{"id":6170,"date":"2023-10-08T11:41:50","date_gmt":"2023-10-08T09:41:50","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/giuly-pizza-un-foyer-didees-et-denergie\/"},"modified":"2025-07-02T15:16:21","modified_gmt":"2025-07-02T13:16:21","slug":"giuly-pizza-un-foyer-didees-et-denergie","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/decouverte-fr\/giuly-pizza-un-foyer-didees-et-denergie\/","title":{"rendered":"Giuly Pizza, un foyer d’id\u00e9es et d’\u00e9nergie"},"content":{"rendered":"\t\t
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\u00c0 Quintano (BG), un motif qui sera \u00e9voqu\u00e9<\/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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Une \u00e9nergie perturbatrice, un train d’id\u00e9es qui ne demandent qu’\u00e0 devenir des projets et des r\u00e9sultats.<\/p>

C’est ce que l’on comprend en discutant avecGiulia Vicini et Giulia Zanni de Giuly Pizza, <\/strong>une pizzeria de village color\u00e9e situ\u00e9e \u00e0 Quintano, dans la province de Bergame. Un micro-monde qui sent la r\u00e9volution et qu’il vaut la peine de conna\u00eetre d\u00e8s les premi\u00e8res heures. <\/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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La pizzeria<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Les plus attentifs aux chroniques du monde de la pizza <\/span>auront d\u00e9j\u00e0 associ\u00e9 ces noms aux derniers championnats du monde de la pizza qui se sont d\u00e9roul\u00e9s \u00e0 Parme. Giulia&Giulia y ont obtenu deux r\u00e9sultats importants : le prix de la pizza durable <\/strong>et la troisi\u00e8me <\/strong>place remport\u00e9e dans la cat\u00e9gorie des pizzas classiques <\/strong>(l’une des plus comp\u00e9titives). Les deux jeunes filles travaillent dans le restaurant ouvert en 2012 par Marco Vicini, le p\u00e8re de Giulia. Aujourd’hui, Marco est toujours pr\u00e9sent dans la pizzeria, laissant la place \u00e0 de nouvelles propositions, tout en gardant le cap sur ce qui a \u00e9t\u00e9 fait au cours des dix derni\u00e8res ann\u00e9es. <\/p>

Giulia y travaille pratiquement depuis le d\u00e9but, respirant la p\u00e2te, apprenant \u00e0 g\u00e9rer le four, \u00e9tudiant les nouvelles mati\u00e8res premi\u00e8res \u00e0 introduire dans le garde-manger. Elle a tellement grandi qu’aujourd’hui, avec l’autre Giulia, qui est intimement li\u00e9e \u00e0 l’entreprise depuis son apprentissage, elles dirigent la pizzeria avec une vision \u00e0 la fois pr\u00e9cise et polyvalente.<\/strong> <\/p>

Ils ont des r\u00eaves \u00e0 revendre.<\/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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choix<\/h2>\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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Ces derni\u00e8res ann\u00e9es, la pizzeria s’est impos\u00e9e en acqu\u00e9rant une nouvelle client\u00e8le <\/strong>mais aussi en fid\u00e9lisant <\/strong> une client\u00e8le <\/strong>existante<\/strong>, gr\u00e2ce \u00e0 son offre large et vari\u00e9e, qui comprend des pizzas classiques et des produits plus<\/strong> innovants<\/strong>.<\/p>

Giulia&Giulia portent en elles la graine de la d\u00e9couverte : elles se consacrent \u00e0 la mise \u00e0 jour, aux cours et aux livres, \u00e0 l’innovation en mati\u00e8re de p\u00e2tes, de techniques, de garnitures. \u00ab\u00a0Combien consacrons-nous \u00e0 la recherche ? Ce n’est pas quantifiable, nous raisonnons, nous \u00e9mettons des hypoth\u00e8ses, nous essayons tous les jours, m\u00eame la nuit\u00a0\u00bb, avoue Giulia Vicini. <\/p>

Dans leurs paroles, vous pouvez percevoir le d\u00e9sir de modernisation, la passion pour l’agriculture, pour les l\u00e9gumes, pour l’\u00e9thique. \u00ab\u00a0Nous pensons que la qualit\u00e9 de l’alimentation est l’une des valeurs les plus importantes aujourd’hui. Nous avons la possibilit\u00e9 de bien manger et de faire du bien avec nos d\u00e9cisions. C’est une question de choix\u00a0\u00bb, nous disent-ils \u00e0 l’unisson. Leurs choix s’orientent vers la saisonnalit\u00e9, les farines non raffin\u00e9es, les l\u00e9gumes. L’exp\u00e9rimentation est marqu\u00e9e sur les p\u00e2tes, aujourd’hui marqu\u00e9es par des enjeux insurmontables. <\/p>

Le contemporain <\/strong>, c’est la p\u00e2te que l’on trouve toujours, sans farines raffin\u00e9es, d’o\u00f9 na\u00eet une pizza \u00e0 la cro\u00fbte haute. Ensuite, il y a les propositions hebdomadaires comme le multigrains, la p\u00e2te au bl\u00e9 br\u00fbl\u00e9, au riz v\u00e9nitien. Dans tous les cas, la constante est la pr\u00e9sence de farines de haute qualit\u00e9 et le choix de grains anciens. Il y a aussi beaucoup \u00e0 dire sur les garnitures : elles sont attentives au gaspillage, \u00e0 la pleine utilisation des produits, \u00e0 la territorialit\u00e9, au potentiel des fruits, des l\u00e9gumes et des graines. <\/p>

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Les jeunes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Quelle meilleure fa\u00e7on de comprendre les jeunes que de leur parler ?<\/p>

Giulia&Giulia ont une id\u00e9e pr\u00e9cise de la nouvelle g\u00e9n\u00e9ration. Notre d\u00e9sir est vraiment irr\u00e9pressible, nous sommes anim\u00e9s par une grande passion qui nous pousse \u00e0 regarder devant nous, \u00e0 chercher \u00e0 nous am\u00e9liorer. Cependant, nous sommes conscients que dans notre secteur, et plus g\u00e9n\u00e9ralement dans la restauration, il y a une grande p\u00e9nurie de jeunes ressources. <\/p>

Il n’est pas facile de trouver du personnel, il semble y avoir des priorit\u00e9s incompatibles avec le temps et le rythme d’une entreprise d’h\u00f4tellerie. Nous pensons qu’il y a un plus grand besoin de contact avec la nature, moins d’invasion de la technologie dans la vie quotidienne, plus de volont\u00e9 de se lancer dans des situations, m\u00eame en risquant de faire des erreurs. Ces sagesses pourraient rapprocher les jeunes de certaines professions qui, aujourd’hui, doivent certainement avoir d’autres connotations\u00a0\u00bb. Une pens\u00e9e qui rejoint les autres r\u00e9volutionnaires d\u00e9j\u00e0 exprim\u00e9es, plus li\u00e9es \u00e0 l’atelier, au four, au rapport avec les fournisseurs. <\/p>

Nous leur souhaitons une bonne continuation<\/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\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Giulia Vicini et Giulia Zanni, les championnes de Giuly Pizza, parlent de leur voyage vers l’innovation culinaire dans le monde de la pizza, en combinant qualit\u00e9 et durabilit\u00e9 dans chaque bouch\u00e9e.<\/p>\n","protected":false},"author":3,"featured_media":6193,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-6170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-decouverte-fr"],"acf":[],"yoast_head":"\nGiuly Pizza, un foyer d'id\u00e9es et d'\u00e9nergie - Pizza Stories<\/title>\n<meta name=\"description\" content=\"Giuly Pizza \u00e0 Quintano, r\u00e9compens\u00e9e pour sa pizza durable, utilise des farines Le 5 Stagioni pour cr\u00e9er des pizzas innovantes. 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