{"id":4890,"date":"2016-02-27T12:59:41","date_gmt":"2016-02-27T11:59:41","guid":{"rendered":"http:\/\/www.slowfood.it\/campania\/?p=4890"},"modified":"2016-02-27T12:59:41","modified_gmt":"2016-02-27T11:59:41","slug":"aspettando-leguminosa-con-i-pizzaioli-dellalleanza","status":"publish","type":"post","link":"http:\/\/www.slowfood.it\/campania\/aspettando-leguminosa-con-i-pizzaioli-dellalleanza\/","title":{"rendered":"Aspettando Leguminosa con i pizzaioli dell\u2019Alleanza"},"content":{"rendered":"<p><em>di Marina Alaimo<\/em><\/p>\n<p><strong>Sul Vesuvio i pizzaioli dell\u2019Alleanza Slow Food<\/strong> <strong>Aniello Falan<\/strong>ga della pizzeria Haccademia a Terzigno e <strong>Giuseppe Pignalosa<\/strong> della pizzeria Le Par\u00f9le di Ercolano hanno messo in carta due pizze dedicate a Leguminosa 2016. Entrambi sono ricercatori di prodotti e produttori vocati alla salvaguardia della biodiversit\u00e0 dei territori. Aniello ha sposato il progetto di utilizzare esclusivamente grani tradizionali provenienti dalle colline del beneventano. La sua pizza dedicata ad <strong>Aspettando Leguminosa <\/strong>\u00e8 realizzata con grani antichi e condita con crema di piselli cornetto e carciofi di Schito, fior di latte dei Monti Lattari e carciofi a fette.<\/p>\n<p><strong>Giuseppe Pignalosa<\/strong> porta avanti il suo progetto di raccontare sulle proprie pizze i prodotti dell\u2019orto del Vesuvio, da qui il nome Le Par\u00f9le che nella lingua napoletana significa \u201cgli orti\u201d. Anche lui \u00e8 pizzaiolo dell\u2019Alleanza Slow Food e quindi sostiene la rete di piccoli produttori che lavorano nel principio del buono, pulito e giusto e quindi dell\u2019agricoltura sostenibile ed identitaria. Giuseppe ha dedicato a #Leguminosa2016 una pizza la cui pasta \u00e8 preparata <strong>con farina di grani antichi del beneventano e farina di ceci sultano<\/strong> sempre dello stesso areale. Molto saporita e profumata \u00e8 proposta tutti i gioved\u00ec e venerd\u00ec nelle specialit\u00e0 <strong>Margherita con Antichi Pomodori di Napoli<\/strong>, fior di latte dei Monti Lattari e olio extravergine di oliva del Vesuvio. Anche<strong> la pizza cult Scarulella<\/strong> con scarole, fior di latte, olive itrane, capperi di Salina e granella di nocciole. Si d\u00e0 comunque la possibilit\u00e0 agli ospiti di scegliere la pizza che preferiscono sul men\u00f9 di stagione realizzata con pasta da grani antichi e farina di ceci sultano.<\/p>\n<p>Nelle immagini sotto Aniello Falanga e Giuseppe Pignalosa.<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/haccademia.jpg\" rel=\"attachment wp-att-4891\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4891\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/haccademia.jpg\" alt=\"haccademia\" width=\"540\" height=\"960\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/haccademia.jpg 540w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/haccademia-169x300.jpg 169w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/haccademia-350x622.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/haccademia-500x889.jpg 500w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule.jpg\" rel=\"attachment wp-att-4892\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4892\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule.jpg\" alt=\"parule\" width=\"1160\" height=\"774\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule.jpg 1160w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule-300x200.jpg 300w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule-768x512.jpg 768w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule-1024x683.jpg 1024w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule-600x400.jpg 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule-350x234.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2016\/02\/parule-500x334.jpg 500w\" sizes=\"auto, (max-width: 1160px) 100vw, 1160px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>di Marina Alaimo Sul Vesuvio i pizzaioli dell\u2019Alleanza Slow Food Aniello Falanga della pizzeria Haccademia a Terzigno e Giuseppe Pignalosa della pizzeria Le Par\u00f9le di Ercolano hanno messo in carta due pizze dedicate a Leguminosa 2016. Entrambi sono ricercatori di prodotti e produttori vocati alla salvaguardia della biodiversit\u00e0 dei territori. Aniello ha sposato il progetto &hellip;<\/p>\n","protected":false},"author":919869,"featured_media":4827,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[124],"tags":[200,269,290],"class_list":["post-4890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-leguminosa","tag-pizza","tag-alleanza"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aspettando Leguminosa con i pizzaioli dell\u2019Alleanza - Slow Food Campania<\/title>\n<meta name=\"description\" content=\"di Marina Alaimo Sul Vesuvio i pizzaioli dell\u2019Alleanza Slow Food Aniello Falanga della pizzeria Haccademia a Terzigno e Giuseppe Pignalosa della pizzeria\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.slowfood.it\/campania\/aspettando-leguminosa-con-i-pizzaioli-dellalleanza\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aspettando Leguminosa con i pizzaioli dell\u2019Alleanza - 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