{"id":10267,"date":"2026-06-04T11:29:10","date_gmt":"2026-06-04T11:29:10","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10267"},"modified":"2026-06-04T11:29:20","modified_gmt":"2026-06-04T11:29:20","slug":"stroncatura-calabrese-de-la-clandestinite-a-lexcellence-artisanale","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10267","title":{"rendered":"Stroncatura Calabrese \u2013 De la Clandestinit\u00e9 \u00e0 l\u2019Excellence Artisanale"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <strong>Stroncatura<\/strong> est l\u2019une des p\u00e2tes les plus fascinantes de Calabre. Longue, plate, sombre et rugueuse, elle est n\u00e9e dans la zone de Gioia Tauro et fut longtemps un produit clandestin. Autrefois fabriqu\u00e9e \u00e0 partir des r\u00e9sidus de mouture balay\u00e9s au sol, elle \u00e9tait vendue sous le manteau dans les march\u00e9s locaux. Aujourd\u2019hui, elle rena\u00eet en version noble : une p\u00e2te artisanale \u00e9labor\u00e9e avec de la <strong>semoule de bl\u00e9 dur compl\u00e8te<\/strong>, au go\u00fbt rustique et l\u00e9g\u00e8rement acidul\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sa rugosit\u00e9 exceptionnelle lui permet de capturer les sauces comme aucune autre p\u00e2te. Le condiment traditionnel est un m\u00e9lange puissant d\u2019anchois, d\u2019ail, d\u2019olives noires, de tomates et de chapelure grill\u00e9e : un chef\u2011d\u2019\u0153uvre de la \u00ab cuisine pauvre \u00bb m\u00e9diterran\u00e9enne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=%F0%9F%8D%9D-pates-et-riz-lexcellence-du-grain-sous-toutes-ses-formes\">Stroncatura &amp; p\u00e2tes d\u2019excellence \u2013 P\u00e2tes et Riz du Mezzogiorno<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\">Huiles d\u2019olive &amp; olives noires \u2013 L\u2019Or Liquide<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\">Coulis &amp; tomates \u2013 Le Potager Ensoleill\u00e9<\/a><br>\ud83d\udc49 <a href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8272\">Note sur le piment calabrais \u2013 comprendre sa puissance<\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\ud83c\udf73Stroncatura calabrese \u2013 Histoire, tradition et recette authentique<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dans une po\u00eale, on fait fondre doucement les <strong>anchois<\/strong> dans l\u2019huile d\u2019olive avec l\u2019ail et le piment. On ajoute ensuite les <strong>olives noires<\/strong> et les <strong>tomates<\/strong>, puis on laisse mijoter. La <strong>Stroncatura<\/strong> est cuite al dente avant d\u2019\u00eatre jet\u00e9e dans la sauteuse pour absorber toutes les saveurs. Le plat est couronn\u00e9 d\u2019un g\u00e9n\u00e9reux <strong>pangrattato<\/strong> grill\u00e9, apportant le croquant embl\u00e9matique de la recette.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un plat humble, puissant, parfaitement \u00e9quilibr\u00e9 entre gras, sel, acidit\u00e9 et feu. La Calabre dans toute sa v\u00e9rit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Faisons de la place pour une nouvelle p\u00e9pite du Sud ! La <strong>Stroncatura calabrese<\/strong> est sans doute l&rsquo;une des p\u00e2tes les plus fascinantes et charg\u00e9es d&rsquo;histoire de toute la Calabre. Originaire de la zone de Gioia Tauro, ce format long, plat et intens\u00e9ment rugueux poss\u00e8de une capacit\u00e9 unique \u00e0 retenir et \u00e0 s&rsquo;impr\u00e9gner des sauces.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9couvrez son histoire clandestine avant de passer \u00e0 la recette de ce monument de la \u00ab cuisine pauvre \u00bb m\u00e9diterran\u00e9enne.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udcdc De la Clandestinit\u00e9 \u00e0 l&rsquo;Excellence Artisanale<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;histoire de la <em>Stroncatura<\/em> est digne d&rsquo;un roman. Autrefois, c&rsquo;\u00e9tait le plat du pauvre par excellence. Elle \u00e9tait fabriqu\u00e9e \u00e0 partir des r\u00e9sidus et des balayures de mouture des moulins \u00e0 bl\u00e9. En raison de ce mode de collecte tr\u00e8s artisanal, sa production a m\u00eame \u00e9t\u00e9 un temps interdite pour des raisons d&rsquo;hygi\u00e8ne, se vendant alors sous le manteau dans les march\u00e9s locaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd&rsquo;hui, rassurez-vous, la l\u00e9galit\u00e9 et la gastronomie ont repris leurs droits ! Elle est devenue un produit d&rsquo;\u00e9picerie fine tr\u00e8s recherch\u00e9, produit de mani\u00e8re noble et propre avec de la <strong>semoule de bl\u00e9 dur compl\u00e8te<\/strong>. C&rsquo;est ce bl\u00e9 entier qui lui donne sa couleur sombre caract\u00e9ristique et ce go\u00fbt unique, rustique et l\u00e9g\u00e8rement acidul\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf73 La Recette Traditionnelle : Simple, Puissante et Croquante<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le condiment traditionnel de la <em>Stroncatura<\/em> est un feu d&rsquo;artifice de saveurs marines et de terre, rehauss\u00e9 par un jeu de textures embl\u00e9matique.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 Le Panier de l&rsquo;\u00c9picerie Fine (Pour 4 personnes)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Les P\u00e2tes :<\/strong> 400 g de <em>Stroncatura calabrese<\/em> (\u00e0 retrouver dans notre rayon <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 d&rsquo;excellence<\/a>).<\/li>\n\n\n\n<li><strong>La Mer :<\/strong> 6 \u00e0 8 filets d&rsquo;anchois \u00e0 l&rsquo;huile ou des sardines.<\/li>\n\n\n\n<li><strong>Le Verger &amp; Les \u00c9pices :<\/strong> 2 gousses d&rsquo;ail, de belles olives noires (les Taggiasca s&rsquo;y pr\u00eatent \u00e0 merveille), et un filet d&rsquo;huile d&rsquo;olive extra vierge de notre cat\u00e9gorie <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Or Liquide<\/a>.<\/li>\n\n\n\n<li><strong>La Touche Rouge :<\/strong> Quelques tomates (fra\u00eeches ou en coulis l\u00e9ger de notre s\u00e9lection <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=le-potager-ensoleille-legumes-conserves-secs\" target=\"_blank\" rel=\"noreferrer noopener\">Le Potager Ensoleill\u00e9<\/a>).<\/li>\n\n\n\n<li><strong>Le Croquant :<\/strong> Une poign\u00e9e de chapelure ou de miettes de pain (<em>pangrattato<\/em>).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Les \u00c9tapes de Pr\u00e9paration<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Le croquant (Pangrattato) :<\/strong> Dans une petite po\u00eale sans mati\u00e8re grasse, faites dorer vos miettes de pain ou votre chapelure jusqu&rsquo;\u00e0 ce qu&rsquo;elles prennent une belle couleur ambr\u00e9e. R\u00e9servez-les pr\u00e9cieusement, elles apporteront le contraste final.<\/li>\n\n\n\n<li><strong>La base aromatique :<\/strong> Dans une grande sauteuse, faites chauffer un g\u00e9n\u00e9reux filet d&rsquo;huile d&rsquo;olive. Ajoutez l&rsquo;ail \u00e9minc\u00e9, le piment calabrais et les filets d&rsquo;anchois. Laissez cuire doucement : sous l&rsquo;effet de la chaleur, les anchois vont litt\u00e9ralement fondre dans l&rsquo;huile.<\/li>\n\n\n\n<li><strong>La garniture :<\/strong> Ajoutez les olives noires et les tomates dans la sauteuse. Laissez mijoter quelques minutes pour que les saveurs s&rsquo;unissent.<\/li>\n\n\n\n<li><strong>La cuisson des p\u00e2tes :<\/strong> Plongez la <em>Stroncatura<\/em> dans une grande quantit\u00e9 d&rsquo;eau bouillante sal\u00e9e. Attention, veillez \u00e0 la garder bien <em>al dente<\/em>.<\/li>\n\n\n\n<li><strong>L&rsquo;assemblage :<\/strong> \u00c9gouttez les p\u00e2tes en r\u00e9servant une louche d&rsquo;eau de cuisson. Jetez la <em>Stroncatura<\/em> directement dans la sauteuse avec la sauce, ajoutez un filet d&rsquo;eau de cuisson si n\u00e9cessaire et m\u00e9langez \u00e9nergiquement \u00e0 feu vif pour que la rugosit\u00e9 de la p\u00e2te attrape tout le condiment.<\/li>\n\n\n\n<li><strong>Le final :<\/strong> Servez imm\u00e9diatement dans les assiettes et saupoudrez g\u00e9n\u00e9reusement avec vos miettes de pain grill\u00e9es et croustillantes.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf36\ufe0f La Note de l&rsquo;Esprit Mezzogiorno<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ce plat est l&rsquo;exemple parfait de la magie de la cuisine du Sud : transformer des ingr\u00e9dients tr\u00e8s simples en un chef-d&rsquo;\u0153uvre de saveurs. Ici, le piment calabrais ne sert pas juste \u00e0 piquer, il vient \u00e9quilibrer le gras de l&rsquo;huile d&rsquo;olive et la salinit\u00e9 de l&rsquo;anchois.<\/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 ma\u00eetriser ce dosage et choisir le piment parfait pour vos recettes, n&rsquo;oubliez pas de consulter 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\">La&nbsp;<strong>stroncatura calabrese<\/strong>&nbsp;(ou&nbsp;<em>struncatura<\/em>) est une p\u00e2te alimentaire d&rsquo;origine pauvre n\u00e9e \u00e0&nbsp;<strong>Gioia Tauro<\/strong>&nbsp;(province de Reggio de Calabre) \u00e0 la fin du&nbsp;<strong>XIXe si\u00e8cle<\/strong>, introduite par des commer\u00e7ants venus de la&nbsp;<strong>C\u00f4te Amalfitaine<\/strong>.&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Origines et production historique<\/strong>\u00a0: \u00c0 l&rsquo;origine, cette p\u00e2te \u00e9tait fabriqu\u00e9e avec les\u00a0<strong>d\u00e9chets de mouture<\/strong>\u00a0(farine, son, seigle)\u00a0<strong>ramass\u00e9s au sol<\/strong>\u00a0dans les moulins, souvent m\u00e9lang\u00e9s \u00e0 de la poussi\u00e8re.\u00a0<\/li>\n\n\n\n<li><strong>Statut ill\u00e9gal<\/strong>\u00a0: En raison de ces m\u00e9thodes\u00a0<strong>non hygi\u00e9niques<\/strong>\u00a0et de son go\u00fbt\u00a0<strong>acide<\/strong>, sa consommation humaine a \u00e9t\u00e9\u00a0<strong>interdite<\/strong>\u00a0pendant longtemps ; elle \u00e9tait destin\u00e9e aux animaux ou vendue clandestinement aux classes les plus pauvres pour masquer son acidit\u00e9 avec des condiments forts (piment, anchois).\u00a0<\/li>\n\n\n\n<li><strong>Renaissance gastronomique<\/strong>\u00a0: Aujourd&rsquo;hui, elle a \u00e9t\u00e9\u00a0<strong>r\u00e9cup\u00e9r\u00e9e et modernis\u00e9e<\/strong>, produite avec des ingr\u00e9dients de qualit\u00e9 (bl\u00e9 dur, farine int\u00e9grale) dans des pastificiers artisanaux locaux, et est devenue un\u00a0<strong>patrimoine culinaire<\/strong>\u00a0prot\u00e9g\u00e9 et une sp\u00e9cialit\u00e9 recherch\u00e9e.\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les plats traditionnels \u00e0 base de&nbsp;<strong>stroncatura<\/strong>&nbsp;(ou&nbsp;<em>struncatura<\/em>) mettent en valeur la texture rugueuse de cette p\u00e2te qui accroche parfaitement les sauces aux saveurs fortes typiques de la&nbsp;<strong>Calabre<\/strong>.&nbsp;&nbsp;Historiquement destin\u00e9e \u00e0 masquer le go\u00fbt acide des farines de r\u00e9cup\u00e9ration, elle est aujourd&rsquo;hui sublim\u00e9e par des ingr\u00e9dients nobles mais rustiques.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Les deux pr\u00e9parations embl\u00e9matiques<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0&nbsp;<strong>Gioia Tauro<\/strong>, berceau de cette p\u00e2te, les restaurants proposent principalement deux versions distinctes qui d\u00e9finissent l&rsquo;identit\u00e9 du plat :<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La version&nbsp;<strong>\u00ab ammolic\u00e0ta \u00bb<\/strong>&nbsp;(ou&nbsp;<em>ca alici<\/em>) est la pr\u00e9paration la plus classique et r\u00e9pandue.&nbsp;&nbsp;Elle repose sur un condiment o\u00f9 des&nbsp;<strong>anchois<\/strong>&nbsp;fondent dans l&rsquo;huile d&rsquo;olive avec de l&rsquo;ail et du&nbsp;<strong>piment<\/strong>&nbsp;calabrais.&nbsp;&nbsp;Ce m\u00e9lange est enrichi de&nbsp;<strong>tomates s\u00e9ch\u00e9es<\/strong>&nbsp;(ou parfois fra\u00eeches en saison) et d&rsquo;olives noires.&nbsp;&nbsp;La caract\u00e9ristique essentielle de ce plat est l&rsquo;ajout final de&nbsp;<strong>chapelure grill\u00e9e<\/strong>&nbsp;(<em>mollica<\/em>), qui remplace le fromage (traditionnellement absent sur les plats de poisson dans le sud de l&rsquo;Italie) et apporte une texture croustillante contrastant avec la p\u00e2te tendre.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/femmeactuelle.fr\/cuisine\/recettes-de-cuisine\/pasta-alla-calabrese-direction-litalie-avec-cette-recette-piquante-juste-ce-quil-faut-2205754\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La version \u00e0 la&nbsp;<strong>&lt;&lsquo;Nduja&gt;<\/strong>&nbsp;s&rsquo;adresse aux amateurs de sensations fortes et de viande.&nbsp;&nbsp;Elle utilise la c\u00e9l\u00e8bre saucisse de porc \u00e9pic\u00e9e et tartinable de&nbsp;<strong>Spilinga<\/strong>. La &lsquo;Nduja est dilu\u00e9e dans un peu d&rsquo;eau de cuisson des p\u00e2tes ou d&rsquo;huile pour cr\u00e9er une sauce onctueuse, rouge vif et tr\u00e8s piquante, qui enrobe compl\u00e8tement la stroncatura.&nbsp;&nbsp;Cette variante illustre le mariage parfait entre la p\u00e2te au go\u00fbt de bl\u00e9 intense et le piquant caract\u00e9ristique de la r\u00e9gion.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Autres variantes traditionnelles<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Au-del\u00e0 de ces deux classiques, la stroncatura se pr\u00eate \u00e0 d&rsquo;autres combinaisons issues de la&nbsp;<em>cucina povera<\/em>&nbsp;(cuisine pauvre) :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aux tomates cerises et c\u00e2pres<\/strong>\u00a0: Une variante estivale o\u00f9 la sauce tomate est plus pr\u00e9sente, souvent relev\u00e9e par des c\u00e2pres sous sel et des olives taggiasche, offrant une note saline et acidul\u00e9e qui \u00e9quilibre le go\u00fbt rustique du bl\u00e9 complet.\u00a0<\/li>\n\n\n\n<li><strong>Aux l\u00e9gumes de saison<\/strong>\u00a0: Il existe des pr\u00e9parations avec des poivrons frits, des aubergines ou m\u00eame des versions modernes int\u00e9grant des produits locaux comme la\u00a0<strong>Cl\u00e9mentine de Calabre<\/strong>\u00a0(pour une note acidul\u00e9e) ou des champignons sauvages.<\/li>\n<\/ul>\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=\"474\" data-id=\"10269\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rpRZeOspEcabmgdldTn2NwHaHa.webp\" alt=\"\" class=\"wp-image-10269\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rpRZeOspEcabmgdldTn2NwHaHa.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rpRZeOspEcabmgdldTn2NwHaHa-300x300.webp 300w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rpRZeOspEcabmgdldTn2NwHaHa-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rpRZeOspEcabmgdldTn2NwHaHa-100x100.webp 100w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"317\" data-id=\"10275\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.NVWuRIHdB1bN-fcQc4AMYQHaE9.webp\" alt=\"\" class=\"wp-image-10275\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.NVWuRIHdB1bN-fcQc4AMYQHaE9.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.NVWuRIHdB1bN-fcQc4AMYQHaE9-300x201.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=\"478\" data-id=\"10271\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.PLZ4gLZ62SQ1uMhDkFW1awHaHe.webp\" alt=\"\" class=\"wp-image-10271\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.PLZ4gLZ62SQ1uMhDkFW1awHaHe.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.PLZ4gLZ62SQ1uMhDkFW1awHaHe-297x300.webp 297w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.PLZ4gLZ62SQ1uMhDkFW1awHaHe-150x150.webp 150w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.PLZ4gLZ62SQ1uMhDkFW1awHaHe-100x100.webp 100w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"592\" data-id=\"10268\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rVXiU3tTUm2oXUifiWKjnAHaJQ.webp\" alt=\"\" class=\"wp-image-10268\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rVXiU3tTUm2oXUifiWKjnAHaJQ.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.rVXiU3tTUm2oXUifiWKjnAHaJQ-240x300.webp 240w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"266\" data-id=\"10270\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.HX-Z7JdKzgmAnK549ffZoQHaEK.webp\" alt=\"\" class=\"wp-image-10270\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.HX-Z7JdKzgmAnK549ffZoQHaEK.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.HX-Z7JdKzgmAnK549ffZoQHaEK-300x168.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" 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