{"id":5309,"date":"2023-01-20T15:30:16","date_gmt":"2023-01-20T14:30:16","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/je-suis-ce-que-je-cuisine-igor-macchia\/"},"modified":"2023-01-20T15:30:16","modified_gmt":"2023-01-20T14:30:16","slug":"je-suis-ce-que-je-cuisine-igor-macchia","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/mode-de-vie\/je-suis-ce-que-je-cuisine-igor-macchia\/","title":{"rendered":"Je suis ce que je cuisine : Igor Macchia"},"content":{"rendered":"\n
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C’est un petit groupe solide qui dirige La Credenza \u00e0 San Maurizio Canavese<\/strong>. En effet, Giovanni Grasso<\/strong> et Igor Macchia<\/strong> ont cr\u00e9\u00e9 au fil du temps plusieurs entreprises prosp\u00e8res dans la r\u00e9gion de Turin, \u00e0 commencer par le tr\u00e8s \u00e9l\u00e9gant restaurant qui poss\u00e8de une \u00e9toile Michelin depuis plusieurs ann\u00e9es. Il y a quelques ann\u00e9es est n\u00e9 le projet Casa Format<\/strong>, un espace d’accueil de trois cent soixante degr\u00e9s situ\u00e9 \u00e0 proximit\u00e9 de la merveilleuse Palazzina di caccia di Stupinigi (pavillon de chasse de Stupinigi), que Michelin distingue par une \u00e9toile verte, attribu\u00e9e aux restaurants qui se distinguent particuli\u00e8rement en termes de durabilit\u00e9. C’est ainsi que dans la m\u00eame zone de Casa Format, g\u00e9r\u00e9e par Igor, est n\u00e9e SP143 Pizzeria Contemporanea<\/strong>, dont les grandes fen\u00eatres permettent, les jours de beau temps, d’admirer l’incomparable silhouette de Monviso. La biographie de cet excellent cuisinier est la suivante : <\/p>\n<\/div><\/div>\n

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\n \u00ab (…) une pens\u00e9e qui se concr\u00e9tise par le choix d’ingr\u00e9dients naturels, d’une cuisine qui les respecte et pr\u00e9serve leurs couleurs et leurs ar\u00f4mes (…) \u00bb<\/div>\n<\/p><\/div>\n
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et encore : \u00ab\u00a0des pr\u00e9sentations essentielles, directes et rationnelles qui refl\u00e8tent ce qui est fondamentalement ma fa\u00e7on de vivre\u00a0\u00bb. Et de conclure par une r\u00e9flexion importante : \u00ab\u00a0cette fa\u00e7on de \u00ab\u00a0penser\u00a0\u00bb la cuisine a peut-\u00eatre \u00e9t\u00e9 influenc\u00e9e – et continue de l’\u00eatre – par la p\u00e2tisserie, mon premier amour, qui, comme la cuisine, est un monde \u00e0 la fois beau et tr\u00e8s dur. On ne peut en effet atteindre – et d\u00e9passer – de grands objectifs qu’en les vivant avec passion, enthousiasme et professionnalisme, mais aussi avec le sourire, en n’oubliant jamais qu’en fin de compte, nous sommes toujours et seulement en train de cuisiner\u00a0\u00bb. <\/p>\n<\/div><\/div>\n

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Les id\u00e9es sont nombreuses, les saveurs tout autant, le public r\u00e9agit avec int\u00e9r\u00eat \u00e0 la pizza sucr\u00e9e. D’un point de vue gastronomique, c’est une id\u00e9e gagnante, surtout si techniquement le produit est r\u00e9alis\u00e9 par un professionnel. Certes, il est probable que la pizza dans sa version sucr\u00e9e ne remplacera jamais compl\u00e8tement le dessert, et il faudra du temps pour vaincre les r\u00e9sistances des consommateurs les plus r\u00e9ticents. La route est cependant trac\u00e9e, dans cette direction qui voit la pizza se rapprocher de plus en plus, dans ses meilleures expressions, de la haute cuisine. \u00c0 partir de l\u00e0, le th\u00e8me des accords alimentaires s’ouvre \u00e9galement : tout comme pour la pizza, le tabou de l’utilisation du vin a \u00e9t\u00e9 largement surmont\u00e9 et l’on commence \u00e0 comprendre que m\u00eame les boissons mixtes peuvent jouer un r\u00f4le important lorsqu’elles sont associ\u00e9es au disque de p\u00e2te, de la m\u00eame mani\u00e8re, il sera amusant de voir quelles tendances seront li\u00e9es \u00e0 l’association de boissons avec la pizza en tant que dessert. <\/p>\n<\/div><\/div>\n

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L’exp\u00e9rience Casa Format a \u00e9galement d’importantes r\u00e9percussions sur le plan de la durabilit\u00e9<\/strong> et de la gestion des d\u00e9chets : les boules qui ne sont pas utilis\u00e9es pour la pizza sont remises \u00e0 lever et servent \u00e0 pr\u00e9parer le pain destin\u00e9 au restaurant, de sorte que rien n’est gaspill\u00e9. Selon Igor et Giulio, la pizza de SP143 ne peut pas (mais ne doit pas non plus) plaire \u00e0 tout le monde, mais ils sont pleinement convaincus que la voie est d\u00e9sormais confirm\u00e9e comme \u00e9tant la bonne, en particulier dans une p\u00e9riode comme celle de la pand\u00e9mie, car comme le dit Igor : \u00ab Nos locaux se portent tous bien, m\u00eame mieux qu’avant. La reprise a \u00e9t\u00e9 meilleure que ce que nous avions pr\u00e9vu \u00bb.  <\/p>\n<\/div><\/div>\n

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Mince mais pas trop, loin de l’id\u00e9e de Napolitain, avec cette p\u00e2te tr\u00e8s caract\u00e9ristique, \u00e9galement adapt\u00e9e \u00e0 des combinaisons fortes comme les grandes charcuteries et les fromages ou, en saison, une grande truffe blanche. En m\u00eame temps, ils sont tr\u00e8s digestes. De nombreux ingr\u00e9dients proviennent \u00e9videmment de ce qui est devenu un immense potager riche en produits de saison, situ\u00e9 \u00e0 quelques m\u00e8tres de la pizzeria, derri\u00e8re le b\u00e2timent qui abrite la Casa Format. Une tr\u00e8s bonne id\u00e9e de d\u00e9gustation est le choix du menu d\u00e9gustation, o\u00f9 l’on passe d’une focaccia alla pala \u00e0 haute hydratation, tr\u00e8s croustillante \u00e0 l’ext\u00e9rieur et extr\u00eamement moelleuse \u00e0 l’int\u00e9rieur, avec de la mortadelle, de la stracciatella et du caviar de truffe. Nous passons ensuite \u00e0 la pizza classique d\u00e9crite ci-dessus, avec pur\u00e9e de datterini, spaccatelles de tomates, stracciatella, c\u00e2pres, olives et origan, pour terminer avec la double focaccia riche et app\u00e9tissante, farcie de tendres c\u00f4tes de porc cuites \u00e0 basse temp\u00e9rature, de chou, de bette \u00e0 carde et de sauce barbecue. Parmi les garnitures \u00ab contemporaines \u00bb, citons celle \u00e0 la mozzarella cuite, au chou mijot\u00e9, \u00e0 la saucisse \u00e9pic\u00e9e, au caf\u00e9 en poudre et au basilic, ou encore \u00e0 la cr\u00e8me de fenouil, \u00e0 la truite de saumon fum\u00e9e, \u00e0 la stracciatella, \u00e0 l’aneth et au zeste de citron.  <\/p>\n<\/div><\/div>\n

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C’est un petit groupe solide qui dirige La Credenza \u00e0 San Maurizio Canavese. En effet, Giovanni Grasso et Igor Macchia ont cr\u00e9\u00e9 au fil du temps plusieurs \u00e9tablissements \u00e0 succ\u00e8s dans la r\u00e9gion de Turin, \u00e0 commencer par l’\u00e9l\u00e9gant restaurant qui a obtenu une \u00e9toile Michelin pendant plusieurs ann\u00e9es. <\/p>\n","protected":false},"author":1,"featured_media":2342,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[169],"tags":[],"class_list":["post-5309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mode-de-vie"],"acf":[],"yoast_head":"\nJe suis ce que je cuisine : Igor Macchia - 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\/mode-de-vie\/je-suis-ce-que-je-cuisine-igor-macchia\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Je suis ce que je cuisine : Igor Macchia - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"C'est un petit groupe solide qui dirige La Credenza \u00e0 San Maurizio Canavese. 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