{"id":1194,"date":"2021-11-08T09:27:00","date_gmt":"2021-11-08T08:27:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1194"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"leer-con-gusto-harinas-para-la-pasion-la-pala-la-sarten-la-ronda","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/es\/notizie\/leggere-con-gusto-farine-per-passione-la-pala-la-teglia-la-tonda","title":{"rendered":"Leer con gusto \u2013 Harinas para la Pasi\u00f3n: La Pala, La Teglia, La Tonda"},"content":{"rendered":"

\u00bfQuieres saber m\u00e1s sobre harinas y panificaci\u00f3n? \u00bfTe gustar\u00eda ponerte a prueba con recetas t\u00edpicas locales y crear pizzas deliciosas? Entonces no te pierdas el libro "Harinas para la Pasi\u00f3n: La Pala, La Tonda, La Teglia\u201d<\/strong>por Corrado Di Marco, experto panadero e inventor del original Pinsa romana<\/strong>.
Una lectura r\u00e1pida y sencilla, interesante no s\u00f3lo para quienes trabajan en el mundo de la reposter\u00eda sino tambi\u00e9n para los apasionados de la pizza que encontrar\u00e1n en estas p\u00e1ginas recetas y consejos que se adaptan a su gusto. biodiversidad<\/strong> regional.
Di Marco ha querido compartir con sus lectores su experiencia, fruto de su amor por tradici\u00f3n<\/strong> de la pizza romana y de un cuidadoso trabajo en el campo de la investigaci\u00f3n y desarrollo de nuevos productos.<\/p>\n\n\n\n

HARINAS PARA LA PASI\u00d3N<\/h2>\n\n\n\n

El viaje gastron\u00f3mico que nos propone Di Marco, a trav\u00e9s del repertorio culinario de nuestro pa\u00eds, comienza con tres harinas innovadoras pensadas para dar lo mejor en los diferentes formatos de pizza propios de nuestra tradici\u00f3n: La Pala<\/em><\/a>, La Teglia<\/em><\/a>Y La Tonda<\/em><\/a>.
Se trata de tres mezclas innovadoras<\/strong> con caracter\u00edsticas espec\u00edficas para descubrir juntos en las p\u00e1ginas de este recetario.
La Pala<\/strong> permite obtener una masa con elevada extensibilidad y manejabilidad, perfecta para adaptarse a la forma estrecha y alargada de la pala que acompa\u00f1a a la pizza en el horno: un formato ideal para realzar los ingredientes pero que, gracias a una elevada cantidad de masa madre seca, resultar\u00e1 ligera y digerible con un sabor inconfundible.
Di Marco tambi\u00e9n ha encontrado la mezcla adecuada para una preparaci\u00f3n compleja como la Pizza de sart\u00e9n al estilo romano<\/strong> Debe tener una masa suave por dentro y crujiente por fuera, incluso despu\u00e9s de muchas horas de exposici\u00f3n en la encimera. Por ello, se a\u00f1adi\u00f3 harina de arroz a la mezcla, ideal para retener el agua y retrasar el secado del producto, manteniendo as\u00ed el efecto de "reci\u00e9n horneado" incluso despu\u00e9s de recalentarlo.
Para los tradicionales Pizza redonda<\/strong> En su lugar, Di Marco ha pensado en una mezcla con espelta integral y doble masa madre de arroz y trigo para dar a la masa un aroma a pan antiguo que estimula los jugos g\u00e1stricos y realza la pizza del horno a la mesa.<\/p>\n\n\n\n

INNOVACI\u00d3N Y TRADICI\u00d3N<\/h2>\n\n\n\n

Si bien la pizza siempre ha sido un s\u00edmbolo de italianidad y tradici\u00f3n, su versatilidad la hace apreciada en todo el mundo. Las innovaciones de Di Marco tienen la funci\u00f3n de consolidar el \u00e9xito de la pizza, elevando a\u00fan m\u00e1s el list\u00f3n en cuanto a ligereza y digestibilidad, y abriendo las puertas a las excelencias locales en cuanto a ingredientes.
Entre las p\u00e1ginas del libro, guiados por el chef Mark Montuori<\/strong> de la Escuela Pinsa, encontraremos ingredientes y sabores locales combinados con diferentes formatos y diferentes mezclas de harinas\u2026
\u00bfPero por qu\u00e9 detenerse ah\u00ed? Las harinas Di Marco tambi\u00e9n realzan muy bien los sabores internacionales, as\u00ed que solo tienes que descargar el ebook e inspirarte para experimentar.<\/p>","protected":false},"excerpt":{"rendered":"

Vorreste saperne di pi\u00f9 su farine e panificazione? Vorreste mettervi alla prova con ricette tipiche del territorio e creare pizze da leccarsi i baffi? Allora non potete perdervi il libro “Farine per Passione: La Pala, La Tonda, La Teglia”di Corrado Di Marco, esperto panificatore e inventore dell’originale Pinsa Romana. Una lettura agile e veloce, interessante […]<\/p>\n","protected":false},"author":1,"featured_media":1195,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nLeggere con gusto - Farine per Passione: La Pala, La Teglia, La Tonda - Di Marco<\/title>\n<meta name=\"description\" content=\"Alla scoperta del nuovo e-book in download gratuito dedicato alle nuove miscele Di Marco: La Pala, La Teglia e La Tonda\" \/>\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\/leer-con-gusto-harinas-para-la-pasion-la-pala-la-sarten-la-ronda\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leggere con gusto - 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