\ud83c\udf84 Panettone : la douceur sacr\u00e9e<\/h3>\n\n\n\n
Oro Verde et Nero Sublime : deux panettoni mythiques, deux temples de gourmandise. Pistache de Sicile, chocolat, fraises des bois\u2026 L\u2019Italie sans panettone, c\u2019est comme Venise au milieu du d\u00e9sert.<\/p>\n\n\n\n
\ud83d\udd25 Focaccia : la tentation au four \u00e0 bois<\/h3>\n\n\n\n
Altamura, capitale du pain. Ses focacce sont si bonnes que m\u00eame Satan y a succomb\u00e9 \u2014 pourtant il \u00e9tait blind\u00e9.<\/p>\n\n\n\n
\ud83c\udf3e Pain & Calzone : l\u2019\u00e2me des Pouilles<\/h3>\n\n\n\n
Pain de semoule dor\u00e9, calzone aux oignons fondants\u2026 Des recettes ancestrales, un go\u00fbt de soleil, une g\u00e9n\u00e9rosit\u00e9 infinie.<\/p>\n\n\n\n
\ud83d\udca1 Astuce EMG : comment choisir ?<\/h3>\n\n\n\n\n- Pour offrir<\/strong> \u2192 Panettone Oro Verde ou Nero Sublime<\/li>\n\n\n\n
- Pour un ap\u00e9ritif divin<\/strong> \u2192 Focaccia olives ou aubergines<\/li>\n\n\n\n
- Pour un repas rustique<\/strong> \u2192 Pain de semoule<\/li>\n\n\n\n
- Pour la tradition pugliese<\/strong> \u2192 Calzone aux oignons<\/li>\n<\/ul>\n\n\n\n
Neuf douceurs, neuf tentations, un seul univers : Instant Douceur, l\u2019Italie dans toute sa splendeur.<\/p>\n\n\n\n
Instant Douceur : Panettone & Focaccia \u2014 l\u2019Italie sans panettone, c\u2019est comme Venise au milieu du d\u00e9sert<\/strong><\/h1>\n\n\n\nL\u2019Italie sans Panettone, c\u2019est comme Venise au milieu du d\u00e9sert. C\u2019est un non-sens absolu, une h\u00e9r\u00e9sie culturelle. Si la gastronomie italienne poss\u00e8de un sommet en mati\u00e8re de boulangerie et de haute p\u00e2tisserie, il r\u00e9side dans l’art ancestral du levain naturel (lievito madre<\/em>).<\/p>\n\n\n\nQu’il s’agisse de la douceur a\u00e9rienne du Panettone sicilien de chez Fiasconaro<\/strong> ou du croustillant diabolique de la Focaccia d’Altamura<\/strong>, ces sp\u00e9cialit\u00e9s ont un pouvoir de s\u00e9duction presque mystique. La l\u00e9gende raconte que face \u00e0 la Focaccia d’Altamura, Satan lui-m\u00eame y a succomb\u00e9, pourtant il \u00e9tait blind\u00e9… mais le parfum du bl\u00e9 dur cuit au feu de bois balaye toutes les r\u00e9sistances.<\/p>\n\n\n\nEmbarquons pour un voyage au c\u0153ur des p\u00e2tes lev\u00e9es les plus c\u00e9l\u00e8bres de la Botte.<\/p>\n\n\n\n
\ud83d\udcdc Histoire et Culture : La Magie du Levain Naturel<\/h2>\n\n\n\n
L’ingr\u00e9dient secret qui unit le Panettone et la Focaccia artisanale, c’est le temps<\/strong>. Contrairement aux produits industriels gonfl\u00e9s \u00e0 la levure chimique ou de bi\u00e8re rapide, les ma\u00eetres boulangers de votre s\u00e9lection utilisent un levain naturel rafra\u00eechi chaque jour.<\/p>\n\n\n\n\n- La L\u00e9gende du Panettone :<\/strong> N\u00e9 \u00e0 Milan \u00e0 la cour de Ludovic le More au $XV^e$ si\u00e8cle, le Panettone (litt\u00e9ralement Pan de Toni<\/em>, le pain de Toni) est le g\u00e2teau de f\u00eate par excellence. Sa fabrication est un marathon technique : plus de 36 heures de levations successives sont n\u00e9cessaires pour obtenir cette mie filante, alv\u00e9ol\u00e9e et l\u00e9g\u00e8re comme un nuage. Quand la maison sicilienne Fiasconaro<\/strong> s’empare de ce monument du Nord pour le marier aux ingr\u00e9dients du Sud (Pistache de Bronte, Fraises des bois), le Panettone atteint une dimension royale.<\/li>\n\n\n\n
- Le Miracle de la Focaccia d’Altamura :<\/strong> Situ\u00e9e dans les Pouilles, Altamura est la capitale mondiale du bl\u00e9 dur. Son pain est le premier en Europe \u00e0 avoir obtenu l’A.O.P. La Focaccia locale est une institution m\u00e9di\u00e9vale : une p\u00e2te de semoule de bl\u00e9 dur, hydrat\u00e9e, huil\u00e9e et cuite traditionnellement dans de gigantesques fours \u00e0 bois<\/strong> aliment\u00e9s au bois de ch\u00eane. Elle se distingue par une base ultra-croustillante et une mie d’un jaune dor\u00e9, incroyablement moelleuse.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udd2c Les Secrets de vos 9 Merveilles de Boulangerie<\/h2>\n\n\n\n1. Panettone Artisanal \u00ab\u00a0Oro Verde\u00a0\u00bb \u00e0 la Pistache (Coffret Luxe 1 kg \u2013 Fiasconaro)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Un chef-d’\u0153uvre sicilien. Ce Panettone est recouvert d’un gla\u00e7age blanc et de \u00e9clats de pistaches enti\u00e8res. Il est livr\u00e9 dans un coffret de luxe avec un pot de cr\u00e8me de pistache de Sicile lisse et une spatule pour tartiner chaque tranche \u00e0 la minute. Une exp\u00e9rience d\u00e9cadente et addictive.<\/li>\n<\/ul>\n\n\n\n
2. Panettone Artisanal \u00ab\u00a0Nero Sublime\u00a0\u00bb Chocolat & Fraises des Bois (Coffret Luxe 1 kg \u2013 Fiasconaro)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> L’accord canaille par excellence. La p\u00e2te noire, enrichie de p\u00e9pites de chocolat sicilien et de petites fraises des bois sauvages \u00e0 la pointe acidul\u00e9e, est surmont\u00e9e d’un double gla\u00e7age au chocolat noir. Le coffret contient \u00e9galement sa cr\u00e8me de chocolat noir \u00e0 tartiner. Un p\u00e9ch\u00e9 de gourmandise.<\/li>\n<\/ul>\n\n\n\n
3. V\u00e9ritable Focaccia M\u00e9diterran\u00e9enne d’Altamura (500 g)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> La reine m\u00e8re. Cuite au four \u00e0 bois, elle est g\u00e9n\u00e9reusement garnie de tomates cerises juteuses qui \u00e9clatent \u00e0 la cuisson, d’olives locales et d’une bonne pinc\u00e9e d’origan sauvage. Elle croustille sous la dent et fond en bouche.<\/li>\n<\/ul>\n\n\n\n
4, 5 & 6. Les Focaccias Artisanales aux Aubergines, Courgettes ou Olives Noires (500 g)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Les d\u00e9clinaisons du potager. La base de bl\u00e9 dur d’Altamura accueille ici des l\u00e9gumes frais finement tranch\u00e9s et rissol\u00e9s au four \u00e0 bois (aubergines fondantes ou courgettes douces) ou la typicit\u00e9 rustique et saline des olives noires du Mezzogiorno.<\/li>\n<\/ul>\n\n\n\n
7. Focaccia d’Altamura aux Pommes de Terre (500 g)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Le secret du moelleux absolu. L’ajout de fines rondelles de pommes de terre (ou de pur\u00e9e dans la p\u00e2te) est une astuce traditionnelle des Pouilles. \u00c0 la cuisson au bois, les pommes de terre du dessus deviennent croustillantes comme des chips, tandis qu’elles apportent une humidit\u00e9 et une douceur incomparables \u00e0 la mie.<\/li>\n<\/ul>\n\n\n\n
8. Pain Artisanal de Semoule de Bl\u00e9 Dur Cuit au Four \u00e0 Bois (1 kg)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Le pain des seigneurs de la terre. Ce pain d’un kilo poss\u00e8de une cro\u00fbte tr\u00e8s \u00e9paisse et brune (qui le prot\u00e8ge et lui permet de se conserver plus d’une semaine) et une mie jaune, serr\u00e9e et parfum\u00e9e, qui exhale des notes de noisette et de c\u00e9r\u00e9ale grill\u00e9e.<\/li>\n<\/ul>\n\n\n\n
9. Calzone Traditionnel aux Oignons des Pouilles \u2013 Tourte Artisanale (1 kg)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Une tourte rustique et spectaculaire. Rien \u00e0 voir avec la pizza pli\u00e9e en deux : le Calzone des Pouilles (Calzone di Cipolla<\/em>) est une tourte de p\u00e2te \u00e0 pain fine farcie d’une fondue d’oignons doux locaux (Sponsali<\/em>), de c\u00e2pres, d’olives noires et parfois de filets d’anchois. Le contraste sucr\u00e9-sal\u00e9 est d’une puissance incroyable.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf73 Le Rituel de Pr\u00e9paration : Comment r\u00e9veiller la Focaccia et le Panettone<\/em><\/h2>\n\n\n\nPuisque ces produits sont \u00e9labor\u00e9s de mani\u00e8re artisanale au four \u00e0 bois ou au levain, ils ont besoin d’un petit rituel pour redonner 100% de leur potentiel chez vous.<\/p>\n\n\n\n
\ud83e\udd56 Pour les Focaccias et le Pain d’Altamura :<\/h3>\n\n\n\n
Interdiction absolue d’utiliser le micro-ondes<\/strong> (qui ramollit la p\u00e2te et la transforme en caoutchouc).<\/p>\n\n\n\n\n- Pr\u00e9chauffez votre four \u00e0 $200^\\circ\\text{C}$.<\/li>\n\n\n\n
- Humidifiez tr\u00e8s l\u00e9g\u00e8rement la cro\u00fbte de la focaccia ou du pain avec les mains mouill\u00e9es (quelques gouttes d’eau suffisent).<\/li>\n\n\n\n
- Enfournez directement sur la grille pendant 5 \u00e0 7 minutes<\/strong>.<\/li>\n\n\n\n
- L’eau va s’\u00e9vaporer, recr\u00e9ant instantan\u00e9ment le choc thermique du four \u00e0 bois : la cro\u00fbte redevient ultra-croustillante et la mie retrouve son gonflant d’origine. Arrosez d’un filet d’Huile d’olive extra vierge Giancarlo Ceci<\/strong> \u00e0 la sortie du four.<\/li>\n<\/ol>\n\n\n\n
\ud83e\udd6e Pour les Panettones Fiasconaro :<\/h3>\n\n\n\n
Pour que la mie filante soit d’un moelleux incomparable, le beurre contenu dans le Panettone doit \u00eatre l\u00e9g\u00e8rement ti\u00e9di.<\/p>\n\n\n\n
\n- L’astuce des chefs :<\/strong> Placez le Panettone entier (dans son sachet ou sur une assiette) \u00e0 proximit\u00e9 d’une source de chaleur douce (comme un radiateur ti\u00e8de ou dans votre four \u00e9teint mais encore chaud apr\u00e8s la focaccia) pendant 15 minutes avant de le d\u00e9couper. Le beurre va s’assouplir et les ar\u00f4mes de pistache ou de chocolat vont exploser.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf77 Les Accompagnements et Accords des Dieux<\/h2>\n\n\n\nPour la Focaccia, le Pain et le Calzone (C\u00f4t\u00e9 Sal\u00e9) :<\/h3>\n\n\n\n\n- Sur la table :<\/strong> Accompagnez la Focaccia m\u00e9diterran\u00e9enne ou aux pommes de terre d’une chiffonnade de Mortadelle artisanale<\/em> ou de Prosciutto de Parme<\/em>. Le chaud-froid entre la focaccia croustillante et le gras fondant de la charcuterie est un bonheur pur. Le Pain de bl\u00e9 dur de 1 kg est le support parfait pour la pur\u00e9e de f\u00e8ves, les fromages de caract\u00e8re ou pour saucer les coulis de tomates divins.<\/li>\n\n\n\n
- Le Vin :<\/strong> La richesse de la p\u00e2te de bl\u00e9 dur et des oignons du Calzone r\u00e9clame un vin rouge juteux et fruit\u00e9. Le Torre del Falco Nero di Troia<\/strong> ou le Rosso dei Mori<\/strong> feront un accord de terroir exceptionnel. Pour les focaccias aux l\u00e9gumes, optez pour la fra\u00eecheur d’un Favonio Rosato<\/strong>.<\/li>\n<\/ul>\n\n\n\n
Pour les Panettones (C\u00f4t\u00e9 Douceur) :<\/h3>\n\n\n\n\n- \u00c0 l’heure du dessert ou du go\u00fbter :<\/strong> Servez une tranche fine d’Oro Verde<\/strong> ou de Nero Subine<\/strong> avec un verre de bulles. Ici, le Prosecco Superiore Valdobbiadene de chez Mionetto (Extra Dry)<\/strong> est imp\u00e9ratif : son acidit\u00e9 fine et ses bulles joyeuses viennent couper la richesse de la cr\u00e8me de pistache ou de chocolat, nettoyant le palais pour la bouch\u00e9e suivante. Pour les puristes, accompagnez-le d’un authentique caf\u00e9 espresso italien sans sucre.<\/li>\n<\/ul>\n\n\n\n
\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/pane-di-altamura-1-kg.webp?resize=540%2C540&ssl=1\")
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<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/focaccia-alle-melanzane-500-gr-forneria-la-vecchia-chianca.webp?resize=540%2C540&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/focaccia-alla-mediterranea-500-gr-forneria-la-vecchia-chianca.webp?resize=540%2C540&ssl=1\")
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Des douceurs authentiques, nobles et raffin\u00e9es pour sublimer chaque moment gourmand.","rel":"","context":"Dans "Gourmet \u2013 \u00c9picerie Fine d'Exception"","block_context":{"text":"Gourmet \u2013 \u00c9picerie Fine d'Exception","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=7315"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/Capture-14.jpg?fit=575%2C720&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/Capture-14.jpg?fit=575%2C720&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/Capture-14.jpg?fit=575%2C720&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8897,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8897","url_meta":{"origin":9127,"position":4},"title":"Pancetta Coppata Magrissima \u2013 Tranches 250 g | Fondante & Noble","author":"Tedi","date":"mai 26, 2026","format":false,"excerpt":"Pancetta Coppata Magrissima : alliance fondante de pancetta et coppa. 100% viande italienne, tranch\u00e9e finement pour un fondant imm\u00e9diat. Parfaite sur pain chaud, focaccia ou dans vos recettes du Sud.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/pancetta-coppata-da-5-kg-circa.webp?fit=540%2C540&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/pancetta-coppata-da-5-kg-circa.webp?fit=540%2C540&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/pancetta-coppata-da-5-kg-circa.webp?fit=540%2C540&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8849,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8849","url_meta":{"origin":9127,"position":5},"title":"Saucisses Artisanales Giannelli \u2013 Piquante, Poivre & Fenouil | Tradition des Pouilles","author":"Tedi","date":"mai 26, 2026","format":false,"excerpt":"Saucisses artisanales Giannelli : trois versions naturelles \u2013 Piquante, Poivre de Sarawak et Fenouil Sauvage. Affinage 30 jours, boyau naturel, go\u00fbt authentique des Pouilles.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.JCH_2lt8JPFNxpLsYnud2wHaD8.webp?fit=474%2C252&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph5VIm-2nd","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/9127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9127"}],"version-history":[{"count":1,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/9127\/revisions"}],"predecessor-version":[{"id":9137,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/9127\/revisions\/9137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/media\/9129"}],"wp:attachment":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Neuf douceurs, neuf tentations, un seul univers : Instant Douceur, l\u2019Italie dans toute sa splendeur.<\/p>\n\n\n\n
Instant Douceur : Panettone & Focaccia \u2014 l\u2019Italie sans panettone, c\u2019est comme Venise au milieu du d\u00e9sert<\/strong><\/h1>\n\n\n\nL\u2019Italie sans Panettone, c\u2019est comme Venise au milieu du d\u00e9sert. C\u2019est un non-sens absolu, une h\u00e9r\u00e9sie culturelle. Si la gastronomie italienne poss\u00e8de un sommet en mati\u00e8re de boulangerie et de haute p\u00e2tisserie, il r\u00e9side dans l’art ancestral du levain naturel (lievito madre<\/em>).<\/p>\n\n\n\nQu’il s’agisse de la douceur a\u00e9rienne du Panettone sicilien de chez Fiasconaro<\/strong> ou du croustillant diabolique de la Focaccia d’Altamura<\/strong>, ces sp\u00e9cialit\u00e9s ont un pouvoir de s\u00e9duction presque mystique. La l\u00e9gende raconte que face \u00e0 la Focaccia d’Altamura, Satan lui-m\u00eame y a succomb\u00e9, pourtant il \u00e9tait blind\u00e9… mais le parfum du bl\u00e9 dur cuit au feu de bois balaye toutes les r\u00e9sistances.<\/p>\n\n\n\nEmbarquons pour un voyage au c\u0153ur des p\u00e2tes lev\u00e9es les plus c\u00e9l\u00e8bres de la Botte.<\/p>\n\n\n\n
\ud83d\udcdc Histoire et Culture : La Magie du Levain Naturel<\/h2>\n\n\n\n
L’ingr\u00e9dient secret qui unit le Panettone et la Focaccia artisanale, c’est le temps<\/strong>. Contrairement aux produits industriels gonfl\u00e9s \u00e0 la levure chimique ou de bi\u00e8re rapide, les ma\u00eetres boulangers de votre s\u00e9lection utilisent un levain naturel rafra\u00eechi chaque jour.<\/p>\n\n\n\n\n- La L\u00e9gende du Panettone :<\/strong> N\u00e9 \u00e0 Milan \u00e0 la cour de Ludovic le More au $XV^e$ si\u00e8cle, le Panettone (litt\u00e9ralement Pan de Toni<\/em>, le pain de Toni) est le g\u00e2teau de f\u00eate par excellence. Sa fabrication est un marathon technique : plus de 36 heures de levations successives sont n\u00e9cessaires pour obtenir cette mie filante, alv\u00e9ol\u00e9e et l\u00e9g\u00e8re comme un nuage. Quand la maison sicilienne Fiasconaro<\/strong> s’empare de ce monument du Nord pour le marier aux ingr\u00e9dients du Sud (Pistache de Bronte, Fraises des bois), le Panettone atteint une dimension royale.<\/li>\n\n\n\n
- Le Miracle de la Focaccia d’Altamura :<\/strong> Situ\u00e9e dans les Pouilles, Altamura est la capitale mondiale du bl\u00e9 dur. Son pain est le premier en Europe \u00e0 avoir obtenu l’A.O.P. La Focaccia locale est une institution m\u00e9di\u00e9vale : une p\u00e2te de semoule de bl\u00e9 dur, hydrat\u00e9e, huil\u00e9e et cuite traditionnellement dans de gigantesques fours \u00e0 bois<\/strong> aliment\u00e9s au bois de ch\u00eane. Elle se distingue par une base ultra-croustillante et une mie d’un jaune dor\u00e9, incroyablement moelleuse.<\/li>\n<\/ul>\n\n\n\n
\ud83d\udd2c Les Secrets de vos 9 Merveilles de Boulangerie<\/h2>\n\n\n\n1. Panettone Artisanal \u00ab\u00a0Oro Verde\u00a0\u00bb \u00e0 la Pistache (Coffret Luxe 1 kg \u2013 Fiasconaro)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Un chef-d’\u0153uvre sicilien. Ce Panettone est recouvert d’un gla\u00e7age blanc et de \u00e9clats de pistaches enti\u00e8res. Il est livr\u00e9 dans un coffret de luxe avec un pot de cr\u00e8me de pistache de Sicile lisse et une spatule pour tartiner chaque tranche \u00e0 la minute. Une exp\u00e9rience d\u00e9cadente et addictive.<\/li>\n<\/ul>\n\n\n\n
2. Panettone Artisanal \u00ab\u00a0Nero Sublime\u00a0\u00bb Chocolat & Fraises des Bois (Coffret Luxe 1 kg \u2013 Fiasconaro)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> L’accord canaille par excellence. La p\u00e2te noire, enrichie de p\u00e9pites de chocolat sicilien et de petites fraises des bois sauvages \u00e0 la pointe acidul\u00e9e, est surmont\u00e9e d’un double gla\u00e7age au chocolat noir. Le coffret contient \u00e9galement sa cr\u00e8me de chocolat noir \u00e0 tartiner. Un p\u00e9ch\u00e9 de gourmandise.<\/li>\n<\/ul>\n\n\n\n
3. V\u00e9ritable Focaccia M\u00e9diterran\u00e9enne d’Altamura (500 g)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> La reine m\u00e8re. Cuite au four \u00e0 bois, elle est g\u00e9n\u00e9reusement garnie de tomates cerises juteuses qui \u00e9clatent \u00e0 la cuisson, d’olives locales et d’une bonne pinc\u00e9e d’origan sauvage. Elle croustille sous la dent et fond en bouche.<\/li>\n<\/ul>\n\n\n\n
4, 5 & 6. Les Focaccias Artisanales aux Aubergines, Courgettes ou Olives Noires (500 g)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Les d\u00e9clinaisons du potager. La base de bl\u00e9 dur d’Altamura accueille ici des l\u00e9gumes frais finement tranch\u00e9s et rissol\u00e9s au four \u00e0 bois (aubergines fondantes ou courgettes douces) ou la typicit\u00e9 rustique et saline des olives noires du Mezzogiorno.<\/li>\n<\/ul>\n\n\n\n
7. Focaccia d’Altamura aux Pommes de Terre (500 g)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Le secret du moelleux absolu. L’ajout de fines rondelles de pommes de terre (ou de pur\u00e9e dans la p\u00e2te) est une astuce traditionnelle des Pouilles. \u00c0 la cuisson au bois, les pommes de terre du dessus deviennent croustillantes comme des chips, tandis qu’elles apportent une humidit\u00e9 et une douceur incomparables \u00e0 la mie.<\/li>\n<\/ul>\n\n\n\n
8. Pain Artisanal de Semoule de Bl\u00e9 Dur Cuit au Four \u00e0 Bois (1 kg)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Le pain des seigneurs de la terre. Ce pain d’un kilo poss\u00e8de une cro\u00fbte tr\u00e8s \u00e9paisse et brune (qui le prot\u00e8ge et lui permet de se conserver plus d’une semaine) et une mie jaune, serr\u00e9e et parfum\u00e9e, qui exhale des notes de noisette et de c\u00e9r\u00e9ale grill\u00e9e.<\/li>\n<\/ul>\n\n\n\n
9. Calzone Traditionnel aux Oignons des Pouilles \u2013 Tourte Artisanale (1 kg)<\/h3>\n\n\n\n\n- L\u2019Essence :<\/strong> Une tourte rustique et spectaculaire. Rien \u00e0 voir avec la pizza pli\u00e9e en deux : le Calzone des Pouilles (Calzone di Cipolla<\/em>) est une tourte de p\u00e2te \u00e0 pain fine farcie d’une fondue d’oignons doux locaux (Sponsali<\/em>), de c\u00e2pres, d’olives noires et parfois de filets d’anchois. Le contraste sucr\u00e9-sal\u00e9 est d’une puissance incroyable.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf73 Le Rituel de Pr\u00e9paration : Comment r\u00e9veiller la Focaccia et le Panettone<\/em><\/h2>\n\n\n\nPuisque ces produits sont \u00e9labor\u00e9s de mani\u00e8re artisanale au four \u00e0 bois ou au levain, ils ont besoin d’un petit rituel pour redonner 100% de leur potentiel chez vous.<\/p>\n\n\n\n
\ud83e\udd56 Pour les Focaccias et le Pain d’Altamura :<\/h3>\n\n\n\n
Interdiction absolue d’utiliser le micro-ondes<\/strong> (qui ramollit la p\u00e2te et la transforme en caoutchouc).<\/p>\n\n\n\n\n- Pr\u00e9chauffez votre four \u00e0 $200^\\circ\\text{C}$.<\/li>\n\n\n\n
- Humidifiez tr\u00e8s l\u00e9g\u00e8rement la cro\u00fbte de la focaccia ou du pain avec les mains mouill\u00e9es (quelques gouttes d’eau suffisent).<\/li>\n\n\n\n
- Enfournez directement sur la grille pendant 5 \u00e0 7 minutes<\/strong>.<\/li>\n\n\n\n
- L’eau va s’\u00e9vaporer, recr\u00e9ant instantan\u00e9ment le choc thermique du four \u00e0 bois : la cro\u00fbte redevient ultra-croustillante et la mie retrouve son gonflant d’origine. Arrosez d’un filet d’Huile d’olive extra vierge Giancarlo Ceci<\/strong> \u00e0 la sortie du four.<\/li>\n<\/ol>\n\n\n\n
\ud83e\udd6e Pour les Panettones Fiasconaro :<\/h3>\n\n\n\n
Pour que la mie filante soit d’un moelleux incomparable, le beurre contenu dans le Panettone doit \u00eatre l\u00e9g\u00e8rement ti\u00e9di.<\/p>\n\n\n\n
\n- L’astuce des chefs :<\/strong> Placez le Panettone entier (dans son sachet ou sur une assiette) \u00e0 proximit\u00e9 d’une source de chaleur douce (comme un radiateur ti\u00e8de ou dans votre four \u00e9teint mais encore chaud apr\u00e8s la focaccia) pendant 15 minutes avant de le d\u00e9couper. Le beurre va s’assouplir et les ar\u00f4mes de pistache ou de chocolat vont exploser.<\/li>\n<\/ul>\n\n\n\n
\ud83c\udf77 Les Accompagnements et Accords des Dieux<\/h2>\n\n\n\nPour la Focaccia, le Pain et le Calzone (C\u00f4t\u00e9 Sal\u00e9) :<\/h3>\n\n\n\n\n- Sur la table :<\/strong> Accompagnez la Focaccia m\u00e9diterran\u00e9enne ou aux pommes de terre d’une chiffonnade de Mortadelle artisanale<\/em> ou de Prosciutto de Parme<\/em>. Le chaud-froid entre la focaccia croustillante et le gras fondant de la charcuterie est un bonheur pur. Le Pain de bl\u00e9 dur de 1 kg est le support parfait pour la pur\u00e9e de f\u00e8ves, les fromages de caract\u00e8re ou pour saucer les coulis de tomates divins.<\/li>\n\n\n\n
- Le Vin :<\/strong> La richesse de la p\u00e2te de bl\u00e9 dur et des oignons du Calzone r\u00e9clame un vin rouge juteux et fruit\u00e9. Le Torre del Falco Nero di Troia<\/strong> ou le Rosso dei Mori<\/strong> feront un accord de terroir exceptionnel. Pour les focaccias aux l\u00e9gumes, optez pour la fra\u00eecheur d’un Favonio Rosato<\/strong>.<\/li>\n<\/ul>\n\n\n\n
Pour les Panettones (C\u00f4t\u00e9 Douceur) :<\/h3>\n\n\n\n\n- \u00c0 l’heure du dessert ou du go\u00fbter :<\/strong> Servez une tranche fine d’Oro Verde<\/strong> ou de Nero Subine<\/strong> avec un verre de bulles. Ici, le Prosecco Superiore Valdobbiadene de chez Mionetto (Extra Dry)<\/strong> est imp\u00e9ratif : son acidit\u00e9 fine et ses bulles joyeuses viennent couper la richesse de la cr\u00e8me de pistache ou de chocolat, nettoyant le palais pour la bouch\u00e9e suivante. Pour les puristes, accompagnez-le d’un authentique caf\u00e9 espresso italien sans sucre.<\/li>\n<\/ul>\n\n\n\n
\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"Instant Douceur : panettoni mythiques, focacce au four \u00e0 bois, pain de semoule et calzone. L\u2019Italie la plus gourmande, canaille et ensoleill\u00e9e.<\/p>\n","protected":false},"author":1,"featured_media":9129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Instant Douceur : panettoni mythiques, focacce au four \u00e0 bois, pain de semoule et calzone. L\u2019Italie la plus gourmande, canaille et ensoleill\u00e9e. #panettone #focaccia #altamura #instantdouceur #italie","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7237,6765,7238,7234,7239,7236,7235],"class_list":["post-9127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-calzone-oignons","tag-cuisine-calabraise","tag-douceurs-italiennes","tag-focaccia-altamura","tag-instant-douceur","tag-pain-semoule-pouilles","tag-panettone-fiasconaro"],"blocksy_meta":[],"yoast_head":"\n
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Qu’il s’agisse de la douceur a\u00e9rienne du Panettone sicilien de chez Fiasconaro<\/strong> ou du croustillant diabolique de la Focaccia d’Altamura<\/strong>, ces sp\u00e9cialit\u00e9s ont un pouvoir de s\u00e9duction presque mystique. La l\u00e9gende raconte que face \u00e0 la Focaccia d’Altamura, Satan lui-m\u00eame y a succomb\u00e9, pourtant il \u00e9tait blind\u00e9… mais le parfum du bl\u00e9 dur cuit au feu de bois balaye toutes les r\u00e9sistances.<\/p>\n\n\n\n Embarquons pour un voyage au c\u0153ur des p\u00e2tes lev\u00e9es les plus c\u00e9l\u00e8bres de la Botte.<\/p>\n\n\n\n L’ingr\u00e9dient secret qui unit le Panettone et la Focaccia artisanale, c’est le temps<\/strong>. Contrairement aux produits industriels gonfl\u00e9s \u00e0 la levure chimique ou de bi\u00e8re rapide, les ma\u00eetres boulangers de votre s\u00e9lection utilisent un levain naturel rafra\u00eechi chaque jour.<\/p>\n\n\n\n Puisque ces produits sont \u00e9labor\u00e9s de mani\u00e8re artisanale au four \u00e0 bois ou au levain, ils ont besoin d’un petit rituel pour redonner 100% de leur potentiel chez vous.<\/p>\n\n\n\n Interdiction absolue d’utiliser le micro-ondes<\/strong> (qui ramollit la p\u00e2te et la transforme en caoutchouc).<\/p>\n\n\n\n Pour que la mie filante soit d’un moelleux incomparable, le beurre contenu dans le Panettone doit \u00eatre l\u00e9g\u00e8rement ti\u00e9di.<\/p>\n\n\n\n Instant Douceur : panettoni mythiques, focacce au four \u00e0 bois, pain de semoule et calzone. L\u2019Italie la plus gourmande, canaille et ensoleill\u00e9e.<\/p>\n","protected":false},"author":1,"featured_media":9129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Instant Douceur : panettoni mythiques, focacce au four \u00e0 bois, pain de semoule et calzone. L\u2019Italie la plus gourmande, canaille et ensoleill\u00e9e. #panettone #focaccia #altamura #instantdouceur #italie","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7143,7144,7145],"tags":[7237,6765,7238,7234,7239,7236,7235],"class_list":["post-9127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-calzone-oignons","tag-cuisine-calabraise","tag-douceurs-italiennes","tag-focaccia-altamura","tag-instant-douceur","tag-pain-semoule-pouilles","tag-panettone-fiasconaro"],"blocksy_meta":[],"yoast_head":"\n\ud83d\udcdc Histoire et Culture : La Magie du Levain Naturel<\/h2>\n\n\n\n
\n
\ud83d\udd2c Les Secrets de vos 9 Merveilles de Boulangerie<\/h2>\n\n\n\n
1. Panettone Artisanal \u00ab\u00a0Oro Verde\u00a0\u00bb \u00e0 la Pistache (Coffret Luxe 1 kg \u2013 Fiasconaro)<\/h3>\n\n\n\n
\n
2. Panettone Artisanal \u00ab\u00a0Nero Sublime\u00a0\u00bb Chocolat & Fraises des Bois (Coffret Luxe 1 kg \u2013 Fiasconaro)<\/h3>\n\n\n\n
\n
3. V\u00e9ritable Focaccia M\u00e9diterran\u00e9enne d’Altamura (500 g)<\/h3>\n\n\n\n
\n
4, 5 & 6. Les Focaccias Artisanales aux Aubergines, Courgettes ou Olives Noires (500 g)<\/h3>\n\n\n\n
\n
7. Focaccia d’Altamura aux Pommes de Terre (500 g)<\/h3>\n\n\n\n
\n
8. Pain Artisanal de Semoule de Bl\u00e9 Dur Cuit au Four \u00e0 Bois (1 kg)<\/h3>\n\n\n\n
\n
9. Calzone Traditionnel aux Oignons des Pouilles \u2013 Tourte Artisanale (1 kg)<\/h3>\n\n\n\n
\n
\ud83c\udf73 Le Rituel de Pr\u00e9paration : Comment r\u00e9veiller la Focaccia et le Panettone<\/em><\/h2>\n\n\n\n
\ud83e\udd56 Pour les Focaccias et le Pain d’Altamura :<\/h3>\n\n\n\n
\n
\ud83e\udd6e Pour les Panettones Fiasconaro :<\/h3>\n\n\n\n
\n
\ud83c\udf77 Les Accompagnements et Accords des Dieux<\/h2>\n\n\n\n
Pour la Focaccia, le Pain et le Calzone (C\u00f4t\u00e9 Sal\u00e9) :<\/h3>\n\n\n\n
\n
Pour les Panettones (C\u00f4t\u00e9 Douceur) :<\/h3>\n\n\n\n
\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"