{"id":3075,"date":"2023-05-24T14:08:06","date_gmt":"2023-05-24T12:08:06","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/salon-fuori-di-taste-stefano-canosci-et-farines-mia\/"},"modified":"2023-05-24T14:08:06","modified_gmt":"2023-05-24T12:08:06","slug":"salon-fuori-di-taste-stefano-canosci-et-farines-mia","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/news-4\/salon-fuori-di-taste-stefano-canosci-et-farines-mia\/","title":{"rendered":"Salon Fuori di Taste, Stefano Canosci et farines MIA"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/fuori-di-taste-canosci-e-mia-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">C&rsquo;est le 28 mars &agrave; 12:30 au Student Hotel de Florence, &agrave; l&rsquo;occasion du salon Fuori di Taste, que Stefano Canosci est entr&eacute; en sc&egrave;ne pour pr&eacute;parer une pizza &agrave; sa fa&ccedil;on. La farine MIA &eacute;tait la condition sine qua none &agrave; la bonne r&eacute;alisation de sa recette. La gamme MIA, acronyme de Mouture Int&eacute;gr&eacute;e Authentique, b&eacute;n&eacute;ficie d&rsquo;un proc&eacute;d&eacute; de mouture innovant qui associe un nettoyage du grain de bl&eacute; calibr&eacute; avec deux types de moutures : la mouture traditionnelle &agrave; la meule et la mouture &agrave; cylindres. Cette technique brevet&eacute;e a &eacute;t&eacute; imagin&eacute;e et con&ccedil;ue par Agugiaro &#038; Figna Molini.<\/p>\n<p style=\"text-align: justify;\">\u00ab\u00a0Pizza&#038;Scarpetta &#8211; Les nouvelles fronti&egrave;res de la tradition au Fuori di Taste\u00a0\u00bb a fait partie des rendez-vous les plus attendus du salon Fuori di Taste. Il a repr&eacute;sent&eacute; un pr&eacute;cieux moment de partage qui a uni l&rsquo;art du travail de la farine &agrave; la cr&eacute;ativit&eacute; d&rsquo;un des pizzaiolos les plus c&eacute;l&egrave;bres d&rsquo;Italie. Stefano Canosci, accompagn&eacute; par l&rsquo;un des invit&eacute;s exceptionnels de l&rsquo;&eacute;v&eacute;nement, le chef Antonello Colonna, nous a pr&eacute;sent&eacute; sa pizza aux tripes &agrave; la romaine et &agrave; la menthe, r&eacute;alis&eacute;e sp&eacute;cialement en l&rsquo;honneur du chef &eacute;toil&eacute; qui lui a transmis ses connaissances culinaires. Cette cuisine appr&eacute;ci&eacute;e de tous, v&eacute;ritable synth&egrave;se du luxe et de la simplicit&eacute;, est &eacute;galement une cuisine originale qui sort des sentiers battus.<br \/>\n&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\/fuori-di-taste-canosci-e-mia-1.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">Pour l&rsquo;occasion, des nouveaut&eacute;s du menu de la pizzeria Chiccho du chef Stefano Canosci ont &eacute;t&eacute; d&eacute;voil&eacute;es lors de la partie d&eacute;gustation. On pense notamment &agrave; la pizza frite &agrave; la scarole, olives taggiasca et filets d&rsquo;anchois de Sciacca, ainsi que sa pizza au pesto de persil et ail.<\/p>\n<p style=\"text-align: justify;\">Stefano a choisi les farines MIA pour pr&eacute;parer ses p&acirc;tes &agrave; pizzas car le processus de mouture int&eacute;gr&eacute;e&reg; qui les compose allie le meilleur de ce qu&rsquo;offrent la tradition et la technologie. Il permet d&rsquo;obtenir des farines compl&egrave;tes ou semi-compl&egrave;tes &agrave; la granulom&eacute;trie cibl&eacute;e et pr&eacute;cise, et aux standards d&rsquo;hygi&egrave;ne plus &eacute;lev&eacute;s. La gamme MIA offre &eacute;galement des prestations constantes et stables, dans le respect total des caract&eacute;ristiques des grains de bl&eacute;.&nbsp;Les saveurs et ar&ocirc;mes sont intenses, le degr&eacute; d&rsquo;hygi&egrave;ne et de salubrit&eacute; atteint par les farines MIA est inatteignable lors de l&rsquo;utilisation de proc&eacute;d&eacute;s traditionnels. Cette gamme d&eacute;voile les douces odeurs et les saveurs r&eacute;volutionnaires de la farine authentique. Les r&eacute;f&eacute;rences de la gamme MIA sont : MIA S, MIA M, MIA X, qui sont trois farines de type 1 de bl&eacute; tendre aux diff&eacute;rentes teneur en prot&eacute;ines. Puis, la MIA GRA est une farine de type 2 de vari&eacute;t&eacute; de bl&eacute;s anciens 100% italiens. Enfin, la MIA SEI est quant &agrave; elle une semoule compl&egrave;te de bl&eacute; dur.<br \/>\n&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>C&rsquo;est le 28 mars \u00e0 12:30 au Student Hotel de Florence, \u00e0 l&rsquo;occasion du salon Fuori di Taste, que Stefano Canosci est entr\u00e9 en sc\u00e8ne pour pr\u00e9parer une pizza \u00e0 sa fa\u00e7on.<\/p>\n","protected":false},"author":1,"featured_media":1797,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[127],"tags":[],"class_list":["post-3075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-4"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salon Fuori di Taste, Stefano Canosci et farines MIA - 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