{"id":1185,"date":"2021-10-19T09:19:00","date_gmt":"2021-10-19T07:19:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1185"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"la-tonda-das-neue-marco-mehl-fur-die-klassische-romische-pizza","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/de\/notizie\/la-tonda-la-nuova-farina-di-marco-per-la-classica-pizza-romana","title":{"rendered":"La Tonda, das neue Di Marco-Mehl f\u00fcr klassische r\u00f6mische Pizza"},"content":{"rendered":"<p>Aus einer Mehlmischung mit Dinkelvollkorn und Doppelsauerteig aus Reis und Weizen entstand die neue Mischung<strong> La Tonda<\/strong> f\u00fcr Pizza Tonda alla Romana. Die Mischung und die lange Verarbeitung (24-96 Stunden) garantieren dem Teig eine hervorragende Knusprigkeit mit dem unverwechselbaren Duft von nat\u00fcrlichem Sauerteig und dem <strong>Geschmack von alten Getreidesorten<\/strong>.<\/p>\n\n\n\n<p>Was La Pala und La Teglia betrifft, wollten wir interviewen <strong>Mark Montuori<\/strong>, Pizzab\u00e4cker und Gr\u00fcnder von <a href=\"https:\/\/www.pinsaschool.com\/\">Pinsa-Schule<\/a>l, der die letzten drei Di Marco-Neuheiten unterschrieben hat, und bitten Sie ihn direkt, die Eigenschaften dieser Neuheit zu erkl\u00e4ren.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MARCO, KANNST DU UNS ERKL\u00c4REN, WIE DAS NEUE LA TONDA-MEHL ENTSTANDEN IST?<\/h2>\n\n\n\n<p>Wir haben uns entschieden, Soja aus unseren Mischungen zu entfernen und La Tonda hinzuzuf\u00fcgen <strong>Emmer<\/strong>Die Idee entstand aus dem Wunsch, dem antiken Rom zu huldigen, wo Dinkel weit verbreitet war. <\/p>\n\n\n\n<p>Wir haben uns f\u00fcr die Sorte entschieden, die vor \u00fcber 2000 Jahren verwendet wurde, n\u00e4mlich die <strong>Emmerweizen,<\/strong> in der Vollkornvariante, um unseren Teigen den Duft von altem Brot zu verleihen.<\/p>\n\n\n\n<p>Eine runde Pizza wird am Tisch serviert und sofort verzehrt, eine einzelne Portion. Daher bestand das Hauptanliegen darin, einen Teig zu entwickeln, der leicht zu verarbeiten und leicht verdaulich, aber aromatisch und lecker ist, um den Belag hervorzuheben und die Magens\u00e4ure anzuregen. <\/p>\n\n\n\n<p>F\u00fcr all das h\u00e4tte es gen\u00fcgt, getrockneten Weizensauerteig einzuf\u00fcgen, aber die Zunahme der Pizzalieferungen nach Hause hat es auch notwendig gemacht, <strong>gute Best\u00e4ndigkeit<\/strong> Die Haltbarkeit des Teigs auf dem Karton und die F\u00e4higkeit, auch nach l\u00e4ngerem Verschlie\u00dfen in Thermobeh\u00e4ltern weich und knusprig zu bleiben. Der Reissauerteig kam uns zu Hilfe und erm\u00f6glichte uns, noch nie dagewesene Ergebnisse zu erzielen.<\/p>\n\n\n\n<p><em>Und jeder, der bereits die Gelegenheit hatte, Pizza aus La Tonda zu probieren, kann es best\u00e4tigen: Das Ergebnis ist au\u00dfergew\u00f6hnlich!<\/em><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Da una miscela di farine con farro integrale e doppia pasta acida di riso e frumento, \u00e8 nata il nuovo mix La Tonda per Pizza Tonda alla Romana. Il mix e la lunga lavorazione (24-96 ore) garantiscono all\u2019impasto una croccantezza superiore con l\u2019inconfondibile profumo di lievitazioni naturali e il sapore dei grani antichi. Come per [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1186,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Tonda, la nuova farina Di Marco per la classica pizza romana - Di Marco<\/title>\n<meta name=\"description\" content=\"Di Marco presenta ad HOSTMilano la nuova farina La Tonda, dedicata all&#039;amata pizza romana\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/de\/nachricht\/la-tonda-das-neue-marco-mehl-fur-die-klassische-romische-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Tonda, la nuova farina Di Marco per la classica pizza romana - 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