{"id":66962,"date":"2022-11-18T12:43:14","date_gmt":"2022-11-18T10:43:14","guid":{"rendered":"http:\/\/infois.ro\/?p=66962"},"modified":"2022-11-18T12:44:21","modified_gmt":"2022-11-18T10:44:21","slug":"italianul-care-a-facut-peste-1-500-000-de-pizza-este-la-iasi","status":"publish","type":"post","link":"https:\/\/infois.ro\/?p=66962","title":{"rendered":"Italianul care a f\u0103cut peste 1.500.000 de pizza este la Ia\u0219i"},"content":{"rendered":"

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Giovanni Santarpia este unul dintre cei mai aprecia\u021bi pizzaioli din Italia, cu peste 35 de ani de experien\u021b\u0103 \u00een arta culinar\u0103 napoletan\u0103. Acesta a f\u0103cut de-a lungul anilor peste 1.500.000 de pizza. \u00cen aceste zile este \u00een Rom\u00e2nia, la Ia\u0219i, unde \u00ee\u0219i \u00eemp\u0103rt\u0103\u0219e\u0219te experien\u021ba \u0219i cuno\u0219tin\u021bele cu oameni din HORECA sau doar pasiona\u021bi de gastronomie \u0219i mai ales de pizza.<\/strong><\/p>\n

Conform revistei interna\u021bionale Top 50 Pizza, pizzaiolo Giovanni Santarpia este unul dintre cei mai buni buc\u0103tari de pizza din ora\u0219ul Floren\u021ba, dar \u0219i un exemplu pentru ceilal\u021bi. Un simbol al re\u021betelor autentice napoletane, pizza sa folose\u0219te un aluat moale, are o crust\u0103 pronun\u021bat\u0103, iar toppingurile se concentreaz\u0103 pe cele clasice, revizuite \u00eentr-o cheie contemporan\u0103. Printre specialit\u0103\u021bile sale se num\u0103r\u0103 “Salsiccia e friarielli” cu napi \u0219i sm\u00e2nt\u00e2n\u0103, sau “Montanare” umplut\u0103 cu lampredotto.<\/p>\n

Giovanni Santarpia a f\u0103cut prima pizza \u00eentr-un restaurant la 14 ani \u0219i a reu\u0219it s\u0103 deschid\u0103 primul s\u0103u local \u00een 2006, \u00een San Donato in Poggio. Aici a r\u0103mas timp de zece ani, c\u00e2\u0219tig\u00e2nd \u00een 2013 premiul Tre Spicchi<\/em> al revistei interna\u021bionale Gambero Rosso. \u00cen capitala toscan\u0103, a deschis Pizzeria Giovanni Santarpia \u00een 2020.<\/p>\n

Titulatura de pizzaiolo desemneaz\u0103 un buc\u0103tar care se ocup\u0103 exclusiv de prepararea pizzei, este echivalentul \u201cchef\u201d-ului pentru pizza. Acesta este\u00a0 specializat \u00een alegerea ingredientelor, realizarea umpluturii, a topingurilor \u0219i coacerea \u00een cuptor, fiecare etap\u0103 fiind crucial\u0103.\"\"<\/p>\n

Adev\u0103rata pizza napoletan\u0103 este cea rotund\u0103, cu aluatul moale \u0219i sub\u021bire \u00een centru \u0219i cu marginea groas\u0103, pufoas\u0103 \u0219i \u00eenalt\u0103, g\u0103tit\u0103 \u00een cuptor cu gaz sau lemne. Aluatul original de pizza napoletan\u0103 folose\u0219te doar patru ingrediente: ap\u0103, f\u0103in\u0103, drojdie \u0219i sare.<\/p>\n

Pizzaiolo din Castellammare di Stabia, Giovanni Santarpia \u0219i-a adus cuno\u0219tin\u021bele \u0219i priceperea \u00een Rom\u00e2nia, realiz\u00e2nd meniul pentru ZANO – Pizza Social Club \u00een care surprinde esen\u021bele autentice italiene \u00een toate preparatele napoletane realizate local.<\/p>\n

Cei care vor s\u0103 \u00eel cunoasc\u0103, s\u0103 vad\u0103 cum se face \u0219i s\u0103 guste o pizza napoletan\u0103 autentic\u0103 sunt invita\u021bi pe 18 \u0219i 19 noiembrie la Zano – Pizza Social Club \u00een Ia\u0219i, Complexul Tudor Vladimirescu – T17.<\/p>\n

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Giovanni Santarpia este unul dintre cei mai aprecia\u021bi pizzaioli din Italia, cu peste 35 de… more »<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":66963,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,60],"tags":[74,15972,40,15973,15971],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts\/66962"}],"collection":[{"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66962"}],"version-history":[{"count":2,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts\/66962\/revisions"}],"predecessor-version":[{"id":66966,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts\/66962\/revisions\/66966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/media\/66963"}],"wp:attachment":[{"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}