Underground Naples and Geothermal Pizza 10% discount off the
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Underground Naples and Geothermal Pizza 10% discount off the
Discount: 10% discount off the total price. Offered by: Napoli Sotterranea Region: Campania Address: Piazza San Gaetano 68, 80138. Napoli Underground Naples and Geothermal Pizza Underground Naples and "Le Sorelle Bandiera" pizzeria with pizza naturally leavened in tuff caves, a very rare speciality. The tuff's chemical and physical characteristics make it an excellent insulator, ensuring minimal changes in temperature and humidity. These conditions of constant temperature and humidity facilitate the rising of the pizza dough, to give it the unmistakable sensory properties and digestibility of Neapolitan pizza. DETAILS During the last decade, Underground Naples has expanded its scientific investigation to the geological realm, and especially to tuff stone and its uses. The chemical and physical characteristics of Neapolitan Yellow Tuff make it extraordinarily effective for temperature insulation and humidity control. Inside the area of the Teatini convent, made entirely of tuff, is the pizzeria "Le Sorelle Bandiera" where the microclimatic parameters of the rooms used for dough rising are constantly monitored to make sure that the dough rises completely, resulting in pizza that is exquisite in terms of sensory properties and digestibility. By studying a survey of the city of Naples, and going all the way back to Hippodamus' plan, cross-referenced with data from geotechnical monitoring, we learned that in certain parts of the city microclimatic parameters could be reached that would produce a very special dough. All the way back in Roman times, the 'schiacciata,' a baked product similar to our WEB Site: http://www.napolisotterranea.org http://www.lesorellebandiera.com Expiration date: 30/04/2017 NORMS OF USE The coupon is valid for one person and includes entrance to Underground Naples and lunch or dinner at Le Sorelle Bandiera pizzeria, including margherita pizza, drink and service. The price of the package includes a 10% discount. pizza, was very popular in Naples. The Romans had long used spelt to make savoury focaccia, but only after conquering the Greeks and reaching Naples did they discover leavened wheat bread. Soon the first public ovens became common, and many Greek bakers worked there. The Romans used two different types of yeast. One was made with millet mixed with sweet wine and left to ferment for a year, the other with wheat bran left to soak for three days in sweet wine and then dried in the sun. The Romans produced many types of bread and focaccia by blending various ingredients into the dough. But here, in the centre of ancient Naples, on the site of the Roman forum, formerly the site of the Greek agora, their focaccia also enjoyed the microclimatic effects derived from the tuff from which their ovens were made, and which even then offered the ideal physical-chemical balance that the yeast required so that the final product would turn out wonderfully light and airy. Thus, 'geothermal pizza' is produced using ovens made of tuff and pizza dough leavened for 24 to 48 hours exclusively in tuff-walled chambers.