Pizzaiolo Enzo Coccia
Born in Naples and raised in his father's pizzeria, Enzo opened his own establishment, La Notizia, in 1994. There, he developed a personalized method of creating the perfect pizza dough: a smidge of yeast, Caputo "00" flour, sea salt, and endless hours of highly technical kneading. Add crushed San Marzano tomatoes and an 800+ degree wood fired oven, and guests experience an amazing pie.
A third generation pizzaiolo, Enzo uses the finest local ingredients from Campania in all his creations and will share both the experience and expertise that has made his pizzeria so highly acclaimed. Enzo knows that when pizza is done right, it is more than pizza...it is "sole nel piatto" ~ sun on the plate.