{"id":3009,"date":"2023-05-24T15:04:51","date_gmt":"2023-05-24T13:04:51","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/gourmet-si-pero-no-demasiado\/"},"modified":"2023-05-24T15:04:51","modified_gmt":"2023-05-24T13:04:51","slug":"gourmet-si-pero-no-demasiado","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/sin-categoria\/gourmet-si-pero-no-demasiado\/","title":{"rendered":"\u00bfGourmet? S\u00ed, pero no demasiado"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/gourmet-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">La pizza es sin duda un plato atemporal, pero en los &uacute;ltimos diez a&ntilde;os en particular ha vuelto a ponerse de actualidad debido a la atenci&oacute;n que suscita el fen&oacute;meno de la \u00abpizza gourmet\u00bb. Este fen&oacute;meno contempla b&aacute;sicamente dos posibilidades: combinar una masa de origen humilde con ingredientes nobles o encargar la composici&oacute;n a unos cuantos maestros pizzeros que han convertido su propia pizza en un plato de alta cocina. Alguien dice que esa era la pieza que faltaba en la evoluci&oacute;n darwiniana de la pizza, elevando as&iacute; el papel marginal del pizzero a estrella del firmamento gastron&oacute;mico. Sin embargo, al trazar la evoluci&oacute;n de la alta cocina italiana en los &uacute;ltimos treinta a&ntilde;os, es inevitable percibir similitudes con el recorrido mucho m&aacute;s corto de la pizza en la &uacute;ltima d&eacute;cada. Vivimos los a&ntilde;os 90 de influencia francesa con la \u00abnouvelle cuisine\u00bb y luego barajamos las cartas con la cocina de \u00abfusi&oacute;n\u00bb, donde Occidente se encontr&oacute; con los gustos orientales, para pasar al periodo molecular de inspiraci&oacute;n catalana y volver a descubrir por fin las tradiciones regionales: un poco como volver a la \u00absalida\u00bb en el juego del Monopoly. En cierto modo, la pizza sigue el mismo camino: necesit&aacute;bamos el efecto \u00abwow\u00bb para volver a hablar de pizza, mientras que hoy en d&iacute;a nos hace falta algo m&aacute;s para llenar los restaurantes y las pizzerias. Debido al periodo hist&oacute;rico que vivimos, con una divisi&oacute;n social cada vez mayor, es necesario reconquistar el papel \u00abpop\u00bb que siempre ha tenido la pizza, sin perder por ello los preciosos logros del fen&oacute;meno gourmet. El objetivo no ser&aacute; buscar una pizza elegante, sino una pizza excelente, que va a ser gourmet no tanto por los ingredientes lujosos, sino por una masa estupenda, elaborada con harinas de calidad y seg&uacute;n un estilo de pizza adecuado para valorizar los ingredientes frescos y locales de nuestra tradici&oacute;n. El pizzero del futuro no tiene que ser un cocinero, sino un experto conocedor de las materias primas, capaz de reconocer, valorizar e interpretar la calidad de su territorio, con un enfoque sostenible.&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>La pizza es sin duda un plato atemporal, pero en los \u00faltimos diez a\u00f1os en particular ha vuelto a ponerse de actualidad debido a la atenci\u00f3n que suscita el fen\u00f3meno de la \u00abpizza gourmet\u00bb.<\/p>\n","protected":false},"author":1,"featured_media":2298,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-3009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfGourmet? 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