The art and, above all, the culture of the pizza in Naples. Enzo Coccia is not only the artisan who is attentive to the time and temperature of the ripening of the pasta, but also a follower of the history and tradition of this food. You can see it by looking at the details in the menu, in the room, and generally in the setting of his three restaurants. Light, well-leavened pizza with well-studied and well-matured toppings. Low crust that is almost at one with the pasta disc. Typical Neapolitan elasticity. Products selected with great care for raw materials and excellences, especially regional. Beautiful wine and beer lists, mainly aimed at the area.