{"id":10178,"date":"2026-06-03T11:41:02","date_gmt":"2026-06-03T11:41:02","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10178"},"modified":"2026-06-03T11:41:11","modified_gmt":"2026-06-03T11:41:11","slug":"spaghetti-a-la-calabraise-un-plat-deux-visages-du-sud","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10178","title":{"rendered":"Spaghetti \u00e0 la Calabraise : Un Plat, Deux Visages du Sud"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La Calabre offre une cuisine puissante, g\u00e9n\u00e9reuse et profond\u00e9ment m\u00e9diterran\u00e9enne. Ces <strong>spaghetti \u00e0 la calabraise<\/strong> existent en deux versions embl\u00e9matiques : une <strong>version classique<\/strong> au prosciutto et l\u00e9gumes, douce et parfum\u00e9e, et une <strong>version traditionnelle<\/strong> \u00e0 la \u2019nduja ou \u00e0 la saucisse piquante, plus rustique et explosive en saveurs.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Version Classique \u2013 Prosciutto &amp; L\u00e9gumes<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Une recette simple et \u00e9quilibr\u00e9e o\u00f9 le <strong>prosciutto<\/strong> apporte une touche sal\u00e9e et d\u00e9licate. La base aromatique ail\u2013c\u00e9leri\u2013carotte se marie aux <strong>tomates fra\u00eeches<\/strong> et au basilic pour cr\u00e9er une sauce l\u00e9g\u00e8re, parfaite pour les spaghetti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%A5%93-charcuterie-traditions-ditalie-saveurs-authentiques\">Prosciutto &amp; charcuteries traditionnelles italiennes<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=i-formaggi-fromages\">Parmesan &amp; pecorino italiens<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">Huile d\u2019olive &amp; condiments<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Version Traditionnelle \u2013 \u2019Nduja ou Saucisse Piquante<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La version la plus authentique utilise la <strong>\u2019nduja<\/strong>, la c\u00e9l\u00e8bre p\u00e2te de saucisson piquant calabraise, ou une <strong>saucisse artisanale<\/strong> de l\u2019Aspromonte. Mijot\u00e9e avec l\u2019oignon, l\u2019ail, le piment et la sauce tomate, elle donne une sauce rouge intense, fum\u00e9e et profond\u00e9ment calabraise.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-gout-authentique-de-la-calabre\">\u2019Nduja &amp; saucisses artisanales de Calabre<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=charcuteries-traditionnelles\">Charcuteries traditionnelles des Pouilles<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8272\">Piment calabrais \u2013 chaleur &amp; ar\u00f4me<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Quel fromage choisir ?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Bien que le <strong>parmesan<\/strong> soit souvent cit\u00e9, le fromage le plus adapt\u00e9 reste le <strong>pecorino<\/strong> : plus parfum\u00e9, plus salin, plus en accord avec la force des charcuteries calabraises. Pour une touche plus douce, la <strong>ricotta salata<\/strong> fonctionne aussi tr\u00e8s bien.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Le feu du piment calabrais<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le <strong>piment calabrais<\/strong> est 10 fois plus fort que le piment d\u2019Espelette (<strong>25 000\u201340 000 Scoville<\/strong> contre 2 000\u20134 000). Sa chaleur est progressive, enveloppante, avec un go\u00fbt fruit\u00e9 avant une mont\u00e9e durable. Il donne \u00e0 ces spaghetti leur caract\u00e8re authentique et indomptable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deux versions, deux identit\u00e9s, un seul fil conducteur : la g\u00e9n\u00e9rosit\u00e9 du Sud de l\u2019Italie. \u00c0 vous de choisir votre Calabre : douce ou volcanique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Voici une magnifique pr\u00e9sentation pour votre blog mettant en sc\u00e8ne un seul grand classique, les <strong>Spaghetti \u00e0 la calabraise<\/strong>, d\u00e9clin\u00e9 en deux variantes captivantes. Le texte int\u00e8gre parfaitement vos conseils (comme la pr\u00e9f\u00e9rence pour le Pecorino), vos notes sur le piment et l&rsquo;ensemble de vos liens marchands.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Spaghetti \u00e0 la calabraise \u2013 Deux versions : prosciutto ou \u2019nduja (recette authentique)<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">La Calabre est une terre de contrastes profonds, suspendue entre la douceur de ses c\u00f4tes et le caract\u00e8re bien tremp\u00e9 de ses montagnes. Cette dualit\u00e9 se refl\u00e8te \u00e0 la perfection dans ses traditions culinaires.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd&rsquo;hui, nous vous pr\u00e9sentons les <strong>Spaghetti \u00e0 la calabraise<\/strong>, une recette embl\u00e9matique que nous vous proposons de d\u00e9couvrir \u00e0 travers deux interpr\u00e9tations passionnantes : une version bourgeoise et classique, qui mise sur la douceur subtile du <em>prosciutto<\/em>, et une version intens\u00e9ment traditionnelle, port\u00e9e par le feu de la c\u00e9l\u00e8bre <em>&lsquo;Nduja<\/em>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 vous de choisir votre camp\u2026 ou de tester les deux !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 Le Panier de l&rsquo;\u00c9picerie Fine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Quel que soit votre choix, la r\u00e9ussite de ces recettes repose sur des ingr\u00e9dients de garde d&rsquo;une qualit\u00e9 irr\u00e9prochable. Voici o\u00f9 trouver nos p\u00e9pites du Mezzogiorno :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Les P\u00e2tes de Base (450 g) :<\/strong> Choisissez de belles p\u00e2tes longues artisanales et \u00e9tir\u00e9es au bronze dans notre s\u00e9lection <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%8d%9d-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\" target=\"_blank\" rel=\"noreferrer noopener\">P\u00e2tes et Riz : l&rsquo;excellence du grain<\/a>.<\/li>\n\n\n\n<li><strong>Les Huiles, Sels &amp; \u00c9pices :<\/strong> L&rsquo;or de la cuisine italienne se trouve dans notre rayon <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Or Liquide &amp; Condiments<\/a> pour vos huiles d&rsquo;olive extra vierge et vos olives.<\/li>\n\n\n\n<li><strong>Le Fromage (La touche finale) :<\/strong> Bien que le Parmesan soit souvent cit\u00e9 dans les cahiers de cuisine, <strong>nous vous conseillons vivement le Pecorino<\/strong>. Plus parfum\u00e9, son caract\u00e8re sauvage au lait de brebis s\u2019accorde divinement avec les notes \u00e9pic\u00e9es de la Calabre. Retrouvez notre s\u00e9lection dans <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=i-formaggi-fromages\" target=\"_blank\" rel=\"noreferrer noopener\">I Formaggi (Fromages)<\/a> ou voyagez avec notre espace <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=fromages-italiens-un-voyage-de-caractere-et-de-tradition\" target=\"_blank\" rel=\"noreferrer noopener\">Fromages italiens : voyage de caract\u00e8re<\/a>. Pour l&rsquo;authenticit\u00e9 absolue, privil\u00e9giez le travail de notre artisan local : <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=cooperativa-agricola-au-coeur-de-la-calabre\" target=\"_blank\" rel=\"noreferrer noopener\">Cooperativa Agricola &#8211; Au C\u0153ur de la Calabre<\/a>.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udfad Variante 1 : La Version Classique (Prosciutto et L\u00e9gumes)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cette interpr\u00e9tation simple et \u00e9quilibr\u00e9e combine \u00e0 merveille la douceur des l\u00e9gumes d&rsquo;\u00e9t\u00e9 et la salinit\u00e9 d\u00e9licate du jambon cru.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients sp\u00e9cifiques :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tasse de prosciutto (jambon cru) coup\u00e9 en lani\u00e8res<\/li>\n\n\n\n<li>1 branche de c\u00e9leri, 1 carotte, 4 tomates coup\u00e9es en d\u00e9s<\/li>\n\n\n\n<li>2 c. \u00e0 soupe de beurre ou d&rsquo;huile d&rsquo;olive extra vierge<\/li>\n\n\n\n<li>2 c. \u00e0 th\u00e9 d&rsquo;ail hach\u00e9, basilic frais, piments forts, Pecorino r\u00e2p\u00e9.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\ud83d\uded2 <strong>C\u00f4t\u00e9 Charcuterie :<\/strong> Trouvez le jambon id\u00e9al parmi nos<a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%f0%9f%a5%93-charcuterie-traditions-ditalie-saveurs-authentiques\">Charcuteries &#8211; Traditions d&rsquo;Italie<\/a>ou jetez un \u0153il chez notre<a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=charcuteries-traditionnelles\">d\u00e9taillant partenaire des Pouilles<\/a>.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration :<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Faites cuire vos spaghetti dans une grande casserole d&rsquo;eau bouillante sal\u00e9e jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient <em>al dente<\/em>.<\/li>\n\n\n\n<li>Pendant ce temps, dans une large po\u00eale, faites revenir l&rsquo;ail, le c\u00e9leri et la carotte finement coup\u00e9s pendant 5 \u00e0 6 minutes dans l&rsquo;huile ou le beurre.<\/li>\n\n\n\n<li>Ajoutez les tomates en d\u00e9s et les lani\u00e8res de prosciutto. Laissez cuire 5 minutes de plus, puis assaisonnez avec les piments forts et le basilic.<\/li>\n\n\n\n<li>\u00c9gouttez les p\u00e2tes en r\u00e9servant un peu d&rsquo;eau de cuisson. Incorporez les spaghetti \u00e0 la sauce, ajoutez une louche d&rsquo;eau de cuisson pour lier le tout, et servez imm\u00e9diatement saupoudr\u00e9 de votre Pecorino bien parfum\u00e9.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udd25 Variante 2 : La Version Traditionnelle (&lsquo;Nduja ou Saucisse Piquante)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">C&rsquo;est la cuisine calabraise authentique dans toute sa splendeur, celle qui r\u00e9veille les papilles gr\u00e2ce \u00e0 ses charcuteries \u00e9pic\u00e9es l\u00e9gendaires.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients sp\u00e9cifiques :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g de <strong>&lsquo;Nduja<\/strong> (cette fameuse p\u00e2te de saucisson piquant et tartinable) ou de <strong>Sopressata<\/strong> calabraise coup\u00e9e en d\u00e9s.<\/li>\n\n\n\n<li>Sauce tomate (passata), champignons (optionnel), 1 oignon, ail, huile d\u2019olive.<\/li>\n\n\n\n<li>Persil frais et Pecorino r\u00e2p\u00e9 (ou de la ricotta sal\u00e9e r\u00e2p\u00e9e).<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\ud83d\uded2 <strong>La Force du Terroir :<\/strong> Achetez votre &lsquo;Nduja ou vos saucissons piquants directement aupr\u00e8s de nos producteurs dans la cat\u00e9gorie<a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-gout-authentique-de-la-calabre\">Le Go\u00fbt Authentique de la Calabre<\/a>.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration :<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Dans une po\u00eale profonde, faites chauffer un filet d&rsquo;huile d&rsquo;olive. Ajoutez l&rsquo;oignon et l&rsquo;ail \u00e9minc\u00e9s, le piment, ainsi que la &lsquo;Nduja (ou la saucisse piquante en d\u00e9s). Laissez fondre la &lsquo;Nduja \u00e0 feu doux : elle va litt\u00e9ralement colorer et parfumer l&rsquo;huile de son rouge \u00e9clatant.<\/li>\n\n\n\n<li>Si vous les utilisez, int\u00e9grez les champignons \u00e0 ce stade, puis versez la sauce tomate. Laissez mijoter doucement une quinzaine de minutes pour concentrer le bouillon.<\/li>\n\n\n\n<li>Faites cuire vos spaghetti <em>al dente<\/em>, \u00e9gouttez-les et jetez-les directement dans la sauce piquante.<\/li>\n\n\n\n<li>M\u00e9langez \u00e9nergiquement \u00e0 feu vif, parsemez de persil frais hach\u00e9 et terminez en apoth\u00e9ose avec une g\u00e9n\u00e9reuse poign\u00e9e de Pecorino calabrais r\u00e2p\u00e9.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf36\ufe0f Note du Chef : Apprivoiser le Piment Calabrais<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Que vous choisissiez la douceur du prosciutto ou le caract\u00e8re volcanique de la &lsquo;Nduja, le piment reste l&#8217;embl\u00e8me de la r\u00e9gion. Mais attention, le piment de Calabre n&rsquo;est pas l\u00e0 uniquement pour br\u00fbler : il poss\u00e8de une chaleur progressive et tr\u00e8s fruit\u00e9e qui s&rsquo;installe en fin de bouche pour sublimer les graisses de la charcuterie.<\/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\">Pour devenir un v\u00e9ritable expert sur ce condiment magique et doser votre plat \u00e0 la perfection, ne manquez pas notre<a target=\"_blank\" rel=\"noreferrer noopener\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8272\">Note exclusive sur le secret du piment calabrais<\/a>.<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">Alors, plut\u00f4t \u00e9quipe douceur (<em>prosciutto<\/em>) ou \u00e9quipe piment (<em>&lsquo;nduja<\/em>) ce soir ? Dites-le-nous en commentaire !<\/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 decoding=\"async\" width=\"474\" height=\"273\" data-id=\"10182\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.2RUKasDw3w6pzq8eywcXvgHaER.webp\" alt=\"\" class=\"wp-image-10182\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.2RUKasDw3w6pzq8eywcXvgHaER.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.2RUKasDw3w6pzq8eywcXvgHaER-300x173.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"711\" data-id=\"10179\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.O0OQRgKRa4amKV7fqRkyPwHaLH.webp\" alt=\"\" class=\"wp-image-10179\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.O0OQRgKRa4amKV7fqRkyPwHaLH.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.O0OQRgKRa4amKV7fqRkyPwHaLH-200x300.webp 200w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"414\" data-id=\"10180\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wUtvPQhUggtsbALJuPCEAQHaGe.webp\" alt=\"\" class=\"wp-image-10180\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wUtvPQhUggtsbALJuPCEAQHaGe.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wUtvPQhUggtsbALJuPCEAQHaGe-300x262.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"319\" data-id=\"10190\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.Tswf2eBtvvn_2Mg52tNmegHaE_.webp\" alt=\"\" class=\"wp-image-10190\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.Tswf2eBtvvn_2Mg52tNmegHaE_.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.Tswf2eBtvvn_2Mg52tNmegHaE_-300x202.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10187\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.sAU40tI2A34llig_46YoGwHaFj.webp\" alt=\"\" class=\"wp-image-10187\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.sAU40tI2A34llig_46YoGwHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.sAU40tI2A34llig_46YoGwHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10184\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ieSvzjlqZ3mXxMlLHNyT0gHaE8.webp\" alt=\"\" class=\"wp-image-10184\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ieSvzjlqZ3mXxMlLHNyT0gHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ieSvzjlqZ3mXxMlLHNyT0gHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10188\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.TIZExUAa3w_CU8KCI01gXgHaE8.webp\" alt=\"\" class=\"wp-image-10188\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.TIZExUAa3w_CU8KCI01gXgHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.TIZExUAa3w_CU8KCI01gXgHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10189\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wM_ktPfdXZ9dhAJy0vHtiwHaE8.webp\" alt=\"\" class=\"wp-image-10189\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wM_ktPfdXZ9dhAJy0vHtiwHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wM_ktPfdXZ9dhAJy0vHtiwHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10181\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wwELKah2q7KBV8NmqaBqcgHaFj.webp\" alt=\"\" class=\"wp-image-10181\" 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