Contrairement \u00e0 d\u2019autres pains classiques, l’histoire du pain ciabatta est tr\u00e8s r\u00e9cente : il a \u00e9t\u00e9 invent\u00e9 en 1982 par le boulanger Arnaldo Cavallari dans la ville d\u2019Adria, en V\u00e9n\u00e9tie, au nord de l\u2019Italie. En effet, dans les ann\u00e9es 1980, la popularit\u00e9 croissante de la baguette fran\u00e7aise mena\u00e7ait la place du pain italien dans la confection de sandwichs. Pour cr\u00e9er une alternative purement italienne, Cavallari a d\u00e9velopp\u00e9 une p\u00e2te tr\u00e8s hydrat\u00e9e (70-75%, alors qu’en g\u00e9n\u00e9ral on tourne autour de 60-65%), enrichie d\u2019huile d\u2019olive, avec un long temps de fermentation. Il en r\u00e9sulta une cro\u00fbte fine et croustillante, une mie tr\u00e8s a\u00e9r\u00e9e et souple aux larges alv\u00e9oles et un go\u00fbt l\u00e9g\u00e8rement acidul\u00e9. La forme aplatie et irr\u00e9guli\u00e8re que lui donna Cavallari lui rappelant une pantoufle, il lui donna ce nom de ciabatta (\u00ab\u00a0pantoufle\u00a0\u00bb). A noter que la sur-hydratation de la p\u00e2te \u00e9tait en r\u00e9alit\u00e9 une erreur de Cavallari qui d\u00e9cid\u00e9 tout de m\u00eame de l’enfourner pour ne rien g\u00e2cher.<\/p>\n\n\n\n
D\u00e8s sa cr\u00e9ation, la recette s\u2019est rapidement r\u00e9pandue dans toute l\u2019Italie, puis \u00e0 l\u2019international, notamment au Royaume-Uni et aux \u00c9tats-Unis d\u00e8s la fin des ann\u00e9es 1980. C’est d’ailleurs ce pain qui est utilis\u00e9 dans l’iconique 280 de McDonalds depuis 2001 dans une version plus petite nomm\u00e9e en r\u00e9alit\u00e9 \u00ab\u00a0ciabattine\u00a0\u00bb. Sa naissance r\u00e9cente en fait donc un des plus jeunes pains \u00e0 avoir conquis la plan\u00e8te !<\/p>\n\n\n
Contrairement \u00e0 d\u2019autres pains classiques, l’histoire du pain ciabatta est tr\u00e8s r\u00e9cente : il a […]<\/p>\n","protected":false},"author":1,"featured_media":1581,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[624,173,172,621,622,86,83,151,273,224,306,620,623,143,84,85,81],"class_list":["post-1579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italie","tag-624","tag-bakery","tag-boulangerie","tag-ciabatta","tag-ciabattine","tag-cooking","tag-cuisine","tag-cuisinedumonde","tag-cuisineitalienne","tag-foodhack","tag-foodhacks","tag-italianbakery","tag-italianbread","tag-italianfood","tag-recette","tag-recipe","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1579"}],"version-history":[{"count":5,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1579\/revisions"}],"predecessor-version":[{"id":1703,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1579\/revisions\/1703"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1581"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}