{"id":1979,"date":"2022-01-18T14:12:31","date_gmt":"2022-01-18T13:12:31","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/vincenzo-capuano-pizza-contemporaine\/"},"modified":"2024-06-24T13:08:02","modified_gmt":"2024-06-24T11:08:02","slug":"vincenzo-capuano-pizza-contemporaine","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/dolce-vita\/vincenzo-capuano-pizza-contemporaine\/","title":{"rendered":"Vincenzo Capuano &#8211; Pizza Contemporanea"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vincenzo Capuano (surnomm\u00e9 Capvin) r\u00e9volutionne la Pizza \u00e0 Naples. Il fait de la Pizza Contemporanea (fr. contemporain). Pour mieux comprendre il faut savoir une chose : la Pizza a un caract\u00e8re absolument conservateur \u00e0 Naples. Un sanctuaire qu&rsquo;il vaut mieux ne pas \u00e9branler.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La pr\u00e9paration de la v\u00e9ritable Pizza Napolitana respecte des r\u00e8gles qui n&rsquo;ont pas chang\u00e9 en 200 ans d&rsquo;existence. Chaque pizzaiolo conna\u00eet ces principes &#8211; et les respecte. Et puis, il y a Vincenzo, qui rompt avec la tradition.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Capuano est n\u00e9 en 1989. Un rebelle avec une barbe de hipster et une touche d&rsquo;attitude rock&rsquo;n&rsquo;roll. Il vient d&rsquo;une famille de Pizzaioli de longue date et exerce ce m\u00e9tier maintenant en troisi\u00e8me g\u00e9n\u00e9ration.<\/p>\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\" data-id=\"17945\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/01\/Vincenzo-Capuano.jpg\" alt=\"Vincenzo Capuano\" class=\"wp-image-17945\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"17943\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/01\/Neapolitanischer-Pizzaofen.jpg\" alt=\"Four \u00e0 pizza napolitain\" class=\"wp-image-17943\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Qu&rsquo;est-ce qui rend sa Pizza si sp\u00e9ciale ? Eh bien, il exp\u00e9rimente avec les ingr\u00e9dients. Parfois, il remplace la sauce tomate par une cr\u00e8me de pomme de terre. Il cuit sa pizza pendant deux minutes, au lieu des 90 secondes habituelles. Il utilise un levain Biga pour la p\u00e2te et il coupe la Pizza avec des ciseaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sa plus grande innovation, cependant, est la farine. Il a d\u00e9velopp\u00e9 une nouvelle farine avec le moulin Caputo (\u00e9galement une institution dans le monde de la Pizza napolitaine) : la Caputo Nuvola. C&rsquo;est une farine de bl\u00e9 tendre avec une haute teneur en prot\u00e9ines et en glucides. Cette farine peut absorber beaucoup d&rsquo;eau et assure que la p\u00e2te l\u00e8ve dans le four comme un nuage (en italien Nuvola).<\/p>\n\n\n\n<div data-sku=\"68122,68123,72138,78269\" data-name=\"Vincenzo utilise pour sa pizza\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Le secret de la r\u00e9volution de la Pizza est donc la farine. Avec cela, Capuano cr\u00e9e des Pizzas dont le bord (appel\u00e9 Cornichione) explose litt\u00e9ralement. C&rsquo;est une Pizza douce, moelleuse et a\u00e9r\u00e9e. Certains l&rsquo;appellent donc \u00ab Pizza Nuage \u00bb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans les r\u00e9seaux sociaux se trouve un autre secret de son succ\u00e8s. Il est extr\u00eamement actif sur son compte Instagram <a href=\"https:\/\/www.instagram.com\/capvin\/?hl=de\" target=\"_blank\" rel=\"noreferrer noopener\">compte<\/a> et sur Youtube. Ici, il partage tous ses secrets de l&rsquo;autolyse, \u00e0 la Stesura (le fa\u00e7onnage de la p\u00e2te) \u00e0 l&rsquo;Idratazione (Hydratation). De plus, il publie souvent de nouvelles variantes de garniture. \u00ab Je poste toujours tout. Cela fait partie d&rsquo;un pizzaiolo moderne, \u00bb dit-il.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"17946\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/01\/Pizza-Margherita.jpg\" alt=\"Pizza Margherita\" class=\"wp-image-17946\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"17944\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/01\/Pizza-Polpette.jpg\" alt=\"Pizza Polpette\" class=\"wp-image-17944\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Entretemps, Vincenzo a ouvert des pizzerias \u00e0 Naples. Cependant, cela se fait naturellement en suivant certaines traditions. Les Pizzas sont cuites de fa\u00e7on classique dans un four en pierre \u00e0 coupole. Les ingr\u00e9dients proviennent principalement des environs de Naples.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ceux qui voudraient go\u00fbter maintenant une pizza de Vincenzo n&rsquo;ont pas besoin de se rendre \u00e0 Naples. A Berlin et \u00e0 Bielefeld, il y a des pizzerias sous le nom de <a href=\"https:\/\/www.capvin.de\/\" target=\"_blank\" rel=\"noreferrer noopener\">Capvin<\/a>, qui proposent les recettes du maestro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<p><!-- END --><\/p>","protected":false},"excerpt":{"rendered":"<p>Le pizzaiolo rebelle Vincenzo Capuano, issu d&rsquo;une famille napolitaine traditionnelle, r\u00e9volutionne la pizza avec des innovations telles que l&rsquo;utilisation de la cr\u00e8me de pomme de terre et du Caputo Nuvola, une farine riche en prot\u00e9ines et en glucides. Sa \u00ab\u00a0Cloud Pizza\u00a0\u00bb se distingue par sa texture l\u00e9g\u00e8re et a\u00e9rienne. Actif sur les r\u00e9seaux sociaux, il partage ses secrets et dispose de pizzerias \u00e0 Naples, Berlin et Bielefeld.<\/p>\n","protected":false},"author":2,"featured_media":1978,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolce-vita"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vincenzo Capuano - Pizza Contemporanea - 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\/dolce-vita\/vincenzo-capuano-pizza-contemporaine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vincenzo Capuano - Pizza Contemporanea - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le pizzaiolo rebelle Vincenzo Capuano, issu d&#039;une famille napolitaine traditionnelle, r\u00e9volutionne la pizza avec des innovations telles que l&#039;utilisation de la cr\u00e8me de pomme de terre et du Caputo Nuvola, une farine riche en prot\u00e9ines et en glucides. Sa &quot;Cloud Pizza&quot; se distingue par sa texture l\u00e9g\u00e8re et a\u00e9rienne. Actif sur les r\u00e9seaux sociaux, il partage ses secrets et dispose de pizzerias \u00e0 Naples, Berlin et Bielefeld.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/dolce-vita\/vincenzo-capuano-pizza-contemporaine\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-18T13:12:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-24T11:08:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/blog-pesto-beitrags-stage-1650x12381.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=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/dolce-vita\/vincenzo-capuano-pizza-contemporaine\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/dolce-vita\/vincenzo-capuano-pizza-contemporaine\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Vincenzo Capuano &#8211; 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