{"id":1292,"date":"2022-07-28T22:00:00","date_gmt":"2022-07-28T20:00:00","guid":{"rendered":"https:\/\/dev.adfr.it\/dimarco\/?p=1292"},"modified":"2025-04-01T16:00:47","modified_gmt":"2025-04-01T14:00:47","slug":"petit-glossaire-original-de-pinsa-romana-pour-amateurs-et-professionnels","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/nouvelles\/petit-glossaire-original-de-pinsa-romana-pour-amateurs-et-professionnels","title":{"rendered":"Pinsa Romana originale : un petit glossaire pour amateurs et professionnels"},"content":{"rendered":"<p>La grande communaut\u00e9 de chefs et restaurateurs professionnels qui se sont r\u00e9unis autour de la <strong>Pinsa romaine<\/strong>, a donn\u00e9 naissance \u00e0 un <strong>glossaire technique<\/strong> tr\u00e8s sp\u00e9cifique et caract\u00e9ristique.<\/p>\n\n\n\n<p>Ce jargon permet d&#039;identifier les caract\u00e9ristiques du traitement du r\u00e9el <a href=\"https:\/\/pinsaromana.it\/\">Pinsa romaine<\/a>, qui, comme nous aimons souvent le r\u00e9p\u00e9ter, est un produit gastronomique qui a des particularit\u00e9s tr\u00e8s sp\u00e9cifiques et qui est extr\u00eamement diff\u00e9rent de sa cousine la Pizza, avec laquelle on pourrait presque dire qu&#039;elle ne partage que ses origines italiennes.<\/p>\n\n\n\n<p>Aujourd&#039;hui, nous vous d\u00e9voilons 8 termes du monde fantastique de Pinsa Romana qui ont souvent des significations auxquelles vous ne vous attendez pas !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ALV\u00c9OLATURE<\/h2>\n\n\n\n<p>Commen\u00e7ons par expliquer ce qu&#039;ils sont <strong>alv\u00e9oles<\/strong>: ce sont les \u00ab trous \u00bb caract\u00e9ristiques de la p\u00e2te Pinsa Romana, qui se forment \u00e0 cause des gaz levants.<strong>alv\u00e9olation<\/strong> c&#039;est la mani\u00e8re dont ceux-ci sont r\u00e9partis au sein m\u00eame de la p\u00e2te et se caract\u00e9rise par une taille et une r\u00e9partition plus ou moins homog\u00e8ne.<\/p>\n\n\n\n<p>Une bonne alv\u00e9olation est l&#039;indication d&#039;une lev\u00e9e correcte, en respectant toutes les recommandations d&#039;hydratation, de temp\u00e9rature et de temps de lev\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">APPRETTO<\/h2>\n\n\n\n<p>LE&#039;<strong>amidon<\/strong> Il s&#039;agit du deuxi\u00e8me et dernier levage. Il ne s&#039;agit pas ici du levage de la p\u00e2te enti\u00e8re, mais du levage sp\u00e9cifique des boules, divis\u00e9es en vue de l&#039;\u00e9talement et pesant environ 250 g chacune.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">CORDAGE<\/h2>\n\n\n\n<p>LE&#039;<strong>cordage<\/strong> La fermentation est l&#039;une des \u00e9tapes fondamentales de la r\u00e9ussite d&#039;une Pinsa Romana. C&#039;est essentiellement la phase o\u00f9 le r\u00e9seau de gluten de la p\u00e2te se d\u00e9veloppe, cr\u00e9ant un treillis qui donnera force et t\u00e9nacit\u00e9 au m\u00e9lange, favorisant ainsi une lev\u00e9e optimale.<\/p>\n\n\n\n<p>Comment ce processus commence-t-il ? Gr\u00e2ce \u00e0 un <strong>farine forte, <\/strong>capable c&#039;est<strong> <\/strong>pour absorber de grandes quantit\u00e9s d&#039;eau, et gr\u00e2ce \u00e0 un traitement expert de la p\u00e2te qui, dans le cas de grandes quantit\u00e9s, est effectu\u00e9 \u00e0 l&#039;aide d&#039;un m\u00e9langeur professionnel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PLIER (OU <em>VENTILATION<\/em>)<\/h2>\n\n\n\n<p>La p\u00e2te \u00e0 haute hydratation de la Pinsa Romana n&#039;est pas facile \u00e0 travailler, c&#039;est pourquoi elle n\u00e9cessite quelques \u00e9tapes suppl\u00e9mentaires par rapport aux autres types de transformation. Une \u00e9tape importante est la <strong>pli<\/strong>, \u00e9galement appel\u00e9 <strong><em>ventilation<\/em><\/strong>. <\/p>\n\n\n\n<p>Ce proc\u00e9d\u00e9 permet de \u00ab\u00a0r\u00e9g\u00e9n\u00e9rer\u00a0\u00bb la p\u00e2te\u00a0: il consiste \u00e0 la travailler (au p\u00e9trin ou \u00e0 la main) pendant la lev\u00e9e et \u00e0 la laisser reposer 10 \u00e0 15\u00a0minutes. Cela permet de donner plus de force au m\u00e9lange et de le rendre plus tenace. <\/p>\n\n\n\n<p>Le nombre de ventilations recommand\u00e9 d\u00e9pend de la n\u00e9cessit\u00e9 pour la p\u00e2te de prendre du \u00ab\u00a0fil\u00a0\u00bb et donc de renforcer son r\u00e9seau de gluten. En g\u00e9n\u00e9ral, avec des p\u00e9trins moins puissants, 2 \u00e0 3 ventilations sont recommand\u00e9es.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00c9PISODE<\/h2>\n\n\n\n<p>C&#039;est un terme que les pizza\u00efolos connaissent \u00e9galement, mais peut-\u00eatre moins connu en dehors du monde professionnel.<\/p>\n\n\n\n<p>L\u2019 <strong>\u00e9pisode<\/strong> c&#039;est la premi\u00e8re lev\u00e9e de la p\u00e2te dans son int\u00e9gralit\u00e9 : durant cette phase on voit se d\u00e9velopper \u00e0 la surface ces bulles caract\u00e9ristiques, qui t\u00e9moignent d&#039;une lev\u00e9e selon les r\u00e8gles de l&#039;art<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FAIRE BOUILLIR<\/h2>\n\n\n\n<p>Pour rester sur le sujet des \u00ab bulles \u00bb, l\u2019un des mots les plus utilis\u00e9s dans le vocabulaire pinsa est pr\u00e9cis\u00e9ment <strong><em>d\u00e9border<\/em><\/strong>.<\/p>\n\n\n\n<p>C&#039;est le moment o\u00f9 la p\u00e2te laisse appara\u00eetre les gaz levants \u00e0 travers des bulles et se rapproche donc du moment o\u00f9 elle sera pr\u00eate \u00e0 \u00eatre divis\u00e9e en boules, p\u00e9trie et enfin \u00e9tal\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FARINES \u00c0 SAUPOUDRER<\/h2>\n\n\n\n<p>Si on nous demande quel est l&#039;\u00e9l\u00e9ment fondamental pour la pr\u00e9paration de la Pinsa Romana Originale, nous n&#039;avons aucun doute : c&#039;est <strong>saupoudrage<\/strong>C&#039;est la farine qui sert de base au plan de travail et qui facilite l&#039;\u00e9talement et emp\u00eache la p\u00e2te de coller \u00e0 la surface.<\/p>\n\n\n\n<p>Un bon saupoudrage influence \u00e9galement le parfum et la cuisson, surtout au four \u00e0 bois. C&#039;est pourquoi la famille de farines Di Marco propose deux m\u00e9langes diff\u00e9rents. <a href=\"https:\/\/www.dimarco.it\/fr\/i-nostri-prodotti\/les-poussieres\/\">saupoudrage<\/a>: celle \u00e0 la farine de riz trait\u00e9e thermiquement et la version plus classique \u00e0 la semoule de bl\u00e9 dur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">COUPE<\/h2>\n\n\n\n<p>Dernier terme (mais uniquement par ordre alphab\u00e9tique) de notre glossaire : le <strong>couper<\/strong> c&#039;est l&#039;action qui permet la cr\u00e9ation des boules de p\u00e2te, qui seront ensuite laiss\u00e9es \u00e0 reposer quelques heures suppl\u00e9mentaires apr\u00e8s la premi\u00e8re lev\u00e9e.<\/p>\n\n\n\n<p>Connaissiez-vous d\u00e9j\u00e0 ces termes\u00a0? Existe-t-il d&#039;autres termes techniques li\u00e9s \u00e0 la production de Pinsa Romana que vous avez entendus chez les professionnels\u00a0?<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>La vaste communaut\u00e9 de chefs et de restaurateurs professionnels, r\u00e9unis autour de la Pinsa Romana depuis vingt ans, a d\u00e9velopp\u00e9 un lexique technique tr\u00e8s sp\u00e9cifique et distinctif. Ce jargon permet d&#039;identifier les sp\u00e9cificit\u00e9s de la pr\u00e9paration de la v\u00e9ritable Pinsa Romana, qui, comme nous aimons le r\u00e9p\u00e9ter, est un produit gastronomique [\u2026]<\/p>","protected":false},"author":1,"featured_media":1293,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Originale Pinsa Romana: piccolo glossario per amatori e professionisti - Di Marco<\/title>\n<meta name=\"description\" content=\"I professionisti dell\u2019Originale Pinsa Romana hanno sviluppato con il tempo un gergo tecnico molto specifico. 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