{"id":4542,"date":"2023-06-17T19:21:41","date_gmt":"2023-06-17T17:21:41","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=4542"},"modified":"2024-04-13T10:38:34","modified_gmt":"2024-04-13T08:38:34","slug":"pinsami-cuore-italiano-pinsa","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/fr\/pinsami-cuore-italiano-pinsa.html","title":{"rendered":"Pinsami Pinsa Coeur Italien"},"content":{"rendered":"<p>Pinsami Cuore Italiano, la p\u00e2te \u00e0 pinsa est compos\u00e9e de 3 farines diff\u00e9rentes : <strong>farine de bl\u00e9, soja et riz<\/strong>. Ce m\u00e9lange, avec le levain s\u00e9ch\u00e9, cr\u00e9e une p\u00e2te tr\u00e8s hydrat\u00e9e, favorise un levage long, une p\u00e2te tr\u00e8s digeste et contribue \u00e0 rendre la pinsa toujours parfum\u00e9e et croquante. La Pinsa Romana est un type de pizza originaire de Rome, en Italie. Il s&#039;agit d&#039;une variante de la pizza traditionnelle connue pour sa forme unique et sa texture l\u00e9g\u00e8re et croustillante. La p\u00e2te utilis\u00e9e pour la pinsa romaine est g\u00e9n\u00e9ralement compos\u00e9e d&#039;une combinaison de farines de bl\u00e9, de soja et de riz, ce qui lui donne une saveur et une texture distinctes. La p\u00e2te est ferment\u00e9e pendant une p\u00e9riode prolong\u00e9e, ce qui donne une cro\u00fbte l\u00e9g\u00e8re et a\u00e9r\u00e9e. La pinsa romaine est g\u00e9n\u00e9ralement \u00e9tir\u00e9e dans une forme ovale ou rectangulaire, plut\u00f4t que dans la forme traditionnelle de la pizza ronde. Il est ensuite garni d&#039;une vari\u00e9t\u00e9 d&#039;ingr\u00e9dients, notamment des garnitures de pizza classiques telles que de la sauce tomate, du fromage et diverses viandes ou l\u00e9gumes. Le terme \u00ab pinsa \u00bb vient du mot latin \u00ab pinsere \u00bb, qui signifie \u00e9tirer ou presser. Il s&#039;agit de la technique d&#039;\u00e9tirement unique utilis\u00e9e pour fa\u00e7onner la p\u00e2te. Le produit final est cuit dans un four chaud, ce qui donne une pizza croustillante et savoureuse. La pinsa romaine a gagn\u00e9 en popularit\u00e9 ces derni\u00e8res ann\u00e9es et on la trouve d\u00e9sormais \u00e9galement dans les pizzerias et les restaurants en dehors de l&#039;Italie. Elle offre une d\u00e9licieuse alternative \u00e0 la pizza traditionnelle et vaut la peine d&#039;\u00eatre essay\u00e9e si vous pouvez la trouver.<\/p>","protected":false},"excerpt":{"rendered":"<p>Pinsami Cuore Italiano, l\u2019impasto della pinsa viene realizzato con 3 farine differenti: farina di frumento, di soia e di riso. Questa miscela, insieme alla pasta madre essiccata, crea un impasto molto idratato, favorisce una lunga lievitazione un impasto molto digeribile e contribuisce a rendere la pinsa sempre fragrante croccante. Pinsa Romana \u00e8 un tipo di [&hellip;]<\/p>","protected":false},"author":1,"featured_media":4544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1050,163],"tags":[701],"class_list":["post-4542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pinsa","category-pizza-italy","tag-pinsa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pinsami Cuore Italiano Pinsa - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Pinsami Cuore Italiano, l\u2019impasto della pinsa viene realizzato con 3 farine differenti: farina di frumento, di soia e di riso.\" \/>\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.danielesciarotta.it\/fr\/pinsami-cuore-italiano-pinsa.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pinsami Pinsa Coeur Italien - Daniele Sciarotta","description":"Pinsami Cuore Italiano, la p\u00e2te \u00e0 pinsa est compos\u00e9e de 3 farines diff\u00e9rentes : farine de bl\u00e9, de soja et de riz.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/fr\/pinsami-cuore-italiano-pinsa.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/pinsami-cuore-italiano-pinsa.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Pinsami Cuore Italiano Pinsa"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/4542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/comments?post=4542"}],"version-history":[{"count":4,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/4542\/revisions"}],"predecessor-version":[{"id":5222,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/4542\/revisions\/5222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/media\/4544"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/media?parent=4542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/categories?post=4542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/tags?post=4542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}