{"id":6006,"date":"2025-07-01T14:59:55","date_gmt":"2025-07-01T12:59:55","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sin-categoria\/el-punto-napolitano-contemporaneo\/"},"modified":"2025-07-02T09:34:03","modified_gmt":"2025-07-02T07:34:03","slug":"el-punto-napolitano-contemporaneo","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/descubrimiento\/el-punto-napolitano-contemporaneo\/","title":{"rendered":"El Punto, napolitano contempor\u00e1neo"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6006\" class=\"elementor elementor-6006 elementor-5665\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-69d908f2 e-flex e-con-boxed e-con e-parent\" data-id=\"69d908f2\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d9a2375 elementor-widget elementor-widget-text-editor\" data-id=\"d9a2375\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Si pasas por Albairate, en la provincia de Mil\u00e1n, recuerda que hay un lugar donde la pizza es tradicional pero, si quieres probar algo nuevo, est\u00e1n las recetas de Fabrizio y, entonces, no te ir\u00e1s nunca<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-652ad50b elementor-widget elementor-widget-image\" data-id=\"652ad50b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"547\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084.jpg\" class=\"attachment-large size-large wp-image-5923\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084.jpg 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084-768x525.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-74bb8ba3 e-flex e-con-boxed e-con e-parent\" data-id=\"74bb8ba3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-677d0385 elementor-widget elementor-widget-text-editor\" data-id=\"677d0385\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Fabrizio Tropea <\/strong>creci\u00f3 entre harinas y hornos de le\u00f1a, desde los 14 a\u00f1os, cuando hac\u00eda entregas a pizzer\u00edas de la zona.<\/p><p>De ah\u00ed surgi\u00f3 su pasi\u00f3n por la pizza, que desde 2010 es su trabajo, su negocio, su vida. En la pizzer\u00eda conoci\u00f3 a <strong>Silvia Ruggieri<\/strong>, que ahora es su mujer y dirige el negocio con \u00e9l. De ese amor que floreci\u00f3 entre pizzas naci\u00f3 la Pizzer\u00eda Il Point de Albairate. Al principio era una pizzer\u00eda para llevar, luego, a medida que crec\u00eda la clientela, el local se ampli\u00f3 y hoy tiene 90 plazas. \u00abHago una pizza contempor\u00e1nea que deriva de una reinterpretaci\u00f3n de la pizza napolitana cl\u00e1sica\u00bb, <strong>explica Fabrizio <\/strong><strong>Tropea <\/strong>, \u00abhe intentado mantener el aspecto visual de la pizza tradicional, con la corteza alta como anta\u00f1o; he querido, sin embargo, darle caracter\u00edsticas m\u00e1s acordes con los gustos contempor\u00e1neos.    <\/p><p>Para conseguirlo, Fabrizio ha estudiado las masas y ha establecido un m\u00e9todo de trabajo que, partiendo de una base com\u00fan, se desarrolla de distintas formas seg\u00fan el uso previsto. \u00abUtilizo harinas molidas a la piedra y aplico una t\u00e9cnica de leudado largo; esto es s\u00f3lo la base, sin embargo, luego utilizo diferentes agentes prelevantes como biga o poolish o leudado directo dependiendo de si el producto est\u00e1 destinado a ser consumido inmediatamente, o al cabo de un d\u00eda, o para llevar. Adapto la t\u00e9cnica cambiando los tiempos y la elaboraci\u00f3n para obtener el mismo resultado final: una pizza sabrosa y digerible, ligera y perfumada, tal y como quiere la gente\u00bb. <\/p><p>En Il Point hacemos \u00fanica y exclusivamente pizza. Esta es su se\u00f1a de identidad, explica Fabrizio: \u00abAs\u00ed nos centramos en el producto y nos dedicamos por completo a hacerlo bien. Quienes acuden a nosotros lo saben.  <\/p><p>El aprecio de nuestra clientela, cada vez mayor, nos llena de satisfacci\u00f3n. Albairate es una peque\u00f1a ciudad del interior de Mil\u00e1n, pero est\u00e1 rodeada de muchas localidades m\u00e1s populosas, y a estas alturas el nombre de Il Point es bien conocido y los clientes recorren con gusto unos kil\u00f3metros de m\u00e1s.\u00bb Los excelentes resultados, seg\u00fan Fabrizio, tambi\u00e9n se deben a haber elegido proveedores de confianza, como <strong>Le 5 Stagioni<\/strong>a los que Fabrizio siempre ha recurrido porque \u00abes una certeza y no me arriesgo a sorpresas: la pizza siempre sale perfecta y la harina adecuada tiene sin duda parte del m\u00e9rito\u00bb.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5c11763b e-flex e-con-boxed e-con e-parent\" data-id=\"5c11763b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6b1472aa elementor-widget elementor-widget-image\" data-id=\"6b1472aa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"305\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-1024x390.jpg\" class=\"attachment-large size-large wp-image-5929\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-1024x390.jpg 1024w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-800x305.jpg 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-768x293.jpg 768w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-60f95412 e-flex e-con-boxed e-con e-parent\" data-id=\"60f95412\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-54703bbe elementor-widget elementor-widget-text-editor\" data-id=\"54703bbe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Dos men\u00fas, en Il Point: el primero, de unas quince variantes, est\u00e1 orientado a las pizzas cl\u00e1sicas, como la tradicional 4 stagioni o la capricciosa; pero es el segundo men\u00fa la verdadera sorpresa. Se llama \u00abLas recetas de Fabrizio\u00bb y aqu\u00ed el pizzaiolo expresa lo mejor de su creatividad. \u00abLas llaman pizzas gourmet\u00bb, dice Fabrizio Tropea, \u00abpero yo prefiero llamarlas &#8216;mis recetas&#8217;.  <\/p><p>Son pizzas para gourmets a los que les gusta probar algo nuevo e intento complacerlos. B\u00e1sicamente, reproduzco en la base de la pizza algunas recetas tradicionales italianas elaboradas con productos italianos. Es una forma de rendir homenaje al extraordinario patrimonio de nuestro pa\u00eds y estoy muy orgulloso de ello. \u00bfAlgunos ejemplos? El cacio e pepe, el ficus, la calabaza o la cimetta. Algunas escapadas a Espa\u00f1a con jam\u00f3n serrano y anchoas del Cant\u00e1brico, pero sobre todo muchos productos italianos porque me gusta la idea de valorizar nuestro territorio tan rico en especialidades. Elijo los ingredientes con cuidado porque para obtener un producto de calidad hay que partir de materias primas excelentes. As\u00ed que, ante todo, frescura y productos garantizados.       <\/p><p>Por supuesto, hay una pizza en honor a mi apellido: a Tropea le gusta la cebolla, as\u00ed que invent\u00e9 la pizza provolona con tomate, tomates secos, provola de b\u00fafala ahumada, aceitunas Taggiasche, or\u00e9gano y&#8230; cebolla de Tropea\u00bb.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1a57d4b9 e-flex e-con-boxed e-con e-parent\" data-id=\"1a57d4b9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4227ef06 e-flex e-con-boxed e-con e-parent\" data-id=\"4227ef06\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Descubre \u00abIl Point\u00bb en Albairate, donde Fabrizio Tropea lleva desde 2010 contando su idea de la pizza con compromiso, innovaci\u00f3n, creatividad y calidad.<\/p>\n","protected":false},"author":3,"featured_media":5923,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[173],"tags":[],"class_list":["post-6006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-descubrimiento"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El Punto, napolitano contempor\u00e1neo - Pizza Stories<\/title>\n<meta name=\"description\" content=\"Descubre las pizzas artesanales de Il Point, donde Fabrizio Tropea utiliza harinas de Le 5 Stagioni para crear sabores inolvidables.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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