{"id":1733,"date":"2015-12-01T17:14:00","date_gmt":"2015-12-01T16:14:00","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/petite-ecole-lardon-colonnata-guanciale\/"},"modified":"2015-12-01T17:14:00","modified_gmt":"2015-12-01T16:14:00","slug":"petite-ecole-lardon-colonnata-guanciale","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/petite-ecole-lardon-colonnata-guanciale\/","title":{"rendered":"Petite \u00e9cole du lard : Colonnata et Guanciale"},"content":{"rendered":"\n

 <\/h2>\n\n\n\n

Qu’ont en commun le David de Michel-Ange et le lard de Colonnata ?<\/h2>\n\n\n\n

Le lard de Colonnata<\/a><\/strong> porte le nom d’un petit village de montagne situ\u00e9 dans les hautes terres de la Toscane, plus pr\u00e9cis\u00e9ment au c\u0153ur de la r\u00e9gion du marbre de Carrare. C’est entre ces cr\u00eates escarp\u00e9es que se trouvent d’imposantes carri\u00e8res o\u00f9 l’on extrait le noble marbre blanc dont Michel-Ange a sculpt\u00e9 son David.<\/p>\n\n\n\n

Mais le noble marbre poss\u00e8de \u00e9galement d’autres qualit\u00e9s. Selon des m\u00e9thodes traditionnelles, on y produit depuis l’Antiquit\u00e9 le Colonnata, un lard juteux au go\u00fbt unique et \u00e0 l’ar\u00f4me doux et sucr\u00e9.<\/p>\n\n\n\n

On d\u00e9coupe d’abord le lard en gros morceaux carr\u00e9s et on les frotte vigoureusement avec un m\u00e9lange d’\u00e9pices sombres compos\u00e9 de sel, de laurier, de sauge, de geni\u00e8vre, de muscade et d’ail.<\/p>\n\n\n\n

Ensuite, les morceaux sal\u00e9s et assaisonn\u00e9s sont dispos\u00e9s couche par couche dans de grands bassins taill\u00e9s dans le marbre de Carrare et sont recouverts de plaques de marbre pour le temps de la maturation. Le microclimat du marbre poreux transforme le lard en une d\u00e9licatesse.<\/p>\n\n\n\n

Un bon lardo de Colonnata se reconna\u00eet \u00e0 sa couleur blanche l\u00e9g\u00e8rement ros\u00e9e. Il a un go\u00fbt doux et sal\u00e9, rappelant les ar\u00f4mes de la noix. Sa texture est ferme et fondante \u00e0 la fois.<\/p>\n\n\n\n

\u00c0 Carrare, depuis des si\u00e8cles, le lard \u00e9tait litt\u00e9ralement le quotidien du pain pour les travailleurs des carri\u00e8res. Aujourd’hui, les gourmets d\u00e9couvrent combien un pain frais est d\u00e9licieux avec du Colonnata tranch\u00e9 finement ou une crema di lardo.<\/p>\n\n\n\n

\n
\"David
David en marbre de Carrare<\/figcaption><\/figure>\n\n\n\n
\"Lard
Plus \u00e9pic\u00e9, tu meurs, Guanciale<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Sacrebleu, le Guanciale<\/h2>\n\n\n\n

Guancia signifie \u00ab joue \u00bb en italien. Le Guanciale est donc un lard issu de la joue de porc. Il est produit partout dans le Latium, la r\u00e9gion entourant la ville \u00e9ternelle de Rome. Traditionnellement, on sale les morceaux de lard pesant plusieurs kilos en hiver avec diff\u00e9rents \u00e9pices, parfois ils sont suspendus pour s\u00e9cher dans la fum\u00e9e de la chemin\u00e9e et finalement, ils m\u00fbrissent \u00e0 l’air libre jusqu’\u00e0 l’ann\u00e9e suivante.<\/p>\n\n\n\n

Le Guanciale<\/a><\/strong> est un lard de couleur rouge marbr\u00e9 de blanc. Parfois, il est \u00e9galement teint\u00e9 de rose. Gr\u00e2ce aux nombreuses \u00e9pices et \u00e0 la fum\u00e9e, son go\u00fbt est fort et piquant.<\/p>\n\n\n\n

Il n’est donc pas surprenant que le Guanciale, coup\u00e9 en d\u00e9s et saut\u00e9 jusqu’\u00e0 ce qu’il soit croustillant, constitue l’assaisonnement traditionnel pour les plats de p\u00e2tes les plus c\u00e9l\u00e8bres d’Italie : les spaghettis alla carbonara et les spaghettis all’amatriciana sont, pour les Italiens, inconcevables sans le Guanciale !<\/p>\n\n\n\n

<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"

Le jambon de Colonnata, tout comme le c\u00e9l\u00e8bre David de Michel-Ange, trouve ses origines dans les carri\u00e8res de marbre de Carrara, en Toscane. Sa production ancestrale dans des bassins de marbre lui conf\u00e8re un go\u00fbt doux et sal\u00e9 avec des notes de noix. Le Guanciale, un autre type de charcuterie italienne \u00e9labor\u00e9 \u00e0 partir de joue de porc, est essentiel dans les recettes traditionnelles de p\u00e2tes telles que les Spaghettis alla carbonara et all\u2019amatriciana.<\/p>\n","protected":false},"author":2,"featured_media":1732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nPetite \u00e9cole du lard : Colonnata et Guanciale - 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\/petite-ecole-lardon-colonnata-guanciale\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petite \u00e9cole du lard : Colonnata et Guanciale - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le jambon de Colonnata, tout comme le c\u00e9l\u00e8bre David de Michel-Ange, trouve ses origines dans les carri\u00e8res de marbre de Carrara, en Toscane. Sa production ancestrale dans des bassins de marbre lui conf\u00e8re un go\u00fbt doux et sal\u00e9 avec des notes de noix. 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