{"id":5554,"date":"2021-02-03T16:56:12","date_gmt":"2021-02-03T15:56:12","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/"},"modified":"2024-09-18T16:59:11","modified_gmt":"2024-09-18T14:59:11","slug":"la-pizza-con-gli-sponsali","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr","title":{"rendered":"Pizza aux Sponsali : Recette Traditionnelle des Pouilles"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Comment_Preparer_la_Pizza_aux_Sponsali_Tradition_et_Saveur\" >Comment Pr\u00e9parer la Pizza aux Sponsali : Tradition et Saveur<\/a><ul class='ez-toc-list-level-2' ><li class='ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Les_Origines_de_la_Pizza_aux_Sponsali\" >Les Origines de la Pizza aux Sponsali<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Que_Sont_les_Sponsali\" >Que Sont les Sponsali ?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Comment_Preparer_la_Pizza_aux_Sponsali\" >Comment Pr\u00e9parer la Pizza aux Sponsali<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Preparation_de_la_Pate\" >Pr\u00e9paration de la P\u00e2te<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Pate_avec_un_Melangeur\" >P\u00e2te avec un M\u00e9langeur :<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Petrissage_a_la_Main\" >P\u00e9trissage \u00e0 la Main :<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Preparation_de_la_Farce\" >Pr\u00e9paration de la Farce<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Assemblage_de_la_Pizza\" >Assemblage de la Pizza<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Cuisson_de_la_Pizza\" >Cuisson de la Pizza<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Cuisson_dans_un_Four_Domestique_temperature_maximale_250%C2%B0C\" >Cuisson dans un Four Domestique (temp\u00e9rature maximale 250\u00b0C)<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Conseils_pour_Deguster_la_Pizza_aux_Sponsali\" >Conseils pour D\u00e9guster la Pizza aux Sponsali<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/la-pizza-con-gli-sponsali\/?lang=fr\/#Ingredients_de_Qualite_pour_la_Parfaite_Pizza_aux_Sponsali_Decouvrez_la_Difference\" >Ingr\u00e9dients de Qualit\u00e9 pour la Parfaite Pizza aux Sponsali : D\u00e9couvrez la Diff\u00e9rence<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h1><span class=\"ez-toc-section\" id=\"Comment_Preparer_la_Pizza_aux_Sponsali_Tradition_et_Saveur\"><\/span>Comment Pr\u00e9parer la Pizza aux Sponsali : Tradition et Saveur<span class=\"ez-toc-section-end\"><\/span><\/h1>\n<p>La <strong>pizza aux <a href=\"https:\/\/biodiversitapuglia.it\/fbpost\/con-il-termine-sponzali-o-sponsali-vengono-indicati-i-cipollotti-allium-cepa-l-che-si-consuma\/\">sponsali<\/a><\/strong> est un plat ancien de la tradition des Pouilles, riche en histoire et en saveurs authentiques. Pr\u00e9par\u00e9e \u00e0 l&#8217;occasion des fian\u00e7ailles, cette focaccia farcie porte avec elle des si\u00e8cles de culture culinaire et des moments festifs. Le terme &#8220;sponsali&#8221; lui-m\u00eame vient de &#8220;sposalizio&#8221; (mariage), car elle \u00e9tait traditionnellement servie lors des c\u00e9r\u00e9monies qui pr\u00e9c\u00e9daient le mariage officiel.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Les_Origines_de_la_Pizza_aux_Sponsali\"><\/span>Les Origines de la Pizza aux Sponsali<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Cette pizza rustique farcie de jeunes oignons, appel\u00e9s <strong>sponsali<\/strong>, \u00e9tait traditionnellement consomm\u00e9e le jour des <strong>fian\u00e7ailles<\/strong>\u2014une ancienne coutume des Pouilles o\u00f9 les futurs \u00e9poux s&#8217;engageaient publiquement non seulement affectivement mais aussi l\u00e9galement. Pendant ces c\u00e9l\u00e9brations, la <strong>pizza aux sponsali<\/strong> symbolisait l&#8217;union et la prosp\u00e9rit\u00e9, partag\u00e9e entre amis et famille.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Que_Sont_les_Sponsali\"><\/span>Que Sont les Sponsali ?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Mais que sont exactement les <strong>sponsali<\/strong> ? Les <strong>sponsali<\/strong>, \u00e9galement appel\u00e9s <strong>oignons poireaux<\/strong>, sont des jeunes pousses d\u2019oignons non bulb\u00e9es. Contrairement aux oignons traditionnels, ils ne sont pas cultiv\u00e9s \u00e0 partir de graines mais de bulbes plant\u00e9s en \u00e9t\u00e9. Ces pousses produisent des graines lors de la deuxi\u00e8me ann\u00e9e de culture.<br \/>Avec leur saveur d\u00e9licate et douce, les <strong>sponsali<\/strong> sont un ingr\u00e9dient pr\u00e9cieux dans la cuisine des Pouilles, utilis\u00e9s dans de nombreuses recettes traditionnelles. L&#8217;un des plats les plus c\u00e9l\u00e8bres qui les utilise est le <strong>Calzone d&#8217;Oignon<\/strong>, une focaccia farcie au parfum inoubliable, qui rappelle les cuisines de nos grands-m\u00e8res et les traditions d&#8217;antan.<\/p>\n<h1><img decoding=\"async\" class=\"aligncenter size-large wp-image-910\" style=\"font-size: revert; font-family: 'Nunito Sans';\" src=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-1024x683.jpg 1024w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-300x200.jpg 300w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-768x512.jpg 768w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-780x520.jpg 780w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-600x400.jpg 600w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-550x367.jpg 550w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-370x247.jpg 370w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-255x170.jpg 255w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2-272x182.jpg 272w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Sponsali-2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h1>\n<h2><span class=\"ez-toc-section\" id=\"Comment_Preparer_la_Pizza_aux_Sponsali\"><\/span>Comment Pr\u00e9parer la Pizza aux Sponsali<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Voyons maintenant comment pr\u00e9parer cette d\u00e9licieuse <strong>pizza aux sponsali<\/strong>. La recette est simple mais n\u00e9cessite de l&#8217;attention, notamment dans la pr\u00e9paration de la p\u00e2te.<\/p>\n<p><strong>Ingr\u00e9dients pour la P\u00e2te :<\/strong><\/p>\n<ul>\n<li>1 kg de <strong>Versatile 240 | Farine de bl\u00e9 tendre type 55 W240<\/strong> ;<\/li>\n<li>700 ml d&#8217;eau ;<\/li>\n<li>5 g de levure fra\u00eeche de boulanger ;<\/li>\n<li>Sel au go\u00fbt.<\/li>\n<\/ul>\n<p><strong>Ingr\u00e9dients pour la Farce :<\/strong><\/p>\n<ul>\n<li>800 g de <strong>sponsali<\/strong> (longs oignons blancs typiques des Pouilles) ;<\/li>\n<li>30 <strong>Olives Peranzana d\u00e9noyaut\u00e9es en Eau de Mer<\/strong> ;<\/li>\n<li>2-3 anchois sous sel ;<\/li>\n<li><strong>Huile d&#8217;olive extra vierge de vari\u00e9t\u00e9 Peranzana<\/strong> au go\u00fbt ;<\/li>\n<li>Sel au go\u00fbt ;<\/li>\n<li>Poivre noir au go\u00fbt.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Preparation_de_la_Pate\"><\/span>Pr\u00e9paration de la P\u00e2te<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Pour obtenir une <strong>pizza aux sponsali<\/strong> avec une texture parfaite, il est essentiel de respecter les proportions et les temps de pr\u00e9paration corrects, surtout en utilisant la <strong>farine Versatile 240 type 55 W240<\/strong>, id\u00e9ale pour les p\u00e2tes de force moyenne. Voici la proc\u00e9dure d\u00e9taill\u00e9e :<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Pate_avec_un_Melangeur\"><\/span>P\u00e2te avec un M\u00e9langeur :<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Dans le bol d\u2019un robot culinaire, versez 700 ml d\u2019eau \u00e0 temp\u00e9rature ambiante. \u00c9miettez 5 g de levure fra\u00eeche de boulanger et dissolvez-la compl\u00e8tement dans l\u2019eau.<\/li>\n<li>Ajoutez progressivement 1 kg de farine type 55 W240 et mettez le robot \u00e0 vitesse moyenne en utilisant le crochet \u00e0 p\u00e2te. Laissez p\u00e9trir environ 5 minutes, jusqu\u2019\u00e0 ce que tous les ingr\u00e9dients soient bien m\u00e9lang\u00e9s.<\/li>\n<li>\u00c0 ce stade, ajoutez 10 g de sel et continuez \u00e0 p\u00e9trir pendant 15 minutes suppl\u00e9mentaires, en augmentant l\u00e9g\u00e8rement la vitesse. Travaillez la p\u00e2te jusqu&#8217;\u00e0 obtenir une consistance lisse, homog\u00e8ne et \u00e9lastique. La farine W240 n\u00e9cessite un p\u00e9trissage minutieux pour d\u00e9velopper le bon r\u00e9seau de gluten, garantissant un bon volume et une douceur.<\/li>\n<li><strong>Temps total de p\u00e9trissage<\/strong> : environ 20 minutes.<\/li>\n<li>Une fois pr\u00eate, transf\u00e9rez la p\u00e2te sur une surface de travail l\u00e9g\u00e8rement farin\u00e9e, formez une boule et couvrez-la d\u2019un torchon humide ou d\u2019un film plastique. Laissez reposer la p\u00e2te dans un endroit sec \u00e0 l\u2019abri des courants d&#8217;air pendant 2 \u00e0 3 heures, jusqu&#8217;\u00e0 ce qu&#8217;elle double de volume.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"Petrissage_a_la_Main\"><\/span>P\u00e9trissage \u00e0 la Main :<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Dans un grand bol, dissolvez 5 g de levure fra\u00eeche de boulanger dans 700 ml d&#8217;eau \u00e0 temp\u00e9rature ambiante.<\/li>\n<li>Ajoutez progressivement 1 kg de farine type 55 W240 et commencez \u00e0 m\u00e9langer \u00e0 la main. Lorsque la p\u00e2te commence \u00e0 prendre forme, ajoutez 10 g de sel et transf\u00e9rez-la sur une planche \u00e0 p\u00e9trir.<\/li>\n<li>Continuez \u00e0 p\u00e9trir la p\u00e2te \u00e0 la main pendant environ 20 \u00e0 25 minutes en utilisant la m\u00e9thode du pliage : \u00e9tirez la p\u00e2te avec les paumes, puis repliez-la sur elle-m\u00eame et tournez-la de 90\u00b0. R\u00e9p\u00e9tez ce processus jusqu&#8217;\u00e0 obtenir une consistance \u00e9lastique et lisse.<\/li>\n<li>La farine W240 n\u00e9cessite un p\u00e9trissage manuel \u00e9nergique pour favoriser la formation d&#8217;une bonne structure de gluten, essentielle pour une p\u00e2te bien a\u00e9r\u00e9e.<\/li>\n<li>Une fois la p\u00e2te obtenue, formez une boule et laissez-la reposer comme d\u00e9crit ci-dessus, couverte d\u2019un torchon, dans un endroit sec pendant 2 \u00e0 3 heures jusqu&#8217;\u00e0 ce qu&#8217;elle double de volume.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Preparation_de_la_Farce\"><\/span>Pr\u00e9paration de la Farce<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Pendant ce temps, pr\u00e9parez les <strong>sponsali<\/strong>. Apr\u00e8s les avoir nettoy\u00e9s soigneusement, coupez-les en petits morceaux. Leur douceur se mariera parfaitement avec la saveur prononc\u00e9e des <strong>anchois<\/strong> et des <strong>olives Peranzana<\/strong>, rehaussant le go\u00fbt de la farce.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Assemblage_de_la_Pizza\"><\/span>Assemblage de la Pizza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Lorsque la p\u00e2te a doubl\u00e9 de volume, transf\u00e9rez-la sur le plan de travail et divisez-la en deux parts \u00e9gales. Prenez la premi\u00e8re partie et, avec l&#8217;aide d&#8217;un rouleau \u00e0 p\u00e2tisserie, \u00e9talez la p\u00e2te jusqu&#8217;\u00e0 obtenir un disque fin d\u2019environ un demi-centim\u00e8tre d&#8217;\u00e9paisseur.<\/p>\n<ol>\n<li><strong>Pr\u00e9paration de la Base<\/strong> : Graissez l\u00e9g\u00e8rement une plaque de cuisson avec de l&#8217;huile d&#8217;olive extra vierge et d\u00e9posez le premier disque de p\u00e2te, en veillant \u00e0 ce qu&#8217;il adh\u00e8re bien aux bords de la plaque.<\/li>\n<li><strong>Garniture<\/strong> : R\u00e9partissez uniform\u00e9ment les <strong>sponsali<\/strong> coup\u00e9s, les anchois \u00e9miett\u00e9s et les <strong>olives Peranzana d\u00e9noyaut\u00e9es<\/strong>. Assaisonnez avec du sel, du poivre et un g\u00e9n\u00e9reux filet d&#8217;<strong>huile d&#8217;olive extra vierge de <a href=\"https:\/\/www.agricolapiano.com\/blogpiano\/huile-dolive-vierge-extra-moderement-fruitee\/?lang=fr\">vari\u00e9t\u00e9 Peranzana<\/a><\/strong>.<\/li>\n<li><strong>Fermeture<\/strong> : \u00c9talez la deuxi\u00e8me partie de p\u00e2te pour former un autre disque. Couvrez la garniture avec ce deuxi\u00e8me disque et scellez bien les bords en appuyant avec les doigts ou les dents d&#8217;une fourchette pour \u00e9viter que la garniture ne s&#8217;\u00e9chappe pendant la cuisson.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Cuisson_de_la_Pizza\"><\/span>Cuisson de la Pizza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Cuisson_dans_un_Four_Domestique_temperature_maximale_250%C2%B0C\"><\/span>Cuisson dans un Four Domestique (temp\u00e9rature maximale 250\u00b0C)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li><strong>Pr\u00e9chauffage<\/strong> : Pr\u00e9chauffez le four \u00e0 la temp\u00e9rature maximale (250\u00b0C) en s\u00e9lectionnant le mode statique.<\/li>\n<li><strong>Positionnement<\/strong> : Placez la plaque avec la pizza sur la grille la plus basse du four. Cela garantira une cuisson optimale de la base.<\/li>\n<li><strong>Humidit\u00e9<\/strong> : Pour obtenir une pizza plus moelleuse et \u00e9viter qu&#8217;elle ne se dess\u00e8che, vous pouvez placer un bol r\u00e9sistant \u00e0 la chaleur avec de l\u2019eau dans la partie inf\u00e9rieure du four. L&#8217;humidit\u00e9 aidera \u00e0 maintenir la p\u00e2te plus souple pendant la cuisson.<\/li>\n<li><strong>Temps de cuisson<\/strong> : Faites cuire pendant environ 25 \u00e0 30 minutes. V\u00e9rifiez le brunissement de la surface : lorsque la pizza est bien dor\u00e9e, vous pouvez la d\u00e9placer au milieu du four et activer le grill pendant 2 \u00e0 3 minutes pour obtenir une cro\u00fbte croustillante.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Conseils_pour_Deguster_la_Pizza_aux_Sponsali\"><\/span>Conseils pour D\u00e9guster la Pizza aux Sponsali<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>La <strong>pizza aux sponsali<\/strong> doit \u00eatre servie chaude, tout juste sortie du four. Le croquant de la p\u00e2te se marie \u00e0 la douceur et \u00e0 la tendret\u00e9 de la garniture, cr\u00e9ant un \u00e9quilibre parfait de saveurs.<br \/>Pour une touche encore plus authentique, accompagnez-la d\u2019un verre de <strong>vin blanc des Pouilles<\/strong> ou d&#8217;une <strong>bi\u00e8re artisanale locale<\/strong>. Ce sera la fa\u00e7on id\u00e9ale de compl\u00e9ter un repas riche en tradition.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients_de_Qualite_pour_la_Parfaite_Pizza_aux_Sponsali_Decouvrez_la_Difference\"><\/span>Ingr\u00e9dients de Qualit\u00e9 pour la Parfaite Pizza aux Sponsali : D\u00e9couvrez la Diff\u00e9rence<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>D\u00e9couvrez la diff\u00e9rence avec nos ingr\u00e9dients de qualit\u00e9 : <strong>Versatile 240 | Farine de Bl\u00e9 tendre type 55<\/strong>, <strong>Olives Peranzana d\u00e9noyaut\u00e9es en Eau de Mer<\/strong>, et <strong>Huile d&#8217;olive extra vierge de vari\u00e9t\u00e9 Peranzana<\/strong>. Notre farine type 55 W240 garantit des p\u00e2tes \u00e9lastiques et bien a\u00e9r\u00e9es, parfaites pour des pizzas et focaccias moelleuses et parfum\u00e9es. Les <strong>olives Peranzana<\/strong>, immerg\u00e9es dans l&#8217;eau de mer, et notre <strong>huile d&#8217;olive extra vierge<\/strong>, obtenue de la vari\u00e9t\u00e9 <strong>Peranzana<\/strong>, ajoutent une touche authentique et riche en saveurs \u00e0 votre <strong>pizza aux sponsali<\/strong>. Apportez la tradition des Pouilles dans votre cuisine avec des ingr\u00e9dients naturels et authentiques.<\/p>\n<p><strong>Faites la diff\u00e9rence avec la qualit\u00e9 : achetez maintenant et apportez l&#8217;authenticit\u00e9 dans votre cuisine.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><img decoding=\"async\" class=\"aligncenter size-large wp-image-912\" src=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-1024x1024.jpeg\" alt=\"\" width=\"1024\" height=\"1024\" srcset=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-1024x1024.jpeg 1024w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-300x300.jpeg 300w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-150x150.jpeg 150w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-768x768.jpeg 768w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-1536x1536.jpeg 1536w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-500x500.jpeg 500w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-1440x1440.jpeg 1440w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-1200x1200.jpeg 1200w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-780x780.jpeg 780w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-600x600.jpeg 600w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-550x550.jpeg 550w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-370x370.jpeg 370w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2-255x255.jpeg 255w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2021\/02\/Pizza-con-le-sponsali-2.jpeg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.agricolapiano.com\/fr\/115-huile-d-olive-extra-vierge-italienne\">ACHETER NOTRE HUILE<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.agricolapiano.com\/fr\/113-farines-naturelles\">ACHETER NOTRE FARINE<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.agricolapiano.com\/fr\/116-olives-de-table-italiennes\">ACHETER NOS OLIVES<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Comment Pr\u00e9parer la Pizza aux Sponsali : Tradition et Saveur La pizza aux sponsali est un plat ancien de la tradition des Pouilles, riche en histoire et en saveurs authentiques. Pr\u00e9par\u00e9e \u00e0 l&#8217;occasion des fian\u00e7ailles, cette focaccia farcie porte avec elle des si\u00e8cles de culture culinaire et des moments festifs. Le terme &#8220;sponsali&#8221; lui-m\u00eame vient [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3614,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1207,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5885,5918],"tags":[10891,10889,10892,10900,10893,10885,10886,10897,10890,10898,10887,10894,10899,10895,10888,10896],"class_list":["post-5554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farines-et-semoules","category-recettes-farines","tag-focaccia-aux-oignons","tag-focaccia-aux-oignons-sponsali","tag-focaccia-aux-sponsali","tag-focaccia-farcie-aux-oignons","tag-pizza-aux-longs-oignons","tag-pizza-aux-oignons","tag-pizza-aux-oignons-des-pouilles","tag-pizza-aux-oignons-sponsali","tag-pizza-aux-sponsali","tag-pizza-des-pouilles-aux-oignons","tag-pizza-rustique-aux-oignons","tag-recette-des-pouilles-aux-sponsali","tag-recette-du-calzone-aux-sponsali","tag-recette-pizza-aux-sponsali","tag-recette-traditionnelle-aux-sponsali","tag-tradition-pizza-aux-oignons"],"yoast_head":"<!-- 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