{"id":4246,"date":"2021-12-22T15:53:26","date_gmt":"2021-12-22T14:53:26","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sin-categoria\/el-chic-organico-de-italo-barsanti-en-milan\/"},"modified":"2021-12-22T15:53:26","modified_gmt":"2021-12-22T14:53:26","slug":"el-chic-organico-de-italo-barsanti-en-milan","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/chic-es\/el-chic-organico-de-italo-barsanti-en-milan\/","title":{"rendered":"El chic org\u00e1nico de Italo Barsanti en Mil\u00e1n"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/il-biologico-chic-di-italo-barsanti-a-milano-header.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Los tres Bioesser\u00ec (pero hay un cuarto en camino) son bistr\u00f3s elegantemente vestidos por Vittorio y Saverio Borgia, que llegaron a Mil\u00e1n para estudiar, uno en Bocconi y el otro en el Polit\u00e9cnico, y luego se convirtieron a la buena y sana alimentaci\u00f3n. Dos est\u00e1n en Mil\u00e1n (el primero se abri\u00f3 en Brera en 2012) y el tercero est\u00e1 en Palermo, en la tierra de origen de los dos emprendedores. Materias primas ecol\u00f3gicas certificadas y seleccionadas con sumo cuidado, un ojo atento a la sostenibilidad en sus diversas acepciones, para que no falte una cocina excelente y, por supuesto, la pizza bien hecha, que de propuesta espor\u00e1dica se ha convertido en imprescindible en el men\u00fa.  <\/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\/il-biologico-chic-di-italo-barsanti-a-milano-1.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Italo Barsanti, 30 a\u00f1os, diplomado contable con una historia de pasi\u00f3n, flamante ganador de la \u00faltima edici\u00f3n de Pizza Emergente, organizada por Luigi Cremona y Lorenza Vitali con Witaly en la prestigiosa sede de Alma &#8211; Escuela Internacional de Cocina Italiana de Colorno. Se trata de un importante concurso en el que participan j\u00f3venes altamente cualificados de todos los rincones del pa\u00eds. Las dos pizzas que llevaron a Italo a la victoria fueron \u201cTra passato e futuro\u201d (Entre pasado y futuro) y una reinterpretaci\u00f3n de la pizza alla parmigiana: \u201centre otras cosas, corr\u00ed el riesgo de ser descalificado por un retraso causado por el tr\u00e1fico: un cuarto de hora y no habr\u00eda podido asistir a la final\u201d.  <\/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\/il-biologico-chic-di-italo-barsanti-a-milano-2.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Italo empez\u00f3 su carrera bastante tarde, cuando por amor se traslad\u00f3 de su Benevento a Holanda para reunirse con su novia, que hab\u00eda encontrado trabajo all\u00ed. Empec\u00e9 a los 26 a\u00f1os, como manitas en el supermercado de enfrente de mi casa: cuando era muy joven ya hab\u00eda trabajado un poco en pizzer\u00edas, pero nada importante. As\u00ed que me encontr\u00e9 trabajando como ayudante de chef en este restaurante de Holanda y, poco a poco, trabajando en la cocina disfrut\u00e9 haciendo pizza para m\u00ed y para mis colegas, d\u00e1ndome cuenta de que me apasionaba.\u00bb De vuelta a casa, el curso Gambero Rosso de N\u00e1poles es un se\u00f1uelo irresistible, y tambi\u00e9n una oportunidad que no debe desaprovechar para unirse a Federico Della Vecchia, su maestro y pizzero en Bioesser\u00ec de Mil\u00e1n. De becario a segundo para convertirse en un excelente pizzero por su cuenta, el camino es bastante corto, tambi\u00e9n porque Italo dedica su tiempo a experimentar y estudiar para perfeccionarse.   <\/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\/il-biologico-chic-di-italo-barsanti-a-milano-3.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>\u201cHacemos hasta diez masas, con distintos tiempos de subida y maduraci\u00f3n. Personalmente, prefiero una mezcla como la que traje a Emergente con autolisis y harina de kamut tipo 1 y 72 horas de maduraci\u00f3n. Aunque una buena masa no basta para que una pizza sea \u00fanica, porque se necesitan ingredientes de alta calidad y a menudo son \u00e9stos los que marcan la diferencia\u201d Italo lo tiene claro: \u201cPara m\u00ed \u00e9ste es un trabajo maravilloso, porque no lo haces por el sueldo o el estilo de vida, sino s\u00f3lo por pasi\u00f3n. De hecho, es duro porque te cuesta encontrar ayudantes para la pizza, hacen diez d\u00edas y no pueden seguir el ritmo. A nivel personal es muy dif\u00edcil, porque siempre est\u00e1s totalmente absorbido por lo que haces\u201d. Junto a la pizza, Barsanti tiene otra gran pasi\u00f3n paralela: \u201cMe encanta hacer pan, de los tipos m\u00e1s diversos\u201d. Cuando se le pregunta con qu\u00e9 acompa\u00f1ar\u00eda la pizza con m\u00e1s gusto, no tiene dudas: \u201cPrefiero el vino a la cerveza, y como amo mi tierra, no puedo evitar pensar en una Falanghina del Sannio\u201d.   &nbsp;  \u00bfSu futuro? \u201cPuede parecer trivial, pero creo que -como a muchos otros j\u00f3venes pizzeros- me gustar\u00eda tener mi propio local\u201d. <\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Los tres Bioesser\u00ec (pero un cuarto est\u00e1 en camino) son bistr\u00f3s elegantemente vestidos por Vittorio y Saverio Borgia, que llegaron a Mil\u00e1n para estudiar, uno en Bocconi y el otro en el Polit\u00e9cnico, y luego se convirtieron a la buena y sana alimentaci\u00f3n.<\/p>\n","protected":false},"author":1,"featured_media":1788,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[159],"tags":[],"class_list":["post-4246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chic-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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