slide 1

Pizzaiolo Enzo Coccia

LA NOTIZIA
NAPOLI, CAMPANIA

EnzoCocciaHeadshot.jpg

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.




Receive Our e-Update

To receive information about upcoming culinary art opportunities and featured exhibits, sign up for the arte italia e-update.

Newsletter Message

Testimonials

“I had a marvelous time last night and look forward to future events. You, your staff, board and the Avansino's did just an awesome job of making everyone comfortable. The chefs were all outstanding and meticulous. I can't stop singing your praises.”

class participant


© Copyright 2018, All Rights Reserved

Website by KPS3 Marketing