{"id":4244,"date":"2021-12-22T15:53:26","date_gmt":"2021-12-22T14:53:26","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/le-chic-organique-ditalo-barsanti-a-milan\/"},"modified":"2021-12-22T15:53:26","modified_gmt":"2021-12-22T14:53:26","slug":"le-chic-organique-ditalo-barsanti-a-milan","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/chic-fr\/le-chic-organique-ditalo-barsanti-a-milan\/","title":{"rendered":"Le chic organique d’Italo Barsanti \u00e0 Milan"},"content":{"rendered":"\n
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Les trois Bioesser\u00ec (mais un quatri\u00e8me est en route) sont des bistrots \u00e9l\u00e9gamment habill\u00e9s par Vittorio et Saverio Borgia, qui sont venus \u00e0 Milan pour \u00e9tudier, l’un \u00e0 Bocconi et l’autre \u00e0 l’\u00c9cole polytechnique, et qui se sont ensuite convertis \u00e0 la bonne et saine alimentation. Deux sont \u00e0 Milan (le premier a \u00e9t\u00e9 ouvert \u00e0 Brera en 2012) et le troisi\u00e8me est \u00e0 Palerme, dans la terre d’origine des deux entrepreneurs. Des mati\u00e8res premi\u00e8res certifi\u00e9es biologiques s\u00e9lectionn\u00e9es avec le plus grand soin, un \u0153il attentif \u00e0 la durabilit\u00e9 dans toutes ses acceptions, il ne manque donc pas d’excellente cuisine et, bien s\u00fbr, de pizzas faites dans les r\u00e8gles de l’art, qui d’une proposition sporadique se sont transform\u00e9es en un must de la carte. <\/p>\n<\/div><\/div>\n

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Italo Barsanti, 30 ans, un dipl\u00f4me de comptable avec une histoire de passion, fra\u00eechement vainqueur de la derni\u00e8re \u00e9dition d’Emergente Pizza, organis\u00e9e par Luigi Cremona et Lorenza Vitali avec Witaly dans le cadre prestigieux de l’Alma – \u00c9cole internationale de cuisine italienne \u00e0 Colorno. Il s’agit d’un concours important auquel participent des jeunes hautement qualifi\u00e9s venus de tous les coins du pays. Les deux pizzas qui ont men\u00e9 \u00e0 la victoire d’Italo \u00e9taient \u00ab Tra passato e futuro \u00bb (Entre pass\u00e9 et futur) et une r\u00e9interpr\u00e9tation de la pizza alla parmigiana : \u00ab entre autres, j’ai risqu\u00e9 la disqualification \u00e0 cause d’un retard d\u00fb \u00e0 la circulation : un quart d’heure et je n’aurais pas pu assister \u00e0 la finale \u00bb. <\/p>\n<\/div><\/div>\n

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Italo a commenc\u00e9 sa carri\u00e8re assez tard, lorsque, par amour, il a quitt\u00e9 son Benevento pour la Hollande afin de rejoindre sa petite amie qui y avait trouv\u00e9 du travail. J’ai commenc\u00e9 \u00e0 26 ans, j \u00ab \u00e9tais homme \u00e0 tout faire dans le supermarch\u00e9 en face de chez moi : tr\u00e8s jeune, j’avais d\u00e9j\u00e0 travaill\u00e9 un peu dans des pizzerias, mais rien d’important. Je me suis donc retrouv\u00e9 \u00e0 travailler comme aide-cuisinier dans ce restaurant en Hollande et, petit \u00e0 petit, en travaillant dans la cuisine, j’ai pris plaisir \u00e0 pr\u00e9parer des pizzas pour moi et mes coll\u00e8gues, et je me suis rendu compte que j \u00bb \u00e9tais passionn\u00e9 par ce m\u00e9tier\u00a0\u00bb. De retour au pays, le cours Gambero Rosso \u00e0 Naples est un attrait irr\u00e9sistible, de m\u00eame qu’une occasion \u00e0 ne pas manquer de rejoindre Federico Della Vecchia, son professeur et pizza\u00efolo chez Bioesser\u00ec \u00e0 Milan. De stagiaire \u00e0 second pour devenir un excellent pizza\u00efolo \u00e0 son compte, le chemin est assez court, notamment parce qu’Italo passe son temps \u00e0 exp\u00e9rimenter et \u00e0 \u00e9tudier pour se perfectionner. <\/p>\n<\/div><\/div>\n

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\u00ab\u00a0Nous r\u00e9alisons jusqu’\u00e0 dix p\u00e2tes, avec des temps de lev\u00e9e et de maturation diff\u00e9rents. Personnellement, je pr\u00e9f\u00e8re un m\u00e9lange comme celui que j’ai apport\u00e9 \u00e0 Emergente avec de la farine autolys\u00e9e et kamut type 1 et 72 heures de maturation. M\u00eame si une bonne p\u00e2te ne suffit pas \u00e0 rendre une pizza unique, car il faut des ingr\u00e9dients de grande qualit\u00e9 et ce sont souvent eux qui font la diff\u00e9rence\u00a0\u00bb, Italo est clair : \u00ab\u00a0Pour moi, c’est un m\u00e9tier merveilleux, car on ne le fait pas pour le salaire ou le style de vie, mais par passion. En fait, c’est difficile parce que vous avez du mal \u00e0 trouver des pizza\u00efolos, qui font dix jours et ne peuvent pas suivre le rythme. Sur le plan personnel, c’est tr\u00e8s difficile, car vous \u00eates toujours totalement absorb\u00e9 par ce que vous faites\u00a0\u00bb. Outre la pizza, Barsanti a une autre grande passion qui va de pair : \u00ab\u00a0J’adore faire du pain, sous les formes les plus diverses\u00a0\u00bb. Lorsqu’on lui demande ce qu’il associerait volontiers \u00e0 la pizza, il n’a aucun doute : \u00ab\u00a0Je pr\u00e9f\u00e8re le vin \u00e0 la bi\u00e8re, et comme j’aime ma terre, je ne peux m’emp\u00eacher de penser \u00e0 une Falanghina del Sannio.\u00a0\u00bb   Son avenir ? \u00ab\u00a0Cela peut para\u00eetre anodin, mais je pense que, comme beaucoup d’autres jeunes pizza\u00efolos, j’aimerais avoir mon propre \u00e9tablissement. <\/p>\n<\/div><\/div>\n

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Les trois Bioesser\u00ec (mais un quatri\u00e8me est en route) sont des bistrots \u00e9l\u00e9gamment habill\u00e9s par Vittorio et Saverio Borgia, qui sont venus \u00e0 Milan pour \u00e9tudier, l’un \u00e0 la Bocconi et l’autre au Politecnico, et qui se sont ensuite convertis \u00e0 la bonne ch\u00e8re.<\/p>\n","protected":false},"author":1,"featured_media":1787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[157],"tags":[],"class_list":["post-4244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chic-fr"],"acf":[],"yoast_head":"\nLe chic organique d'Italo Barsanti \u00e0 Milan - 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\/fr\/chic-fr\/le-chic-organique-ditalo-barsanti-a-milan\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le chic organique d'Italo Barsanti \u00e0 Milan - 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