{"id":936,"date":"2026-11-09T03:00:00","date_gmt":"2026-11-09T02:00:00","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=936"},"modified":"2026-11-08T16:59:15","modified_gmt":"2026-11-08T15:59:15","slug":"pinsa-romana","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=936","title":{"rendered":"Pinsa romana"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L<a href=\"https:\/\/www.pinsadimarco.com\/fr\/pinsa-origine\/\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a>e terme \u201cpinsa\u201d vient du latin \u201cpinsere\u201d, qui signifie \u201c\u00e9tirer\u201d ou \u201caplatir\u201d, ce qui d\u00e9crit bien la manipulation de la p\u00e2te de la pinsa. Selon la l\u00e9gende populaire, on pr\u00e9parait \u00e0 l\u2019\u00e9poque romaine des galettes \u00e0 base de c\u00e9r\u00e9ales (millet, orge, \u00e9peautre), d\u2019eau et de sel, cuites sur des pierres chaudes, que l\u2019on peut consid\u00e9rer comme les anc\u00eatres de la pinsa. On retrouve d&rsquo;ailleurs des descriptions de ce pain plat m\u00eame dans l\u2019\u00c9n\u00e9ide de Virgile, o\u00f9 \u00c9n\u00e9e aurait \u00e9t\u00e9 accueilli avec ce type de mets lors de son arriv\u00e9e dans le Lazio. Toutefois, il n\u2019existe aucune source historique attestant que la pinsa moderne provient directement de la Rome antique. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L<a href=\"https:\/\/www.latourdepise.fr\/pinsa-romaine-entre-focaccia-et-pizza\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a>a pinsa telle qu\u2019on la conna\u00eet aujourd\u2019hui est le fruit d\u2019un renouveau initi\u00e9 par l&rsquo;artisan-boulanger Corrado Di Marco \u00e0 Rome au d\u00e9but des ann\u00e9es 2000. D\u00e8s les ann\u00e9es 1970-1980, Di Marco cherchait \u00e0 cr\u00e9er une alternative plus digeste \u00e0 la pizza classique. Cette recherche a abouti \u00e0 \u00e0 une forme ovale, une texture croustillante \u00e0 l\u2019ext\u00e9rieur &amp; moelleuse \u00e0 l\u2019int\u00e9rieur, un m\u00e9lange de farines (bl\u00e9, soja, riz), un levain sec, un haut taux d\u2019hydratation ainsi qu&rsquo;une p\u00e2te tr\u00e8s digeste gr\u00e2ce \u00e0 la longue fermentation (72h mini) et au faible taux de levure et de sel.<a href=\"https:\/\/italiesurrance.fr\/2021\/06\/09\/la-pinsa-romana\/\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Depuis son essor au d\u00e9but des ann\u00e9es 2000, la pinsa romana a connu un succ\u00e8s important en Italie puis \u00e0 l\u2019international, notamment en France o\u00f9 on compte aujourd\u2019hui de nombreuses \u201cpinserias\u201d.<a rel=\"noreferrer noopener\" target=\"_blank\" href=\"https:\/\/www.pinsadimarco.com\/fr\/pinsa-origine\/\"><\/a>\u200b<\/p>\n\n\n<div class=\"real3dflipbook\" id=\"172_6af2cef1927a2\" style=\"position:absolute;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Le terme \u201cpinsa\u201d vient du latin \u201cpinsere\u201d, qui signifie \u201c\u00e9tirer\u201d ou \u201caplatir\u201d, ce qui d\u00e9crit [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":937,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,334],"tags":[173,172,86,83,82,151,273,224,143,461,462,448,84,85,81],"class_list":["post-936","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italie","category-pizzas","tag-bakery","tag-boulangerie","tag-cooking","tag-cuisine","tag-cuisine-du-monde","tag-cuisinedumonde","tag-cuisineitalienne","tag-foodhack","tag-italianfood","tag-pinsa","tag-pinsaromana","tag-pizza","tag-recette","tag-recipe","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/936","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=936"}],"version-history":[{"count":5,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/936\/revisions"}],"predecessor-version":[{"id":2574,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/936\/revisions\/2574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/937"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}