{"id":5604,"date":"2025-06-20T15:49:12","date_gmt":"2025-06-20T13:49:12","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/annee-mille-en-trois\/"},"modified":"2025-06-23T16:49:16","modified_gmt":"2025-06-23T14:49:16","slug":"annee-mille-en-trois","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/nouvelles\/annee-mille-en-trois\/","title":{"rendered":"Ann\u00e9e mille en trois"},"content":{"rendered":"\t\t
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La recherche, l’\u00e9tude et la s\u00e9lection minutieuse des <\/span>produits aboutissent \u00e0 un <\/span>r\u00e9sultat final qui <\/span>ne d\u00e9\u00e7oit jamais : <\/span>auberge, osteria et pinseria, pour tous les go\u00fbts.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tout a commenc\u00e9 en 1990 \u00e0 Villa Corti, un petit hameau de Venarotta, \u00e0 la p\u00e9riph\u00e9rie d’Ascoli Piceno. Gabriele Cennerini<\/b>, aubergiste et entrepreneur <\/span>\u00e0 l’esprit ouvert, se rend compte que l’endroit et l’entreprise ont un <\/span>potentiel qui m\u00e9rite d’\u00eatre explor\u00e9.<\/span><\/p>

En 1998, apr\u00e8s avoir suivi des cours professionnels et profit\u00e9 de l’occasion pour agrandir les locaux, l’osteria devient une pizzeria et commence son ascension. Au d\u00e9but, raconte Cennerini, Anno Mille <\/span>\u00e9tait un bar de village classique, sans service de restauration, mais apr\u00e8s avoir rencontr\u00e9 5 Stagioni et ses <\/span>experts, j’ai compris qu’une pizzeria serait <\/span>un bon investissement, et c’est ce qui s’est pass\u00e9.<\/span><\/p>

La premi\u00e8re \u00e9tape est la pizza napolitaine, dont il apprend les bases gr\u00e2ce aux enseignements des techniciens des 5 Stagioni, tels que Graziano Bertuzzo ; il se passionne peu \u00e0 peu pour le produit <\/b>et s’int\u00e9resse \u00e0 toutes les nuances du processus jusqu’\u00e0 l’obtention de la certification. <\/span>interpr\u00e9ter les pizzas selon les m\u00e9thodes et techniques de <\/span>de diff\u00e9rentes sortes, pour en faire une sorte de pizza gastronomique <\/span>qui compl\u00e8te aujourd’hui le traditionnel par des variations et des recettes personnalis\u00e9es. <\/span>Nouvelles farines, nouvelles m\u00e9thodes : l’exp\u00e9rience de Gabriele Cennerini s’accro\u00eet et il se voit offrir des opportunit\u00e9s qui lui permettent d’am\u00e9liorer sa qualit\u00e9 de vie. <\/span>La Commission a saisi l’occasion en ouvrant deux autres \u00e9tablissements, cette fois-ci dans le centre d’Ascoli Piceno, <\/span>\u00e0 c\u00f4t\u00e9 du Duomo, dans une position parfaite pour offrir ce qu’il a en t\u00eate : une nouvelle pizza l\u00e9g\u00e8re, <\/span>cr\u00e9ative et \u00e9volu\u00e9e. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Je fais des p\u00e2tes avec diff\u00e9rentes farines, classiques ou moulues sur pierre, j’utilise des mati\u00e8res premi\u00e8res locales de la r\u00e9gion des Marches et je me suis concentr\u00e9 sur la qualit\u00e9 des ingr\u00e9dients et de la technique\u00a0\u00bb, explique Gabriele Cennerini<\/b>, \u00ab\u00a0une philosophie de production que je transmets \u00e0 mes jeunes\u00a0\u00bb. Davide Fazzini qui, \u00e0 seulement 24 ans, est d\u00e9j\u00e0 une figure de proue de l’\u00e9conomie europ\u00e9enne. <\/span>pizza\u00efolo passionn\u00e9 et tr\u00e8s dou\u00e9. C’est moi qui d\u00e9cide et  <\/span>J’organise la cha\u00eene de production, je contr\u00f4le et je pr\u00e9pare, <\/span>mais Davide s’occupe de la cuisine de la Locanda Anno. <\/span>Un millier avec beaucoup de professionnalisme. <\/span>Aujourd’hui, il existe trois pizzerias Anno Mille : l’historique Locanda <\/span>de Venarotta, l’Osteria et la Pinseria d’Ascoli. Parce que dans la  <\/span>2020, en pleine pand\u00e9mie, le dernier projet de Cennerini : une pinseria. <\/span>Cennerini : une pinseria, un restaurant \u00e0 emporter dont le <\/span>o\u00f9 le produit principal est la pinsa, l\u00e9g\u00e8re, hydrat\u00e9e, avec de la farine de riz. <\/span>e <\/span>peu de gluten, un d\u00e9lice que les habitants d’Ascoli ont accueilli avec beaucoup d’enthousiasme. <\/span>avec beaucoup d’enthousiasme.<\/span><\/p>

 <\/span>Le secret de la pinsa et de la pizza de l’an mille, ce sont <\/span>haute hydratation et double cuisson : le produit est <\/span>cuit <\/span>quelques minutes, puis sortir du four pour expulser la vapeur d’eau et <\/span>remis en cuisson afin de compl\u00e9ter le processus de cuisson <\/span>perdre de l’humidit\u00e9. Le r\u00e9sultat est un produit doux \u00e0 l’int\u00e9rieur et croustillant  <\/span>Le projet de loi a \u00e9t\u00e9 adopt\u00e9 par l’Assembl\u00e9e g\u00e9n\u00e9rale des Nations unies, le Conseil de l’Europe et la Commission europ\u00e9enne. <\/span>\u00ab\u00a0En plein lockdown, sans m\u00eame pouvoir l’inaugurer <\/span>– raconte Cennerini – les pinsery ont \u00e9t\u00e9 le soutien de <\/span>de l’ensemble de l’activit\u00e9, car avec les plats \u00e0 emporter et les livraisons, cela nous a donn\u00e9 la possibilit\u00e9 de faire des \u00e9conomies. <\/span>la possibilit\u00e9 de continuer \u00e0 travailler avec les deux autres <\/span>locaux ferm\u00e9s. Aujourd’hui que nous avons rouvert, nous pouvons  <\/span>dire que l’ann\u00e9e mille est un succ\u00e8s, et nous en sommes fiers. <\/span>L’id\u00e9e de <\/span>L’activit\u00e9 de diff\u00e9renciation est utile, en particulier dans les <\/span>les moments de criticit\u00e9 : il permet d’intercepter diff\u00e9rentes <\/span>de clients et r\u00e9pondre \u00e0 des besoins diff\u00e9rents\u00a0\u00bb. <\/span><\/p>

Les gens sortent \u00e0 nouveau, ils en ont envie, et l’\u00e9t\u00e9 sera \u00e0 propos <\/span>un bon \u00e9t\u00e9, c’est certain, Gabriele Cennerini en est convaincu : <\/span>\u00ab\u00a0J’ai observ\u00e9 un aspect int\u00e9ressant chez les personnes <\/span>L’accent est mis sur la qualit\u00e9. <\/span>Ils sont tous beaucoup plus conscients de ce qu’ils mangent <\/span>et ils se soucient de la qualit\u00e9 plut\u00f4t que de la quantit\u00e9. Il me semble que  <\/span>un \u00e9l\u00e9ment positif ; cela signifie qu’ils savent reconna\u00eetre les <\/span>valeur du produit que nous leur offrons\u00a0\u00bb. <\/span><\/p>

En tant que<\/span>coli Piceno, une ville historique qui conserve des tours et des clochers nobles. <\/span>et des clochers – ce qui lui vaut le nom de \u00ab ville aux cent <\/span>des cent tours \u00bb – une beaut\u00e9 discr\u00e8te, \u00e9galement connue de tous <\/span>pour <\/span>pour ses c\u00e9l\u00e8bres olives, m\u00e9rite l’attention du public et des <\/span>du public et des touristes qui, en cet \u00e9t\u00e9 tranquille de 2021, pourront <\/span>red\u00e9couvrir ses qualit\u00e9s, tant gastronomiques qu’artistiques. R\u00e9cemment, le  <\/span>La ville a d’ailleurs \u00e9t\u00e9 nomin\u00e9e pour la prestigieuse \u00e9dition de l’Ann\u00e9e europ\u00e9enne de l’environnement et du d\u00e9veloppement durable. <\/span>le prix \u00ab Capitale italienne du tourisme et de la culture \u00bb. <\/span>Gabriele Cennerini a d\u00e9clar\u00e9 : \u00ab\u00a0Nous en sommes fiers et nous <\/span>nous esp\u00e9rons \u00eatre choisis ; ce serait une grande motivation <\/span>tourisme et l’\u00e9conomie de la ville. Pendant ce temps, nous, \u00e0 l’Ann\u00e9e  <\/span>Mille, faisons notre part, nous verrons bien\u00a0\u00bb.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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La recherche, l’\u00e9tude et la s\u00e9lection minutieuse des produits aboutissent \u00e0 un r\u00e9sultat final qui ne d\u00e9\u00e7oit jamais : auberge, osteria et pinseria, pour tous les go\u00fbts. Tout a commenc\u00e9 en 1990 \u00e0 Villa Corti, un petit hameau de Venarotta, \u00e0 la p\u00e9riph\u00e9rie d’Ascoli Piceno. Gabriele Cennerini, aubergiste et entrepreneur \u00e0 l’esprit ouvert, se rend […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[172],"tags":[],"class_list":["post-5604","post","type-post","status-publish","format-standard","hentry","category-nouvelles"],"acf":[],"yoast_head":"\nAnn\u00e9e mille en trois - 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\/nouvelles\/annee-mille-en-trois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ann\u00e9e mille en trois - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"La recherche, l’\u00e9tude et la s\u00e9lection minutieuse des produits aboutissent \u00e0 un r\u00e9sultat final qui ne d\u00e9\u00e7oit jamais : auberge, osteria et pinseria, pour tous les go\u00fbts. 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