{"id":5277,"date":"2021-06-14T13:54:35","date_gmt":"2021-06-14T11:54:35","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/pizzas-gourmandes-la-pizza-territoriale-de-romina-cortese-et-rosario-giannattasio\/"},"modified":"2021-06-14T13:54:35","modified_gmt":"2021-06-14T11:54:35","slug":"pizzas-gourmandes-la-pizza-territoriale-de-romina-cortese-et-rosario-giannattasio","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/chic-fr\/pizzas-gourmandes-la-pizza-territoriale-de-romina-cortese-et-rosario-giannattasio\/","title":{"rendered":"Pizzas gourmandes : la pizza territoriale de Romina Cortese et Rosario Giannattasio"},"content":{"rendered":"\n
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L’union des produits locaux et la collaboration entre la haute cuisine et la pizzeria : la proposition gastronomique de Romina Cortese et Rosario Giannattasio.<\/p>\n<\/div><\/div>\n

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Parler de territoire en cuisine conduit souvent \u00e0 un domaine difficile \u00e0 cerner et proche de la banalit\u00e9 pour un terme qui tend \u00e0 \u00eatre galvaud\u00e9. Le d\u00e9fi que Romina Cortese et Rosario Giannattasio<\/strong> ont relev\u00e9 \u00e0 quatre mains dans la \u00ab\u00a0maison\u00a0\u00bb de ce dernier, Acqua e Farina \u00e0 Vicence, pour r\u00e9aliser une v\u00e9ritable pizza territoriale,<\/strong> n’est donc pas facile \u00e0 relever. La cuisini\u00e8re de Vicence et le talentueux pizza\u00efolo de Salerne ont cependant su interpr\u00e9ter leur id\u00e9e avec brio et de mani\u00e8re impr\u00e9visible. Romina raconte : \u00ab\u00a0Rosario et moi avons pens\u00e9 \u00e0 d\u00e9velopper cette garniture en respectant au maximum le territoire. <\/p>\n

C’est pourquoi nous avons choisi les petits pois de Borso del Grappa<\/strong> (c’est la bonne saison) avec trois consistances. De la passata (pur\u00e9e) qui entre dans la base et ensuite dans la cuisson, obtenue en mixant simplement les petits pois \u00e9coss\u00e9s apr\u00e8s les avoir blanchis pendant quelques minutes et en ajoutant de l’eau, du sel et de l’huile, et trait\u00e9e de mani\u00e8re \u00e0 avoir la bonne densit\u00e9 pour ne pas casser le m\u00e9lange, aux petits pois frais et enfin aux cosses coup\u00e9es en julienne, blanchies et caram\u00e9lis\u00e9es dans de l’eau et du sucre \u00e0 la fin de la cuisson. Ensuite, il y a la truite saumon\u00e9e de Brenta<\/strong>, un produit qui n’est certainement pas tr\u00e8s utilis\u00e9 : elle est \u00e9galement pr\u00e9par\u00e9e de mani\u00e8re simple car elle est d’abord marin\u00e9e pendant cinq heures dans une base de sel et de sucre \u00e0 laquelle j’ajoute seulement un zeste de citron, puis elle est coup\u00e9e en carpaccio. <\/p>\n

Ensuite, il y aura ses \u0153ufs et enfin le fromage de vache stracchino de Castellan, une entreprise enti\u00e8rement f\u00e9minine de Ros\u00e0, pr\u00e9sente dans la r\u00e9gion depuis cinquante ans et qui travaille de mani\u00e8re artisanale.<\/strong> La touche finale est le romarin, sous forme d’huile essentielle et de fleurs fra\u00eeches. Tout cela sur le disque glouton obtenu \u00e0 partir de la p\u00e2te \u00e0 tr\u00e8s haute hydratation qui fait le succ\u00e8s de Rosario : \u00ab\u00a0nous sommes \u00e0 85% d’eau sur farine : j’ai l’habitude de n’utiliser que des farines de type 1<\/strong>, parce qu’elles donnent des saveurs et des ar\u00f4mes prononc\u00e9s mais surtout n\u00e9cessitent moins de sel, \u00e9tant plus savoureuses que celles de type 0″. La base biga de 24 heures est une p\u00e2te finale qui tient encore jusqu’\u00e0 36 heures. Nous allons rafra\u00eechir avec une farine plus faible, afin d’obtenir plus de souplesse et de l\u00e9g\u00e8ret\u00e9\u00a0\u00bb.  <\/p>\n<\/div><\/div>\n

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En effet, Giannattasio se targue de dire qu’il n’est pas inconcevable de penser \u00e0 manger deux de ses pizzas si l\u00e9g\u00e8res, moelleuses, \u00e0 l’alv\u00e9olation a\u00e9rienne et \u00e0 la cro\u00fbte bien d\u00e9velopp\u00e9e<\/strong>. Il dit : \u00ab vous devez en redemander \u00bb. L’id\u00e9e d’une p\u00e2te dont le poids ne d\u00e9passe pas 250 grammes est d’obtenir une pizza qui \u00ab tienne \u00bb m\u00eame les garnitures importantes sans la rendre superflue et excessive. La cuisson se fait au bois de h\u00eatre, qui donne une fum\u00e9e l\u00e9g\u00e8re<\/strong> et non couvrante \u00e0 des temp\u00e9ratures l\u00e9g\u00e8rement inf\u00e9rieures et des temps sup\u00e9rieurs \u00e0 la moyenne d’une napolitaine classique : \u00ab En utilisant un type 1 qui retient d\u00e9j\u00e0 beaucoup d’humidit\u00e9, il est important pour moi que la cuisson ne soit pas trop violente. Il reste deux minutes : la cuisson fait 60 % du travail \u00bb. <\/p>\n<\/div><\/div>\n

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\n Nous devons apprendre le respect de la terre et des mati\u00e8res premi\u00e8res et prendre conscience que donner vie aux produits et les faire conna\u00eetre par notre action est fondamental<\/div>\n<\/p><\/div>\n
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Le r\u00e9sultat ? Il est assur\u00e9ment excellent, avec une harmonie parfaite entre la p\u00e2te et la garniture<\/strong>: une pizza savoureuse, \u00e0 la saveur tendanciellement douce mais tr\u00e8s bien \u00e9quilibr\u00e9e par la saveur des \u0153ufs de truite. Romina et Rosario sont d’accord sur un point qui est aussi une pr\u00e9rogative de l’association \u00e0 laquelle elles appartiennent, CHIC – Charming Italian Chefs :\u00ab Nous devons apprendre \u00e0 respecter le territoire et les mati\u00e8res premi\u00e8res<\/strong> et \u00eatre conscients qu’il est fondamental de donner vie aux produits et de les faire conna\u00eetre \u00e0 travers nos actions \u00bb. Tout comme il est n\u00e9cessaire que les chefs et les pizza\u00efolos continuent \u00e0 se confronter et \u00e0 se stimuler<\/strong>. <\/p>\n<\/div><\/div>\n

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Comme le dit Giannattasio, qui est engag\u00e9 dans une importante activit\u00e9 de recherche impliquant la connaissance des techniques \u00e0 diff\u00e9rents niveaux, \u00ab\u00a0…La pizza a beaucoup \u00e9volu\u00e9, s’est enrichie et s’est d\u00e9velopp\u00e9e en tant que produit, m\u00eame au-del\u00e0 de la p\u00e2te.<\/strong>. Il ne s’agit plus seulement d’assemblage de produits. Aujourd’hui, par exemple, je travaille sur les fermentations, j’exp\u00e9rimente des \u00e9paississants naturels comme la cire d’abeille et le pollen. Bref, j’\u00e9tudie les notes de base pour cr\u00e9er une m\u00e9lodie\u00a0\u00bb. Romina Cortese : \u00ab\u00a0C’est la premi\u00e8re fois que je travaille avec un pizza\u00efolo. Cette opportunit\u00e9 m’a beaucoup stimul\u00e9e et nous allons certainement continuer \u00e0 collaborer\u00a0\u00bb. Avec des r\u00e9sultats d\u00e9cid\u00e9ment int\u00e9ressants, ajoute-t-on.<\/p>\n<\/div><\/div>\n

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L’union des produits locaux et la collaboration entre la haute cuisine et la pizzeria : la proposition gastronomique de Romina Cortese et Rosario Giannattasio.<\/p>\n","protected":false},"author":1,"featured_media":2367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[157],"tags":[],"class_list":["post-5277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chic-fr"],"acf":[],"yoast_head":"\nPizzas gourmandes : la pizza territoriale de Romina Cortese et Rosario Giannattasio - 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\/pizzas-gourmandes-la-pizza-territoriale-de-romina-cortese-et-rosario-giannattasio\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" 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