Sottocasa is Pizza
State of the art, flavorful, authentic Neapolitan Pizza. Which means a century old technique and the freshest ingredients, with an eye always open toward the environment. We source the best flour and tomatoes from Italy, and most of our fresh cheeses are from the US, so they travel less and they are always as fresh as possible. And we cook everything in a 2 tons, 1000F wood fired oven, built and shipped from Naples… check our flying oven!
We do Neapolitan Pizza for the simple reason that we think is the best of all the different kinds of pizza that came after that. We liked something better, we would do that. The main parts of our pizza are: dough, tomatoes, mozzarella and oil. Our dough is only made of Italian 00 flour, fresh yeast, salt and water. And time. In fact, before becoming your pizza, the dough sits, in different stages, for at least 48 hours, but usually it is never used before 60. This process grants a very light, digestible and flavorful dough.
We use only Italian Organic Tomatoes for our sauce, freshly crashed and with just a little salt added. We love to taste tomatoes in a tomato sauce. Fior di Latte Mozzarella from Wisconsin is our choice for the cheese. A beautiful white, clean and fresh cheese that we break by hand everyday to insure the right texture. And we gently sprinkle our pizza with a unique, delicious Extra Virgin Olive Oil from Sicily, labeled directly for Sottocasa. And you can be sure that all the other ingredients that will make your pizza a unique experience are carefully sourced to meet our standards!
Elena and Matteo
True Italians with different background but with two great passions in common: good food and travel.
I was born near Napoli and growth up inside my mother’s family restaurant/pizzeria since I was ten years old. That explains how passion and curiosity for good food became part of me. I did a commercial school and found a job in IT business (in big companies like IBM and DELL) that allowed me to travel all along Italy and discover the variety of Italian gastronomic traditions and how different they are!
Once (driving on a highway), I realized that I wanted to share my passion with other people so I simply quit my job and moved to Isola d’Elba, where Matteo was already working in a nice hotel.
I am from Piacenza and since I was 14, I worked in the restaurant and hospitality business. I had the chance to travel and work in different countries around the world (USA, England, Germany, France) and in Italy as well. My job gave me the opportunity to meet people from all over the world and get in touch with different cultures and gastronomic traditions.
I love good food, good wine and good pizza and that’s why, after many years, I decided to start this adventure with Elena and open our own place.
Here we are. For the last 5 years, we managed a small restaurant in Capoliveri (Elba Island, Tuscany) and after few vacations in New York where we met Luca (that gave us the chance to realize our dream, helping us with his experience), we decided to bring here our passion and open a real Italian place in Harlem, that we consider a very vibe neighborhood, a perfect mix of culture, food and tradition.
Now we are ready to share our passions to everyone who will come and join us.
Welcome to Sottocasa Harlem!