by Laura Guerra
when the dream turns into reality. This is the story of a smiling pizzaolo with great passion about neapolitan pizza that founded a small pizzeria called "La notizia" that becomes the first neapolitan with a special "fork" in the red Michelin guide, the bible of the gourmets.
Outside from commercial and touristic routes, his feat started in Via Caravaggio: he is been preparing neapolitan pizza to deliver to people in the neighborhoud for 15 years; but he has also a few sits inside for customers to taste his pizza. His secret is the freshness of ingredients, the use of locally grown tomatoes and vegetables (like zucchini flowers, tomatoes, mushrooms), nothing but the passion for making the real neapolitan pizza. He is obsessive with the dough and his fermentation that should be natural and at least 8 hours long. Next feat is the new pizzeria just a bit further the old one, where in a couple of months he is going to offer special products, like wines and beers matched with the fantastic food.
NDR. I'm really proud about Enzo, who started as secretary of the AVPN in 1996 and never stopped his research of the wellness and improvement of the neapolitan pizza. I think that sould be the first step to increase and to revaluate the art of making neapolitan pizza expecially from the side of the pizza makers whom professionality and public immage shouldn't be lower than the Kitchen Chefs.
Massimo Di Porzio
when the dream turns into reality. This is the story of a smiling pizzaolo with great passion about neapolitan pizza that founded a small pizzeria called "La notizia" that becomes the first neapolitan with a special "fork" in the red Michelin guide, the bible of the gourmets.
Outside from commercial and touristic routes, his feat started in Via Caravaggio: he is been preparing neapolitan pizza to deliver to people in the neighborhoud for 15 years; but he has also a few sits inside for customers to taste his pizza. His secret is the freshness of ingredients, the use of locally grown tomatoes and vegetables (like zucchini flowers, tomatoes, mushrooms), nothing but the passion for making the real neapolitan pizza. He is obsessive with the dough and his fermentation that should be natural and at least 8 hours long. Next feat is the new pizzeria just a bit further the old one, where in a couple of months he is going to offer special products, like wines and beers matched with the fantastic food.
NDR. I'm really proud about Enzo, who started as secretary of the AVPN in 1996 and never stopped his research of the wellness and improvement of the neapolitan pizza. I think that sould be the first step to increase and to revaluate the art of making neapolitan pizza expecially from the side of the pizza makers whom professionality and public immage shouldn't be lower than the Kitchen Chefs.
Massimo Di Porzio
Thursday 03 December 2009
