{"id":6100,"date":"2025-07-01T11:13:51","date_gmt":"2025-07-01T09:13:51","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/au-dela-de-la-capitale-le-monde-de-la-pizza-de-domenico-sancamillo\/"},"modified":"2025-07-02T12:28:00","modified_gmt":"2025-07-02T10:28:00","slug":"au-dela-de-la-capitale-le-monde-de-la-pizza-de-domenico-sancamillo","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/decouverte-fr\/au-dela-de-la-capitale-le-monde-de-la-pizza-de-domenico-sancamillo\/","title":{"rendered":"Au-del\u00e0 de la capitale : le monde de la pizza de Domenico Sancamillo"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6100\" class=\"elementor elementor-6100 elementor-5770\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-57622440 e-con-full e-flex e-con e-parent\" data-id=\"57622440\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1f0eac0 elementor-widget elementor-widget-text-editor\" data-id=\"1f0eac0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>Apr\u00e8s avoir commenc\u00e9 tr\u00e8s jeune dans des restaurants de Rome, jusqu&rsquo;\u00e0 l&rsquo;ouverture de sa propre pizzeria en 1999, Domenico Sancamillo, pizza\u00efolo romain de \u00ab\u00a0Il Mondo della Pizza\u00a0\u00bb \u00e0 Bellegra, n&rsquo;a cess\u00e9 de se d\u00e9velopper, sans jamais s&rsquo;arr\u00eater.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70100751 elementor-widget elementor-widget-image\" data-id=\"70100751\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata-1024x683.png\" class=\"attachment-large size-large wp-image-6081\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata-1024x683.png 1024w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata-800x533.png 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata-768x512.png 768w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata.png 1152w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1d1f34ed e-flex e-con-boxed e-con e-parent\" data-id=\"1d1f34ed\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6dfbeca0 elementor-widget elementor-widget-text-editor\" data-id=\"6dfbeca0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Anim\u00e9 par la passion de l&rsquo;art blanc et le d\u00e9sir de s&rsquo;impliquer, toujours avec le soutien de son \u00e9pouse, constamment \u00e0 ses c\u00f4t\u00e9s. Apr\u00e8s s&rsquo;\u00eatre distingu\u00e9 l&rsquo;ann\u00e9e derni\u00e8re en remportant la premi\u00e8re place dans la cat\u00e9gorie \u00ab\u00a0Pizza in teglia\u00a0\u00bb au championnat mondial de la pizza \u00e0 Parme &#8211; ce qui a marqu\u00e9 un moment important dans son parcours, mais certainement pas un point d&rsquo;arriv\u00e9e &#8211; il continue aujourd&rsquo;hui \u00e0 proposer une pizza qui raconte l&rsquo;histoire du territoire, r\u00e9alis\u00e9e avec des ingr\u00e9dients soigneusement choisis et une vision tourn\u00e9e vers la durabilit\u00e9. <\/p><p><strong>Domenico, qu&rsquo;est-ce qui a chang\u00e9 depuis votre victoire de l&rsquo;ann\u00e9e derni\u00e8re ? Avez-vous ressenti le poids des nouvelles attentes des clients ? Parlez-moi de ces changements et du d\u00e9roulement du championnat de cette ann\u00e9e.  <br><\/strong>Beaucoup de choses ont chang\u00e9 depuis la victoire de l&rsquo;ann\u00e9e derni\u00e8re. Ce qui me satisfait le plus, c&rsquo;est le retour de mes clients &#8211; anciens et nouveaux &#8211; qui, par leurs mots gentils, me font travailler plus sereinement. Entrer dans le Palaverdi de Parme et lire mon nom, pour la deuxi\u00e8me ann\u00e9e cons\u00e9cutive, est toujours une grande \u00e9motion. Cette ann\u00e9e, j&rsquo;ai concouru dans une autre cat\u00e9gorie, celle des pizzas \u00e0 la pala, m\u00eame si je n&rsquo;en faisais plus depuis des ann\u00e9es. J&rsquo;ai pr\u00e9sent\u00e9 une p\u00e2te avec 90 % de farine sup\u00e9rieure 00, 10 % de farine d&rsquo;\u00e9peautre et une hydratation d&rsquo;environ 80 %. La pizza que j&rsquo;ai pr\u00e9sent\u00e9e \u00e9tait \u00ab\u00a0La mia terra\u00a0\u00bb, avec de la cr\u00e8me de courge de notre production, des c\u00e8pes et des pointes d&rsquo;asperges sauvages que j&rsquo;ai cueillies ; avec les tiges, nous avons fait la cr\u00e8me, de la poitrine de porc noir de la boucherie Roberto Cetrone, de la scamorza de bufflonne, des gaufrettes de parmesan de vache rouge et des flocons de tomates, obtenus en portant la tomate \u00e0 \u00e9bullition et en utilisant la peau.     <\/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<div class=\"elementor-element elementor-element-1f48c89b e-flex e-con-boxed e-con e-parent\" data-id=\"1f48c89b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4f7d19c8 elementor-widget elementor-widget-image\" data-id=\"4f7d19c8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata_3_migliorata-768x512.png\" class=\"attachment-medium_large size-medium_large wp-image-6093\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata_3_migliorata-768x512.png 768w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata_3_migliorata-800x533.png 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata_3_migliorata-1024x683.png 1024w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/immagine_ridimensionata_3_migliorata.png 1152w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-element elementor-element-2c3e6791 e-flex e-con-boxed e-con e-parent\" data-id=\"2c3e6791\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5931633 elementor-widget elementor-widget-text-editor\" data-id=\"5931633\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Que signifie pour vous la \u00ab\u00a0durabilit\u00e9\u00a0\u00bb ? Avez-vous fait des choix particuliers en termes d&rsquo;ingr\u00e9dients, de gestion, de relations ? <\/strong><\/p><p>Depuis quelques ann\u00e9es, nous avons fait un choix, celui d&rsquo;apporter uniquement et exclusivement des produits de notre territoire dans notre restaurant : nous tirons une grande partie de nos produits de ma campagne.<br>Mati\u00e8res premi\u00e8res telles que courgettes, aubergines, fleurs de courgettes, tomates cerises, courges jaunes, pommes de terre, brocolis, feuilles de navet et bien d&rsquo;autres vari\u00e9t\u00e9s. Bien s\u00fbr, nous valorisons le territoire en choisissant des entreprises locales pour d&rsquo;autres produits, comme le fromage et la charcuterie. C&rsquo;est un choix sinc\u00e8re, qui me remplit de fiert\u00e9. Mes pizzas sont toutes pr\u00e9par\u00e9es avec des produits issus de nos fermes, qui sont proches de moi et, comme je vous l&rsquo;ai dit, la plupart des produits proviennent de mon potager, entretenu par mon p\u00e8re.   <\/p><p><strong>Y a-t-il un geste, une valeur ou un principe qui aujourd&rsquo;hui, selon vous, ne peut manquer dans une pizzeria qui veut vraiment parler d&rsquo;avenir ?<\/strong><\/p><p>Dans ma pizzeria, presque instinctivement, je ne veux et ne peux pas passer \u00e0 c\u00f4t\u00e9 d&rsquo;une histoire qui parle \u00e0 travers la pizza de tradition, de saisonnalit\u00e9, avec une attention particuli\u00e8re au choix et \u00e0 l&rsquo;utilisation \u00a0\u00bbdurable\u00a0\u00bb du produit. Cela signifie que je fais souvent preuve d&rsquo;ing\u00e9niosit\u00e9 pour r\u00e9utiliser enti\u00e8rement la mati\u00e8re premi\u00e8re, souvent avec des recettes recycl\u00e9es qui utilisent 100 % des garnitures. <\/p><p><strong>Dites-moi, Domenico, quelle est votre pizza pr\u00e9f\u00e9r\u00e9e aujourd&rsquo;hui et quelle est celle que vous me feriez go\u00fbter par rapport \u00e0 l&rsquo;ann\u00e9e derni\u00e8re ?<\/strong><\/p><p>Cette ann\u00e9e, ma pizza pr\u00e9f\u00e9r\u00e9e est \u00ab\u00a0Les saveurs et les ar\u00f4mes de mon territoire\u00a0\u00bb. Une p\u00e2te simple avec de la farine 00, un pourcentage de type 2, garnie de saucisse noire de porc en lame de couteau, de c\u00e8pes de Bellegra, de lard noir de porc de la boucherie de Roberto Cetrone, d&rsquo;une scamorza de buffle, du type et des cristaux de tomates de mon jardin, et d&rsquo;une belle truffe blanche. <\/p><p> <\/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<div class=\"elementor-element elementor-element-41656f2a e-flex e-con-boxed e-con e-parent\" data-id=\"41656f2a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5d7865d5 e-flex e-con-boxed e-con e-parent\" data-id=\"5d7865d5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s avoir commenc\u00e9 tr\u00e8s jeune dans des restaurants de Rome, jusqu&rsquo;\u00e0 l&rsquo;ouverture de sa propre pizzeria en 1999, Domenico Sancamillo, pizza\u00efolo romain de \u00ab\u00a0Il Mondo della Pizza\u00a0\u00bb \u00e0 Bellegra, n&rsquo;a cess\u00e9 de se d\u00e9velopper, sans jamais s&rsquo;arr\u00eater.<\/p>\n","protected":false},"author":3,"featured_media":6081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-6100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decouverte-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Au-del\u00e0 de la 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