Enzo Coccia, born in 1962, decided since he was a child, to follow his father’s footsteps by pursuing the art of Neapolitan pizzajuolo. He took over the reins of the family business putting his soul, heart and, above all, mind into it. Our pizzajuolo, in fact, put himself on the line and decided to make the Neapolitan tradition his own by making it, now, also the object of study. Coccia proposes, in this interview, to transport us to his pizzeria with an empty belly and an open mind with the intention of broadening our culinary and cultural horizons and re-evaluating pizza no longer as a product made by standard techniques, but something more: a focused study on chosen ingredients, an art that rests on centuries of history and culture that every pizzajuolo passes down and reinvents at the same time.
Interiew by: Filomena Errico
Video by: Valeria Rescigno
Video Editing by: Erika Palmieri
Document by: Filomena Errico, Serena D’Ambrosio, Valeria Rescigno, Erika Palmieri, Giuseppina Santoriello, Monica Sorvillo
Subtitle ita/eng by: Giuseppina Santoriello, Serena D’Ambrosio
Translation by: Serena D’Ambrosio Monica Sorvillo
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 14/12/2023
