Pizzaria La Notizia
Enzo Coccia is credited by Luciano Pignataro with being the first to marry research into raw materials with long leavening, and with writing the international disciplinare for vera pizza napoletana during his years in the Associazione Verace Pizza Napoletana. The room began as a single space with the oven and has since doubled into a second, differently formatted site further up the same street. Coccia's margherita is offered in seven versions, on request only.
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Why it is here
Enzo Coccia is credited by Luciano Pignataro with being the first to marry research into raw materials with long leavening, and with writing the international disciplinare for vera pizza napoletana during his years in the Associazione Verace Pizza Napoletana. The room began as a single space with the oven and has since doubled into a second, differently formatted site further up the same street. Coccia's margherita is offered in seven versions, on request only.
What to order
The marinara with tomato and garlic; the ripieno with cicoli