{"id":3011,"date":"2021-08-24T08:18:24","date_gmt":"2021-08-24T06:18:24","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/"},"modified":"2021-08-24T08:18:24","modified_gmt":"2021-08-24T06:18:24","slug":"entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/","title":{"rendered":"Entrevista con el pizzero Umberto Calemme de L&#8217;oro di Napoli en Gorgonzola (MI)"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/umberto_calemme.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"h4 text-red\" style=\"text-align: center;\">Finalista de Emergente Chef en Roma en el Palazzo Esposizioni 5 de julio de 2021<\/p>\n<p>&nbsp;<\/p>\n<p><b>&iquest;Cu&aacute;l es tu sue&ntilde;o, tu deseo profesional?<\/b><br \/>\nMi deseo profesional es poder crear un producto refinado e innovador que me refleje a 360&deg; y a trav&eacute;s del cual pueda establecerme en el mundo de la pizza. Creo que la pizza me permite expresar mejor mis emociones y recuerdos de la infancia a trav&eacute;s de sus colores, fragancias y sabores. Un d&iacute;a me gustar&iacute;a abrir locales donde la tradici&oacute;n se encuentre con la innovaci&oacute;n, pero el producto siga siendo accesible para todos, porque la pizza debe seguir siendo para todos.&nbsp;<br \/>\n&nbsp;<\/p>\n<p><b>&iquest;Cu&aacute;l es la pizza de m&aacute;s &eacute;xito de tu men&uacute;?<\/b><br \/>\nLa \u00bb DOP 1 \u00ab. donde mejor puedo expresar las emociones de un domingo napolitano; el olor a salsa de carne y la abuela con las manos en la masa preparando alb&oacute;ndigas \u00ab<em>que no pueden decir que no<\/em>\u00bb a las berenjenas \u00aba <em>funghetto<\/em>\u00bb (cortadas en trozos).<\/p>\n<p>\n<b>&iquest;Cu&aacute;l es la mejor pizza que has probado?<\/b><br \/>\nPara m&iacute;, la pizza de \u00abDa Michele\u00bb en N&aacute;poles representa la historia, el culto y la tradici&oacute;n de la pizza napolitana.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/calemme_pizza.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>\n<b>Adem&aacute;s de la pizza, &iquest;te gusta hacer alg&uacute;n otro producto? &iquest;Comida frita? &iquest;Dulces? &iquest;Pan?<\/b>Absolutamente, me encanta cocinar en 360 &deg;, creo que no hay mejor manera de expresar emociones porque en esta &aacute;rea no se necesitan palabras.<\/p>\n<p>\n<b>&iquest;Cu&aacute;l es la masa ideal para TU pizza?<\/b><br \/>\nNo creo que pueda identificar una masa ideal, creo que el secreto de nuestro trabajo es no detenerse nunca, la continua investigaci&oacute;n e innovaci&oacute;n para conseguir el producto perfecto.<\/p>\n<p>\n<b>En cuanto a las harinas, &iquest;sueles utilizar siempre la misma masa, con la que te sientes m&aacute;s seguro, o te gusta arriesgarte o probar nuevas mezclas y soluciones?<\/b><br \/>\nUtilizo un tipo de masa estudiado y perfeccionado a lo largo de los a&ntilde;os, pero me encanta experimentar y ponerme a prueba cada d&iacute;a.&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/calemme_2.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>\n<b>&iquest;C&oacute;mo definir&iacute;a la profesi&oacute;n de pizzero?<\/b><br \/>\nSer pizzero es un trabajo exigente, tanto f&iacute;sica como psicol&oacute;gicamente, pero al mismo tiempo, como todo lo que es arte, es capaz de satisfacerte y llenarte el coraz&oacute;n de orgullo al ver las sonrisas de los clientes satisfechos.<\/p>\n<p>\n<b>El juicio del cliente: &iquest;lo sigues? &iquest;Lo buscas? &iquest;Es &uacute;til? &iquest;Puedes aceptar las cr&iacute;ticas?<\/b><br \/>\nAbsolutamente, s&iacute;. El cliente es mi vara de medir, creo que lo m&aacute;s equivocado es no estar dispuesto a aceptar cr&iacute;ticas y consejos y no estar dispuesto a cuestionarse.<\/p>\n<p>\n<b>&iquest;Qu&eacute; cualidades debe tener un pizzero? Indica las tres primeras caracter&iacute;sticas que se te ocurren.<\/b><br \/>\nLas tres caracter&iacute;sticas fundamentales son: CREATIVIDAD &#8211; PASI&Oacute;N &#8211; PERSEVERANCIA.<\/p>\n<p>&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/calemme_3.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>&nbsp;<\/p>\n<p><b>&iquest;C&oacute;mo buscas mejorar profesionalmente? &iquest;Est&aacute;s interesado en un curso de formaci&oacute;n?<\/b><br \/>\nVengo de una familia que lleva tres generaciones en este campo, sigo trabajando junto a mi padre y cada d&iacute;a intento aprender algo nuevo de &eacute;l. Hay muchos cursos de formaci&oacute;n que me parecen interesantes.<\/p>\n<p>\n<b>H&aacute;blanos de una de tus pizzas.&nbsp;<\/b><\/p>\n<ul>\n<li>Os hablar&eacute; de \u00abDOP 4\u00bb, que toma su nombre de mi men&uacute; personal \u00abDOP\u00bb, un men&uacute; a trav&eacute;s del cual quer&iacute;a hablar a la gente de m&iacute;.<\/li>\n<li>Masa con 2 tipos de harina: Le 5 Stagioni Superior con alto contenido en prote&iacute;nas y 10% tipo 1 para darle tenacidad y aroma.<\/li>\n<li>Hidrataci&oacute;n 80%.<\/li>\n<li>Proceso de amasado: m&eacute;todo directo con 72 horas de maduraci&oacute;n divididas entre dos fases, utilic&eacute; mis propias t&eacute;cnicas para lograr una hidrataci&oacute;n alta y controlada.<\/li>\n<li>Temperaturas: primera fase de fermentaci&oacute;n a temperatura ambiente y segunda fase a temperatura controlada de 4&deg;.<\/li>\n<li>Peso de la bola: 265\/270 g<\/li>\n<li>Cocci&oacute;n: 500\/550&deg; durante 70\/90 segundos<\/li>\n<li>Relleno: velout&eacute; de berenjena ahumada, con adici&oacute;n de pimienta negra y pecorino romano (al horno)<\/li>\n<li>Tocino negro crujiente (cocido y crujiente en el horno)<\/li>\n<li>tomate Piennolo amarillo (al horno)&nbsp;<\/li>\n<li>queso fior di latte de la pen&iacute;nsula de Sorrento (en el horno) &nbsp;<\/li>\n<li>copos de Pecorino Romano (6 meses) (fuera del horno)<\/li>\n<li>albahaca fresca y aceite Evo (fuera del horno)&nbsp;<\/li>\n<li>Consejo del pizzero: he decidido hablaros de la DOP 4, porque creo que la combinaci&oacute;n de ingredientes utilizada es capaz de dar a la pizza el sabor adecuado y un gusto dif&iacute;cil de olvidar. &nbsp;<\/li>\n<\/ul>\n<p>\n<b>&iquest;C&oacute;mo ha afectado (o est&aacute; afectando) el Covid a tu trabajo?<\/b><br \/>\nMi pizzer&iacute;a es peque&ntilde;a, debido a las restricciones de Covid s&oacute;lo puedo trabajar con comida a domicilio y para llevar. Esto no me permite cultivar lo que m&aacute;s me gusta de mi trabajo, la relaci&oacute;n con mis maravillosos clientes.<\/p>\n<p>\n<b>&iquest;Qu&eacute; reglas existentes en un restaurante no son v&aacute;lidas o necesarias o cambiar&iacute;as? &iquest;Qu&eacute; importancia tiene la comunicaci&oacute;n en un restaurante?<\/b><br \/>\nLa comunicaci&oacute;n dentro de un restaurante es fundamental: organizar al equipo, actualizar los canales sociales e interactuar con los clientes. Este &uacute;ltimo, en particular, creo que es el aspecto m&aacute;s &uacute;til.<br \/>\nEn cuanto a las normas actuales de Covid, las respeto, pero no estoy de acuerdo con algunas de ellas.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Finalista de Emergente Chef en Roma en el Palazzo Esposizioni 5 de julio de 2021<\/p>\n","protected":false},"author":1,"featured_media":1988,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[118],"tags":[],"class_list":["post-3011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-emergente-pizza-3"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Entrevista con el pizzero Umberto Calemme de L&#039;oro di Napoli en Gorgonzola (MI) - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entrevista con el pizzero Umberto Calemme de L&#039;oro di Napoli en Gorgonzola (MI) - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"Finalista de Emergente Chef en Roma en el Palazzo Esposizioni 5 de julio de 2021\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Stories\" \/>\n<meta property=\"article:published_time\" content=\"2021-08-24T06:18:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"647\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#\\\/schema\\\/person\\\/d29300c90b5517cd405edf2c907a69ba\"},\"headline\":\"Entrevista con el pizzero Umberto Calemme de L&#8217;oro di Napoli en Gorgonzola (MI)\",\"datePublished\":\"2021-08-24T06:18:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/\"},\"wordCount\":975,\"publisher\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg\",\"articleSection\":[\"emergente pizza\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/\",\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/\",\"name\":\"Entrevista con el pizzero Umberto Calemme de L'oro di Napoli en Gorgonzola (MI) - Pizza Stories\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg\",\"datePublished\":\"2021-08-24T06:18:24+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#primaryimage\",\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg\",\"contentUrl\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg\",\"width\":1920,\"height\":647,\"caption\":\"Entrevista con el pizzero Umberto Calemme de L'oro di Napoli en Gorgonzola (MI)\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/emergente-pizza-3\\\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Entrevista con el pizzero Umberto Calemme de L&#8217;oro di Napoli en Gorgonzola (MI)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/\",\"name\":\"Pizza Stories\",\"description\":\"La community degli amanti della pizza\",\"publisher\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#organization\",\"name\":\"Pizza Stories\",\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/cropped-pizza-stories-logo.png\",\"contentUrl\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/cropped-pizza-stories-logo.png\",\"width\":512,\"height\":512,\"caption\":\"Pizza Stories\"},\"image\":{\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/#\\\/schema\\\/person\\\/d29300c90b5517cd405edf2c907a69ba\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5edb4df5e2959cba313f23cb81d70d9233dad5fed62a756d80df55fa53e32990?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5edb4df5e2959cba313f23cb81d70d9233dad5fed62a756d80df55fa53e32990?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5edb4df5e2959cba313f23cb81d70d9233dad5fed62a756d80df55fa53e32990?s=96&d=mm&r=g\",\"caption\":\"admin\"},\"sameAs\":[\"https:\\\/\\\/pizzastories.le5stagioni.com\"],\"url\":\"https:\\\/\\\/pizzastories.le5stagioni.com\\\/es\\\/author\\\/eperrone_1lnrhwgg\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Entrevista con el pizzero Umberto Calemme de L'oro di Napoli en Gorgonzola (MI) - Pizza Stories","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/","og_locale":"es_ES","og_type":"article","og_title":"Entrevista con el pizzero Umberto Calemme de L'oro di Napoli en Gorgonzola (MI) - Pizza Stories","og_description":"Finalista de Emergente Chef en Roma en el Palazzo Esposizioni 5 de julio de 2021","og_url":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/","og_site_name":"Pizza Stories","article_published_time":"2021-08-24T06:18:24+00:00","og_image":[{"width":1920,"height":647,"url":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"admin","Tiempo de lectura":"5 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#article","isPartOf":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/"},"author":{"name":"admin","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#\/schema\/person\/d29300c90b5517cd405edf2c907a69ba"},"headline":"Entrevista con el pizzero Umberto Calemme de L&#8217;oro di Napoli en Gorgonzola (MI)","datePublished":"2021-08-24T06:18:24+00:00","mainEntityOfPage":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/"},"wordCount":975,"publisher":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#organization"},"image":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg","articleSection":["emergente pizza"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/","url":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/","name":"Entrevista con el pizzero Umberto Calemme de L'oro di Napoli en Gorgonzola (MI) - Pizza Stories","isPartOf":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#primaryimage"},"image":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg","datePublished":"2021-08-24T06:18:24+00:00","breadcrumb":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#primaryimage","url":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg","contentUrl":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/intervista-pizza-chef-umberto-calemme-loro-di-napoli-a-gorgonzola-mi-header.jpg","width":1920,"height":647,"caption":"Entrevista con el pizzero Umberto Calemme de L'oro di Napoli en Gorgonzola (MI)"},{"@type":"BreadcrumbList","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/emergente-pizza-3\/entrevista-con-el-pizzero-umberto-calemme-de-loro-di-napoli-en-gorgonzola-mi\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/pizzastories.le5stagioni.com\/es\/"},{"@type":"ListItem","position":2,"name":"Entrevista con el pizzero Umberto Calemme de L&#8217;oro di Napoli en Gorgonzola (MI)"}]},{"@type":"WebSite","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#website","url":"https:\/\/pizzastories.le5stagioni.com\/es\/","name":"Pizza Stories","description":"La community degli amanti della pizza","publisher":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pizzastories.le5stagioni.com\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#organization","name":"Pizza Stories","url":"https:\/\/pizzastories.le5stagioni.com\/es\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#\/schema\/logo\/image\/","url":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/cropped-pizza-stories-logo.png","contentUrl":"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/cropped-pizza-stories-logo.png","width":512,"height":512,"caption":"Pizza Stories"},"image":{"@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/pizzastories.le5stagioni.com\/es\/#\/schema\/person\/d29300c90b5517cd405edf2c907a69ba","name":"admin","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/5edb4df5e2959cba313f23cb81d70d9233dad5fed62a756d80df55fa53e32990?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/5edb4df5e2959cba313f23cb81d70d9233dad5fed62a756d80df55fa53e32990?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5edb4df5e2959cba313f23cb81d70d9233dad5fed62a756d80df55fa53e32990?s=96&d=mm&r=g","caption":"admin"},"sameAs":["https:\/\/pizzastories.le5stagioni.com"],"url":"https:\/\/pizzastories.le5stagioni.com\/es\/author\/eperrone_1lnrhwgg\/"}]}},"_links":{"self":[{"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/posts\/3011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/comments?post=3011"}],"version-history":[{"count":0,"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/posts\/3011\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/media\/1988"}],"wp:attachment":[{"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/media?parent=3011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/categories?post=3011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pizzastories.le5stagioni.com\/es\/wp-json\/wp\/v2\/tags?post=3011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}