Enzo Coccia

Master Pizza ChefPizza Consulting SRL

"Enzo Coccia was born in Naples in 1962 and began working at the family pizzeria "Fortuna."Thanks to his experience, he opened his first pizzeria on Via Caravaggio in 1994: La Notizia 53. In 2010, he opened his second pizzeria, La Notizia 94, also on Via Caravaggio.La Notizia 94 was the first pizzeria in the world to be listed in the Michelin Guide and awarded the Forchetta, a distinction it has held since its opening.In 2000, Enzo Coccia founded Pizza Consulting, a consulting and training firm for those looking to invest in the restaurant industry specializing in Neapolitan pizza."

Wed Mar 25•11:30 AM – 12:30 PM•Show Floor Demo Area

D06 Fry Like a Champion

Demo

Tony GemignaniOwner, Slice House by Tony Gemignani

Enzo CocciaMaster Pizza Chef, Pizza Consulting SRL

Giorgia CaporuscioOwner - Master Pizzaiola, Don Antonio

Thu Mar 26•10:15 AM – 11:15 AM•Show Floor Demo Area

D10 Beyond the Pizza Oven: Add Depth, Speed & Flavor

No matter where you are, your fryer can be more than a side item machine. Discover how to turn dough, simple ingredients, and smart prep into high-mar…No matter where you are, your fryer can be more than a side item machine. Discover how to turn dough, simple ingredients, and smart prep into high-margin menu winners. Enzo Coccia and Giorgia Caporuscio will show you how their pizzerias, whether in N…No matter where you are, your fryer can be more than a side item machine. Discover how to turn dough, simple ingredients, and smart prep into high-margin menu winners. Enzo Coccia and Giorgia Caporuscio will show you how their pizzerias, whether in New York or Naples, use frying to handle volume, delight guests with craveable additions, and make better use of equipment they already own. Expect insider guidance, live tastings, and demos on profit…No matter where you are, your fryer can be more than a side item machine. Discover how to turn dough, simple ingredients, and smart prep into high-margin menu winners. Enzo Coccia and Giorgia Caporuscio will show you how their pizzerias, whether in New York or Naples, use frying to handle volume, delight guests with craveable additions, and make better use of equipment they already own. Expect insider guidance, live tastings, and demos on profitable, easy to execute items you can put on your menu immediately.Show MoreClick the title to see all detailsShow More

Demo

Enzo CocciaMaster Pizza Chef, Pizza Consulting SRL

Giorgia CaporuscioOwner - Master Pizzaiola, Don Antonio