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.