There has been a huge protest in Naples, a new guide book came out on pizzeria's and Naples wasn't mentioned as having the BEST pizza--- but rather someone in northern Italy.
We of course based this Slow Food Kansas City trip on the quality ingredients which make the pizza here so special. But ingredients alone do not a pizza make. You need a pizza master, Pizzaiolo.
We came to the original pizzeria of Enzo Coccia, one of Naple's best.
We let Enzo pick some of his signature starters for the table, bottles of local Piedirosso wine, Menabrea beer and we were ready to experience our PIZZA ORGY.
These Rotolini are one of the reasons I come back to La Notizia, thin rolls of pizza dough- filled, baked and then cut into perfect bite-size pieces.!!! party food!
He also makes Murzillo's, smal bites. These are pizza dough rolled into small flat disks and baked then cut open and filled. Much lighter than pita bread and filled with pancetta, pecorino cheese and black pepper. It tastes like the Gricia pasta sauce from Rome.
Would be great with a slice of a fresh tomato in it in summer-- a sort of BLT!
This was my pizza, water buffalo ricotta cheese, gorgonzola, buffalo mozzarella, grated pecorino cheese, sausage and argula.
You MUST come and eat here to really taste what perfect cheese on a pizza is!!!!!!!!
oh, and don't forget the dessert Saltimbocca. NO not VEAL!
Saltimbocca is the pizza dough baked into a oblong "bread".
They split it open and melt bittersweet chocolate or spread Nutella inside.
Via Caravaggio 53/55
80126 NapoliTel. +39 081 7142155
Enzo has two locations,we went to the original one, but there is a new one down the hill, but you usually find Enzo cooking where we went!
Enzo- Grazie di esistere!!!!
e grazie a Elisia Meduni che mi ha mandato tanti anni fa!
Click here to see the menu.
If you want to be a master pizzaiolo, Enzo also has a pizza school. Sign up!
and Master classes for those already in the business.