{"id":3583,"date":"2020-12-24T09:34:02","date_gmt":"2020-12-24T09:34:02","guid":{"rendered":"https:\/\/flashmagazines.es\/nova\/?p=3583"},"modified":"2025-10-28T09:51:19","modified_gmt":"2025-10-28T09:51:19","slug":"mecanic-pizza-comparteix-les-claus-del-seu-exit","status":"publish","type":"post","link":"https:\/\/flashmagazines.es\/nova\/mecanic-pizza-comparteix-les-claus-del-seu-exit\/","title":{"rendered":"Mec\u00e0nic Pizza comparteix les claus del seu \u00e8xit"},"content":{"rendered":"
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La bona pizza!<\/h4>\n
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\u201cFer una pizza \u00e9s senzill, fer una bona pizza \u00e9s m\u00e9s complicat\u201d. Aix\u00ed d\u2019expl\u00edcita es mostra Arianna Russo<\/strong>, l\u2019emprenedora al capdavant d\u2019aquesta pizzeria, aut\u00e8nticament italiana<\/strong>, que controla tot el proc\u00e9s d\u2019elaboraci\u00f3 d\u2019un menjar que a simple vista nom\u00e9s porta una massa de farina i uns quants ingredients, cuits al forn. Des de la temperatura de l\u2019aigua amb la qual es fa la massa, fins al temps exacte de fermentaci\u00f3, dins i fora de les c\u00e0meres frigor\u00edfiques, la proced\u00e8ncia dels ingredients – la farina Caputo<\/strong> i la mozzarella, ambdues v\u00e9nen de N\u00e0pols<\/strong> i el tom\u00e0quet \u00e9s de San Marzano<\/strong> -, el pastat, la quantitat de llevat – nom\u00e9s 1 g per cada quilo de farina -, tot est\u00e0 rigorosament calculat, sotm\u00e8s a un control que explica la gran difer\u00e8ncia, la clau d\u2019una qualitat, que fa que les seves pizzes siguin lleugeres i molt apetitoses. \u201cAqu\u00ed fem la veritable pizza, no hem parat fins que hem trobat els millors ingredients per les nostres receptes\u201d, assegura Arianna. Per aconseguir la seva massa, d\u2019una hidrataci\u00f3 del 75%, aut\u00e8ntica i f\u00e0cil de digerir, tamb\u00e9 \u00e9s indispensable fer l\u2019obertura a la napolitana o el fam\u00f3s cornicione m\u00e9s gruixut de la vora, en forma de n\u00favol vapor\u00f3s que, a m\u00e9s a m\u00e9s de la doble fermentaci\u00f3, es cour\u00e0 a 400 graus en el de forn de pedra, durant seixanta segons. Sembla senzill, per\u00f2 no ho \u00e9s.<\/p>\n

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Farina Caputo<\/strong>, tom\u00e0quet de San Mazano<\/strong>, i mozzarella de N\u00e0pols<\/strong>, s\u00f3n els Top 3<\/strong> ingredients de l\u2019aut\u00e8ntica pizza italiana.<\/p>\n

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La vora de les pizzes, l\u2019anomenat cornicione<\/strong>, s\u2019aconsegueix amb l\u2019obertura napolitana de la massa.<\/p>\n

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Mec\u00e0nic Pizza<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

La bona pizza! \u201cFer una pizza \u00e9s senzill, fer una bona pizza \u00e9s m\u00e9s complicat\u201d. Aix\u00ed d\u2019expl\u00edcita es mostra Arianna Russo, l\u2019emprenedora al capdavant d\u2019aquesta pizzeria, aut\u00e8nticament italiana, que controla tot el proc\u00e9s d\u2019elaboraci\u00f3 d\u2019un menjar que a simple vista nom\u00e9s porta una massa de farina i uns quants ingredients, cuits al forn. Des de…<\/p>\n","protected":false},"author":3,"featured_media":3825,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-3583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"_links":{"self":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/3583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/comments?post=3583"}],"version-history":[{"count":4,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/3583\/revisions"}],"predecessor-version":[{"id":3830,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/3583\/revisions\/3830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/media\/3825"}],"wp:attachment":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/media?parent=3583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/categories?post=3583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/tags?post=3583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}