{"id":6144,"date":"2023-10-10T16:45:35","date_gmt":"2023-10-10T14:45:35","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/cest-un-moro-pizza-et-culture\/"},"modified":"2025-07-02T15:14:46","modified_gmt":"2025-07-02T13:14:46","slug":"cest-un-moro-pizza-et-culture","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/decouverte-fr\/cest-un-moro-pizza-et-culture\/","title":{"rendered":"C’est un Moro, pizza et culture"},"content":{"rendered":"\t\t
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Au c\u0153ur de Ragusa Ibla, un restaurant-pizzeria-mus\u00e9e o\u00f9 se m\u00ealent saveurs, senteurs, couleurs et typicit\u00e9 dans une ambiance chaleureuse et conviviale.<\/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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\u00ab\u00a0Quand la lune frappe votre \u0153il comme une grande <\/em>pizza, c’est l’amore…\u00a0\u00bb <\/em>chantait Dean Martin dans les ann\u00e9es 1950. Qui ne se souvient pas de cet hymne \u00e0 l’italianit\u00e9, qui citait \u00e0 juste titre le plat symbole de l’Italie dans le monde ? Et qu’importe si, depuis, les Am\u00e9ricains ont d\u00e9cid\u00e9 qu’ils avaient invent\u00e9 la pizza. Elle reste un tr\u00e9sor national. <\/p>

C’est avec la m\u00eame fiert\u00e9 qu’au c\u0153ur de Ragusa Ibla, juste derri\u00e8re la cath\u00e9drale baroque qui domine la ville, se trouve un restaurant qui rappelle l’identit\u00e9 du lieu, sa culture et son art. Car That’s a Moro <\/strong>– c’est son nom – n’est pas seulement un restaurant et une pizzeria, mais un v\u00e9ritable mus\u00e9e o\u00f9 les artistes locaux exposent leurs \u0153uvres et o\u00f9 l’on peut admirer les c\u00e9ramiques fabriqu\u00e9es dans l’atelier voisin, les assiettes d\u00e9cor\u00e9es et les t\u00eates mauresques typiques de l’art sicilien, h\u00e9ritage de la domination arabe et aujourd’hui symbole de la culture sicilienne. <\/p>

\u00ab\u00a0Nous voulons ainsi affirmer notre identit\u00e9, qui est celle de la Sicile, de Ragusa Ibla et de la tradition m\u00e9diterran\u00e9enne qui s’exprime dans la cuisine comme dans l’art et qui est faite de saveurs et de couleurs, de parfums et d’\u00e9motions\u00a0\u00bb, explique Marco Ruggieri<\/strong>, g\u00e9rant, chef et pizzaiolo. Ainsi, l’int\u00e9rieur du restaurant, qui peut accueillir 80 personnes, devient un parcours des sens o\u00f9 se m\u00ealent la nourriture et l’art ; et le dehors double, aux beaux jours, l’accueil, offrant \u00e0 chacun la possibilit\u00e9 de profiter des plaisirs du corps et de l’esprit. <\/p>

Notre restaurant, explique M. Ruggieri, est un restaurant pour tous, car nous voulons que chaque client se sente pleinement satisfait chez nous. C’est pourquoi la carte comprend des plats issus de la tradition culinaire m\u00e9diterran\u00e9enne et de Raguse en particulier, notamment du poisson, et de la pizza, la nourriture qui unit et r\u00e9jouit les gens de tous horizons : jeunes et vieux, familles, touristes italiens et \u00e9trangers. Ragusa Ibla est un carrefour de l’humanit\u00e9 \u00e0 la recherche du beau et du bon, et nous voulons offrir tout cela avec la fiert\u00e9 de notre terre, la Sicile\u00a0\u00bb.<\/p>

La pizza est donc le plat principal de That’s a Moro ; elle repr\u00e9sente l’esprit italien et devient le messager d’une culture qui s’enracine dans le territoire et devient universelle. La pizza est un art et l’art s’entoure. Un art profond\u00e9ment enracin\u00e9 mais ouvert \u00e0 l’\u00e9volution ; une p\u00e2te directe avec un long temps de lev\u00e9e de 48 \u00e0 60 heures, parce qu’elle donne naissance \u00e0 une pizza croustillante, l\u00e9g\u00e8re et digeste ; une p\u00e2te r\u00e9alis\u00e9e avec des farines soigneusement s\u00e9lectionn\u00e9es : ce sont celles des 5 Stagioni <\/strong>, que Ruggieri d\u00e9finit comme \u00e9tant de la plus haute qualit\u00e9, au rendement stable et comme la base id\u00e9ale pour une cr\u00e9ativit\u00e9 ouverte \u00e0 l’innovation, \u00e0 la recherche continue de la technique et de l’expression. Une p\u00e2te qui donne \u00e9galement naissance au pain maison, un must sur la table. <\/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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Marco Ruggieri explique : \u00ab\u00a0Outre les pizzas classiques, qui ne peuvent manquer \u00e0 la carte, nous cr\u00e9ons un nouveau parcours gustatif. Nous l’avons appel\u00e9 \u00ab\u00a0les pizzas d’Italie\u00a0\u00bb car nous voulons d\u00e9dier une pizza \u00e0 chaque r\u00e9gion italienne, en mettant en valeur ses sp\u00e9cialit\u00e9s gastronomiques, son identit\u00e9 culinaire et culturelle\u00a0\u00bb.<\/p>

C’est ainsi que le client curieux, italien mais surtout \u00e9tranger, peut go\u00fbter la Calabre avec la pizza alla nduja ou la Lombardie avec le salami : \u00ab\u00a0Nous voulons offrir au client, explique Ruggieri, un aper\u00e7u des sp\u00e9cialit\u00e9s italiennes, et pas seulement de celles de Sicile ou de Raguse. Nous aimons l’id\u00e9e de donner aux gens la possibilit\u00e9 de faire un voyage culinaire \u00e0 travers l’Italie gastronomique en leur faisant go\u00fbter ses produits typiques : un tour d’Italie des saveurs pour \u00e9largir les horizons et les guider \u00e0 la d\u00e9couverte des merveilles que rec\u00e8le notre pays\u00a0\u00bb.<\/p>

La recherche de la meilleure qualit\u00e9 est au c\u0153ur de la carte, \u00e9labor\u00e9e avec minutie et sensibilit\u00e9 dans le but de mettre en valeur chaque ingr\u00e9dient. C’est ainsi que naissent les pizzas les plus populaires, la That’s a Moro au pesto de basilic, mozzarella, provola fum\u00e9e, graisse de lard \u00e9pic\u00e9e et ricotta sal\u00e9e, ou la Bolognaise \u00e0 la cr\u00e8me de pistache, mortadelle d’\u00e2ne et mozzarella, d\u00e9cor\u00e9e d’\u00e9clats de pistache et de zestes de citron, des saveurs d\u00e9cisives, intenses et g\u00e9n\u00e9reuses. <\/p>

Mais aussi le plus classique avec la mozzarella de bufflonne – un produit d’origine campanienne mais aujourd’hui \u00e9galement fabriqu\u00e9 en Sicile gr\u00e2ce \u00e0 de petites exploitations locales – \u00e0 la tomate et au basilic, d\u00e9licate et toujours incontournable. Un restaurant-mus\u00e9e donc, avec ses \u0153uvres d’art qui r\u00e9jouissent l’\u0153il et apaisent l’\u00e2me ; un havre de paix dans sa typicit\u00e9 qui accueille et implique ceux qui s’y arr\u00eatent, au milieu des ar\u00f4mes et des saveurs, pour rendre hommage \u00e0 la terre qui les accueille. <\/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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Au c\u0153ur de Raguse, \u00e0 Ibla, un restaurant-pizzeria-mus\u00e9e o\u00f9 saveurs, parfums, couleurs et typicit\u00e9 se m\u00ealent dans un voyage de go\u00fbt et de beaut\u00e9.<\/p>\n","protected":false},"author":3,"featured_media":6180,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-6144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decouverte-fr"],"acf":[],"yoast_head":"\nC'est un Moro, pizza et culture - Pizza Stories<\/title>\n<meta name=\"description\" content=\"Au c\u0153ur de Raguse, \u00e0 Ibla, un restaurant-pizzeria-mus\u00e9e o\u00f9 saveurs, parfums et couleurs se m\u00ealent dans un voyage de go\u00fbt et de beaut\u00e9.\" \/>\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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