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Enzo Coccia's New Pizzeria

Enzo Coccia's New Pizzeria

The News about La Notizia and two nearby gems

How could I refuse an invitation to the rebirth of Enzo Coccia's pizzeria in Naples La Notizia?  He's my favorite Neapolitan pizzaiolo, a true maestro.  I took part of his pizza course - the dough session, which was very, very interesting.  Enzo's old pizzeria was tiny and has now been converted to take-out only.  The new place is modern, red-tiled pizza oven with LA NOTIZIA spelled out on a white background, a trail of lights on the ceiling, interesting wine and beer displays.  Of course pizza is divine, worth a voyage for pizzaholics like me.  The take-out pizza boxes, made of recycled material, are wonderful, with a mouth-watering photo of a whole pizza, made for a select group of pizzerie that use only superior ingredients.  Clearly La Notizia qualifies. At the opening Luciano di Meo was serving hand-sliced prosciutto made with his heirloom black pigs - I stayed at his agriturismo farm a few months ago, loved the products and had a terrific lunch.  Artisanal beer maker Mario Cipriano (Lucinano's friend and neighbor) paired his beer with Enzo's pizza.  Good call.  I stayed at the aptly named Hotel Paradiso, in nearby Posillipo, away from the bustle of Naples.  The breakfast room on the terrace has a breathtaking view of Vesuvius and the bay as well as an ample spread. Double rooms have terraces with the same view, singles overlook a wall.  Parking is free.  But there's another great reason to stay at the Paradiso.  Across the street, Eugenio Aiello's bar-pasticceria La Botteghina has an amazing selection of wine, champagne, and distillates which makes it a perfect stop for an aperitivo, served by Eugenio's son Andrea at tiny tables, with cheese, salumi, and savory pastries.  There's also have a fine assortment of traditional Neapolitan pastries - pastiera, ricotta stuffed tarts, sugar-coated doughnuts (called graffe in dialect).

Pizzeria La Notizia, via Caravaggio 94/A, tel. 081-1953-1937, open evenings only, closed Mondays

Bar Pasticceria Botteghina, via Orazio 106, tel. +39 081 660516, closed Tuesdays.


- October 2010 Link to article in The Atlantic


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