{"id":5280,"date":"2021-06-14T13:54:35","date_gmt":"2021-06-14T11:54:35","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sin-categoria\/pizzas-gourmet-la-pizza-territorial-de-romina-cortese-y-rosario-giannattasio\/"},"modified":"2021-06-14T13:54:35","modified_gmt":"2021-06-14T11:54:35","slug":"pizzas-gourmet-la-pizza-territorial-de-romina-cortese-y-rosario-giannattasio","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/chic-es\/pizzas-gourmet-la-pizza-territorial-de-romina-cortese-y-rosario-giannattasio\/","title":{"rendered":"Pizzas gourmet: la pizza territorial de Romina Cortese y Rosario Giannattasio"},"content":{"rendered":"\n
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La uni\u00f3n de los productos locales y la colaboraci\u00f3n entre la alta cocina y la pizzer\u00eda: la propuesta gastron\u00f3mica de Romina Cortese y Rosario Giannattasio.<\/p>\n<\/div><\/div>\n

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Hablar de territorio en la cocina suele conducir a un terreno dif\u00edcil de encuadrar y cercano a la banalidad de un t\u00e9rmino del que se tiende a abusar. No es un reto f\u00e1cil, pues, el que Romina Cortese y Rosario Giannattasio<\/strong> afrontaron a cuatro manos en la \u00abcasa\u00bb de esta \u00faltima, en Acqua e Farina de Vicenza, para hacer una verdadera pizza territorial<\/strong>. Sin embargo, la cocinera de Vicenza y el talentoso pizzero de Salerno supieron interpretar su idea de forma brillante y nada previsible. Romina cuenta: \u00abRosario y yo pensamos en elaborar este relleno respetando al m\u00e1ximo el territorio. <\/p>\n

Por eso hemos elegido guisantes de Borso del Grappa<\/strong> (es justo la temporada) con tres consistencias. Desde la passata (pur\u00e9) que va en la base y luego en la cocci\u00f3n, obtenida simplemente mezclando los guisantes desgranados tras escaldarlos un par de minutos y a\u00f1adirles agua, sal y aceite, y tratada para que tenga la densidad adecuada para no deshacer la mezcla, hasta los guisantes frescos y finalmente las vainas cortadas en juliana, escaldadas y caramelizadas en agua y az\u00facar al final de la cocci\u00f3n. Luego a\u00f1adimos la trucha asalmonada de Brenta<\/strong>, un producto que sin duda no se utiliza mucho: tambi\u00e9n se prepara de forma sencilla porque primero se marina cinco horas en una base de sal y az\u00facar a la que s\u00f3lo a\u00f1ado una ralladura de lim\u00f3n y luego se corta en carpaccio. <\/p>\n

Luego estar\u00e1n sus huevos y, por \u00faltimo, el queso stracchino de vaca de Castellan, una empresa totalmente femenina de Ros\u00e0 que lleva cincuenta a\u00f1os en la zona y trabaja de forma artesanal.<\/strong> El toque final es el romero, en forma de aceite esencial y sus flores frescas. Todo ello sobre el disco glot\u00f3n obtenido de la masa de alt\u00edsima hidrataci\u00f3n que est\u00e1 haciendo el \u00e9xito de Rosario: \u00abestamos al 85% de agua sobre harina: tengo la costumbre de utilizar s\u00f3lo harinas de tipo 1<\/strong>, porque dan sabores y aromas pronunciados pero sobre todo requieren menos sal, siendo m\u00e1s sabrosas que las de tipo 0″. 24 horas de biga base una masa final que todav\u00eda hace hasta 36 horas. Vamos a refrescar con una harina m\u00e1s d\u00e9bil, para conseguir mayor soltura y ligereza\u00bb.  <\/p>\n<\/div><\/div>\n

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De hecho, uno de los alardes de Giannattasio es que no es inconcebible pensar en comer dos, de sus pizzas tan ligeras, esponjosas, con un alveolado aireado y una corteza bien desarrollada<\/strong>. Dice: \u201cdebes quedarte con ganas de m\u00e1s\u201d. La idea de una masa cuyo peso no supere los 250 gramos es obtener una pizza que \u201caguante\u201d incluso rellenos importantes sin que resulte redundante y excesiva. La cocci\u00f3n se hace con le\u00f1a de haya, que da un ligero ahumado<\/strong> no cubriente a temperaturas ligeramente m\u00e1s bajas y tiempos superiores a los de una napolitana cl\u00e1sica: \u201cAl utilizar un tipo 1 que ya retiene mucha humedad, para m\u00ed es importante que la cocci\u00f3n no sea demasiado violenta. Permanece dos minutos: la cocci\u00f3n hace el 60% del trabajo\u201d. <\/p>\n<\/div><\/div>\n

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\n Debemos aprender a respetar la tierra y las materias primas y ser conscientes de que dar vida a los productos y darlos a conocer a trav\u00e9s de nuestra acci\u00f3n es fundamental<\/div>\n<\/p><\/div>\n
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\u00bfEl resultado? Definitivamente excelente, con una armon\u00eda perfecta entre la masa y el relleno<\/strong>: una pizza sabrosa, con un sabor tendencialmente dulce pero muy bien equilibrado por el sabor de las huevas de trucha. Tanto Romina como Rosario coinciden en un punto que tambi\u00e9n es prerrogativa de la asociaci\u00f3n a la que pertenecen, que es CHIC- Charming Italian Chefs:\u201cDebemos aprender a respetar el territorio y las materias primas<\/strong> y ser conscientes de que dar vida a los productos y darlos a conocer con nuestras acciones es fundamental\u201d. Igual que es necesario que cocineros y pizzeros sigan confront\u00e1ndose y estimul\u00e1ndose mut<\/strong>uamente. <\/p>\n<\/div><\/div>\n

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Como dice Giannattasio, que desarrolla una importante actividad de investigaci\u00f3n sobre el conocimiento de las t\u00e9cnicas a varios niveles: \u00abLa pizza ha evolucionado mucho, se ha mejorado y ha crecido como producto incluso m\u00e1s all\u00e1 de la masa<\/strong>. Ya no se trata s\u00f3lo del montaje de productos. Ahora, por ejemplo, trabajo con fermentaciones, experimento con espesantes naturales como la cera de abeja y el polen. En resumen, estoy estudiando las notas b\u00e1sicas para crear una melod\u00eda\u00bb. Romina Cortese: \u00abEs la primera vez que trabajo junto a un pizzero. Esta oportunidad me ha proporcionado muchos est\u00edmulos y sin duda seguiremos colaborando\u00bb. Con resultados decididamente interesantes, a\u00f1adimos nosotros.<\/p>\n<\/div><\/div>\n

\n \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"

La uni\u00f3n de productos locales y la colaboraci\u00f3n entre alta cocina y pizzer\u00eda: la propuesta gourmet de Romina Cortese y Rosario Giannattasio.<\/p>\n","protected":false},"author":1,"featured_media":2368,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[159],"tags":[],"class_list":["post-5280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chic-es"],"acf":[],"yoast_head":"\nPizzas gourmet: la pizza territorial de Romina Cortese y Rosario Giannattasio - 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\/chic-es\/pizzas-gourmet-la-pizza-territorial-de-romina-cortese-y-rosario-giannattasio\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta 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