La Notizia 94

We were staying nearby during our time in the city for a CrossFit competition. We ate here several times! The food was very good and reasonably priced. The staff was always helpful with us, even when they were very busy. Thank you!

very nice place, few tables, efficient service. We tried the crostone with escarole ( mpustarella)as an appetizer, delicious! we regretted not having taken another. good pizzas, well cooked, with well-balanced ingredients and flavors. you could taste them all. as for the desserts, the chocolate and orange peel one was really good, but the pistachio one was a no-go, we left it on the plate. average prices. it's worth going back! bravi!

My best experience on my pizza journey in Italy! First of the "big" places where I met the legend of the place in person. Great Enzo welcomes everyone with a smile and send off with respect and kind words. I eat one of the best pizzas in my life here. This pizza is following tradition in all best segments - taste, color and process. Ingredients are phenomenal! I eat off menu pizza, divided like Quattro stagione, but with completely different story. It was symphony! Staff is very polite, kind and helpful. Place is cosy, pleasant and charming. I had great honor to speak with Enzo's son Andrea about pizza world and where it's going. I'm very thankful for the experience and full of respect for this crew. Very professional. I left full of positive energy and impressions from this place... You should definitely visit, but leave it to be best for last ;)

Enzo Coccia, La Notizia’s pizzaiolo, is allegedly the first in the city to focus on developing a great dough by experimenting with different flours, taking a more intellectual approach than his family’s old-fashioned pizza making. He has two pizza places, on the same street on the Vomero hill, La Notizia 53, the more traditional, rustic vibe place, and La Notizia 94, with more “innovative offerings”. The second of Enzo Coccia’s restaurants is reservation only, and one can see why just by looking inside from the large glass front: the decoration is reminiscent of many upscale restaurants around the world, with a large wine and beer freezer dominating the wall opposite the open kitchen. The menu includes all the classic pizzas from La Notizia 53, as well as two extra pages: one with Enzo’s personal variations and one with seasonal pizzas, 4 for every season, 16 in total. Ordering is as bespoke as can be, one can even combine any pizzas by ordering them half-and-half. Starting with a Murzillo (small pizza dough pocket with smoked bacon and smoked cow cheese), I then went for the 4 Pommodori, with each of the four quarters filled with a different variety of tomato and cheese, and for the Spring-time Primavera, with asparagus, lard and fava beans on top. I asked for the pizzas to be smaller in size, since I wouldn’t be able to go for a larger 50-50 pizza, and they happily obliged.

The saver was very nice the chef made us feel welcome food was amazing

Had a great time with Enzo and his team learning to make real Neopolitan pizza.

Delicious, fresh pizza! Some of the best I had in Naples. This location is more residential and I recommend calling for a booking as it is small inside.

Marvelous gourmet pizzas at very, very reasonable prices for the quality you're getting. Would reccomend getting there early or otherwise making a reservation. Excellent attention and very nice regional wines & beers.

Despite both locations of Pizzaria La Notiza being located outside Naples city center Pizzaiolo Enzo Coccia has established a reputation as one of Italy's best, and although one can most certainly get a fine Margherita, assuming they can secure a seat, the real magic inside the number 7 Pizzeria according to "50 Top Pizza" is found in more thought provoking concepts. VPN certified since 2012, but telling his story through Pizza since a childhood helping father Antonio at ovens of his own, La Notiza 94 is the newer of Coccia's two Restaurants, a small footprint on Via Michelangelo da Caravaggio capable of holding perhaps fifty and almost universally with a queue spilling into the street. Open at 19h30 daily, and less English-friendly that other Neapolitan Pizzerias, it is once seated that guests are invited to choose amongst Classics, "Ideas of Enzo" or Seasonal Pizzas, the center containing most of the best from a man who considers himself an "artisan at the service" rather than a true artist. Ingredient-obsessed, but firmly rooted in technique and precision, it is sourcing all items from Campania that La Notiza begins, a mere look at "Pizza ai 4 Pomodori" showing Enzo's desire to educate as each section of the Pie places a different type of Tomato in the context of a Margherita. Teaching his method globally through a company known as Pizza Consulting, students hailing everywhere from New York to India and Japan, it is with a Master's Degree in "Food traditions and cultures of the Mediterranean people" that Enzo's Crust takes on a traditional form with stretch but crispness, while concepts such as those marrying a Buffalo's Meat to its Milk display an eye starring towards the future.

Hands down the best Pizza in the world! Enzo and Andrea are so welcoming you feel like a local. We loved every bite and we ate a lot! Not to be missed when you're visiting Naples!!

Great Neopolitan Pizza! The margherita pizza will not disappoint! If you show up late in the evening expect to see a line out on the sidewalk. The subtle lighting, low roar of friends sharing stories, and wine glasses chinking provide a great atmosphere inside. Room for about 50 inside and expect to spend just under €20 for pizza and wine. If you don't want to wait you can order to go for a fraction of the price. €5 will get you a margherita pizza and go home to pop your favorite bottle of red. I will definitely go again and experiment with the menu a little more. Ciao!

To understand La Notizia 94 you have to understand Neapolitan pizza and the owner of La Notizia, Master Pizzaiolo Enzo Coccia. He doesn't do anything short of demanding perfection. First, this is an upscale pizzeria and a movement away from the more traditional Neapolitan pizza that is found all over. Second this pizzeria is on the fringe of the very upscale Vomero district of Naples and finally it offers a unique menu with a variety of combinations, flavors and toppings. The white truffle pizza for example is pretty costly for a pizza, but if you are looking for something non traditional with an excellent blend of tastes, cooked to perfection, you found it. The smoked mozzarella, the freshly roasted tomatoes and sausage, the prosciutto, mint, fresh burrata cheese, eggplant etc all combine for wonderful pizza dishes. If you are looking for something gourmet, unique and fresh, this is it. I had four different pizza's, four different times and each one was great! This is a master at work.