{"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-la-nueva-harina-marco-para-la-clasica-pizza-romana","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/es\/notizie\/la-tonda-la-nuova-farina-di-marco-per-la-classica-pizza-romana","title":{"rendered":"La Tonda, la nueva harina Di Marco para la pizza romana cl\u00e1sica"},"content":{"rendered":"<p>De una mezcla de harinas con espelta integral y doble masa madre de arroz y trigo, naci\u00f3 la nueva mezcla<strong> La Tonda<\/strong> Para la pizza Tonda alla Romana. La mezcla y el largo proceso de elaboraci\u00f3n (24-96 horas) garantizan una masa crujiente superior con el inconfundible aroma de la levadura natural y... <strong>sabor de granos antiguos<\/strong>.<\/p>\n\n\n\n<p>En cuanto a La Pala y La Teglia, quer\u00edamos entrevistar <strong>Mark Montuori<\/strong>, Pizzero y fundador de <a href=\"https:\/\/www.pinsaschool.com\/\">Escuela Pinsa<\/a>l, que ha puesto su firma en las tres \u00faltimas novedades del Di Marco y le pido directamente que me explique las caracter\u00edsticas de esta novedad.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MARCO, \u00bfNOS PUEDES EXPLICAR C\u00d3MO SE CRE\u00d3 LA NUEVA HARINA LA TONDA?<\/h2>\n\n\n\n<p>Hemos optado por eliminar la soja de nuestras mezclas, agreg\u00e1ndola a La Tonda <strong>escarola<\/strong>La idea naci\u00f3 del deseo de rendir homenaje a la Antigua Roma, donde la espelta era ampliamente utilizada. <\/p>\n\n\n\n<p>Elegimos la misma variedad que se utilizaba hace m\u00e1s de 2000 a\u00f1os, es decir, la <strong>trigo escanda,<\/strong> en la versi\u00f3n integral, para dar el aroma del pan antiguo a nuestras masas.<\/p>\n\n\n\n<p>La pizza redonda es la que se sirve en la mesa, se consume inmediatamente, porci\u00f3n \u00fanica y por lo tanto las principales necesidades eran crear una masa que fuera f\u00e1cil de manejar, ligera en la digesti\u00f3n pero fragante y sabrosa para realzar los ingredientes y estimular los jugos g\u00e1stricos. <\/p>\n\n\n\n<p>Para todo esto habr\u00eda bastado con introducir masa madre de trigo seco pero, el aumento de las entregas de pizza a domicilio, tambi\u00e9n ha hecho necesario <strong>buena resistencia<\/strong> Gracias al cart\u00f3n y a la capacidad de mantener su suavidad y textura crujiente incluso despu\u00e9s de un periodo cerrado en contenedores de transporte t\u00e9rmico, la masa madre de arroz nos salv\u00f3, permiti\u00e9ndonos obtener resultados nunca antes experimentados.<\/p>\n\n\n\n<p><em>Y cualquiera que ya haya tenido la oportunidad de probar la pizza elaborada con La Tonda puede confirmarlo: \u00a1el resultado es excepcional!<\/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\/es\/noticias\/la-tonda-la-nueva-harina-marco-para-la-clasica-pizza-romana\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\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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