{"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-nouvelle-farine-marco-pour-la-pizza-romaine-classique","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/la-tonda-la-nuova-farina-di-marco-per-la-classica-pizza-romana","title":{"rendered":"La Tonda, la nouvelle farine Di Marco pour la pizza romaine classique"},"content":{"rendered":"<p>D&#039;un m\u00e9lange de farines d&#039;\u00e9peautre complet et de levain double de riz et de bl\u00e9, le nouveau m\u00e9lange est n\u00e9<strong> La Tonda<\/strong> Pour la pizza Tonda alla Romana. Le m\u00e9lange et le long traitement (24 \u00e0 96 heures) garantissent \u00e0 la p\u00e2te un croustillant exceptionnel, le parfum incomparable de la levure naturelle et la <strong>saveur des c\u00e9r\u00e9ales anciennes<\/strong>.<\/p>\n\n\n\n<p>Quant \u00e0 La Pala et La Teglia, nous avons voulu interviewer <strong>Marc Montuori<\/strong>, Pizzaiolo et fondateur de <a href=\"https:\/\/www.pinsaschool.com\/\">\u00c9cole Pinsa<\/a>moi, qui a appos\u00e9 sa signature sur les trois derni\u00e8res nouveaut\u00e9s Di Marco et lui demander directement d&#039;expliquer les caract\u00e9ristiques de cette nouveaut\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MARCO, POUVEZ-VOUS NOUS EXPLIQUER COMMENT LA NOUVELLE FARINE LA TONDA A \u00c9T\u00c9 CR\u00c9\u00c9E ?<\/h2>\n\n\n\n<p>Nous avons choisi de supprimer le soja de nos m\u00e9langes, en ajoutant \u00e0 La Tonda <strong>amidonnier<\/strong>L&#039;id\u00e9e est n\u00e9e du d\u00e9sir de rendre hommage \u00e0 la Rome antique, o\u00f9 l&#039;\u00e9peautre \u00e9tait largement utilis\u00e9. <\/p>\n\n\n\n<p>Nous avons choisi la vari\u00e9t\u00e9 m\u00eame qui \u00e9tait utilis\u00e9e il y a plus de 2000 ans, \u00e0 savoir la <strong>bl\u00e9 amidonnier,<\/strong> en version compl\u00e8te, pour donner le parfum du pain ancien \u00e0 nos p\u00e2tes.<\/p>\n\n\n\n<p>La pizza ronde est celle qui est servie \u00e0 table, consomm\u00e9e imm\u00e9diatement, en portion individuelle et donc les principaux besoins \u00e9taient de cr\u00e9er une p\u00e2te facile \u00e0 manipuler, l\u00e9g\u00e8re \u00e0 dig\u00e9rer mais parfum\u00e9e et savoureuse pour rehausser les garnitures et stimuler les sucs gastriques. <\/p>\n\n\n\n<p>Pour tout cela, il aurait suffi d&#039;ins\u00e9rer du levain de bl\u00e9 s\u00e9ch\u00e9 mais, l&#039;augmentation des livraisons de pizzas \u00e0 domicile, a \u00e9galement rendu n\u00e9cessaire <strong>bonne r\u00e9sistance<\/strong> Gr\u00e2ce au carton et \u00e0 sa capacit\u00e9 \u00e0 conserver son moelleux et son croustillant m\u00eame apr\u00e8s une p\u00e9riode de conservation dans des conteneurs de transport thermique, le levain de riz est venu \u00e0 notre secours, nous permettant d&#039;obtenir des r\u00e9sultats jamais atteints auparavant.<\/p>\n\n\n\n<p><em>Et tous ceux qui ont d\u00e9j\u00e0 eu la chance de go\u00fbter une pizza r\u00e9alis\u00e9e avec La Tonda peuvent le confirmer : le r\u00e9sultat est exceptionnel !<\/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\/fr\/nouvelles\/la-tonda-la-nouvelle-farine-marco-pour-la-pizza-romaine-classique\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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