A visit to the Pizzeria La Notizia to watch owner Enzo Coccia and his staff preparing a variety of different pizzas. Michelin: Selected Instagram: @enzococcia_lanotizia
Enzo è un vero MAESTRO della pizza, lui ama la pizza e il lavoro di pizzeria come nessun altro e da sempre è stato impegnato seriamente e professionalmente nella diffusione della cultura della pizza all'estero! Felice di rivederlo dopo quasi 30 anni sempre fresco e tosto!
peccato per le sputacchiate... Parlare tutto il tutto il tempo sul cibo significa significa lasciare ad ogni parola un effluvio di piccole particelle di saliva. Magnatavill vuji...
@@sergionespoli2814 si sai che resta delle sputacchiate dopo un minuto e cinque secondi di flash a 450gradi? Resti tu che ti mangi una schifezza industriale fatta in fabbrica dai robot.
@@genus.family Translation: Enzo is a true master of the pizza. He loves the pizza and the work involved in a pizzeria like no one else. He has always been involved in a serious and professional way in the science and culture of pizza. It is heart warming to see him again after almost 30 years looking fresh and solid. My apologies if I missed a word or two, I did this from memory. I left Italy as a one year old boy and learned Italian through my Nonna and my Mom and Dad and the many uncles and aunts I had as a young boy. Unfortunately my kids don’t have a clue and neither do my grandchildren but I kept my birth language locked away somehow in my mind and it still serves me well in life. Cheers.
Your ability to find Napoli's best pizzeria and share the joy of food in Italy is truly delightful! You have a knack for turning culinary experiences into memorable adventures that everyone can enjoy. And I'm Floating Village Life.
The larrge pizza in theiddle of the video is the ideal pizza I'm trying to achieve. A large thin neapolitan with not too much crust. I love how have doesn't burn the crust.
Yes, I attended this guy's pizza school almost 30 years ago and he was absolutely military-grade strict on the job. I can assure you that close to the 60% of "real napoli style pizzaiolos" around the world, spanning from Russia to Japan, have learned the art of pizza under him and just at the counter/oven you can see in this video!
Questo commento contiene un concetto molto importante Negli ultimi 10-15 anni c'è stata una rivoluzione nel mondo della pizza e il successo di una nuova tipologia di pizza detto PIZZA A CANOTTO o Pizza Contemporanea. Caratterizzato da un grosso cornicione mentre la pizza classica napoletana ha un cornicione meno grande ed è più larga nella parte condita. Questa pizzeria fa pizze napoletane classiche o veraci.
It depends, seasons are changing everywhere on the planet so it's hard to tell. Sometimes rainy sometimes cloudy sometimes sunny. lol. But sure it's not cold in terms of temperature.
Pizza crispy? Maybe where you live pizza is crispy and it's trash, but the original neapolitan one must be everything but crispy. If you want some crispy bread go eat crackers not pizza.
