A 100% Vaudois Neapolitan pizza
At the top of Petit-Chêne, the new address Domani Pizza offers the flagship product of Italian cuisine made with ingredients that have not traveled more than 30 km.
Mario Mattiello, head pizza maker at Domani Pizza on rue du Petit-Chêne in Lausanne.
PATRICK MARTIN
It’s not just those who love small seeds who have the right to know that they’re eating organic. Pizza eaters too. Mario Mattiello created Domani Pizza for this. This new address at the top of Petit-Chêne seeks its eco-friendly products within a radius of 30 kilometers as the crow flies. Not a meter more. The ham comes from Rossinière, the mushrooms from Bremblens, the ricotta from Cuarnens. Even the tomatoes are from the region. Only one departure from the rule is tolerated, for spices.
Organic products are at the service of real Neapolitan pizza. “The original, which meets a strict code, specifies the chief pizza maker. The levitation of the dough must last twenty-four hours at least. The format is rounded, the edges are thick, the center is ultrathin. Cooking at a temperature of at least 430 degrees gives the regulatory soft texture. The two classics are marinara (oregano, garlic, tomato sauce) and margherita (basil, mozzarella, tomato sauce). But there are also several variations that are inspired by the seasons.
“Real Neapolitan pizza meets a strict code. The levitation of the dough must last twenty-four hours at least.
It’s not just the products that are sustainable at Domani Pizza. The electricity is 100% green, the packaging is recycled. A charter displayed at the entrance to the establishment reminds the client of the owner’s solidarity commitment. Everything is expressed in the atypical decor of an old jewelry store. The owner has kept the display cases, the safe and the alarm on the ceiling.
Born in 1979, Mario Mattiello comes from Monte di Procida, which overlooks the Bay of Naples. He learned the art of cooking there. Then he emigrated with his parents to Switzerland, where he discovered ecology. A former EPFL engineer turned pizza maker, the fan of the Maradona years at SSC Napoli wanted to offer a 100% renewable pizzeria. And it is successful. Foodies can eat a succulent product there, while doing a good deed.
Domani Pizza, rue du Petit-Chêne 9, 1003 Lausanne, Mon-Sat, domanipizza.ch
Dominique Botti is a journalist for the Vaud section of 24 Heures, specializing in field investigations, miscellaneous facts and legal news.
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