The proposal comes from Nicola Scamardella, owner of White Chill Out da Nicola in Pozzuoli. According to ANSA, he describes it as “Un grande plateau di crudi di mare, tartare e sushi per esorcizzare la paura del bradisismo.”
The concept, called Caldera 24 K, combines crudi di mare, tartare and sushi in a seafood raw bar-style offering. The name evokes the volcanic identity of the Campi Flegrei, explicitly linking contemporary dining to Pozzuoli’s volcanic setting and the emotional impact of bradyseism.
Scamardella said the restaurant is seeking to maintain customer confidence despite an expected decline in visitor numbers after seismic activity. ANSA did not report verified figures for visitor numbers or the restaurant’s current customer performance.
The restaurant says it has not used mussels in its menus for approximately five years. It distinguishes mussels from its broader raw-seafood offering, an account reported through the restaurateur without an accompanying regulatory or laboratory statement.
White Chill Out has previously used hosted culinary events to present its seafood cooking. At White Chill Out Lungomare, a live cooking experience featured oysters opened on site, tuna dishes, shrimp tagliolini, sushi and wine pairings, according to Cronache della Campania.
The initiative presents Pozzuoli hospitality as a response to seismic anxiety, using seafood and staged dining experiences to reinforce local place identity. ANSA did not report the Caldera 24 K menu composition, price, serving schedule or reservation details.
