{"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":"lire-avec-gout-les-farines-pour-la-passion-la-pelle-la-poele-le-rond","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/leggere-con-gusto-farine-per-passione-la-pala-la-teglia-la-tonda","title":{"rendered":"Lire avec go\u00fbt \u2013 Farines pour la passion : La Pala, La Teglia, La Tonda"},"content":{"rendered":"

Envie d'en savoir plus sur les farines et la panification\u00a0? Envie de vous essayer aux recettes locales typiques et de cr\u00e9er de d\u00e9licieuses pizzas\u00a0? Alors, ne manquez pas le livre \u00ab\u00a0Farines pour la Passion : La Pala, La Tonda, La Teglia\u201d<\/strong>par Corrado Di Marco, expert en boulangerie et inventeur de l'original Pinsa romaine<\/strong>.
Une lecture rapide et facile, int\u00e9ressante non seulement pour ceux qui travaillent dans le monde de la boulangerie mais aussi pour les amateurs de pizza qui trouveront sur ces pages des recettes et des conseils adapt\u00e9s \u00e0 leur go\u00fbt. biodiversit\u00e9<\/strong> r\u00e9gional.
Di Marco a souhait\u00e9 partager avec ses lecteurs son exp\u00e9rience, fruit de son amour pour tradition<\/strong> de la pizza romaine et d'un travail minutieux dans le domaine de la recherche et du d\u00e9veloppement de nouveaux produits.<\/p>\n\n\n\n

FARINES POUR PASSION<\/h2>\n\n\n\n

Le voyage gastronomique que Di Marco nous propose, \u00e0 travers le r\u00e9pertoire culinaire de notre pays, commence par trois farines innovantes con\u00e7ues pour donner le meilleur dans les diff\u00e9rents formats de pizza typiques de notre tradition : La Pala<\/em><\/a>, La Teglia<\/em><\/a>Et La Tonda<\/em><\/a>.
Il s'agit de trois m\u00e9langes innovants<\/strong> avec des caract\u00e9ristiques sp\u00e9cifiques \u00e0 d\u00e9couvrir ensemble au fil des pages de ce livre de recettes.
La Pala<\/strong> permet d'obtenir une p\u00e2te \u00e0 haute extensibilit\u00e9 et maniabilit\u00e9, parfaite pour s'adapter \u00e0 la forme \u00e9troite et allong\u00e9e de la pelle qui accompagne la pizza au four : un format id\u00e9al pour mettre en valeur les garnitures mais qui, gr\u00e2ce \u00e0 une grande quantit\u00e9 de levain s\u00e9ch\u00e9, sera l\u00e9ger et digeste avec un go\u00fbt incomparable.
Di Marco a \u00e9galement trouv\u00e9 le bon m\u00e9lange pour une pr\u00e9paration complexe telle que la Pizza pan \u00e0 la romaine<\/strong> La p\u00e2te doit \u00eatre moelleuse \u00e0 l'int\u00e9rieur et croustillante \u00e0 l'ext\u00e9rieur, m\u00eame apr\u00e8s de nombreuses heures de cuisson. C'est pourquoi nous avons ajout\u00e9 de la farine de riz, id\u00e9ale pour retenir l'eau et retarder le s\u00e9chage du produit, pr\u00e9servant ainsi son aspect \u00ab fra\u00eechement cuit \u00bb m\u00eame apr\u00e8s r\u00e9chauffage.
Pour le traditionnel Pizza ronde<\/strong> Di Marco a plut\u00f4t pens\u00e9 \u00e0 un m\u00e9lange avec de l'\u00e9peautre complet et du levain double de riz et de bl\u00e9 pour donner \u00e0 la p\u00e2te un ar\u00f4me de pain ancien qui stimule les sucs gastriques et sublime la pizza du four \u00e0 la table.<\/p>\n\n\n\n

INNOVATION ET TRADITION<\/h2>\n\n\n\n

Si la pizza a toujours \u00e9t\u00e9 un symbole d'italianit\u00e9 et de tradition, sa polyvalence signifie qu'elle est appr\u00e9ci\u00e9e dans le monde entier. Les innovations de Di Marco ont pour fonction de consolider le succ\u00e8s de la pizza, de placer la barre toujours plus haut en termes de l\u00e9g\u00e8ret\u00e9 et de digestibilit\u00e9, et de s'ouvrir aux excellences locales en termes de garnitures.
Entre les pages du livre, guid\u00e9 par le chef Marc Montuori<\/strong> de l'\u00e9cole Pinsa, nous retrouverons des ingr\u00e9dients et des saveurs locales combin\u00e9s \u00e0 diff\u00e9rents formats et diff\u00e9rents m\u00e9langes de farines\u2026
Mais pourquoi s'arr\u00eater l\u00e0\u00a0? Les farines Di Marco peuvent aussi sublimer les saveurs internationales. Il vous suffit donc de t\u00e9l\u00e9charger le livre num\u00e9rique et de vous laisser inspirer pour exp\u00e9rimenter\u00a0!<\/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\/fr\/nouvelles\/lire-avec-gout-les-farines-pour-la-passion-la-pelle-la-poele-le-rond\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leggere con gusto - 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