{"id":2841,"date":"2023-08-08T06:27:00","date_gmt":"2023-08-08T04:27:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2841"},"modified":"2025-05-17T19:29:19","modified_gmt":"2025-05-17T17:29:19","slug":"pinsa-sans-gluten-une-belle-opportunite-pour-la-restauration","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/fr\/notizie\/pinsa-senza-glutine-una-grande-opportunita-per-la-ristorazione","title":{"rendered":"Pinsa sans gluten : une belle opportunit\u00e9 pour la restauration"},"content":{"rendered":"

Selon les donn\u00e9es rapport\u00e9es par le minist\u00e8re de la Sant\u00e9 (via : Corriere.it<\/a>), plus d'un million d'Italiens souffrent d'intol\u00e9rance au lactose et plus de 3 millions de personnes sont intol\u00e9rantes au gluten.<\/strong> Malgr\u00e9 les points de contact \u00e9vidents avec ceux-ci, il convient \u00e9galement de souligner que les coeliaques repr\u00e9sentent une cat\u00e9gorie \u00e0 part enti\u00e8re,<\/strong> ayant des besoins et des restrictions alimentaires sp\u00e9cifiques. Ces chiffres illustrent l'ampleur du public n\u00e9cessitant des options di\u00e9t\u00e9tiques. ad hoc <\/em>et souligner l\u2019importance d\u2019offrir des alternatives sans gluten et sans lactose.<\/p>\n\n\n\n

600 000 ITALIENS SOUFFRENT DE LA MALADIE C\u0152LIAQUE<\/strong><\/h2>\n\n\n\n

L'intol\u00e9rance au gluten est l'incapacit\u00e9 du corps \u00e0 m\u00e9taboliser les aliments qui en contiennent.<\/strong> Le gluten, en particulier, est une prot\u00e9ine contenue principalement dans les c\u00e9r\u00e9ales telles que le bl\u00e9, le ma\u00efs et l'orge ; son r\u00f4le dans la panification est central, car il Il conf\u00e8re \u00e0 la p\u00e2te des propri\u00e9t\u00e9s \u00e9lastiques qui facilitent le processus de levage<\/strong>. <\/p>\n\n\n\n

L'intol\u00e9rance au gluten est une r\u00e9action ind\u00e9sirable de l'organisme \u00e0 l'ingestion de gliadine, l'une des deux prot\u00e9ines qui composent le gluten. Cette r\u00e9action affecte principalement le syst\u00e8me gastro-intestinal, mais peut se manifester par des sympt\u00f4mes syst\u00e9miques tels qu'asth\u00e9nie, somnolence et \u00e9ruptions cutan\u00e9es.<\/p>\n\n\n\n

La maladie c\u0153liaque est consid\u00e9r\u00e9e une forme plus grave d'intol\u00e9rance au gluten<\/strong>, une maladie auto-immune \u00e0 pr\u00e9disposition g\u00e9n\u00e9tique, dont l'incidence sur la population totale est estim\u00e9e \u00e0 1% (Institut national de la sant\u00e9<\/a>). Puisqu'il n'existe pas de v\u00e9ritable rem\u00e8de, la seule strat\u00e9gie v\u00e9ritablement efficace est \u00e9liminer le gluten de votre alimentation. <\/strong><\/p>\n\n\n\n

POURQUOI OFFRIR \u00c0 SES CLIENTS UNE PINSA SANS GLUTEN : 4 BONNES RAISONS<\/strong><\/h2>\n\n\n\n

Ce qui vient d'\u00eatre dit explique pourquoi le monde de la restauration, et en particulier les pinserias et les pizzerias, a besoin d'une pinsa sans gluten.<\/strong> La restauration moderne se caract\u00e9rise en effet par une demande croissante d'aliments sans gluten<\/strong>, tant de la part de clients pr\u00e9sentant des intol\u00e9rances alimentaires confirm\u00e9es que de ceux suivant des r\u00e9gimes sp\u00e9cifiques. <\/p>\n\n\n\n

On estime que l'incidence de la maladie c\u0153liaque sur la population totale est de 1%. Selon l'ISS, cela signifie qu'en Italie, \u00ab\u00a0le nombre total de c\u0153liaques est d'environ 600 000, contre plus de 233 000 diagnostiqu\u00e9s \u00e0 ce jour<\/em>Bien que le pourcentage semble certainement faible, le volume global est \u00e9lev\u00e9 <\/strong>et n\u00e9cessite un ajustement de la part des op\u00e9rateurs Ho.Re.Ca.<\/p>\n\n\n\n

Explorons les raisons en d\u00e9tail.<\/p>\n\n\n\n

MEILLEURE EXP\u00c9RIENCE CLIENT<\/strong><\/h3>\n\n\n\n

Faire preuve d\u2019attention aux besoins des clients souffrant d\u2019intol\u00e9rances alimentaires am\u00e9liore l'exp\u00e9rience globale et donne un avantage concurrentiel<\/strong>Proposer une option sans gluten d\u00e9montre une sensibilit\u00e9 et un engagement envers le bien-\u00eatre des clients, cr\u00e9ant ainsi une r\u00e9putation positive et une fid\u00e9lit\u00e9 \u00e0 votre entreprise.<\/p>\n\n\n\n

AUCUNE OPPORTUNIT\u00c9 MANQU\u00c9E<\/strong><\/h3>\n\n\n\n

Lorsqu\u2019il s\u2019agit de manger au restaurant, les gens ont tendance \u00e0 le faire en compagnie, et cette dynamique sociale rend l\u2019impact des intol\u00e9rances alimentaires, comme la maladie c\u0153liaque, encore plus important. <\/p>\n\n\n\n

Lorsqu'une personne souffrant d'intol\u00e9rances alimentaires est confront\u00e9e \u00e0 une offre limit\u00e9e ou inadapt\u00e9e, l'impact des restrictions s'\u00e9tend \u00e0 l'ensemble du groupe<\/strong>, qui est naturellement pr\u00e9dispos\u00e9 \u00e0 rechercher des alternatives. Cela entra\u00eene une perte de clients potentiels ainsi qu'un impact n\u00e9gatif sur la r\u00e9putation du restaurant.<\/p>\n\n\n\n

UN DEVOIR MORAL<\/strong><\/h3>\n\n\n\n

Pour un restaurateur, r\u00e9pondre aux besoins des clients atteints de la maladie c\u0153liaque ou d\u2019autres intol\u00e9rances alimentaires n\u2019est pas seulement une question de strat\u00e9gie commerciale, mais aussi un devoir moral, car Toute personne a le droit de vivre une exp\u00e9rience \u00e9panouissante. <\/strong>La dimension morale d\u00e9coule du principe d'inclusion, qui n'est satisfait que si des options appropri\u00e9es sont propos\u00e9es \u00e0 tous les interlocuteurs. De plus, sugg\u00e8re une id\u00e9e positive de respect mutuel<\/strong>, qui est amplifi\u00e9e non seulement en proposant des aliments sans gluten, mais aussi en fournissant des informations claires et pr\u00e9cises au sein des menus. <\/p>\n\n\n\n

ATTIRER UN PUBLIC PLUS LARGE<\/strong><\/h3>\n\n\n\n

Satisfaire les besoins alimentaires de chacun est une opportunit\u00e9 pour les restaurateurs. Ils peuvent ainsi d\u00e9montrez votre engagement \u00e9thique et attirez un public plus large<\/strong>Les clients souffrant d'intol\u00e9rances alimentaires, en plus d'\u00eatre potentiellement nombreux, sont souvent tr\u00e8s fid\u00e8les aux restaurants qui respectent leurs restrictions alimentaires. Le bouche-\u00e0-oreille positif g\u00e9n\u00e9r\u00e9 par une exp\u00e9rience positive peut attirer de nouveaux clients et une augmentation de la r\u00e9putation du restaurant en tant que lieu inclusif.<\/strong><\/p>\n\n\n\n

PINSA SANS GLUTEN, LES OPTIONS POUR LA RESTAURATION<\/strong><\/h2>\n\n\n\n

Pr\u00e9parer une pinsa sans gluten est un d\u00e9fi complexe, compte tenu du r\u00f4le central de cette prot\u00e9ine (ou complexe prot\u00e9ique) dans le processus de levage. Cependant, l'objectif est de cr\u00e9er un produit compatible avec les besoins alimentaires de chacun, sans compromettre les caract\u00e9ristiques qui ont fait le succ\u00e8s mondial de la pinsa romaine\u00a0: l\u00e9g\u00e8ret\u00e9, croquant et digestibilit\u00e9.<\/strong><\/p>\n\n\n\n

Pour relever ce d\u00e9fi, nous collaborons avec l'entreprise Romain sans gluten<\/a>, qui appartient \u00e0 Di Marco et produit (entre autres) Bases de pinsa romaine sans gluten ni lactose<\/strong>. <\/p>\n\n\n\n

Romana Gluten Free est n\u00e9e de la n\u00e9cessit\u00e9 d'offrir aux consommateurs du secteur sans gluten des produits de haute qualit\u00e9, sans compromis en termes de go\u00fbt et d'exp\u00e9rience par rapport aux gammes traditionnelles. C'est pourquoi les bases de pinsa sans gluten sont le fruit d'un travail de recherche approfondi et sont \u00e9labor\u00e9es \u00e0 partir d'ingr\u00e9dients tels que prot\u00e9ines de pois, farine de quinoa, levain de riz et une portion de fibres v\u00e9g\u00e9tales de betterave et de psyllium<\/strong>. M\u00e9langes et produits sans gluten Romana ils ne contiennent pas de bl\u00e9 sans gluten ni de gommes telles que la xanthane et le guar ;<\/strong> La teneur en sucre est r\u00e9duite et la richesse en fibres et en prot\u00e9ines est pr\u00e9serv\u00e9e. Les bases de pinsa sont sans gluten ni lactose. Ils se consacrent \u00e0 la restauration<\/strong>, pr\u00e9cuits et imm\u00e9diatement surgel\u00e9s, disponibles en bo\u00eetes pratiques de 10 pi\u00e8ces et 250 grammes par paquet. Une fois d\u00e9congel\u00e9, le produit doit \u00eatre consomm\u00e9 dans les 48 heures. La cuisson suit les m\u00eames instructions que pour la base traditionnelle. avec un temps d'environ 5 minutes \u00e0 250 degr\u00e9s<\/strong> au four (ou non, dans un four professionnel). Ensuite, vous pouvez garnir la pinsa \u00e0 votre guise. offrant une grande vari\u00e9t\u00e9 d'options adapt\u00e9es aux go\u00fbts et aux pr\u00e9f\u00e9rences des clients. <\/strong>De tous les clients, cette fois.<\/p>","protected":false},"excerpt":{"rendered":"

Secondo dati riportati dal Ministero della Salute (via: Corriere.it), pi\u00f9 di 1 milione di italiani soffre di intolleranza al lattosio e oltre 3 milioni sono intolleranti al glutine. Nonostante gli ovvi punti di contatto con questi, va inoltre sottolineato come i celiaci rappresentino una categoria a s\u00e9, con esigenze e restrizioni alimentari specifiche. Questi numeri […]<\/p>\n","protected":false},"author":1,"featured_media":2842,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nPinsa Senza Glutine: una grande opportunit\u00e0 per la ristorazione - Di Marco<\/title>\n<meta name=\"description\" content=\"Offrire una pinsa senza glutine migliora l\u2019esperienza del cliente, crea fidelizzazione e potenzia la reputazione, oltre ad essere un dovere morale\" \/>\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\/pinsa-sans-gluten-une-belle-opportunite-pour-la-restauration\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" 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