{"id":4448,"date":"2021-08-24T08:18:24","date_gmt":"2021-08-24T06:18:24","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/interview-du-pizzaiolo-umberto-calemme-loro-di-napoli-a-gorgonzola-mi\/"},"modified":"2021-08-24T08:18:24","modified_gmt":"2021-08-24T06:18:24","slug":"interview-du-pizzaiolo-umberto-calemme-loro-di-napoli-a-gorgonzola-mi","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/pizza-emergente-fr\/interview-du-pizzaiolo-umberto-calemme-loro-di-napoli-a-gorgonzola-mi\/","title":{"rendered":"Interview du pizza\u00efolo Umberto Calemme l’oro di Napoli \u00e0 Gorgonzola (MI)"},"content":{"rendered":"\n
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Finaliste des chefs \u00e9mergents \u00e0 Rome au Palazzo Esposizioni 5 juillet 2021<\/p>\n

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Quel est votre r\u00eave, votre d\u00e9sir professionnel ?<\/b>
Mon d\u00e9sir professionnel est de pouvoir cr\u00e9er un produit sophistiqu\u00e9 et innovant qui me refl\u00e8te \u00e0 360\u00b0 et gr\u00e2ce auquel je peux m’affirmer dans le monde de la pizza. Je crois que la pizza me permet d’exprimer au mieux mes \u00e9motions et mes souvenirs d’enfance \u00e0 travers ses couleurs, ses ar\u00f4mes et ses saveurs. Un jour, j’aimerais ouvrir des locaux o\u00f9 la tradition peut rencontrer l’innovation, mais o\u00f9 le produit reste accessible \u00e0 tous, parce que la pizza doit rester pour tous.  
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Parmi les pizzas que vous proposez habituellement sur votre carte, laquelle est la plus r\u00e9ussie ?<\/b>
La \u00ab DOP 1 \u00bb. C’est celle qui exprime le mieux les \u00e9motions d’un dimanche napolitain : l’odeur de la sauce \u00e0 la viande et la grand-m\u00e8re qui, les mains dans la p\u00e2te, pr\u00e9pare des boulettes de viande \u00ab qui ne peuvent pas dire non \u00bb \u00e0 des aubergines \u00ab champignons \u00bb.<\/p>\n

Quelle est la meilleure pizza que vous ayez jamais go\u00fbt\u00e9e ?<\/b>
Pour moi, la pizza de \u00ab Da Michele \u00bb \u00e0 Naples repr\u00e9sente l’histoire, le culte et la tradition de la pizza napolitaine. <\/p>\n<\/div><\/div>\n

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En dehors de la pizza, aimez-vous pr\u00e9parer autre chose ? Des fritures ? Des desserts ? Du pain ? <\/b>
Absolument oui, j’aime la cuisine sous toutes ses formes, je pense qu’il n’y a pas de meilleur moyen d’exprimer ses \u00e9motions car les mots ne sont pas n\u00e9cessaires dans ce domaine.<\/p>\n

Quelle est la p\u00e2te id\u00e9ale pour VOTRE pizza ?<\/b>
Je ne pense pas pouvoir mettre en \u00e9vidence une p\u00e2te id\u00e9ale, je pense que le secret de notre m\u00e9tier est de ne jamais s’arr\u00eater, de rechercher et d’innover en permanence le produit parfait.<\/p>\n

En ce qui concerne les farines, avez-vous toujours tendance \u00e0 utiliser la m\u00eame p\u00e2te, celle avec laquelle vous vous sentez le plus en s\u00e9curit\u00e9, ou aimez-vous prendre des risques et essayer de nouveaux m\u00e9langes et de nouvelles solutions ?<\/strong>
J’utilise une p\u00e2te que j’ai \u00e9tudi\u00e9e et perfectionn\u00e9e au fil des ans, mais j’aime exp\u00e9rimenter et me mettre \u00e0 l’\u00e9preuve tous les jours. <\/p>\n<\/div><\/div>\n

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Comment d\u00e9finiriez-vous le m\u00e9tier de pizza\u00efolo ?<\/b>
Le m\u00e9tier de pizza\u00efolo est un m\u00e9tier exigeant physiquement et psychologiquement, mais en m\u00eame temps, comme tout ce qui rel\u00e8ve de l’art, il est capable de vous satisfaire et de remplir votre c\u0153ur de fiert\u00e9 devant les sourires des clients satisfaits.<\/p>\n

Le jugement du client : le suivez-vous ? Le recherchez-vous ? Vous est-il utile ? Pouvez-vous accepter les critiques ? <\/b>
Absolument. Je pense que la chose la plus erron\u00e9e est de ne pas accepter les critiques, les conseils et de ne pas se remettre en question. <\/p>\n

Quelles doivent \u00eatre les qualit\u00e9s d’un pizza\u00efolo ? Citez les trois premi\u00e8res caract\u00e9ristiques qui vous viennent \u00e0 l’esprit <\/strong>
Les trois caract\u00e9ristiques fondamentales sont : LA CR\u00c9ATIVIT\u00c9 – LA PASSION – LA PERS\u00c9V\u00c9RANCE.<\/p>\n

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Comment cherchez-vous \u00e0 am\u00e9liorer votre professionnalisme ? \u00cates-vous int\u00e9ress\u00e9 par une formation ? <\/b>
Je viens d’une famille qui est dans le m\u00e9tier depuis trois g\u00e9n\u00e9rations, je travaille toujours aux c\u00f4t\u00e9s de mon p\u00e8re et j’essaie chaque jour d’apprendre quelque chose de nouveau \u00e0 ses c\u00f4t\u00e9s. Il y a beaucoup de formations que je trouve int\u00e9ressantes. <\/p>\n

Parlez-nous de l’une de vos pizzas. <\/b><\/p>\n

    \n
  • Je vous parle de \u00ab DOP 4 \u00bb, qui tire son nom de mon menu personnel \u00ab DOP \u00bb, un menu \u00e0 travers lequel j’ai voulu vous parler de moi.<\/li>\n
  • P\u00e2te avec 2 types de farine : 5 saisons sup\u00e9rieures \u00e0 haute valeur prot\u00e9ique et 10% de type 1 pour lui donner de la t\u00e9nacit\u00e9 et de la saveur.<\/li>\n
  • Hydratation 80<\/li>\n
  • Processus de fabrication de la p\u00e2te : m\u00e9thode directe avec 72 heures de maturation r\u00e9parties entre le nappage et le calibrage, j’ai utilis\u00e9 des techniques mises au point par mes soins pour obtenir une hydratation \u00e9lev\u00e9e et contr\u00f4l\u00e9e.<\/li>\n
  • Temp\u00e9ratures : pointage en TA et pointage en TC 4\u00b0.<\/li>\n
  • Poids du pain : 265\/270 g<\/li>\n
  • Cuisson : 500\/550\u00b0 pour 70\/90 s<\/li>\n
  • Condiment : velout\u00e9 d’aubergines fum\u00e9es, garni de poivre noir et de fromage pecorino romano (cuit au four)<\/li>\n
  • poitrine de porc noire croustillante (cuite et croustillante au four)<\/li>\n
  • tomate Piennolo jaune (au four) <\/li>\n
  • fior di latte della Penisola Sorrentina (au four)  <\/li>\n
  • copeaux de Pecorino Romano (6 mois) (\u00e0 la sortie du four)<\/li>\n
  • basilic frais et huile Evo (\u00e0 la sortie du four) <\/li>\n
  • Conseil du pizzaiolo : j’ai d\u00e9cid\u00e9 de vous parler du DOP 4, car je pense que la combinaison des garnitures utilis\u00e9es est en mesure de donner \u00e0 la pizza la saveur ad\u00e9quate et un go\u00fbt difficile \u00e0 oublier.  <\/li>\n<\/ul>\n

    Comment Covid a-t-il influenc\u00e9 (ou influence-t-il) votre travail ?<\/b>
    Mon restaurant est de petite taille et, en raison des restrictions impos\u00e9es par Covid, je ne peux travailler qu’avec des plats \u00e0 emporter et des livraisons \u00e0 domicile. Cela ne me permet pas de cultiver ce que j’aime le plus dans mon travail, la relation avec mes merveilleux clients. <\/p>\n

    Quelles sont les r\u00e8gles actuelles dans un restaurant qui ne sont pas valables ou inutiles ou que vous changeriez ? Quelle est l’importance de la communication dans un restaurant ? <\/strong>
    La communication au sein d’un site est cruciale : organisation de l’\u00e9quipe, mise \u00e0 jour des canaux sociaux et interaction avec les clients. Ce dernier point, en particulier, me semble \u00eatre le retour d’information le plus utile.
    En ce qui concerne les r\u00e8gles actuelles, \u00e0 cause de Covid, je les respecte, mais je ne suis pas d’accord avec certaines d’entre elles. <\/p>\n<\/div><\/div>\n

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