{"id":23379,"date":"2024-04-02T12:49:53","date_gmt":"2024-04-02T10:49:53","guid":{"rendered":"https:\/\/www.livemag.it\/?p=23379"},"modified":"2024-04-02T12:50:06","modified_gmt":"2024-04-02T10:50:06","slug":"pietro-il-farinaro-farine-deccellenza","status":"publish","type":"post","link":"https:\/\/www.livemag.it\/index.php\/2024\/04\/02\/pietro-il-farinaro-farine-deccellenza\/","title":{"rendered":"Pietro il Farinaro, farine d&#8217;eccellenza"},"content":{"rendered":"\n<p><strong><a href=\"http:\/\/Instagram.com\/pietro_ilfarinaro\/\">Pietro il Farinaro<\/a><\/strong> ha 34 anni e da sempre vive in mezzo a mulini e farine. &#8220;La mia storia inizia tra i campi dorati di grano e il suono rassicurante delle macine che lavorano con passione da generazioni&#8221;, dice di s\u00e9 su Instagram.<\/p>\n\n\n\n<p>L&#8217;attivit\u00e0 di famiglia, infatti, non \u00e8 un <a href=\"https:\/\/www.livemag.it\/index.php\/good-life\/\">lavoro<\/a> come un altro. Quella di Molino Rivetti &#8211; Molinorivetti.it\/storia\/ \u00a0&#8211; \u00e8 una storia di passione assoluta per il lavoro e la qualit\u00e0. Pietro Rivetti, classe 1926, il fondatore del Molino, \u00a0racconta: &#8221;Mio nonno era mugnaio, mio padre era mugnaio, e sua moglie Eugenia era mugnaia e a sua volta figlia di mugnai e a me hanno insegnato a fare il mugnaio.&#8221;<\/p>\n\n\n\n<p>Pietro quindi, in un certo senso, non poteva fare altro. Ma deciso di portare la qualit\u00e0 delle farine di Molino Rivetti &#8216;a domicilio&#8217;, soprattutto nelle tante pizzerie sparse nelle province lombarde, soprattutto quella di Brescia, ma non solo. &#8220;Spesso queste pizzerie hanno una clientela davvero grande, pi\u00f9 che nelle grandi citt\u00e0, perch\u00e9 sono le uniche attivit\u00e0 per tanti chilometri e i pizzaioli pi\u00f9 esperti e attenti sanno puntare sulla qualit\u00e0&#8221;. &nbsp;Perch\u00e9 le farine, non sono mica tutte uguali. Variano, oltre per la loro qualit\u00e0, anche in base alla forza, &nbsp;ovvero la capacit\u00e0 della farina stessa di assorbire i liquidi durante l&#8217;impasto e trattenere l&#8217;anidride carbonica durante la lievitazione.&nbsp;<\/p>\n\n\n\n<p>Ci sono impasti a corta, media e lunga lievitazione (24, 48, 72 ore, etc) e Pietro sa sempre come proporre quello giusto ai suoi clienti. &#8220;Ogni pizzaiolo ed ogni fornaio ha esigenze diverse e cerco di accontentare tutti&#8221;, racconta. Ad esempio, con prodotti senza glutine. &#8220;Le nostre basi per pizza senza glutine sono realizzate con cura e passione e garantiscono un&#8217;esperienza gustativa davvero particolare&#8221;, conclude Pietro. &#8220;Come tutti i nostri prodotti, danno alla pizza il suo sapore pi\u00f9 autentico. Con le nostre farine, ogni pizza \u00e8 quasi un&#8217;opera d&#8217;arte. La loro versatilit\u00e0 ai pizzaioli di creare impasti leggeri, digeribili e dal gusto inconfondibile&#8221;.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pietro il Farinaro ha 34 anni e da sempre vive in mezzo a mulini e farine. &#8220;La mia storia inizia tra i campi dorati di grano e il suono rassicurante delle macine che lavorano con passione da generazioni&#8221;, dice di s\u00e9 su Instagram. L&#8217;attivit\u00e0 di famiglia, infatti, non \u00e8 un lavoro come un altro. Quella [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":23380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"subtitle":"","format":"standard","video":"","gallery":"","source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"1","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"0","show_view_counter":"0","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"","hide":""},"jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"jnews_post_split":{"enable_post_split":"0","post_split":[{"template":"1","tag":"h2","numbering":"asc","mode":"normal","first":"0","enable_toc":"0","toc_type":"normal"}]},"footnotes":""},"categories":[1372],"tags":[1663,1662,1601],"class_list":["post-23379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-good-life","tag-farine","tag-pietro-il-farinaro","tag-pizza"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - 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