With Vesuvius, the world’s most dangerous volcano, threatening the lives of three million people in southern Italy, nearby Naples clearly has some heat down below. As the birthplace of modern pizza, the creation of geothermal pizza clearly adds an edge, or should we say a crust, to Italian cuisine.
While exploring Italian cuisine, one can travel to the city of Naples which has established itself as one of the cornerstones of European cuisine, more precisely of Italian cuisine through Neapolitan pizza. It has made a name for itself as an exploration into the magical intersection between cuisine and history.
A little below the surface, it becomes apparent that the roles of local geologists often overlap with those of foodies. Here exists the ultimate collision of expertise in the yellow tuff subsoil of Naples which hides many wonders and natural experiences. One such remarkable experience in particular is the first ever geothermal pizzeria! We actually reported on the use of underground heat in pizza making in Naples back in 2016.
Le Sorelle Bandiera pizzeria in Naples Underground (Napoli Sotterranea), a geothermal pizzeria, is the brainchild of archaeologist Vincenzo Albertini – President of Naples Underground (Napoli Sotterranea). He created this gastronomic marvel, located in the Convent of the Theatines, in the Decumano Maggiore, in the heart of Naples. The key to this marvel is that it is literally prepared in the excavated Neapolitan yellow tuff. The kitchen is equipped with tuff chambers to leaven the dough inside, after which it is then baked in ovens made of the same material.
Vincenzo Albertini quotes “The geothermal pizzeria was born after carrying out special studies and research on the characteristics of the city’s subsoil but also on the history of Naples and pizza. We started by first studying the Greek-Neapolitan bakers who were very famous for their signature sourdough bread. Then, we took this research further by measuring the microclimatic parameters of the city as it currently stands, which led to the discovery of organoleptic properties as reflected in the yeast dough.
In essence, Enzo Albertini reveals that what gives geothermal pizza its distinctive qualities is that it is prepared and in tuff chambers in which it ferments for 24 to 48 hours and is then baked in a tuff oven. . Specifically, this unique combination of history, geology, archeology and cuisine can only be found in this wonder of a place – Naples Underground (Napoli Sotterranea).
Although these never-before-seen pizzas are prepared in optimal geothermal conditions underground, they are served with easy access on the streets of Naples. The name of this one-of-a-kind gastronomic marvel of a pizzeria is SORELLE BANDIERA, and it is located inside the ancient Roman theater, not far from Piazza San Gaetano which forms the entrance to the Naples Metro ( Napoli Soterranea). A must visit on any Naples foodies list!
Source: press release