{"id":1843,"date":"2019-04-11T16:09:35","date_gmt":"2019-04-11T14:09:35","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/nuvola-super-cloud-farine-pizza-caputo\/"},"modified":"2019-04-11T16:09:35","modified_gmt":"2019-04-11T14:09:35","slug":"nuvola-super-cloud-farine-pizza-caputo","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/nuvola-super-cloud-farine-pizza-caputo\/","title":{"rendered":"Nuvola Super &#8211; Farine \u00e0 pizza Caputo Cloud"},"content":{"rendered":"<p>En 1889, la premi\u00e8re Pizza Margherita a \u00e9t\u00e9 cuite \u00e0 Naples. Depuis, les pizzaiolos de la ville suivent un strict <a href=\"https:\/\/www.pizzanapoletana.org\/public\/pdf\/decalogo%20vera%20pizza%20napoletana.pdf\">code<\/a> sur la fa\u00e7on dont une bonne pizza doit \u00eatre pr\u00e9par\u00e9e.<\/p>\n<p>La pizza doit \u00eatre ronde, ne pas d\u00e9passer les 35 cm de diam\u00e8tre, mesurer au maximum 4 millim\u00e8tres d&rsquo;\u00e9paisseur au centre et avoir un bord l\u00e9g\u00e8rement relev\u00e9.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13865\" src=\"https:\/\/be.gustini.de\/blog\/wp-content\/uploads\/2019\/11\/Pizza.jpg\" alt=\"Pizza Cloud avec farine Nuvola Super\" width=\"624\" height=\"624\" \/><\/p>\n<h2>La Pizza Cloud &#8211; R\u00e9volution \u00e0 Naples<\/h2>\n<p>Cependant, Vincenzo Capuano apporte un vent de fra\u00eecheur \u00e0 la tradition de la pizza napolitaine. Capuano est un pizzaiolo napolitain de quatri\u00e8me g\u00e9n\u00e9ration. La philosophie de la pizza de ce trentenaire est r\u00e9volutionnaire pour un Napolitain. Vincenzo dit qu&rsquo;il peut apprendre quelque chose de chaque pizza, qu&rsquo;elle vienne d&rsquo;Am\u00e9rique, du Japon, de Rome ou de Naples.<\/p>\n<p>Vincenzo a invent\u00e9 une nouvelle pizza r\u00e9volutionnaire, qu&rsquo;il a baptis\u00e9e Pizza Cloud. Le style signature est le bord extr\u00eamement a\u00e9r\u00e9 et tr\u00e8s haut.<\/p>\n<p>Comme cette sorte de pizza ne peut pas \u00eatre cuite avec la farine \u00e0 pizza traditionnelle, il a d\u00e9velopp\u00e9 une toute nouvelle farine \u00e0 pizza en collaboration avec <a href=\"https:\/\/www.gustini.de\/products\/manufacturer\/index\/id\/895\/\" target=\"_blank\" rel=\"noopener noreferrer\">LE moulin \u00e0 farine napolitain Caputo<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13867\" src=\"https:\/\/be.gustini.de\/blog\/wp-content\/uploads\/2019\/11\/Nuvola-Super.jpg\" alt=\"Nuvola-Super\" width=\"624\" height=\"624\" \/><\/p>\n<h2>La farine Nuvola Super est unique<\/h2>\n<p>La farine est produite \u00e0 partir d&rsquo;un type particulier de bl\u00e9 tendre (en italien : grano tenero, tipo 0) et enrichie en sucre. Cela permet \u00e0 la farine de retenir plus d&rsquo;eau. Le r\u00e9sultat ? La p\u00e2te l\u00e8ve mieux et d\u00e9veloppe en cuisant un bord exceptionnellement haut et a\u00e9r\u00e9.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En 1889 \u00e0 Naples, la premi\u00e8re Pizza Margherita est n\u00e9e, suivie par un strict code de fabrication. Mais Vincenzo Capuano, pizzaiolo napolitain de quatri\u00e8me g\u00e9n\u00e9ration, bouleverse ces traditions avec sa Cloud Pizza \u00e0 la bordure extr\u00eamement a\u00e9r\u00e9e et haute. Pour cela, il a collabor\u00e9 avec le moulin Caputo pour cr\u00e9er une nouvelle farine r\u00e9volutionnaire, la \u00ab\u00a0Nuvola Super\u00a0\u00bb, enrichie en sucre et capable de mieux retenir l&rsquo;eau, ce qui permet d&rsquo;obtenir une p\u00e2te qui l\u00e8ve mieux et forme un bord inhabituellement haut et l\u00e9ger lors de la cuisson.<\/p>\n","protected":false},"author":2,"featured_media":1842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nuvola Super - Farine \u00e0 pizza Caputo Cloud - 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\/nuvola-super-cloud-farine-pizza-caputo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuvola Super - Farine \u00e0 pizza Caputo Cloud - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"En 1889 \u00e0 Naples, la premi\u00e8re Pizza Margherita est n\u00e9e, suivie par un strict code de fabrication. Mais Vincenzo Capuano, pizzaiolo napolitain de quatri\u00e8me g\u00e9n\u00e9ration, bouleverse ces traditions avec sa Cloud Pizza \u00e0 la bordure extr\u00eamement a\u00e9r\u00e9e et haute. Pour cela, il a collabor\u00e9 avec le moulin Caputo pour cr\u00e9er une nouvelle farine r\u00e9volutionnaire, la &quot;Nuvola Super&quot;, enrichie en sucre et capable de mieux retenir l&#039;eau, ce qui permet d&#039;obtenir une p\u00e2te qui l\u00e8ve mieux et forme un bord inhabituellement haut et l\u00e9ger lors de la cuisson.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/nuvola-super-cloud-farine-pizza-caputo\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-11T14:09:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/nuvola-mehl-beitragsbild.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1650\" \/>\n\t<meta property=\"og:image:height\" content=\"1238\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/nuvola-super-cloud-farine-pizza-caputo\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/nuvola-super-cloud-farine-pizza-caputo\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Nuvola Super &#8211; 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