattozzi: “Una Storia Napoletana: Pizzeria e Pizzaiuoli tra Sette e Ottocento” – “A Neapolitan History: Pizzerias and Pizzaioli from the Eighteenth through
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by Enzo Coccia
In recent weeks, the opening of new places has definitely confirmed a trend that snaked into the air since a long time: the Neapolitan-style street food, in which the quality of food reigns high despite the ways of consumption.
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 protecting the biodiversity of this variety grown around Mount Vesuvius area.
I should rejoice because the...
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, at the moment, only a silicone pizza. It is a robot
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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 the authorship of a dish, today, that we must necessarily be original, I need to...
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 25th and 26th 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 (pizzaioli, bakers, waiters).
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)?”
