{"id":6002,"date":"2025-07-01T14:59:55","date_gmt":"2025-07-01T12:59:55","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sem-categoria\/the-point-napolitano-contemporaneo\/"},"modified":"2025-07-02T09:34:02","modified_gmt":"2025-07-02T07:34:02","slug":"the-point-napolitano-contemporaneo","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/pt-br\/descoberta\/the-point-napolitano-contemporaneo\/","title":{"rendered":"The Point, napolitano contempor\u00e2neo"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6002\" class=\"elementor elementor-6002 elementor-5665\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-69d908f2 e-flex e-con-boxed e-con e-parent\" data-id=\"69d908f2\" 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-d9a2375 elementor-widget elementor-widget-text-editor\" data-id=\"d9a2375\" 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>Se estiveres de passagem por Albairate, na prov\u00edncia de Mil\u00e3o, lembra-te que h\u00e1 um lugar onde a pizza \u00e9 tradicional mas, se quiseres experimentar algo novo, h\u00e1 as receitas de Fabrizio e, assim, nunca mais te vais embora<\/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-652ad50b elementor-widget elementor-widget-image\" data-id=\"652ad50b\" 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=\"547\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084.jpg\" class=\"attachment-large size-large wp-image-5922\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084.jpg 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/IOL4YOU_1666599017084-768x525.jpg 768w\" 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\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-74bb8ba3 e-flex e-con-boxed e-con e-parent\" data-id=\"74bb8ba3\" 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-677d0385 elementor-widget elementor-widget-text-editor\" data-id=\"677d0385\" 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>Fabrizio Tropea <\/strong>cresceu entre farinhas e fornos a lenha, desde os 14 anos de idade, quando fazia entregas a pizzarias da zona.<\/p><p>Da\u00ed nasceu a sua paix\u00e3o pela pizza, que desde 2010 \u00e9 o seu trabalho, o seu neg\u00f3cio, a sua vida. Na pizzaria conhece <strong>Silvia Ruggieri<\/strong>, que agora \u00e9 a sua mulher e gere o neg\u00f3cio com ele. Deste amor que floresceu entre pizzas, nasceu a Pizzeria Il Point em Albairate. No in\u00edcio era uma pizzaria para levar, depois, \u00e0 medida que a clientela foi crescendo, o espa\u00e7o foi-se alargando e hoje tem 90 lugares. &#8220;Fa\u00e7o uma pizza contempor\u00e2nea que deriva de uma reinterpreta\u00e7\u00e3o da cl\u00e1ssica pizza napolitana&#8221;, <strong>explica Fabrizio <\/strong><strong>Tropea <\/strong>. &#8220;Tentei manter o aspeto visual da pizza tradicional, com a c\u00f4dea alta como antigamente; quis, no entanto, dar-lhe carater\u00edsticas mais de acordo com os gostos contempor\u00e2neos.    <\/p><p>Para o conseguir, Fabrizio estudou as massas e criou um m\u00e9todo de trabalho que, partindo de uma base comum, se desenvolve de formas diferentes consoante a utiliza\u00e7\u00e3o pretendida. &#8220;Utilizo farinhas de pedra e utilizo uma t\u00e9cnica de leveda\u00e7\u00e3o longa; esta \u00e9 apenas a base, no entanto, depois utilizo diferentes agentes pr\u00e9-lubrificantes, tais como biga ou poolish ou leveda\u00e7\u00e3o direta, dependendo se o produto se destina a ser consumido imediatamente, ou ap\u00f3s um dia, ou para levar para casa. Adapto a t\u00e9cnica, alterando o tempo e o processamento para obter o mesmo resultado final: uma piza saborosa e diger\u00edvel, leve e perfumada, tal como as pessoas desejam&#8221;. <\/p><p>No Il Point fazemos \u00fanica e exclusivamente piza. Esta \u00e9 a sua imagem de marca, explica Fabrizio: &#8220;Desta forma, concentramo-nos no produto e dedicamo-nos totalmente a faz\u00ea-lo bem. Quem vem ter connosco sabe disso.  <\/p><p>A aprecia\u00e7\u00e3o da nossa clientela, que n\u00e3o p\u00e1ra de crescer, deixa-nos satisfeitos. Albairate \u00e9 uma pequena cidade no interior de Mil\u00e3o, mas est\u00e1 rodeada por muitas localidades mais populosas, e agora o nome de Il Point \u00e9 bem conhecido e os clientes percorrem de bom grado alguns quil\u00f3metros a mais.&#8221; Os excelentes resultados, segundo Fabrizio, devem-se tamb\u00e9m ao facto de ter escolhido fornecedores fi\u00e1veis, como <strong>Le 5 Stagioni<\/strong>a quem Fabrizio sempre recorreu porque &#8220;\u00e9 uma certeza e n\u00e3o arrisco surpresas: a pizza sai sempre perfeita e a farinha certa tem certamente parte do m\u00e9rito&#8221;.<\/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-5c11763b e-flex e-con-boxed e-con e-parent\" data-id=\"5c11763b\" 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-6b1472aa elementor-widget elementor-widget-image\" data-id=\"6b1472aa\" 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=\"800\" height=\"305\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-1024x390.jpg\" class=\"attachment-large size-large wp-image-5928\" alt=\"\" srcset=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-1024x390.jpg 1024w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-800x305.jpg 800w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea-768x293.jpg 768w, https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/07\/tropea.jpg 1280w\" 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\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-60f95412 e-flex e-con-boxed e-con e-parent\" data-id=\"60f95412\" 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-54703bbe elementor-widget elementor-widget-text-editor\" data-id=\"54703bbe\" 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>Dois menus, no Il Point: o primeiro, com cerca de quinze variantes, est\u00e1 orientado para as pizzas cl\u00e1ssicas, como a tradicional 4 stagioni ou a capricciosa; mas \u00e9 o segundo menu que \u00e9 a verdadeira surpresa. Chama-se &#8220;As receitas de Fabrizio&#8221; e aqui o pizzaiolo exprime o melhor da sua criatividade. &#8220;Chamam-lhes pizzas gourmet&#8221;, diz Fabrizio Tropea, &#8220;mas eu prefiro chamar-lhes &#8216;as minhas receitas&#8217;.  <\/p><p>Estas s\u00e3o pizzas para gourmets que gostam de experimentar algo novo e eu tento agrad\u00e1-los. Basicamente, reproduzo na base da pizza algumas receitas tradicionais italianas feitas com produtos italianos. \u00c9 uma forma de homenagear o extraordin\u00e1rio patrim\u00f3nio do nosso pa\u00eds e tenho muito orgulho nisso. Alguns exemplos? O cacio e pepe, o ficus, a ab\u00f3bora ou a cimetta. Algumas escapadelas a Espanha com o jamon serrano e as anchovas da Cant\u00e1bria, mas sobretudo muitos produtos italianos porque gosto da ideia de valorizar o nosso territ\u00f3rio t\u00e3o rico em especialidades. Escolho cuidadosamente os ingredientes, porque para obter um produto de qualidade tens de come\u00e7ar com excelentes mat\u00e9rias-primas. Por isso, antes de mais, frescura e produtos garantidos.       <\/p><p>Claro que h\u00e1 uma pizza em honra do meu apelido: Tropea gosta de cebola, por isso inventei a pizza provolona com tomate, tomates secos ao sol, provola de b\u00fafala fumada, azeitonas Taggiasche, or\u00e9g\u00e3os e&#8230; cebola Tropea&#8221;.<\/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-1a57d4b9 e-flex e-con-boxed e-con e-parent\" data-id=\"1a57d4b9\" 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-4227ef06 e-flex e-con-boxed e-con e-parent\" data-id=\"4227ef06\" 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>Descobre &#8220;Il Point&#8221; em Albairate, onde Fabrizio Tropea conta a sua ideia de pizza com empenho, inova\u00e7\u00e3o, criatividade e qualidade desde 2010.<\/p>\n","protected":false},"author":3,"featured_media":5922,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[176],"tags":[],"class_list":["post-6002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-descoberta"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Point, napolitano contempor\u00e2neo - Pizza Stories<\/title>\n<meta name=\"description\" content=\"Descobre as pizzas artesanais de Il Point, onde Fabrizio Tropea utiliza as farinhas de Le 5 Stagioni para criar sabores inesquec\u00edveis.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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