{"id":1687,"date":"2024-12-10T11:38:11","date_gmt":"2024-12-10T11:38:11","guid":{"rendered":"https:\/\/mariorossi.com\/our-excellences\/"},"modified":"2025-01-16T16:13:05","modified_gmt":"2025-01-16T16:13:05","slug":"our-excellences","status":"publish","type":"page","link":"https:\/\/mariorossi.com\/en\/our-excellences\/","title":{"rendered":"our excellences"},"content":{"rendered":"\t\t
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pizza - ice cream - coffee<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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pizza<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mariorossi pizza is contemporary Neapolitan<\/strong> pizza.<\/p>\n

Contemporary Neapolitan pizza, unlike classic Neapolitan pizza, has ahigher hydration<\/strong> level and a longer leavening time<\/strong>, making it flavorful and easy to digest.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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the dough<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our dough is prepared with a blend of flours: we mix a type 0 Petra Molino Quaglia flour with a type 1 flour to make the mass softer and lighter, with a hydration of about 70 percent.<\/p>\n

The preparation technique used is the “biga” method:<\/strong> we prepare a pre-dough by mixing water, yeast and flour, which rests for a minimum of 18 to a maximum of 24 hours. Afterward, we continue the dough process by adding the remaining water and salt.<\/p>\n

The salt we use is Riserva del Mare<\/strong> real salt, Slow Food Presidium<\/strong> whole food sea salt from Trapani.<\/p>\n

Our final product is a remarkably digestible pizza<\/strong> with a soft, melt-in-your-mouth dough and a pronounced, honeycombed crust.<\/p>\n

The pizza is baked in a zero-emissions electric oven<\/strong>, the “Scugnizzo Napoletano” by Izzo Forni, at a temperature of around 400\u00b0C<\/strong> (752\u00b0F).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ice cream<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mariorossi ice cream is homemade<\/strong> ice cream made totally by us, combining the ingredients needed for each flavor with a natural “base” that serves to thicken the mixture and endow it with the final texture.<\/p>\n

Our bases, one for fruit flavors and one for cream flavors<\/strong>, are composed mainly of natural thickeners<\/strong>, such as carob flour and Guar gum.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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the preparation<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our gelato is not prepared in a traditional lab with a classic batch freezer; instead, we use a state-of-the-art machine<\/strong> called the Frigomat GX8.<\/p>\n

This machine allows for eight different small freezers, which prepare each of the eight flavors separately.<\/p>\n

This allows us to always have fresh and super creamy ice cream.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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coffee<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mariorossi<\/em> ‘s coffee is carefully selected, each sip giving a perfect balance of aroma and intensity, ideal for those seeking a moment of pure pleasure.<\/p>\n

Prepared with passion and served in a cozy setting, it is the perfect companion for any break<\/strong>, whether it is to start the day with energy or to relax and enjoy a quiet moment.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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pizza – ice cream – coffee pizza Mariorossi pizza is contemporary Neapolitan pizza. Contemporary Neapolitan pizza, unlike classic Neapolitan pizza, has ahigher hydration level and a longer leavening time, making it flavorful and easy to digest. the dough Our dough is prepared with a blend of flours: we mix a type 0 Petra Molino Quaglia […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"class_list":["post-1687","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/pages\/1687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/comments?post=1687"}],"version-history":[{"count":4,"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/pages\/1687\/revisions"}],"predecessor-version":[{"id":1769,"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/pages\/1687\/revisions\/1769"}],"wp:attachment":[{"href":"https:\/\/mariorossi.com\/en\/wp-json\/wp\/v2\/media?parent=1687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}