{"id":2799,"date":"2023-02-22T19:24:00","date_gmt":"2023-02-22T18:24:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2799"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"evolution-de-la-pizza-romaine","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/evoluzione-pizza-romana","title":{"rendered":"L'\u00e9volution de la pizza dans la tradition romaine"},"content":{"rendered":"

Il y a beaucoup \u00e0 dire sur le pizza<\/strong> et comment cela symbolise aujourd'hui la cuisine italienne dans le monde. C'est le plat qui, plus que tout autre, repr\u00e9sente l'esprit du Bel Paese\u00a0: le caract\u00e8re accueillant et chaleureux du peuple italien se refl\u00e8te dans la pizza, qui est par excellence le plat qui unit.<\/p>\n\n\n\n

Malgr\u00e9 sa longue tradition, m\u00eame la pizza continue d'\u00e9voluer<\/strong>, suivant les nouveaux besoins du client\u00a0: c'est pourquoi, au fil du temps, nous avons commenc\u00e9 \u00e0 parler de p\u00e2tes l\u00e9g\u00e8res, de farines de qualit\u00e9, de garnitures gourmandes, r\u00e9pondant aux tendances du secteur de la restauration et aux changements culturels. Et c'est dans ce long cheminement que la tradition romaine s'inscrit avec ses Pizzas croustillantes et fines<\/strong>, si loin de leurs cousins napolitains.<\/p>\n\n\n\n

DE NAPLES \u00c0 ROME<\/h2>\n\n\n\n

L'histoire de la pizza remonte \u00e0 une \u00e9poque tr\u00e8s lointaine\u00a0: la premi\u00e8re recette connue remonte \u00e0 la Rome antique. Elle \u00e9tait obtenue en m\u00e9langeant de la farine de bl\u00e9 avec de l'eau, des herbes aromatiques et du sel. La p\u00e2te \u00e9tait ensuite \u00e9tal\u00e9e comme une focaccia, puis cuite au feu de bois. <\/p>\n\n\n\n

Les premiers textes dans lesquels appara\u00eet le terme \u00ab pizza \u00bb remontent \u00e0 l\u2019an 1000, mais la premi\u00e8re d\u00e9finition officielle remonte \u00e0 1500 lorsque, en Description des lieux antiques de Naples,<\/em> l'\u00e9crivain Benedetto di Falco \u00e9crit \u00ab focaccia en napolitain s'appelle pizza \u00bb<\/em>.<\/p>\n\n\n\n

Une \u00e9tape importante dans l\u2019\u00e9volution de la pizza est marqu\u00e9e par l\u2019utilisation de tomate<\/strong> comme condiment : les Napolitains l'utiliseront de cette fa\u00e7on d\u00e8s le d\u00e9but du XIXe si\u00e8cle et pendant longtemps elle sera la capitale de la Campanie qui sera inextricablement li\u00e9e \u00e0 l'histoire de la pizza.<\/p>\n\n\n\n

Les ann\u00e9es 1950 marquent un nouveau tournant important : tandis que la pizza napolitaine commence \u00e0 s\u2019imposer dans le monde entier, Rome<\/strong> Certains boulangers ont eu l'id\u00e9e de pr\u00e9senter ce produit \u00e9galement dans leurs boutiques. Le four \u00e0 pain, compar\u00e9 au four en demi-lune de la tradition napolitaine, atteignait des temp\u00e9ratures plus basses et cuisait la pizza plus lentement, qui perdait ainsi de l'humidit\u00e9 jusqu'\u00e0 devenir croustillante.<\/p>\n\n\n\n

La pizza du boulanger, typiquement croustillante et de forme rectangulaire, est rapidement devenue un aliment pratique \u00e0 emporter : de cette intuition est n\u00e9e la Pizza pan \u00e0 la romaine<\/strong><\/a>, dont la recette s'est affin\u00e9e au fil du temps gr\u00e2ce \u00e0 l'utilisation d'une p\u00e2te nettement plus hydrat\u00e9e, caract\u00e9ris\u00e9e par la pr\u00e9sence d'huile d'olive et un long processus de levage.<\/p>\n\n\n\n

L\u2019 Pizza \u00e0 la part<\/strong> Elle est n\u00e9e peu de temps apr\u00e8s, m\u00e9langeant les \u00e9coles romaine et napolitaine : cette recette demande \u00e9galement une p\u00e2te tr\u00e8s hydrat\u00e9e mais l'\u00e9talement et la cuisson se font directement sur la pelle.<\/p>\n\n\n\n

LA PIZZA RONDE ROMAINE<\/h2>\n\n\n\n

Comme ses s\u0153urs mentionn\u00e9es ci-dessus, la pizza ronde romaine <\/strong>Il est n\u00e9 dans la seconde moiti\u00e9 des ann\u00e9es 50 et se distingue de son cousin napolitain par son croquant, par son absence de cro\u00fbte et par sa finesse qui le rend friable.<\/p>\n\n\n\n

Elle a rapidement conquis les tables des restaurants de la capitale et, depuis les ann\u00e9es 1990, s'est r\u00e9pandue dans le reste de l'Italie. Depuis le d\u00e9but du XXIe si\u00e8cle, la pizza ronde romaine a \u00e9galement conquis sa place dans les restaurants. cuisine gastronomique<\/strong>: la l\u00e9g\u00e8ret\u00e9 de la p\u00e2te et son croquant permettent de l'associer \u00e0 diff\u00e9rents types de garnitures, m\u00eame tr\u00e8s sophistiqu\u00e9es.<\/p>\n\n\n\n

DI MARCO FARINES POUR LA TRADITION ROMAINE<\/h2>\n\n\n\n

La derni\u00e8re \u00e9tape de l'\u00e9volution de la tradition de la pizza romaine est celle qui concerne la s\u00e9lection des farines<\/strong>: Aujourd'hui, les m\u00e9langes sont soigneusement s\u00e9lectionn\u00e9s pour obtenir des performances maximales et garantir des r\u00e9sultats toujours excellents. Et c'est l\u00e0 que farine Di Marco<\/strong>, fruit d'une recherche approfondie, id\u00e9al pour cr\u00e9er des pains au go\u00fbt unique caract\u00e9ris\u00e9s par une digestibilit\u00e9 extr\u00eamement \u00e9lev\u00e9e.<\/p>\n\n\n\n

Toujours soucieux d'offrir le meilleur aux restaurateurs, nous avons \u00e9galement cr\u00e9\u00e9 La Pala<\/strong>, La Teglia<\/strong> Et La Tonda<\/strong>, trois m\u00e9langes innovants con\u00e7us exclusivement pour les diff\u00e9rents formats de la cuisine romaine.<\/p>\n\n\n\n

La Pala<\/strong> permet d'obtenir une p\u00e2te tr\u00e8s extensible et maniable, parfaite pour s'adapter \u00e0 la forme \u00e9troite et allong\u00e9e de la pelle.<\/p>\n\n\n\n

Avec La Teglia<\/strong> Il est possible d'obtenir un produit moelleux \u00e0 l'int\u00e9rieur et croustillant \u00e0 l'ext\u00e9rieur, m\u00eame apr\u00e8s de nombreuses heures de repos. C'est pourquoi nous avons ajout\u00e9 de la farine de riz au m\u00e9lange, qui retient l'eau et retarde le s\u00e9chage du produit.<\/p>\n\n\n\n

Pour le traditionnel Pizza ronde<\/strong> \u00e0 la place, nous avons 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 parfum fantastique de pain ancien.<\/p>\n\n\n\n

Et vous, quelle pizza traditionnelle romaine pr\u00e9f\u00e9rez-vous ?<\/p>","protected":false},"excerpt":{"rendered":"

C\u2019\u00e8 tanto da raccontare sulla pizza e di come questa oggi simboleggia la cucina italiana nel mondo. \u00c8 il piatto che pi\u00f9 di ogni altro rappresenta lo spirito del Bel Paese: il carattere accogliente e caloroso del popolo italiano si riflette nella pizza, che \u00e8 per eccellenza un cibo che unisce. Nonostante la sua lunga […]<\/p>\n","protected":false},"author":1,"featured_media":2800,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nL\u2019evoluzione della pizza nella tradizione romana - Di Marco<\/title>\n<meta name=\"description\" content=\"La storia della pizza nella tradizione romana, dalle versioni in Teglia e alla Pala alla pi\u00f9 celebre pizza tonda, croccante e friabile\" \/>\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\/evolution-de-la-pizza-romaine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019evoluzione della pizza nella tradizione romana - 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