{"id":6005,"date":"2025-07-01T14:59:55","date_gmt":"2025-07-01T12:59:55","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/the-point-napolitain-contemporain\/"},"modified":"2025-07-02T09:33:59","modified_gmt":"2025-07-02T07:33:59","slug":"the-point-napolitain-contemporain","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/decouverte-fr\/the-point-napolitain-contemporain\/","title":{"rendered":"The Point, napolitain contemporain"},"content":{"rendered":"\t\t
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Si vous passez par Albairate, dans la province de Milan, rappelez-vous qu’il existe un endroit o\u00f9 la pizza est traditionnelle mais, si vous voulez essayer quelque chose de nouveau, il y a les recettes de Fabrizio et, alors, vous ne vous en s\u00e9parerez plus.<\/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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Fabrizio Tropea <\/strong>a grandi au milieu des farines et des fours \u00e0 bois, depuis l’\u00e2ge de 14 ans, lorsqu’il effectuait des livraisons aux pizzerias de la r\u00e9gion.<\/p>

De l\u00e0 est n\u00e9e sa passion pour la pizza qui, depuis 2010, est son m\u00e9tier, son entreprise, sa vie. C’est dans la pizzeria qu’il a rencontr\u00e9 Silvia Ruggieri<\/strong>, qui est aujourd’hui son \u00e9pouse et qui dirige l’entreprise avec lui. C’est de cet amour naissant entre deux pizzas qu’est n\u00e9e la Pizzeria Il Point \u00e0 Albairate. Au d\u00e9part, il s’agissait d’une pizzeria \u00e0 emporter, puis, la client\u00e8le grandissant, le lieu s’est agrandi et compte aujourd’hui 90 places assises. Je fais une pizza contemporaine qui d\u00e9rive d’une r\u00e9interpr\u00e9tation de la pizza napolitaine classique\u00a0\u00bb, explique Fabrizio <\/strong>Tropea <\/strong>, \u00ab\u00a0j’ai essay\u00e9 de conserver l’aspect visuel de la pizza traditionnelle, avec la cro\u00fbte haute comme autrefois, mais j’ai voulu lui donner des caract\u00e9ristiques plus conformes aux go\u00fbts contemporains\u00a0\u00bb. <\/p>

Pour ce faire, Fabrizio a \u00e9tudi\u00e9 les p\u00e2tes et mis au point une m\u00e9thode de travail qui, \u00e0 partir d’une base commune, se d\u00e9veloppe de diff\u00e9rentes mani\u00e8res en fonction de l’utilisation pr\u00e9vue. \u00ab\u00a0J’utilise des farines moulues sur pierre et j’applique une technique de lev\u00e9e longue ; ce n’est que la base, mais j’utilise ensuite diff\u00e9rents agents de pr\u00e9levage tels que la biga ou la poolish ou la lev\u00e9e directe selon que le produit est destin\u00e9 \u00e0 \u00eatre consomm\u00e9 imm\u00e9diatement, ou apr\u00e8s un jour, ou \u00e0 \u00eatre emport\u00e9. J’adapte la technique en changeant le moment et le traitement pour obtenir le m\u00eame r\u00e9sultat final : une pizza savoureuse et digeste, l\u00e9g\u00e8re et parfum\u00e9e, comme le veulent les gens\u00a0\u00bb. <\/p>

Chez Il Point, nous ne faisons que de la pizza. C’est sa marque de fabrique, explique Fabrizio : \u00ab\u00a0De cette fa\u00e7on, nous nous concentrons sur le produit et nous nous consacrons enti\u00e8rement \u00e0 sa r\u00e9ussite. Ceux qui viennent chez nous le savent. <\/p>

L’appr\u00e9ciation de notre client\u00e8le, qui ne cesse de cro\u00eetre, nous satisfait. Albairate est une petite ville de l’arri\u00e8re-pays milanais, mais elle est entour\u00e9e de nombreuses localit\u00e9s plus peupl\u00e9es, et le nom d’Il Point est d\u00e9sormais bien connu et les clients parcourent volontiers quelques kilom\u00e8tres suppl\u00e9mentaires\u00a0\u00bb. Les excellents r\u00e9sultats, selon Fabrizio, sont \u00e9galement dus au choix de fournisseurs fiables, tels que Le 5 Stagioni<\/strong>que Fabrizio a toujours utilis\u00e9 parce que \u00ab\u00a0c’est une certitude et je ne risque pas de surprises : la pizza est toujours parfaite et la bonne farine y est certainement pour quelque chose\u00a0\u00bb.<\/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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Deux menus, au Point : le premier, d’une quinzaine de variantes, est orient\u00e9 vers les pizzas classiques, comme la traditionnelle 4 stagioni ou la capricciosa ; mais c’est le second menu qui constitue la v\u00e9ritable surprise. Il s’agit des \u00ab\u00a0recettes de Fabrizio\u00a0\u00bb, o\u00f9 le pizzaiolo exprime le meilleur de sa cr\u00e9ativit\u00e9. On parle de pizzas gastronomiques\u00a0\u00bb, explique Fabrizio Tropea, \u00ab\u00a0mais je pr\u00e9f\u00e8re les appeler \u00ab\u00a0mes recettes\u00a0\u00bb. <\/p>

Ce sont des pizzas pour les gourmets qui aiment essayer quelque chose de nouveau et j’essaie de les satisfaire. En fait, je reproduis sur la base de la pizza des recettes italiennes traditionnelles r\u00e9alis\u00e9es avec des produits italiens. C’est une fa\u00e7on de rendre hommage \u00e0 l’extraordinaire patrimoine de notre pays et j’en suis tr\u00e8s fier. Quelques exemples ? Le cacio e pepe, le ficus, la citrouille ou la cimetta. Quelques escapades en Espagne avec le jamon serrano et les anchois de Cantabrie, mais surtout beaucoup de produits italiens car j’aime l’id\u00e9e de valoriser notre territoire si riche en sp\u00e9cialit\u00e9s. Je choisis les ingr\u00e9dients avec soin, car pour obtenir un produit de qualit\u00e9, il faut commencer par d’excellentes mati\u00e8res premi\u00e8res. Donc, avant tout, de la fra\u00eecheur et des produits garantis. <\/p>

Bien s\u00fbr, il existe une pizza en l’honneur de mon nom de famille : Tropea aime l’oignon, j’ai donc invent\u00e9 la pizza provolona avec des tomates, des tomates s\u00e9ch\u00e9es au soleil, de la provola de buffle fum\u00e9e, des olives Taggiasche, de l’origan et… de l’oignon de Tropea\u00a0\u00bb.<\/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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D\u00e9couvrez \u00ab\u00a0Il Point\u00a0\u00bb \u00e0 Albairate o\u00f9 Fabrizio Tropea raconte son id\u00e9e de la pizza avec engagement, innovation, cr\u00e9ativit\u00e9 et qualit\u00e9 depuis 2010.<\/p>\n","protected":false},"author":3,"featured_media":5920,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-6005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decouverte-fr"],"acf":[],"yoast_head":"\nThe Point, napolitain contemporain - Pizza Stories<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les pizzas artisanales d'Il Point, o\u00f9 Fabrizio Tropea utilise des farines Le 5 Stagioni pour cr\u00e9er des saveurs inoubliables.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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