{"id":4727,"date":"2022-10-24T08:44:45","date_gmt":"2022-10-24T06:44:45","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/raffaele-pizzoferro-rocknroll-pizza-dreams\/"},"modified":"2022-10-24T08:44:45","modified_gmt":"2022-10-24T06:44:45","slug":"raffaele-pizzoferro-rocknroll-pizza-dreams","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/decouverte-fr\/raffaele-pizzoferro-rocknroll-pizza-dreams\/","title":{"rendered":"Raffaele Pizzoferro, Rock&rsquo;n&rsquo;roll Pizza Dreams"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/pizzoferro-header.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>C&rsquo;est une histoire que beaucoup ont v\u00e9cue, celle de Raffaele Pizzoferro, un accent frioulan et des origines mixtes, son p\u00e8re \u00e9tant arriv\u00e9 \u00e0 Udine en 1978, un an avant sa naissance, en provenance de la c\u00f4te amalfitaine et sa m\u00e8re de Spilimbergo. \u00ab\u00a0Il l&rsquo;a rencontr\u00e9e peu apr\u00e8s son arriv\u00e9e dans le Frioul o\u00f9 il a vu une opportunit\u00e9 li\u00e9e \u00e0 la pr\u00e9sence de casernes et de militaires, un terrain fertile pour ouvrir une pizzeria\u00a0\u00bb. Un bel \u00e9tablissement, dans une vieille maison \u00e0 l&rsquo;int\u00e9rieur des murs historiques de la ville : Raffaele se d\u00e9crit en souriant comme un \u00ab\u00a0fils de l&rsquo;art\u00a0\u00bb. \u00ab\u00a0Papa a ouvert le Lampara avec maman et on peut dire que ma s\u0153ur Fulvia et moi sommes n\u00e9s et avons grandi dans la pizzeria. Pour \u00eatre honn\u00eate, quand j&rsquo;\u00e9tais enfant, je ne r\u00eavais pas de devenir pizza\u00efolo, mais les \u00e9v\u00e9nements de la vie m&rsquo;ont amen\u00e9 \u00e0 prendre les r\u00eanes de cet \u00e9tablissement\u00a0\u00bb.   <\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Il l&rsquo;a fait en 2005, bien qu&rsquo;il dise que \u00ab c \u201c\u00e9tait une \u00e9tape formelle, parce que je me souviens qu&rsquo;il prenait les d\u00e9cisions\u201d. Les temps sont durs apr\u00e8s la crise de 2008, mais ils serrent les dents et tiennent bon, jusqu \u00bb \u00e0 ce que, quelques ann\u00e9es plus tard, en 2015, \u00ab ma s\u0153ur et moi nous disions \u00bb soit nous prenons le changement au s\u00e9rieux, soit nous fermons \u00ab . Alors on a regard\u00e9, \u00e9tudi\u00e9, essay\u00e9 de nouvelles p\u00e2tes, en utilisant du chanvre aux brassins de bi\u00e8re, de nouvelles farines et diff\u00e9rentes combinaisons, et organis\u00e9 des soir\u00e9es de d\u00e9gustation \u00e0 th\u00e8me. \u00bb Le pas a \u00e9t\u00e9 franchi, m\u00eame si, rappelle Raffaele, \u00ab cette pizzeria a toujours eu une particularit\u00e9, nous avons toujours \u00e9t\u00e9 plus pour les familles que pour les tables et les grands groupes, avec l&rsquo;id\u00e9e fondamentale de vouloir faire en sorte que le client se sente comme chez lui, pour qu&rsquo;il ait plaisir \u00e0 revenir nous voir \u00bb. Les pizzas partent de la base de l&rsquo;invention de son p\u00e8re, autodidacte, mais il a r\u00e9ussi \u00e0 cr\u00e9er une pizza \u00ab diff\u00e9rente de celles que l&rsquo;on mange dans la r\u00e9gion, avec une cro\u00fbte plus prononc\u00e9e que la cro\u00fbte basse \u00e0 laquelle on \u00e9tait habitu\u00e9 ici, mais toujours croustillante. Je dis toujours que notre pizza est \u00e0 mi-chemin entre la napolitaine et la frioulane \u00bb.   &nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Au fil du temps, Raffaele a commenc\u00e9 \u00e0 mettre l&rsquo;accent sur la qualit\u00e9 des ingr\u00e9dients, s&rsquo;est rapproch\u00e9 de Slow Food, puis a rejoint l&rsquo;Alliance. L&rsquo;ann\u00e9e derni\u00e8re, il a \u00e9galement rejoint Chic, la premi\u00e8re association de restaurateurs qui admet dans ses rangs des pizza\u00efolos, des p\u00e2tissiers et des boulangers. Puis, il y a quelques mois, une nouvelle association est n\u00e9e \u00e0 Udine, qui regroupe des restaurants de qualit\u00e9 dans le but de former ses membres : \u00ab\u00a0nous sommes la seule pizzeria sur dix associ\u00e9es, ainsi qu&rsquo;une boulangerie historique\u00a0\u00bb. Maintenant que le p\u00e8re n&rsquo;est plus l\u00e0 et que la m\u00e8re est toujours l\u00e0, en plus de Raffaele et Fulvia, il y a six employ\u00e9s : je ne vous cache pas qu&rsquo;en 2010 nous n \u00ab \u00e9tions que deux, mais le travail que nous avons fait a pay\u00e9, les gens parlent de nous en bien et le bouche-\u00e0-oreille est une force motrice importante. La plus grande satisfaction est que le 12 f\u00e9vrier prochain, La Lampara aura 45 ans et nous avons encore une douzaine de clients qui continuent \u00e0 venir et m\u00eame leurs enfants, qui entre-temps sont devenus des p\u00e8res et des m\u00e8res de famille : cela t\u00e9moigne du fait que nous avons toujours essay\u00e9 de faire un travail qui n \u00bb \u00e9tait pas une flamboyance, en gardant les pieds sur terre et en surmontant m\u00eame les moments difficiles.\u00a0\u00bb    <\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>La pizza n&rsquo;a qu&rsquo;une seule p\u00e2te, simple, que Raffaele d\u00e9finit comme \u00ab tout \u00e0 fait classique \u00bb, un m\u00e9lange de farine de type 0 pour 80 % et de farine compl\u00e8te pour les 20 % restants, avec une hydratation comprise entre 60 et 62 % et une longue lev\u00e9e, \u00e0 partir de la p\u00e2te originale de son p\u00e8re qui, avec les petites modifications apport\u00e9es, est encore celle que le public local appr\u00e9cie le plus. En ce qui concerne les ingr\u00e9dients de base, Pizzoferro utilise une mozzarella fiordilatte de la r\u00e9gion de Caserta, suffisamment grasse pour ne pas br\u00fbler, car sa pizza reste au four un peu plus longtemps qu&rsquo;une pizza napolitaine classique. Il fait \u00e9galement un bon travail sur les tomates avec sa Margherita \u00ab verticale \u00bb, un jeu qui implique 4 tranches avec chacune une tomate diff\u00e9rente en consistance et en couleur et un fromage diff\u00e9rent : une San Marzano avec du fiordilatte et du Grana Padano affin\u00e9 pendant 12 mois ; une tomate jaune tr\u00e8s douce des Pouilles associ\u00e9e \u00e0 du fiordilatte uniquement ; une tomate confite et charnue avec de la mozzarella de bufflonne et enfin une cr\u00e8me de tomates vertes plut\u00f4t acide associ\u00e9e \u00e0 du buffle fum\u00e9. Raffaele est \u00e9galement actif sur le front des d\u00e9chets, qu&rsquo;il tend \u00e0 r\u00e9duire autant que possible : \u00ab Nous essayons de donner de la valeur au mat\u00e9riel en essayant d&rsquo;utiliser tout avec le bon traitement. Par exemple, avec les tomates un peu en avance, nous faisons une cr\u00e8me en les cuisant avec de l&rsquo;ail, de l&rsquo;origan et du basilic, avec lesquels nous faisons un gel. Avec les restes des pizzas, nous avons cr\u00e9\u00e9 un lien avec des agriculteurs et des \u00e9leveurs qui utilisent les d\u00e9chets pour l&rsquo;alimentation animale, afin de boucler la boucle proprement \u00bb.   <\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>En ce qui concerne les boissons, s&rsquo;ils ne sont pas all\u00e9s trop loin avec le vin, \u00e0 Lampara ils travaillent tr\u00e8s bien depuis quelques ann\u00e9es avec les bi\u00e8res artisanales frioulanes, \u00ab mais nous sommes aussi all\u00e9s jusqu&rsquo;en V\u00e9n\u00e9tie et en Campanie, nous avons un robinet d\u00e9di\u00e9 aux bi\u00e8res artisanales, ainsi que cinq propositions en bouteille. Notre grand r\u00eave, cependant, reste le gin tonic : nous travaillons avec une soci\u00e9t\u00e9 locale de spiritueux et, \u00e0 mon avis, il accompagne encore mieux la pizza que le vin, car il a une teneur en alcool plus faible et il est int\u00e9ressant d&rsquo;offrir au client quelque chose de diff\u00e9rent \u00bb.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez la pizzeria La Lampara \u00e0 Udine, un \u00e9tablissement historique qui propose une pizza originale n\u00e9e de la rencontre des traditions napolitaine et frioulane.<\/p>\n","protected":false},"author":1,"featured_media":2107,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-4727","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decouverte-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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