{"id":4479,"date":"2021-08-24T08:18:24","date_gmt":"2021-08-24T06:18:24","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sem-categoria\/entrevista-o-pizzaiolo-umberto-calemme-loro-di-napoli-em-gorgonzola-mi\/"},"modified":"2021-08-24T08:18:24","modified_gmt":"2021-08-24T06:18:24","slug":"entrevista-o-pizzaiolo-umberto-calemme-loro-di-napoli-em-gorgonzola-mi","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/pt-br\/pizza-emergente\/entrevista-o-pizzaiolo-umberto-calemme-loro-di-napoli-em-gorgonzola-mi\/","title":{"rendered":"Entrevista o pizzaiolo Umberto Calemme l&#8217;oro di Napoli em Gorgonzola (MI)"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/umberto_calemme.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"h4 text-red\" style=\"text-align: center;\">Finalista de chef emergente em Roma no Palazzo Esposizioni 5 de julho de 2021<\/p>\n<p>&nbsp;<\/p>\n<p><b>Qual \u00e9 o teu sonho, o teu desejo profissional?<\/b><br \/>O meu desejo profissional \u00e9 poder criar um produto sofisticado e inovador que me reflicta a 360\u00b0 e atrav\u00e9s do qual me possa afirmar no Mundo da Pizza. Acredito que a pizza me permite expressar melhor as minhas emo\u00e7\u00f5es e mem\u00f3rias de inf\u00e2ncia atrav\u00e9s das suas cores, aromas e sabores. Um dia, gostaria de abrir um espa\u00e7o onde a tradi\u00e7\u00e3o se encontrasse com a inova\u00e7\u00e3o, mas onde o produto se mantivesse acess\u00edvel a todos, porque a pizza deve ser para todos.  &nbsp;<br \/>&nbsp;<\/p>\n<p><b>Qual das pizzas que normalmente ofereces no teu menu \u00e9 a que faz mais sucesso?<\/b><br \/>A \u201cDOP 1\u201d. \u00c9 a que melhor exprime as emo\u00e7\u00f5es de um domingo napolitano; o cheiro a molho de carne e a av\u00f3 com as m\u00e3os na massa a preparar alm\u00f4ndegas \u201cque n\u00e3o sabem dizer n\u00e3o\u201d a beringelas \u201ccom cogumelos\u201d.<\/p>\n<p><b>Qual \u00e9 a melhor pizza que voc\u00ea j\u00e1 provou?<\/b><br \/>Para mim, a pizza de \u201cDa Michele\u201d, em N\u00e1poles, representa a hist\u00f3ria, o culto e a tradi\u00e7\u00e3o da pizza napolitana.&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/calemme_pizza.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p><b>Para al\u00e9m da pizza, gostas de fazer mais alguma coisa? Fritos? Sobremesas? P\u00e3o?   <\/b><br \/>Acho que n\u00e3o h\u00e1 melhor meio para exprimir as tuas emo\u00e7\u00f5es porque, neste dom\u00ednio, n\u00e3o s\u00e3o necess\u00e1rias palavras.<\/p>\n<p><b>Qual \u00e9 a massa ideal para a TUA pizza?<\/b><br \/>Acho que o segredo do nosso of\u00edcio \u00e9 nunca parar, procurar continuamente e inovar o produto perfeito.<\/p>\n<p>No que diz respeito <strong>\u00e0s farinhas: costumas usar sempre a mesma massa, aquela com que te sentes mais seguro, ou gostas de arriscar ou experimentar novas misturas e solu\u00e7\u00f5es?<\/strong><br \/>Uso uma massa que estudei e aperfei\u00e7oei ao longo dos anos, mas adoro experimentar e p\u00f4r-me \u00e0 prova todos os dias.&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/calemme_2.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p><b>Como voc\u00ea definiria a profiss\u00e3o de pizzaiolo?<\/b><br \/>Ser pizzaiolo \u00e9 um trabalho f\u00edsica e psicologicamente exigente, mas ao mesmo tempo, como tudo o que \u00e9 arte, \u00e9 capaz de te satisfazer e encher o teu cora\u00e7\u00e3o de orgulho ao veres os sorrisos dos clientes satisfeitos.<\/p>\n<p><b>O julgamento do cliente: voc\u00ea o segue? Voc\u00ea procura por ele? Ele \u00e9 \u00fatil para voc\u00ea? Voc\u00ea consegue aceitar cr\u00edticas?   <\/b><br \/>Podes crer. O cliente \u00e9 a minha bitola, penso que o mais errado \u00e9 n\u00e3o estar disposto a aceitar cr\u00edticas, conselhos e n\u00e3o estar disposto a questionar-se a si pr\u00f3prio. <\/p>\n<p><strong>Que qualidades deve ter um pizzaiolo? Enumera as tr\u00eas primeiras carater\u00edsticas que te v\u00eam \u00e0 cabe\u00e7a <\/strong><br \/>As tr\u00eas carater\u00edsticas fundamentais s\u00e3o: CRIATIVIDADE &#8211; PAIX\u00c3O &#8211; PERSEVERAN\u00c7A.<\/p>\n<p>&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/calemme_3.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>&nbsp;<\/p>\n<p><b>Como pretendes melhorar o teu profissionalismo? Est\u00e1s interessado num curso de forma\u00e7\u00e3o? <\/b><br \/>Venho de uma fam\u00edlia que est\u00e1 neste neg\u00f3cio h\u00e1 tr\u00eas gera\u00e7\u00f5es, ainda trabalho com o meu pai e todos os dias tento aprender algo novo com ele. H\u00e1 muitas ac\u00e7\u00f5es de forma\u00e7\u00e3o que me interessam. <\/p>\n<p><b>Fala-nos de uma das tuas pizzas.&nbsp;<\/b><\/p>\n<ul>\n<li>Falo-te do \u201cDOP 4\u201d, que tem o nome do meu menu pessoal \u201cDOP\u201d, um menu atrav\u00e9s do qual quis falar-te de mim.<\/li>\n<li>Massa com 2 tipos de farinha: 5 esta\u00e7\u00f5es Superior com alto valor proteico e 10% tipo 1 para lhe dar dureza e sabor.<\/li>\n<li>Hidrata\u00e7\u00e3o 80%<\/li>\n<li>Processo de fabrico da massa: m\u00e9todo direto com 72 horas de matura\u00e7\u00e3o divididas entre a cobertura e a calibragem, utilizei t\u00e9cnicas que desenvolvi para conseguir uma hidrata\u00e7\u00e3o elevada e controlada.<\/li>\n<li>Temperaturas: apontando em TA e apontando em TC 4\u00b0<\/li>\n<li>Peso do p\u00e3o: 265\/270 g<\/li>\n<li>Cozedura: 500\/550\u00b0 durante 70\/90 s<\/li>\n<li>Condimento: velout\u00e9 de beringela fumada, guarnecido com pimenta preta e queijo pecorino romano (cozido)<\/li>\n<li>barriga de porco preto estaladi\u00e7a (cozinhada e estaladi\u00e7a no forno)<\/li>\n<li>tomate Piennolo amarelo (cozido)&nbsp;<\/li>\n<li>fior di latte della Penisola Sorrentina (no forno)  &nbsp;<\/li>\n<li>lascas de Pecorino Romano (6 meses) (fora do forno)<\/li>\n<li>manjeric\u00e3o fresco e azeite Evo (fora do forno)&nbsp;<\/li>\n<li>Dica do pizzaiolo: Decidi falar-te do DOP 4, porque acredito que a combina\u00e7\u00e3o de coberturas utilizadas \u00e9 capaz de dar \u00e0 pizza o sabor certo e um sabor que \u00e9 dif\u00edcil de esquecer.  &nbsp;<\/li>\n<\/ul>\n<p><b>Como a Covid influenciou (ou est\u00e1 influenciando) seu trabalho?<\/b><br \/>O meu restaurante \u00e9 pequeno e, devido \u00e0s restri\u00e7\u00f5es impostas pela Covid, s\u00f3 posso trabalhar com takeaway e entregas ao domic\u00edlio. Isto n\u00e3o me permite cultivar o que mais gosto no meu trabalho, a rela\u00e7\u00e3o com os meus maravilhosos clientes. <\/p>\n<p><strong>Quais das regras actuais num restaurante s\u00e3o inv\u00e1lidas ou desnecess\u00e1rias ou que mudarias? Qual \u00e9 a import\u00e2ncia da comunica\u00e7\u00e3o num restaurante? <\/strong><br \/>A comunica\u00e7\u00e3o dentro de um local \u00e9 crucial: organiza\u00e7\u00e3o da equipa, atualiza\u00e7\u00e3o dos canais sociais e intera\u00e7\u00e3o com os clientes. Penso que este \u00faltimo, em particular, \u00e9 o feedback mais \u00fatil.<br \/>Relativamente \u00e0s regras actuais, por causa da Covid, respeito-as mas n\u00e3o concordo com algumas delas. <\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Finalista de chef emergente em Roma no Palazzo Esposizioni 5 de julho de 2021<\/p>\n","protected":false},"author":1,"featured_media":4480,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[164],"tags":[],"class_list":["post-4479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza-emergente"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Entrevista o pizzaiolo Umberto Calemme l&#039;oro di Napoli em Gorgonzola (MI) - 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