Pizzeria La Notizia, 94
In 2010 the master pizzaiolo Enzo Coccia decided to take the plunge and challenge himself and the others, especially those who are more conservative. Thirty seats around in a modern place, accurately designed with strong attention to details, and high, very high quality. At first glance, it reminds us one of those elegant and refined delicatessen found in many European cities, revisited in a fresh way.
Its display fridge, which covers an entire wall of the room, shows wines and craft beers as well as the ingredients used to stuff the pizza discs: raw materials strictly in season, some of which put diner common sense and imagination to test, in a perfect balance between innovation and tradition.
In the menu, the first page is a proud thanks to suppliers, which help Enzo and his staff to offer unique combinations of flawless quality and taste, who know how to connect, in work as well as in life, respect for the traditions, the environment and the quality. Here everything is the result of a great team effort.
A genuine creativity lab where daring original ingredient combinations, preparations and above all sensory paths and inputs in the spirit of Brillat-Savarin bright quote: “The discovery of a new dish does more for the happiness of mankind than the discovery of a new star: of stars we see enough already”.
A distinctive play of lights and colors: from apple green on the walls to flame red crystals that cover the dome of the oven made by a well-known artisan, Stefano Ferrara, from the spotlight path on the floor leading to the fermentation room to three bright spots that attract attention on the pizzaiolo’s performances, in a continuum of cultured quotations.
Not just margherita or marinara, here traditional pizzas are accompanied by new combinations of ingredients, not only regional, flavors, colors and aromas. Pizza with burrata or the one with broad beans and asparagus, pizza with eggplants and mint or the one with truffle: the menu is a long list of unusual, creative and equally unforgettable unions. This is La Notizia 94. The first pizzeria to be recommended by the influential Michelin Guide and fork awarded since the opening.
Far from the city center and its main attractions, you need to go there on purpose and if you come during the weekdays do not miss the tasting formula: already cut into slices, pizzas are served one at a time to enjoy them at the right temperature.
It’s useless to say that here pizza is the undisputed star but there are other tempting samples as the murzilli, literally “little bites”, to swallow in a few morsels. For a sweet end, the suggestion is not to miss the saltimbocca filled with handmade dark chocolate. To complete the picture, La Notizia offers a fine selection of wines, sparkling wines and craft beers.