{"id":4353,"date":"2021-12-22T15:53:26","date_gmt":"2021-12-22T14:53:26","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sin-categoria\/el-tomate-irpinia-y-pasquale-polcaro\/"},"modified":"2021-12-22T15:53:26","modified_gmt":"2021-12-22T14:53:26","slug":"el-tomate-irpinia-y-pasquale-polcaro","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/pizza-emergente-es\/el-tomate-irpinia-y-pasquale-polcaro\/","title":{"rendered":"El tomate, Irpinia y Pasquale Polcaro"},"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-pomodoro-lirpinia-e-pasquale-polcaro-header.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Incluso oy\u00e9ndole hablar, puedes ver c\u00f3mo Pasquale Polcaro est\u00e1 literalmente enamorado del mundo de la pizza. Empez\u00f3 en su Avellino: \u00abMe encontr\u00e9 en un momento de auge, trabajando con cortezas pronunciadas y materias primas de alta calidad. Fue hace ocho a\u00f1os y yo ten\u00eda 20 a\u00f1os. Bastaron dos d\u00edas de pura casualidad junto a Gianfranco Iervolino para que me desmarcara de los verdaderos pizzaioli hist\u00f3ricos y empezara a trabajar a contracorriente, con una masa muy hidratada y el uso del frigor\u00edfico, que entonces era un tab\u00fa absoluto, y tambi\u00e9n me apasion\u00e9 por la panificaci\u00f3n.   <\/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-pomodoro-lirpinia-e-pasquale-polcaro-1.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>En aquel momento, me miraban con extra\u00f1eza, luego las cosas cambiaron\u00bb Ideas claras de lo que podr\u00eda llamarse una tierna edad para un profesional como es ahora Pasquale, que prosigue: \u00abEmpec\u00e9 un viaje en solitario, acerc\u00e1ndome a las primeras pizzer\u00edas que me dieron confianza, y la experiencia m\u00e1s significativa fue en Sirignano con un chef como Giovanni Arvonio en su pizzer\u00eda Madremia. El viaje con \u00e9l fue importante, porque trabajamos codo con codo, empezando por la masa madre, de la que no soy un devoto y que tambi\u00e9n nos complic\u00f3 la vida pero nos dio grandes satisfacciones, desde la c\u00e1mara de fermentaci\u00f3n hasta la investigaci\u00f3n sobre los ingredientes. Ten\u00edamos una visi\u00f3n sobre las pizzas que quiz\u00e1 era incluso demasiado futurista, con cosas como un homenaje a Gualtiero Marchesi o la genovese \u00abequivocada\u00bb. Luego, por desgracia, lleg\u00f3 la pandemia y tuve que apartarme para dedicarme a otros proyectos\u00bb.<\/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-pomodoro-lirpinia-e-pasquale-polcaro-2.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>En un momento dado de su ya articulada carrera, Polcaro decidi\u00f3 trasladarse al centro de Florencia gracias a la llamada de un maestro como Gabriele Dani, tres segmentos con Dissapore in Cecina en la gu\u00eda Gambero Rosso, para un nuevo proyecto como Largo9, (otros tres segmentos): \u00abMe intrigaba la Toscana, se supon\u00eda que iba a ser una experiencia temporal, pero al final se puede decir que nos enamoramos y estamos muy a gusto con ella y trabajamos m\u00faltiples masas, tanto relacionadas con la napolitana tradicional como con una gourmet que tiene un interior suave y un gran crujiente en el exterior, con la que experimentamos con rellenos m\u00e1s elaborados que rozan la alta cocina.\u00bb Antes de Madremia, sin embargo, Pasquale se hab\u00eda especializado en los productos de su Irpinia gracias a su colaboraci\u00f3n en el proyecto Quadrifoglio con Davide Filadoro en Montemiletto: \u00abMe sumerg\u00ed por completo en el estudio de los productos del territorio a trescientos sesenta grados. De ah\u00ed la idea de presentar en Emergente Pizza una idea completamente basada en dos piedras angulares como son Irpinia y el concepto de recuperaci\u00f3n.  <\/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-pomodoro-lirpinia-e-pasquale-polcaro-3.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>As\u00ed que se propuso algo tan bello como complejo, realizarlo y narrar el \u201cciclo vital\u201d del tomate, desde su nacimiento hasta el final. \u201cLa vida del tomate\u201d, as\u00ed se llama la pizza, que lleva una masa cocida al vapor, recorre las texturas y maduraciones de las distintas etapas temporales de la hortaliza. Empieza desde la tierra, donde el tomate cobra vida, con un mendrugo compuesto de cacao amargo y tomate dulce, y luego semillas de albahaca para representar el momento en que empiezan a surgir los primeros brotes. A partir de ah\u00ed, un viaje a trav\u00e9s de los colores del tomate. El verde, cuando est\u00e1 inmaduro, con sus agallas, el amarillo gel del tomate y el naranja del vinagre. De nuevo, un d\u00e1til baby confitado y luego la esencia del San Marzano rojo. El final del ciclo se realiza en la crema de tomate fermentado. Para m\u00ed -confiesa Pasquale- esta pizza representa la vida. Y para \u00e9l es s\u00f3lo el principio.        <\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Incluso oy\u00e9ndole hablar, puedes ver c\u00f3mo Pasquale Polcaro est\u00e1 literalmente enamorado del mundo de la pizza. Empez\u00f3 en su Avellino natal: \u00abMe encontr\u00e9 en un momento de auge, trabajando con cortezas pronunciadas y materias primas de alta calidad. <\/p>\n","protected":false},"author":1,"featured_media":1843,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[177],"tags":[],"class_list":["post-4353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza-emergente-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El tomate, Irpinia y Pasquale Polcaro - 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\/pizza-emergente-es\/el-tomate-irpinia-y-pasquale-polcaro\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El tomate, Irpinia y Pasquale Polcaro - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"Incluso oy\u00e9ndole hablar, puedes ver c\u00f3mo Pasquale Polcaro est\u00e1 literalmente enamorado del mundo de la pizza. 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