{"id":719,"date":"2024-12-16T21:15:54","date_gmt":"2024-12-16T20:15:54","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?page_id=719"},"modified":"2025-04-01T15:03:38","modified_gmt":"2025-04-01T13:03:38","slug":"la-pinsa","status":"publish","type":"page","link":"https:\/\/www.dimarco.it\/fr\/la-pinsa","title":{"rendered":"La Pinsa"},"content":{"rendered":"
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La Pinsa Romana<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Inventeurs de la pinsa,
fiers de l\u2019\u00eatre depuis plus de 20 ans<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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L'histoire<\/span>
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\u00ab Pinsere \u00bb signifie en latin \u00ab \u00e9craser \u00bb. Et c\u2019est exactement ce que l\u2019on faisait dans la famille Di Marco lorsque le grand-p\u00e8re de Corrado, avec le dernier morceau de p\u00e2te restant, faisait des petits pains et les aplatissait en focaccias (d\u2019o\u00f9 la forme ovale), pour tester l\u2019efficacit\u00e9 de la cuisson du grand four de la cuisine. Fort de ces suggestions, Corrado Di Marco inventera plus tard la Pinsa Romana en cr\u00e9ant le m\u00e9lange de farines id\u00e9al pour obtenir un produit ultra digeste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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L\u00e9ger et<\/span> \u00e0 la forme originale<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Avec sa forme ovale caract\u00e9ristique, la Pinsa Romana est croustillante \u00e0 l\u2019ext\u00e9rieur, moelleuse \u00e0 l\u2019int\u00e9rieur et tr\u00e8s l\u00e9g\u00e8re. Le m\u00e9lange de farines que nous avons \u00e9labor\u00e9 pour sa pr\u00e9paration est compos\u00e9 de farines de bl\u00e9 et de soja auxquelles sont ajout\u00e9s du riz et du levain. Il en r\u00e9sulte une p\u00e2te hydrat\u00e9e, pauvre en graisses et en sucres. Une explosion de saveurs tout en l\u00e9g\u00e8ret\u00e9.<\/p>

Ses propri\u00e9t\u00e9s nutritionnelles<\/strong><\/p>

Par rapport aux autres produits de panification, tels que la pizza et le pain blanc, elle pr\u00e9sente une teneur \u00e9lev\u00e9e en prot\u00e9ines et en fibres et un apport plus faible en glucides et en calories.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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La fabrication de <\/span> la Pinsa<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pour obtenir la v\u00e9ritable Pinsa Romana, il est indispensable de respecter scrupuleusement les r\u00e8gles de pr\u00e9paration. Pour la p\u00e2te, utiliser les m\u00e9langes de farines sp\u00e9cifiques pour la Pinsa de Di Marco. Avec 1 kg de farine, il faut utiliser 80 cl d\u2019eau pour obtenir une p\u00e2te bien hydrat\u00e9e (l\u2019eau doit \u00eatre froide \u00e0 la temp\u00e9rature du r\u00e9frig\u00e9rateur). Ajouter 2-6 g de levure s\u00e8che, 25 g de sel (20 pour une pizza plus moelleuse), 20 g d\u2019huile d\u2019olive vierge extra. Puis laisser lever pendant une longue p\u00e9riode, de 24 \u00e0 72 heures.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Le Pinsa Romana
<\/span> dans le monde entier<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Du centre de Rome au reste du monde. Le succ\u00e8s de la Pinsa Romana a \u00e9t\u00e9 surprenant. Ses caract\u00e9ristiques gustatives, associ\u00e9es \u00e0 une l\u00e9g\u00e8ret\u00e9 et une digestibilit\u00e9 in\u00e9gal\u00e9es, ont acc\u00e9l\u00e9r\u00e9 sa diffusion en Italie et \u00e0 l\u2019\u00e9tranger. Aujourd\u2019hui, plus de 7 000 pinserias dans le monde proposent la v\u00e9ritable Pinsa Romana invent\u00e9e par Corrado Di Marco.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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La seule vraie <\/span>
Pinsa originale<\/span> <\/h2>\t\t\t\t<\/div>\n\t\t
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En 2016, nous avons fond\u00e9 l\u2019association \u00ab Originale Pinsa Romana \u00bb, dans le but de cr\u00e9er un organisme faisant autorit\u00e9 pour la certification des pinserias. Les locaux qui souhaitent proposer ce produit sont soumis \u00e0 un v\u00e9ritable contr\u00f4le qualit\u00e9 par les membres experts de l\u2019Association. En cas d\u2019\u00e9valuation positive, l\u2019entreprise peut porter le titre de Pinseria originale et certifi\u00e9e.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Apprenez l'art de<\/span> la Pinsa<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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D\u00e9couvrez les cours de l\u2019acad\u00e9mie<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pr\u00e9parer
la v\u00e9ritable<\/span>
Pinsa<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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D\u00e9couvrez les produits Di Marco<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pinsa romaine\u00a0: Inventeurs de la Pinsa, nous en sommes fiers depuis plus de 20\u00a0ans. L\u2019histoire\u00a0: \u00ab\u00a0Pinsere\u00a0\u00bb en latin signifie \u00ab\u00a0aplatir\u00a0\u00bb. Et c\u2019est exactement ce qui s\u2019est pass\u00e9 dans la famille Di Marco lorsque le grand-p\u00e8re de Corrado, avec le reste de p\u00e2te, a confectionn\u00e9 de petits pains et les a aplatis en focaccia, d\u2019o\u00f9 leur forme ovale, pour essayer [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-719","page","type-page","status-publish","hentry"],"yoast_head":"\nLa Pinsa - Di Marco<\/title>\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\/fr\/la-pinsa\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Pinsa - Di Marco\" \/>\n<meta property=\"og:description\" content=\"La Pinsa Romana Inventori della Pinsa,ne andiamo fieri da oltre 20 anni La Storia \u201cPinsere\u201d in latino significa \u201cschiacciare\u201d. 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