{"id":4790,"date":"2021-03-19T08:34:17","date_gmt":"2021-03-19T07:34:17","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/pizza-traditionnelle-vomero-lecons-de-farine\/"},"modified":"2021-03-19T08:34:17","modified_gmt":"2021-03-19T07:34:17","slug":"pizza-traditionnelle-vomero-lecons-de-farine","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/cours-fr\/pizza-traditionnelle-vomero-lecons-de-farine\/","title":{"rendered":"Pizza traditionnelle Vomero – Le\u00e7ons de farine"},"content":{"rendered":"\n
\n
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Aujourd’hui, nous franchissons la porte d’une pizzeria historique de Naples, la Gorizia, qui a f\u00eat\u00e9 son 100e anniversaire. Salvatore Grasso, h\u00e9ritier d’une affaire commenc\u00e9e par son grand-p\u00e8re et poursuivie par son p\u00e8re, illustre la pr\u00e9paration d’une pizza Vomero traditionnelle.  <\/p>\n

Pour la p\u00e2te d’une pizza traditionnelle, quatre ingr\u00e9dients sont fondamentaux : la farine, l’eau, la levure et le sel, qui, comme l’illustre tr\u00e8s bien le pizza\u00efolo, peuvent donner lieu \u00e0 d’infinies variations, un peu comme la combinaison des sept notes \u00e0 l’origine d’une infinit\u00e9 de morceaux de musique. Mais tout aussi importants sont les ingr\u00e9dients de la garniture, que Salvatore choisit, pour la Pizza 1916, de mani\u00e8re \u00e0 ce qu’ils racontent une longue histoire, dans laquelle Antonio De Curtis, alias Tot\u00f2, est \u00e9galement impliqu\u00e9…  <\/p>\n

Nous suivons l’art de Gorizia et ne n\u00e9gligeons aucun d\u00e9tail, pas m\u00eame la cuisson, pour obtenir une pizza l\u00e9g\u00e8re et digeste qui peut \u00e9galement \u00eatre d\u00e9gust\u00e9e \u00e0 la maison… M\u00eame si la faire \u00e0 Gorizia est 100 fois mieux !<\/p>\n<\/div><\/div>\n

\n \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Affinez votre technique et d\u00e9couvrez comment tirer le meilleur parti des farines Agugiaro et Figna : aujourd’hui, nous apprenons \u00e0 pr\u00e9parer une v\u00e9ritable pizza napolitaine.<\/p>\n","protected":false},"author":1,"featured_media":2292,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[180],"tags":[],"class_list":["post-4790","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cours-fr"],"acf":[],"yoast_head":"\nPizza traditionnelle Vomero - Le\u00e7ons de farine - 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\/cours-fr\/pizza-traditionnelle-vomero-lecons-de-farine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza traditionnelle Vomero - 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