Summer in the city. In Naples, at least one evening a week must include a pizza. And on this particulare evening on this particular week I decided to drop in and salutare, say hi, to maestro pizza maker Enzo Coccia at Pizzaria La Notizia. Coccia showed no sign of jet lag from a recent trip to Shanghai, China where he and his team served as consultant for a new pizzeria there. He was eager to show me photos and videos that he had in his Samsung Galaxy from his recent adventure. Pictures that he has yet had time to share with the world via the social networks and his web site.
It was easy to understand why. Coccia's life is non-stop!
Coccia's place was already packed with a waiting list at 7:30 pm. Very early for Naples. Families, couples, old friends and new were greeted by Coccia one by one as they entered his house. Coccia has two pizzerias, or as Coccia told me long ago, pizzarias. And as one place filled up, he was quick to pick up the phone to see if he could squeeze pizza lovers at his newest location just down the street.
It was hard not to get caught up in the excitement and enthusiasm of the evening, especially since my seat was right next to the banco where I could see pizzas flying in and out of the forno by Coccia's first class team. Here the word team = a well oiled machine. Pizzas for the dining room...pizzas for take-away.
I was there to try the Pizza Sorrento, one that I had seen a few days before on Facebook. One that practically whispered try me..try me. This one was all about summer with fresh anchovies, black olivers, sweet yellow Piennolo tomatoes, chives, basil, and fresh garlic. The touch of class was when a drizzle or two of orange infused extra virgin olive oil from the Sorrento Peninsula.
I was sure that I had space for one more. I was able to snag Coccia and ask his advice. He suggested a stuffed pizza - his Calzone Sirena d'Oro.
What's it stuffed with? I wanted to know.
Ricotta (buffalo milk) Campana DOP, basil, grated pecorino cheese, speck IGP, and zucchini flowers sliced a julienne which had been previously sauteed with extra virgin olive oil.
Could I handle it?
The line outside of the pizzaria was increasing. No problem, Coccia every now and then would send out assaggini, small slices of pizzas to keep his waiting guests happy.
I was ready to leave, but not before dessert. Coccia's saltimbocca with Nutella! (Though, to be honest, I asked for a doggy bag - no more space! )
Evening over, but for many it was just beginning. As I left, my space was being prepared for the next guests of the evening. Guests who, thanks to the staff of Pizzaria La Notizia, quickly become family and friends.
|"Pizzaria La Notizia|
The place where Enzo Coccia warmly welcomes his friends"
Alla prossima, Enzo
Pizzaria La Notizia
Via Michelangelo da Caravaggio, 53-55
039 081 714 21 55