{"id":1577,"date":"2013-06-24T11:36:39","date_gmt":"2013-06-24T09:36:39","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/pain-italien\/"},"modified":"2013-06-24T11:36:39","modified_gmt":"2013-06-24T09:36:39","slug":"pain-italien","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pain-italien\/","title":{"rendered":"Pain italien"},"content":{"rendered":"

Sp\u00e9cialit\u00e9s de pains italiens<\/h2>\n

Avec toute cette abondance d’huile d’olive, de vin et de sp\u00e9cialit\u00e9s fromag\u00e8res, on oublie souvent la vari\u00e9t\u00e9 de sp\u00e9cialit\u00e9s de pains italiens<\/strong> qui existent. Certes, dans les restaurants, on sert souvent du Ciabatta en tranches, parfois accompagn\u00e9 de Bruschetta, ou m\u00eame des Grissini. Mais on ne les remarque pas autant que le \u00ab v\u00e9ritable repas \u00bb. R\u00e9cemment, dans le sud de l’Italie, on m’a servi un pain tellement d\u00e9licieux que j’ai voulu consacrer un article uniquement au pain italien. Ce pain exquis \u00e9tait d’ailleurs le Pane di Matera<\/em>, dont la recette<\/a> (et bien d’autres) est disponible dans notre section recettes.<\/p>\n

\"pain
pain italien dans une vitrine de boulangerie<\/figcaption><\/figure>\n

Les classiques du pain : Ciabatta, Focaccia, Bruschetta & Co.<\/h2>\n

Parmi les nombreuses variantes du pain italien, la plus connue est certainement le Ciabatta<\/a>. Vous la trouverez dans de nombreuses versions dans notre boutique. Le nom de ce pain \u00e0 base de farine de bl\u00e9, de sel, de levure, d’eau et d’huile d’olive se traduit par pantoufle<\/em>, en r\u00e9f\u00e9rence \u00e0 la forme du pain. Bien que ce soit le pain le plus connu d’Italie en Allemagne, son histoire est assez courte. Il aurait \u00e9t\u00e9 invent\u00e9 en 1982 par le boulanger Arnaldo Cavallari en V\u00e9n\u00e9tie.
\nLa Focaccia<\/a> a une histoire bien plus ancienne. Depuis l’\u00e9poque des \u00c9trusques, ce pain plat aurait \u00e9t\u00e9 pr\u00e9par\u00e9. La sp\u00e9cialit\u00e9 ligure est consid\u00e9r\u00e9e comme un pr\u00e9curseur de la pizza, car, de mani\u00e8re similaire \u00e0 cette sp\u00e9cialit\u00e9 du pain de Naples, elle peut \u00eatre garnie.
\nLes Tramezzini<\/a>, ces pains toast\u00e9s triangulaires garnis comme des sandwiches, sont \u00e9galement assez bien connus. Ils seraient originaires de Turin.
\nTr\u00e8s appr\u00e9ci\u00e9e dans les ristorantes comme entr\u00e9e, il y a la Bruschetta<\/a>, le pain blanc grill\u00e9 avec la garniture de tomate. Cependant, il existe de nombreuses autres variantes de garniture pour les tranches de pain blanc. Jetez un coup d’\u0153il \u00e0 notre s\u00e9lection de Crostini<\/a>.<\/p>\n

\"bruschetta\"<\/a>
Bruschetta<\/figcaption><\/figure>\n

Vari\u00e9t\u00e9s de pains italiens moins connues<\/h2>\n

Le Pane di Matera<\/em> mentionn\u00e9 plus haut est probablement moins connu. Pour moi aussi, c’\u00e9tait la premi\u00e8re fois que je le go\u00fbtais. Mais c’est le cas pour de nombreuses variantes r\u00e9gionales du pain italien. Originaire \u00e9galement du sud de l’Italie, plus pr\u00e9cis\u00e9ment des Pouilles, le Pane Pugliese<\/a> est fabriqu\u00e9 \u00e0 partir d’un m\u00e9lange de farine de bl\u00e9 tendre (farina<\/em>) et de semoule de bl\u00e9 dur (semola<\/em>) et a une forme ronde.
\nD’Ombrie, nous avons par exemple la Torta al testo<\/a> que nous avons pr\u00e9sent\u00e9e dans notre collection de recettes. Il s’agit \u00e9galement d’un pain plat qui aurait \u00e9t\u00e9 cuit depuis l’\u00e9poque des \u00c9trusques en Ombrie.<\/p>\n

\"pane<\/a>
Pane Pugliese – Pain des Pouilles<\/figcaption><\/figure>\n

Pains croustillants d’Italie<\/h2>\n

Ce que l’on peut \u00e9galement conna\u00eetre du restaurant, ce sont les Grissini<\/a> ou les Fagolosi<\/a>. Ces b\u00e2tonnets de pain croustillants \u00e0 base de p\u00e2te lev\u00e9e proviennent du Pi\u00e9mont. Ils sont souvent propos\u00e9s aussi avec des ajouts de romarin ou d’autres herbes. Une recette de Grissini est disponible ici<\/a>.
\nUn autre pain croustillant d’Italie est le Sch\u00fcttelbrot<\/a>, une sorte de pain craquant du Sud-Tyrol. Il peut \u00eatre tr\u00e8s bien utilis\u00e9 comme en-cas avec du fromage, de la charcuterie ou du vin.<\/p>\n

J’esp\u00e8re vous avoir offert un aper\u00e7u int\u00e9ressant du monde du pain italien et peut-\u00eatre vous avoir donn\u00e9 une id\u00e9e pour votre prochain barbecue ou votre prochain d\u00eener. <\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez la richesse des sp\u00e9cialit\u00e9s de pain italiennes, allant du c\u00e9l\u00e8bre Ciabatta aux pains moins connus comme le Pane di Matera. Explorez des recettes ancestrales et des nouvelles cr\u00e9ations croustillantes pour accompagner vos repas.<\/p>\n","protected":false},"author":2,"featured_media":1576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nPain italien - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pain-italien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain italien - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez la richesse des sp\u00e9cialit\u00e9s de pain italiennes, allant du c\u00e9l\u00e8bre Ciabatta aux pains moins connus comme le Pane di Matera. 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