Neapolitan Pizza, "Pala," and "Rutiello": La Notizia reopens with a new ace, Michele Leo

Enzo Coccia's La Notizia has marked a before and after in the world of Neapolitan pizza. A mentor to many pizza makers, Coccia has fought for the recognition of pizza's cultural heritage in institutional settings and behind the oven, initiating a comprehensive process of valorizing the product, which, thanks to his insights, has begun to incorporate high-quality ingredients without losing its popular character. Alongside the historic "pizzaria," opened in 1995 at Via Michelangelo da Caravaggio 53, in 2010 he added a smaller venue, where a more contemporary pizza concept could be offered while still honoring the great Neapolitan tradition. After almost three decades, La Notizia at 94 Via Caravaggio undergoes a renewal, both in its ambiance and offerings. Thanks to the minds and hands of the young Andrea and Marco Coccia, now fully involved in the administrative and practical management of the family pizzerias (with dad Enzo free to dedicate himself to the many activities for which he is required around the world and to the new, splendid Roman adventure of Vico, in Piazza Rondanini).

photo @Alessandra Farinelli

Reopening of Enzo Coccia's 'La Notizia'

La Notizia 94 – distinguished from the flagship store at number 53 – has always been the dynamic pizzeria of the family, born as the younger sister to Coccia's iconic establishment. Closed for several months for renovations, it reopened on April 23 with a refined appearance: the setting is intimate, maintaining the concept of a secondary venue where patrons can enjoy more freedom, a diverse menu, and, importantly, the option to make reservations. Unlike the typical pizzerias in the city, here the focus is primarily on reservations, allowing guests to enjoy their meals at a more relaxed pace. Behind the glass refrigerator display, a selection of wines, both Italian and international, is showcased. The elegant Berkel slicer adds a touch of sophistication, but the most intriguing novelty lies in the menu, as pizzaiolo Michele Leo embraces the Coccia philosophy.

Michele Leo joins La Notizia 94

"The Notizia is Enzo, Andrea, and Marco's project, and entering such an important reality for me is a beautiful challenge," says Michele Leo about his new adventure. A versatile and skilled pizza maker, Leo, after leaving his career in information technology, dedicated himself to the world of pizza. Starting at Gambero Rosso in Naples, where he worked for 7 years, he then opened his own pizzeria at Palazzo Petrucci before venturing beyond the city to open various establishments, first in Florence and then in Bologna. He concluded his latest collaboration with Palazzo Petrucci in late January, which had brought him back to Naples last year. Leo's arrival at La Notizia is not coincidental; it stems from a longstanding friendship (which also included professional collaborations, the latest in the USA) with Enzo and likely represents the stamp of the now mature management of Andrea and Marco Coccia: "Both dedicate themselves full-time to the pizzerias. Andrea is supporting me in the kitchen to introduce me to the La Notizia project; it's a place with fantastic people."

photo @Alessandra Farinelli

With Michele Leo on board, the culinary offerings expand, featuring a range of different doughs less common in the city. The menu remains focused on the traditional Neapolitan round pizza, offering a wide selection of toppings (ranging from 7 to 16 euros), from classics like "Provola and Pepper" to more refined options like the "Stanley Tucci," featuring buffalo mozzarella, 'nduja of sea bass, and extra virgin olive oil. There's also pizza baked in the "rutiello" – the traditional round pan, a Neapolitan twist – offered with classic toppings (with San Marzano tomatoes, mozzarella, Grana Padano cheese, basil, and olive oil, or with Piennolo cherry tomatoes, olives, capers, oregano, and basil). A new addition is the high-hydration focaccia alla pala, crispy and light, a perfect option for a shared appetizer (for example, with buffalo ricotta, anchovies from Cetara, tuna bottarga, parsley pesto, and lemon). And, of course, the 'mpustarella, a sandwich stuffed in various delicious ways, now a symbol of the Vomero establishment.