{"id":237733,"date":"2024-06-14T18:40:49","date_gmt":"2024-06-14T16:40:49","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2024\/06\/zia-il-nuovo-ristorante-pop-up-dellhotel-metropole-con-protagonista-la-pizza\/"},"modified":"2024-06-14T18:40:56","modified_gmt":"2024-06-14T16:40:56","slug":"zia-il-nuovo-ristorante-pop-up-dellhotel-metropole-con-protagonista-la-pizza","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/it\/2024\/06\/zia-il-nuovo-ristorante-pop-up-dellhotel-metropole-con-protagonista-la-pizza\/","title":{"rendered":"Zia: il nuovo ristorante pop-up dell&#8217;Hotel M\u00e9tropole con protagonista la pizza"},"content":{"rendered":"\n<p><strong>Pronti a gustare una pizza all&#8217;insegna della convivialit\u00e0 in un luogo leggendario?<\/strong><\/p>\n\n<p>Come da tradizione, con l&#8217;arrivo dell&#8217;estate l&#8217;Hotel M\u00e9tropole svela il suo ristorante pop-up. Quest&#8217;anno tocca a Zia, che prende posto nell&#8217;atmosfera sontuosa dell&#8217;Odyssey, uno spazio immaginato e arredato dal leggendario Karl Lagerfeld.<\/p>\n\n<p>A bordo piscina, sotto le stelle e in un&#8217;atmosfera rilassata ed elegante, Manon Santini e Rocco Seminara, entrambi ex chef all&#8217;Hotel de Paris, ci fanno scoprire una pietanza piuttosto audace per un hotel 5 stelle: la pizza.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"563\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/odyssey-hotel-metropole-1024x563.jpg\" alt=\"Odyssey-Hotel Metropole\" class=\"wp-image-237163\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/odyssey-hotel-metropole-1024x563.jpg 1024w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/odyssey-hotel-metropole-545x300.jpg 545w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/odyssey-hotel-metropole.jpg 1300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>\u00c8 in questa splendida cornice, vicino alla piscina, che potrete gustare le pizze \u00a9 L. Galaup<\/em><\/figcaption><\/figure>\n<\/div>\n<p>&#8220;La pizza si merita assolutamente un posto negli hotel&#8221; afferma Rocco Seminara. L&#8217;ambizione dei due chef \u00e8 chiara: &#8220;rendere la pizza protagonista, far scoprire qualcosa di diverso e far vivere un&#8217;esperienza&#8221; come spiega Manon Santini.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-originalite-et-produits-d-exceptions\">Originalit\u00e0 e prodotti d&#8217;eccezione<\/h2>\n\n<p>Anche se l&#8217;idea della pizza con avocado e caviale potrebbe lasciare di stucco gli italiani, soprattutto i puristi, non bisogna fermarsi alle prime impressioni. A quanto pare, infatti, sembra essere una delle pi\u00f9 richieste, nonch\u00e9 la pi\u00f9 cara del men\u00f9. Le altre pizze costano circa 30\u20ac e puntano a valorizzare le grandi ricette italiane.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-avocats-caviar-zia-683x1024.jpg\" alt=\"pizza-avocats-caviar-zia\" class=\"wp-image-237171\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-avocats-caviar-zia-683x1024.jpg 683w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-avocats-caviar-zia-200x300.jpg 200w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-avocats-caviar-zia.jpg 900w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\"><em>La pizza con avocado e caviale \u00a9 Matthieu Cellard<\/em><\/figcaption><\/figure>\n<\/div>\n<p>Gli chef Santini e Seminara prediligono prodotti locali e ingredienti che arrivano direttamente dall&#8217;italiana per rendere le loro creazioni sublimi. Le pizze assumono tutte le forme e dimensioni possibili. La pi\u00f9 originale \u00e8 probabilmente la pizza souffl\u00e9 al tartufo.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-soufflee-truffe-hotel-metropole-1024x683.jpg\" alt=\"Pizza-souffl&#xE9;e-truffe-Hotel-Metropole\" class=\"wp-image-237167\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-soufflee-truffe-hotel-metropole-1024x683.jpg 1024w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-soufflee-truffe-hotel-metropole-450x300.jpg 450w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizza-soufflee-truffe-hotel-metropole.jpg 1300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>La pizza souffl\u00e9 al tartufo \u00a9 Matthieu Cellard<\/em><\/figcaption><\/figure>\n<\/div>\n<p>La regina dello Zia \u00e8 senza dubbio la pizza, ma nel men\u00f9 sono presenti anche altri piatti, come antipasti, carpacci, insalate e pizzette.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-la-pate-une-base-essentielle\">L&#8217;impasto, una base fondamentale<\/h2>\n\n<p>L&#8217;impasto \u00e8 il fulcro di ogni pizza ben riuscita e quello di Zia non delude. Anche i bordi, spesso snobbati, non lasciano indifferenti. La pasta \u00e8 croccante, soffice e sottile, proprio come dovrebbe essere.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-hotel-metropole-683x1024.jpg\" alt=\"Manon-santini-zia-hotel-metropole\" class=\"wp-image-237175\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-hotel-metropole-683x1024.jpg 683w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-hotel-metropole-200x300.jpg 200w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-hotel-metropole.jpg 900w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\"><em>Manon Santini prepara l&#8217;importantissimo impasto della pizza \u00a9 Matthieu Cellard<\/em><\/figcaption><\/figure>\n<\/div>\n<p>Non \u00e8 un caso se \u00e8 cos\u00ec buona, per\u00f2. Manon e Rocco lavorano l&#8217;impasto con precisione e cura. &#8220;Selezioniamo farine con un mix di grani, farina integrale e farina di forza&#8221;, afferma lo chef Santini. L&#8217;obiettivo \u00e8 quello di ottenere un impasto leggero grazie a &#8220;una percentuale di lievito molto bassa, in modo che sia pi\u00f9 digeribile possibile&#8221;. Questa bassa percentuale per\u00f2 impone una lievitazione di &#8220;minimo 48 ore cos\u00ec da far nascere i lieviti e farli agire come un agente naturale&#8221;.<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u00c8 molto pi\u00f9 difficile fare la pasta della pizza che cucinare una bistecca<\/p>\n<\/blockquote>\n\n<p>In simbiosi in cucina, cos\u00ec come nell&#8217;intervista, Rocco Seminara aggiunge che la &#8220;pizza pu\u00f2 sembrare estremamente banale ma in realt\u00e0 \u00e8 molto tecnica. Bisogna avere tutte le conoscenze e capire l&#8217;ambiente in cui ci si trova. \u00c8 molto pi\u00f9 difficile fare la pasta della pizza che cucinare una bistecca&#8221;. Gli chef tengono conto di ogni dettaglio, dalla temperatura dell&#8217;acqua, all&#8217;umidit\u00e0 e al calore dell&#8217;ambiente, per garantire che l&#8217;impasto sia perfetto.<\/p>\n\n<p class=\"related\"><a href=\"https:\/\/www.monaco-tribune.com\/it\/2024\/02\/provato-per-voi-smakelijk-il-primo-ristorante-belga-di-monaco\/\">Provato per voi: Smakelijk! Il primo ristorante belga di Monaco<\/a><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-terminer-le-repas-en-beaute\">Concludere in bellezza<\/h2>\n\n<p>Campione del mondo di Pizza Dessert nel 2019, Manon Santini propone le sue creazioni dolci per chiudere il pasto in bellezza. La sua idea \u00e8 quella di &#8220;ricreare l&#8217;aspetto e il gusto della pasticceria francese su una pizza&#8221;.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizzetta-chocolat-praline-hotel-metropole-683x1024.jpg\" alt=\"pizzetta-chocolat-praline-hotel-metropole\" class=\"wp-image-237180\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizzetta-chocolat-praline-hotel-metropole-683x1024.jpg 683w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizzetta-chocolat-praline-hotel-metropole-200x300.jpg 200w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/pizzetta-chocolat-praline-hotel-metropole.jpg 900w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\"><em>La pizzetta con cioccolato pralinato servita come dessert \u00a9Matthieu Cellard<\/em><\/figcaption><\/figure>\n<\/div>\n<p>Per un breve periodo durante la stagione, potrete anche gustare la pizza dessert vincitrice del premio dell&#8217;anno 2019. Per il momento, sul men\u00f9 trovate la pizza con cioccolato pralinato e la pizza con fragole e pistacchio.<\/p>\n\n<p class=\"related\"><a href=\"https:\/\/www.monaco-tribune.com\/it\/2024\/04\/christophe-cussac-cucinare-con-il-cuore-rende-tutto-piu-buono\/\">Christophe Cussac: \u201cCucinare con il cuore rende tutto pi\u00f9 buono\u201d<\/a><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-convivialite-et-proximite-inedites\">Parola d&#8217;ordine: convivialit\u00e0<\/h2>\n\n<p>La parola d&#8217;ordine degli chef? Convivialit\u00e0. &#8220;Vogliamo rendere il tutto pi\u00f9 conviviale servendo la pizza a bordo piscina e all&#8217;esterno dell&#8217;hotel&#8221;, spiega Rocco Seminara.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-683x1024.jpg\" alt=\"manon-santini-zia\" class=\"wp-image-237189\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-683x1024.jpg 683w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia-200x300.jpg 200w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/manon-santini-zia.jpg 900w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\"><em>Manon Santini \u00a9 Matthieu Cellard<\/em><\/figcaption><\/figure>\n<\/div><div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/rocco-seminara-zia-683x1024.jpg\" alt=\"rocco-seminara-zia\" class=\"wp-image-237193\" srcset=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/rocco-seminara-zia-683x1024.jpg 683w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/rocco-seminara-zia-200x300.jpg 200w, https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2024\/06\/rocco-seminara-zia.jpg 900w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\"><em>Rocco Seminara \u00a9 Matthieu Cellard<\/em><\/figcaption><\/figure>\n<\/div>\n<p>Un obiettivo che si sposa alla perfezione con l&#8217;idea della pizza, simbolo di convivialit\u00e0 e condivisione per eccellenza. Il forno per le pizze all&#8217;esterno fa il suo dovere e permette ai clienti di osservare la preparazione dei loro piatti e parlare anche con gli chef, se lo desiderano.<\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p><strong>Informazioni utili:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Aperto: da mercoled\u00ec a domenica sera. A pranzo Zia propone tre grandi classici rivisitati: la Margherita, la Marinara e la Napoletana.<\/li>\n\n\n\n<li>Prezzo delle pizze: da 22\u20ac a 295\u20ac<\/li>\n\n\n\n<li>Dove: Odyssey, H\u00f4tel M\u00e9tropole<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pronti a gustare una pizza all&#8217;insegna della convivialit\u00e0 in un luogo leggendario? Come da tradizione, con l&#8217;arrivo dell&#8217;estate l&#8217;Hotel M\u00e9tropole [&hellip;]<\/p>\n","protected":false},"author":66,"featured_media":237160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1740,1826,1738],"tags":[2872],"post_sectags":[3185],"post_format":[2472],"class_list":["post-237733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cosa-fare","category-la-nostra-scelta","category-notizie","tag-gastronomia","sectag-hotel-metropole-it","format-critica"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Zia: il nuovo ristorante pop-up dell&#039;Hotel M\u00e9tropole con protagonista la pizza<\/title>\n<meta name=\"description\" content=\"Pronti a gustare una pizza all&#039;insegna della convivialit\u00e0 in un luogo leggendario? 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