{"id":10065,"date":"2026-06-02T14:14:17","date_gmt":"2026-06-02T14:14:17","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10065"},"modified":"2026-06-02T14:14:22","modified_gmt":"2026-06-02T14:14:22","slug":"%f0%9f%a6%91-calamars-farcis-grilles-a-la-sicilienne-calamaretti-ripieni","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10065","title":{"rendered":"\ud83e\udd91 Calamars Farcis Grill\u00e9s \u00e0 la Sicilienne (Calamaretti Ripieni)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Les <strong>Calamaretti Ripieni<\/strong> sont un grand classique de la cuisine sicilienne : une recette simple, rustique et profond\u00e9ment m\u00e9diterran\u00e9enne, o\u00f9 le pain rassis, les c\u00e2pres, les tomates et le <strong>pecorino<\/strong> se m\u00ealent pour cr\u00e9er une farce parfum\u00e9e et savoureuse. Grill\u00e9s quelques minutes, les calamars restent tendres et l\u00e9g\u00e8rement fum\u00e9s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour une version authentique, nous utilisons un <strong>pecorino italien<\/strong> de caract\u00e8re, des <strong>c\u00e2pres de qualit\u00e9<\/strong>, une <strong>huile d\u2019olive extra vierge<\/strong> et des <strong>tomates artisanales<\/strong>. Ces ingr\u00e9dients, issus de la tradition paysanne sicilienne, apportent une profondeur aromatique incomparable. Le plat se marie parfaitement avec des <strong>p\u00e2tes artisanales<\/strong> ou un riz parfum\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-italien-fromage-de-brebis-pecorino-romano-a-o-p-format-tranche-250-gr-lame-de-rome\">Pecorino Romano AOP \u2013 Lame de Rome<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=capres-de-racale-au-sel-de-mer-150g-i-contadini\">C\u00e2pres de Racale au sel de mer<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">Huiles d\u2019olive &amp; condiments italiens<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=cooperativa-agricola-au-coeur-de-la-calabre\">Produits artisanaux de Calabre<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%8D%9D-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\">P\u00e2tes &amp; riz \u2013 L\u2019excellence du grain<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La farce est pr\u00e9par\u00e9e en faisant revenir l\u2019oignon, puis en m\u00e9langeant les t\u00eates de calamars hach\u00e9es avec la chapelure, le pecorino, les tomates Piccadilly, les c\u00e2pres, le persil, le zeste de citron et un filet d\u2019huile d\u2019olive. Les calamars sont ensuite farcis sans trop tasser, ferm\u00e9s avec un cure-dent et grill\u00e9s quelques minutes de chaque c\u00f4t\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arros\u00e9s d\u2019huile d\u2019olive et de jus de citron, ces calamars farcis offrent un \u00e9quilibre parfait entre fra\u00eecheur, parfum et texture. Une recette sicilienne authentique, id\u00e9ale pour un repas estival ou un antipasto raffin\u00e9.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83e\udd91 Calamaretti Ripieni \u2013 Calmars farcis grill\u00e9s \u00e0 la sicilienne (recette authentique)<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Un plat embl\u00e9matique de la cuisine sicilienne qui met \u00e0 l&rsquo;honneur l&rsquo;art de la <em>cucina povera<\/em> : l&rsquo;utilisation astucieuse de pain rassis sublim\u00e9 par des ingr\u00e9dients simples mais incroyablement savoureux. Cette recette marine offre un contraste parfait entre le grill\u00e9 des encornets et le fondant d&rsquo;une farce parfum\u00e9e.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 Vos Ingr\u00e9dients en un Clic<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour confectionner une farce digne des traditions du Sud, assemblez les tr\u00e9sors de notre boutique directement dans votre panier :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>800 g de petits calamars<\/strong> (ou 1 kg de calamars moyens)<\/li>\n\n\n\n<li><strong>200 g de chapelure<\/strong> (ou de pain rassis r\u00e2p\u00e9)<\/li>\n\n\n\n<li><strong>4-5 tomates Piccadilly<\/strong> (ou tomates cerises allong\u00e9es)<\/li>\n\n\n\n<li><strong>1 oignon ou 1 \u00e9chalote, du persil frais &amp; 1 citron<\/strong> (zeste et jus)<\/li>\n\n\n\n<li><strong>Sel et poivre<\/strong><\/li>\n\n\n\n<li><strong>Le Pecorino de caract\u00e8re (Au choix) :<\/strong> Traditionnellement sicilien, vous pouvez le remplacer par nos p\u00e9pites de brebis :\n<ul class=\"wp-block-list\">\n<li>Pour une force authentique : Notre <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-italien-fromage-de-brebis-pecorino-romano-a-o-p-format-tranche-250-gr-lame-de-rome\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 Fromage de Brebis Pecorino Romano AOP (Tranche 250g)<\/a><\/strong> ou sa version <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-de-brebis-italien-%f0%9f%8f%9b%ef%b8%8f-pecorino-romano-a-o-p-tranche-de-7-kg-lame-de-rome\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 Grande Tranche de 7 kg<\/a><\/strong>.<\/li>\n\n\n\n<li>Pour une note plus douce : Notre <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-de-brebis-italien-pecorino-tres-doux-primo-sale-coratino-meule-1-kg-douceur-des-pouilles\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 Pecorino Tr\u00e8s Doux Primo Sale Coratino<\/a><\/strong> ou la <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=meule-de-pecorino-des-pouilles-coratino-affine-100-lait-de-brebis-12-kg\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 Meule de Pecorino des Pouilles Affin\u00e9<\/a><\/strong>.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Les c\u00e2pres de caract\u00e8re :<\/strong> Utilisez nos <strong><a href=\"https:\/\/www.espritmezzogiorno.fr\/?product=capres-de-racale-au-sel-de-mer-150g-i-contadini\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 C\u00e2pres de Racale au sel de mer (150g) I Contadini<\/a><\/strong>, id\u00e9ales pour ponctuer la farce d&rsquo;une belle pointe saline.<\/li>\n\n\n\n<li><strong>L&rsquo;Huile d&rsquo;olive extra vierge :<\/strong> Piochez dans notre collection <strong><a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3Dlor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 L&rsquo;Or Liquide &amp; Condiments<\/a><\/strong> ou d\u00e9couvrez le savoir-faire de notre <strong><a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3Dcooperativa-agricola-au-coeur-de-la-calabre\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 Cooperativa Agricola au C\u0153ur de la Calabre<\/a><\/strong> pour lier le tout.<\/li>\n\n\n\n<li><strong>Pour accompagner :<\/strong> Associez ce plat \u00e0 un riz blanc ou \u00e0 des p\u00e2tes l\u00e9g\u00e8res de notre rayon <strong><a href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3D%25f0%259f%258d%259d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\uded2 P\u00e2tes et Riz : L&rsquo;excellence du grain<\/a><\/strong> pour un repas complet.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 Pr\u00e9paration &amp; Cuisson<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. La base de la farce<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Nettoyez les calamars. S\u00e9parez les corps des t\u00eates et des nageoires lat\u00e9rales (les tentacules et les \u00ab\u00a0ailes\u00a0\u00bb). Hachez finement ces morceaux de calmars ainsi r\u00e9cup\u00e9r\u00e9s. Dans une po\u00eale, faites chauffer un filet d&rsquo;huile d&rsquo;olive de notre s\u00e9lection <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3Dcooperativa-agricola-au-coeur-de-la-calabre\">Au C\u0153ur de la Calabre<\/a><\/strong> et faites-y revenir l&rsquo;oignon ou l&rsquo;\u00e9chalote \u00e9minc\u00e9. Ajoutez le hachis de calamars et saisissez le tout 2 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Le m\u00e9lange<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un grand saladier, m\u00e9langez la chapelure (ou le pain rassis), le Pecorino r\u00e2p\u00e9 (s\u00e9lectionn\u00e9 dans notre gamme <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=fromage-italien-fromage-de-brebis-pecorino-romano-a-o-p-format-tranche-250-gr-lame-de-rome\">Pecorino Romano AOP<\/a><\/strong>), les tomates coup\u00e9es en d\u00e9s, nos <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product=capres-de-racale-au-sel-de-mer-150g-i-contadini\">C\u00e2pres de Racale<\/a><\/strong> (pr\u00e9alablement dessal\u00e9es), le persil hach\u00e9 et le zeste d&rsquo;un citron. Incorporez le contenu de la po\u00eale (oignons et tentacules), versez un bon filet d&rsquo;huile d&rsquo;olive, salez et poivrez. La farce doit \u00eatre humide et bien amalgam\u00e9e.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Le farcissage (L&rsquo;astuce technique)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 l&rsquo;aide d&rsquo;une petite cuill\u00e8re ou d&rsquo;une poche \u00e0 douille, remplissez d\u00e9licatement les corps vides des calamars avec la farce.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u26a0\ufe0f <strong>Le conseil de Tedy :<\/strong> Ne tassez jamais trop la farce et laissez imp\u00e9rativement un espace libre d&rsquo;environ 1 cm au sommet. Le calamar r\u00e9tr\u00e9cit beaucoup \u00e0 la cuisson ; si vous le remplissez trop, il risque d&rsquo;\u00e9clater ! Fermez fermement l&rsquo;ouverture \u00e0 l&rsquo;aide d&rsquo;un cure-dent.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">4. La grillade rapide<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Badigeonnez l&rsquo;ext\u00e9rieur des calamars farcis d&rsquo;un peu d&rsquo;huile d&rsquo;olive. D\u00e9posez-les sur une grille de barbecue tr\u00e8s chaude ou une po\u00eale en fonte bien saisissante. Faites griller pendant environ 3 minutes par c\u00f4t\u00e9 (pour de petits calamars) jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient bien dor\u00e9s et marqu\u00e9s.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Le service<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dressez imm\u00e9diatement sur un lit de riz chaud de notre s\u00e9lection <strong><a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.google.com\/search?q=https%3A%2F%2Fwww.espritmezzogiorno.fr%2F%3Fproduct_cat%3D%25f0%259f%258d%259d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\">P\u00e2tes et Riz<\/a><\/strong>. Arrosez les calamars d&rsquo;un dernier filet d&rsquo;huile d&rsquo;olive crue extra vierge et de jus de citron frais. Servez bien chaud !<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"474\" data-id=\"10067\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F2q6v38tLNYPygWb6bVlUAHaHa-1.webp\" alt=\"\" class=\"wp-image-10067\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F2q6v38tLNYPygWb6bVlUAHaHa-1.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F2q6v38tLNYPygWb6bVlUAHaHa-1-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F2q6v38tLNYPygWb6bVlUAHaHa-1-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.F2q6v38tLNYPygWb6bVlUAHaHa-1-100x100.webp 100w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10066\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.YLnI-skTlvncajuqKrYsagHaFj.webp\" alt=\"\" class=\"wp-image-10066\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.YLnI-skTlvncajuqKrYsagHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.YLnI-skTlvncajuqKrYsagHaFj-300x225.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"315\" data-id=\"10074\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.VbiDHIZ8KjCyv5UCwFmQmQHaE7.webp\" alt=\"\" class=\"wp-image-10074\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.VbiDHIZ8KjCyv5UCwFmQmQHaE7.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.VbiDHIZ8KjCyv5UCwFmQmQHaE7-300x199.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"474\" data-id=\"10073\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c5givVvE6u5jPcWShuY0mAHaHa.webp\" alt=\"\" class=\"wp-image-10073\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c5givVvE6u5jPcWShuY0mAHaHa.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c5givVvE6u5jPcWShuY0mAHaHa-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c5givVvE6u5jPcWShuY0mAHaHa-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.c5givVvE6u5jPcWShuY0mAHaHa-100x100.webp 100w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"266\" data-id=\"10071\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.0WEydRIA6eQscMCLoGextQHaEK-1.webp\" alt=\"\" class=\"wp-image-10071\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.0WEydRIA6eQscMCLoGextQHaEK-1.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.0WEydRIA6eQscMCLoGextQHaEK-1-300x168.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"266\" data-id=\"10075\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.D6CXapBx8AKyVKAxSNE7EAHaEK.webp\" alt=\"\" class=\"wp-image-10075\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.D6CXapBx8AKyVKAxSNE7EAHaEK.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.D6CXapBx8AKyVKAxSNE7EAHaEK-300x168.webp 300w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"400\" data-id=\"10069\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.1GzFB7tVgDzD-iCb3sm9qwAAAA.webp\" alt=\"\" class=\"wp-image-10069\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.1GzFB7tVgDzD-iCb3sm9qwAAAA.webp 400w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.1GzFB7tVgDzD-iCb3sm9qwAAAA-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.1GzFB7tVgDzD-iCb3sm9qwAAAA-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.1GzFB7tVgDzD-iCb3sm9qwAAAA-100x100.webp 100w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"474\" data-id=\"10068\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.fkmTLFuXt1lWV2yIk33WHgHaHa.webp\" alt=\"\" class=\"wp-image-10068\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.fkmTLFuXt1lWV2yIk33WHgHaHa.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.fkmTLFuXt1lWV2yIk33WHgHaHa-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.fkmTLFuXt1lWV2yIk33WHgHaHa-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.fkmTLFuXt1lWV2yIk33WHgHaHa-100x100.webp 100w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"400\" data-id=\"10072\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pBA9e1I8QG2y_jHtzb_68gAAAA.webp\" alt=\"\" class=\"wp-image-10072\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pBA9e1I8QG2y_jHtzb_68gAAAA.webp 400w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pBA9e1I8QG2y_jHtzb_68gAAAA-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pBA9e1I8QG2y_jHtzb_68gAAAA-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.pBA9e1I8QG2y_jHtzb_68gAAAA-100x100.webp 100w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"379\" data-id=\"10070\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.uThKjOQz3_7iT3Xd_ia_nQHaF7.webp\" alt=\"\" class=\"wp-image-10070\" 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