by Enzo Coccia
For many years I have heard from customers, suppliers, workers, emigrants that the pizza in Naples is better than anywhere else in the world for the water used in preparing the pizza dough. It is not true!!!
To debunk this unfounded belief, first of all, we should think about the function that the compound with the formula H2O...
by Lina Malafronte
Nowadays, we are not talking about anything other than Expo 2015, while the countdown continues with the construction sites working night and day incessantly, so that everything is ready before the great start, the launch of Very Bello, the portal dedicated to the cultural events that are going to take place throughout Italy during the Universal...
by Antonio Langone
The Bread in its more or less flattened variants and with the addition of different toppings, the main one among them the tomato spread throughout Europe only at the end of the 16th century, becomes more and more similar and close to the Pizza that nowadays we are used to know and enjoy.
by Enzo Coccia We are counting down the days to May 1st when in Milan starts the world’s biggest exhibition on food. The theme is, in fact, “Feeding the Planet: Energy for Life”. The Expo 2015 is not only for Italy and the Italians, insiders and not, a turning point. As the host country and
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by Lorena Esposito
The pizza, besides having an alimentary importance, as an example of the Mediterranean diet, has also an anthropological value.
by Enzo Coccia
In addition to the buffalo mozzarella, there is also the fior di latte to stuff the pizza. That on the of dough go mozzarella or fior di latte is a question often debated because of their milk content, slightly lower in the famous dairy product from Agerola.
by Enzo Coccia
When I rip the November page out of the calendar I start thinking about what to give my guests for Christmas. Last year there was the “N-ration” which, created along the lines of the namesake food ration survival kit made by Dr. Ancel Keys, included flour, oil and San Marzano tomatoes. The year 2014, which for me...
by Lina Malafronte
Pistachio and mortadella. It’s the happy and gourmet duet that, these days, La Notizia introduces to its guests, contained between the murzillo saporito two layers of soft dough, a perfect starter for an excellent dinner.
Originating from the Middle East, the singularity of the pistachio, with its taste oscillating between sweet and salty, overstepped its geographical boundaries...
by Lina Malafronte
Its fruit in its… if we were compiling a crossword puzzle we would arrive at the answer without racking our brain because, you know, its fruit in its season: its flavors, its aromas, its nutritive values, its textures and nuances first enliven the fields, then the market stalls and on end our tables.
by Enzo Coccia
Many, many years ago, Naples was a chaotic swarm of people and different crafts. The city was animated by the baccalaiolo (salted codfish vendor), the cavallaro (horseman), the carter, the franfelliccaro (colored caramel stick seller), the coachman, the ostricaro (oyster seller). And yet the woodworker, the acquaiuolo (water seller), the shoemaker, the groom, the maccaronaro (pasta...
