A visit to the Pizzeria La Notizia to watch owner Enzo Coccia and his staff preparing a variety of different pizzas. Michelin: Selected Instagram: @enzococcia_lanotizia
Enzo è un vero MAESTRO della pizza, lui ama la pizza e il lavoro di pizzeria come nessun altro e da sempre è stato impegnato seriamente e professionalmente nella diffusione della cultura della pizza all'estero! Felice di rivederlo dopo quasi 30 anni sempre fresco e tosto!
peccato per le sputacchiate... Parlare tutto il tutto il tempo sul cibo significa significa lasciare ad ogni parola un effluvio di piccole particelle di saliva. Magnatavill vuji...
@@sergionespoli2814 si sai che resta delle sputacchiate dopo un minuto e cinque secondi di flash a 450gradi? Resti tu che ti mangi una schifezza industriale fatta in fabbrica dai robot.
@@genus.family Translation: Enzo is a true master of the pizza. He loves the pizza and the work involved in a pizzeria like no one else. He has always been involved in a serious and professional way in the science and culture of pizza. It is heart warming to see him again after almost 30 years looking fresh and solid. My apologies if I missed a word or two, I did this from memory. I left Italy as a one year old boy and learned Italian through my Nonna and my Mom and Dad and the many uncles and aunts I had as a young boy. Unfortunately my kids don’t have a clue and neither do my grandchildren but I kept my birth language locked away somehow in my mind and it still serves me well in life. Cheers.
Your ability to find Napoli's best pizzeria and share the joy of food in Italy is truly delightful! You have a knack for turning culinary experiences into memorable adventures that everyone can enjoy. And I'm Floating Village Life.
Yes, I attended this guy's pizza school almost 30 years ago and he was absolutely military-grade strict on the job. I can assure you that close to the 60% of "real napoli style pizzaiolos" around the world, spanning from Russia to Japan, have learned the art of pizza under him and just at the counter/oven you can see in this video!
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with 'K,.h,.a,.l' viewers.I would love to tip you on your recipes..🥰
It depends, seasons are changing everywhere on the planet so it's hard to tell. Sometimes rainy sometimes cloudy sometimes sunny. lol. But sure it's not cold in terms of temperature.
Questo commento contiene un concetto molto importante Negli ultimi 10-15 anni c'è stata una rivoluzione nel mondo della pizza e il successo di una nuova tipologia di pizza detto PIZZA A CANOTTO o Pizza Contemporanea. Caratterizzato da un grosso cornicione mentre la pizza classica napoletana ha un cornicione meno grande ed è più larga nella parte condita. Questa pizzeria fa pizze napoletane classiche o veraci.
Pizza crispy? Maybe where you live pizza is crispy and it's trash, but the original neapolitan one must be everything but crispy. If you want some crispy bread go eat crackers not pizza.
Hypnotic, just can't stop watching them creating. Such speed.
The man on the oven is a machine 💯😮💨
Enzo è un vero MAESTRO della pizza, lui ama la pizza e il lavoro di pizzeria come nessun altro e da sempre è stato impegnato seriamente e professionalmente nella diffusione della cultura della pizza all'estero! Felice di rivederlo dopo quasi 30 anni sempre fresco e tosto!
peccato per le sputacchiate... Parlare tutto il tutto il tempo sul cibo significa significa lasciare ad ogni parola un effluvio di piccole particelle di saliva. Magnatavill vuji...
@@sergionespoli2814 si sai che resta delle sputacchiate dopo un minuto e cinque secondi di flash a 450gradi? Resti tu che ti mangi una schifezza industriale fatta in fabbrica dai robot.
@@genus.family Translation: Enzo is a true master of the pizza. He loves the pizza and the work involved in a pizzeria like no one else. He has always been involved in a serious and professional way in the science and culture of pizza. It is heart warming to see him again after almost 30 years looking fresh and solid.
My apologies if I missed a word or two, I did this from memory. I left Italy as a one year old boy and learned Italian through my Nonna and my Mom and Dad and the many uncles and aunts I had as a young boy. Unfortunately my kids don’t have a clue and neither do my grandchildren but I kept my birth language locked away somehow in my mind and it still serves me well in life. Cheers.
@@ombreleather grandissimo!! Grazie ☺️!
Questi ragazzi sono molto fortunati, Enzo Coccia è un maestro. Saluti da un collega, siete forti.
Your ability to find Napoli's best pizzeria and share the joy of food in Italy is truly delightful! You have a knack for turning culinary experiences into memorable adventures that everyone can enjoy. And I'm Floating Village Life.
Mesmerizing. The technique, the coordination, the expertise, the speed creating such mouth watering food.
Самый главный - это печник с лопаткой👍
The the guy throwing the pizza in the oven what moves!
His peel work is awesome😊
He could probably perform open heart surgery one handed.
I was there 2 weeks ago, incredible Pizza. 6 Euros.
Love the Napolitano accent, very lyrical almost musical. After pizza music is their biggest passion
No. Their biggest passion is football!!
Beautiful work. Beautiful pizza!
Love the way they just get on with their business and not fazed by the camera.
Those sweet sweet plum tomatoes... Mmm.. my favorite!!
the guy tending to the oven is the real mvp
Its like watching a well oiled machine, passion from start to finish, i love italian cousine
We just had several fantastic pizzas in Sicilia, but we'll have to visit Napoli eventually.
Can never go wrong with pizza
Are you sure? Ask for pineapple topping while in Italy.
Ehh...American delivery pizza is mostly bad. Pizza in Italy is several orders of magnitude better.
@@TexDrinkwater Mostly bad? There are amazing pizza places in America, ignorance at its finest
@@godsu Yes, there are amazing pizza places in America. However, my point remains: American delivery pizza is mostly bad
@@legiran9564
Love Hawaiian and Dominos too
What an amazing place. I've never experienced anything like that. Bet the pizzas taste wonderful.
A beautifully choreographed dance.
Yes, Enzo! We met Enzo in Frank’s Pizza Show when he went to Naples. Beautiful!
My mouth is watering!!! 🤤💯
Greetings from Redondo Beach 🇺🇸🇺🇸Pizza looks delicious and nice video🌷🌷
What do they get a thousand orders a day?
Мы можем сделать вам любую пиццу, но с одним условием-это должна быть Маргарета!😂😂😂. Шутка, классная пиццерия.
The pizza connoisseur’s Mt. Everest!
Thank you!
Yummy! ❤❤❤
The skills of those guys !
Love the workmanship they are all in sing together, ❤ ciao 🍷
Awesome video Superb
This team breath as one.
Yes, I attended this guy's pizza school almost 30 years ago and he was absolutely military-grade strict on the job. I can assure you that close to the 60% of "real napoli style pizzaiolos" around the world, spanning from Russia to Japan, have learned the art of pizza under him and just at the counter/oven you can see in this video!
La pizza a Napoli, è sempre la migliore
spettacolare
صباح الخير تحياتي
🌸🌸🌸🌸🌸
Sometimes you choose tourists spots... This pizzaria is far to be the best in Napoli
que spettacolo
👏❤️
Bendiciones desde Texas
😮
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with 'K,.h,.a,.l' viewers.I would love to tip you on your recipes..🥰
明日はコストコのピザパーティーだ！
how is the weather during October in Naples?
Rainy.
It depends, seasons are changing everywhere on the planet so it's hard to tell. Sometimes rainy sometimes cloudy sometimes sunny. lol. But sure it's not cold in terms of temperature.
What about 2perla pizzeria??
Yes, verace, not stupid cannoto. Grande!
Questo commento contiene un concetto molto importante
Negli ultimi 10-15 anni c'è stata una rivoluzione nel mondo della pizza e il successo di una nuova tipologia di pizza detto PIZZA A CANOTTO o Pizza Contemporanea.
Caratterizzato da un grosso cornicione mentre la pizza classica napoletana ha un cornicione meno grande ed è più larga nella parte condita.
Questa pizzeria fa pizze napoletane classiche o veraci.
It’s official if Aden has a Question Mark at the end of the title of his videos he think the restaurant is full of it and the restaurant STINKS
🍕🍕🍕🍕🍕
At 11:19 the guy in front is prepping something out of a big jar of Nutella. What dish will this be?
It’s a Nutella sandwich on a type of bread called a Mpustarella. Just like the pizzas it’s baked in the wood fired oven.
Fast, fast white jacket. No customers. Lol.
Honey, what did you do today? I made pizzas Oh yeah, what else? I made pizzas Then what? I made more pizzas...
у меня в городе такое бы не покупали
Gruß aus Deutschland 😊👍❣️🌐🕊️❣️
una nutella con ananas
Wow, maybe like they used to do it in Pompeii before the mountain cooked the Chef
犹在
Do they have Hawaiian?
Looks like they need to be cooked just two more minutes 😬
Pizza with red vine?😂🤦
Top tier
Clump of basil in one area…come on…horrible
O segredo das pizzas? muitos perdigotos.. 🤢
Do they have gluten free pizza?
Pansy
Pasta Grammar - chickpea flour
too much loud
The pizza he served you looked totally undercooked and not crisp at all.
Crispy?? 😂😂
Pizza crispy? Maybe where you live pizza is crispy and it's trash, but the original neapolitan one must be everything but crispy. If you want some crispy bread go eat crackers not pizza.
Where's the pineapple? 😂
NO 👎!!!!
ITALY???
NO!!!!
They look very poorly made just for the sake of speed.
Absolutely not true. That's the way to go!
This is average speed for best pizzerias.
@@genus.family Yeah maybe looks like they need to be cooked just 2 more minutes 😬
maybe coz wood oven needs only few seconds to cook a pizza not like an electric one?
@@kessler1476 right! Actually I learned just with him and with a 450 degrees celsius oven one pizza needs just 1 minute and 5 seconds! Scientific!