{"id":4004,"date":"2021-03-24T15:52:28","date_gmt":"2021-03-24T14:52:28","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/una-paloma-especial-por-el-35-aniversario\/"},"modified":"2023-10-26T14:11:31","modified_gmt":"2023-10-26T12:11:31","slug":"una-paloma-especial-por-el-35-aniversario","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/es\/2021\/03\/una-paloma-especial-por-el-35-aniversario\/","title":{"rendered":"Una Paloma especial por el 35 aniversario"},"content":{"rendered":"<p>[et_pb_section admin_label=&#8221;section&#8221;]<br \/>\n\t\t\t[et_pb_row admin_label=&#8221;fila&#8221;]<br \/>\n\t\t\t\t[et_pb_column type=&#8221;4_4&#8243;][et_pb_text admin_label=&#8221;Text&#8221;]<\/p>\n<p class=\"has-drop-cap\">Han pasado casi 35 a\u00f1os desde el 6 de junio de 1986, cuando abrimos nuestra primera sede social en Loano, en Via dei Gazzi 45. Se llamaba pasteler\u00eda Delizia y Mary y yo \u00e9ramos poco m\u00e1s que unas ni\u00f1as. Yo ten\u00eda 20 a\u00f1os y ella 18.  <\/p>\n<p>Han pasado muchas cosas desde aquel d\u00eda: han llegado dos hijas, Simona y Siria. El traslado a Vicoforte y luego la transformaci\u00f3n de una pasteler\u00eda sola a una chocolater\u00eda artesanal. El primer Bean To Bar, cuando la gente a\u00fan no sab\u00eda lo que significaba. Cuando los compa\u00f1eros se re\u00edan de nuestras elecciones. Pase lo que pase, se necesita coraje y nunca nos ha faltado.<\/p>\n<p>Ahora Orlando, el marido de Simona, un joven voluntarioso, se ha unido a nuestra familia y han llegado mis peque\u00f1as joyas Leonardo y Michelangelo. Tantas emociones y s\u00f3lo estamos al principio.<\/p>\n<p>Ahora para esta ocasi\u00f3n pens\u00e9 en crear esta Colomba especial. Y se lo dediqu\u00e9 a &#8216;Mary&#8217;, mi mujer y compa\u00f1era de trabajo.  <\/p>\n<figure class=\"wp-block-gallery columns-1 is-cropped\">\n<ul class=\"blocks-gallery-grid\">\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"293\" height=\"300\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-293x300.jpg\" alt=\"Paloma Blanca Mary\" data-id=\"2649\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/2021\/03\/una-colomba-speciale-per-il-35-anniversario\/20180308_205603-copia-large\/\" class=\"wp-image-2649\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-293x300.jpg 293w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-1001x1024.jpg 1001w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-768x786.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-610x624.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large-510x522.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/20180308_205603-Copia-Large.jpg 1080w\" sizes=\"(max-width: 293px) 100vw, 293px\" \/><figcaption class=\"blocks-gallery-item__caption\">Colomba Mary, hecha con mantequilla de b\u00fafala y chocolate blanco<\/figcaption><\/figure>\n<\/li>\n<\/ul>\n<\/figure>\n<p class=\"has-drop-cap\">Para esta Colomba he elegido los ingredientes m\u00e1s preciados del mundo; harina de grano nacional molida a la piedra, mantequilla de b\u00fafala fresca de la Azienda agricola Moris di Caraglio. Pistachos y almendras de Sicilia, frambuesas deshidratadas y confitadas de Peveragno, y lo cubr\u00ed con chocolate blanco hecho por m\u00ed con leche fresca de b\u00fafala. A esta maravilla de ingredientes s\u00f3lo se le ha a\u00f1adido pasi\u00f3n y saber hacer para conseguir una Obra Maestra del Sabor.<\/p>\n<p>Quer\u00eda experimentar con un nuevo proceso de producci\u00f3n, cuatro renovaciones de levadura madre poco \u00e1cida y luego tres masas y una emulsi\u00f3n. Conseguir una malla densa pero suave, dulce pero no excesiva y nada \u00e1cida. Un aroma de copos de manteca de cacao y s\u00f3lo bayas de vainilla de Madagascar para dar a la masa un car\u00e1cter suave. S\u00f3lo queda probarlo. Pero s\u00f3lo ten\u00eda previsto 35 y 16 ya los he hecho y vendido, el pr\u00f3ximo lote lo har\u00e9 ma\u00f1ana y los enviar\u00e9 el lunes 29 de marzo para entregarlos el martes 30. Date prisa si quieres probar uno es tu \u00fanica oportunidad<\/p>\n<figure class=\"wp-block-gallery columns-3 is-cropped\">\n<ul class=\"blocks-gallery-grid\">\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"512\" height=\"512\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo.jpg\" alt=\"\" data-id=\"2624\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2624\" class=\"wp-image-2624\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo.jpg 512w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-300x300.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-150x150.jpg 150w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-400x400.jpg 400w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-510x510.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Nonno-e-Leonardo-100x100.jpg 100w\" sizes=\"(max-width: 512px) 100vw, 512px\" \/><figcaption class=\"blocks-gallery-item__caption\">Los maestros de la masa madre<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-1024x768.jpg\" alt=\"\" data-id=\"2621\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2621\" class=\"wp-image-2621\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-1024x768.jpg 1024w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-300x225.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-768x576.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-610x457.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-510x382.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1-1080x810.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pasta-di-pistacchio-1.jpg 1355w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Dados de pistacho<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-1024x768.jpg\" alt=\"\" data-id=\"2618\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2618\" class=\"wp-image-2618\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-1024x768.jpg 1024w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-300x225.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-768x576.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-610x457.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-510x382.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta-1080x810.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Pistacchi-per-pasta.jpg 1355w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Ciruelas caramelizadas ligeras y almendras<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"864\" height=\"1024\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-864x1024.jpg\" alt=\"\" data-id=\"2612\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2612\" class=\"wp-image-2612\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-864x1024.jpg 864w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-253x300.jpg 253w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-768x911.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-1295x1536.jpg 1295w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-610x723.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-1080x1281.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua-510x605.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Lievito-in-acqua.jpg 1727w\" sizes=\"(max-width: 864px) 100vw, 864px\" \/><figcaption class=\"blocks-gallery-item__caption\">Levadura madre en agua<\/figcaption><\/figure>\n<\/li>\n<li class=\"blocks-gallery-item\">\n<figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-1024x768.jpg\" alt=\"\" data-id=\"2609\" data-full-url=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala.jpg\" data-link=\"https:\/\/blog.silviobessone.it\/?attachment_id=2609\" class=\"wp-image-2609\" srcset=\"https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-1024x768.jpg 1024w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-300x225.jpg 300w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-768x576.jpg 768w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-610x457.jpg 610w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-510x382.jpg 510w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala-1080x810.jpg 1080w, https:\/\/blog.silviobessone.it\/wp-content\/uploads\/2021\/03\/Burro-fresco-di-Bufala.jpg 1355w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Mantequilla de b\u00fafala fresca Moris<\/figcaption><\/figure>\n<\/li>\n<\/ul>\n<\/figure>\n<div class=\"wp-block-buttons\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100 is-style-fill\"><a class=\"wp-block-button__link has-white-color has-vivid-green-cyan-background-color has-text-color has-background\" href=\"https:\/\/shop.silviobessone.it\/it\/prodotti\/156-colomba-artigianale-a-lievito-madre.html\" style=\"border-radius:36px\" target=\"_blank\" rel=\"noreferrer noopener\">Para comprar la paloma, haga clic aqu\u00ed.  <\/a><\/div>\n<\/div>\n<pre class=\"wp-block-preformatted\"><\/pre>\n<p class=\"has-drop-cap\">\n<p>\n          <a href=\"https:\/\/shop.silviobessone.it\/it\/prodotti\/156-colomba-artigianale-a-lievito-madre.html\">https:\/\/shop.silviobessone.it\/it\/prodotti\/156-colomba-artigianale-a-lievito-madre.html<\/a>\n        <\/p>\n<ul class=\"wp-block-social-links\">\n<\/ul>\n<p>Para cualquier informaci\u00f3n <a href=\"mailto:info@silviobessone.it\" target=\"_blank\" rel=\"noreferrer noopener\">info@silviobessone.it<\/a><\/p>\n<\/p>\n<p>[\/et_pb_text][\/et_pb_column]<br \/>\n\t\t\t[\/et_pb_row]<br \/>\n\t\t[\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Han pasado casi 35 a\u00f1os desde el 6 de junio de 1986, cuando abrimos nuestra primera sede social en Loano, en Via dei Gazzi 45. Se llamaba pasteler\u00eda Delizia y Mary y yo \u00e9ramos poco m\u00e1s que unas ni\u00f1as. Yo ten\u00eda 20 a\u00f1os y ella 18. Han pasado muchas cosas desde aquel d\u00eda: han llegado [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2608,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[26,847,871],"tags":[949,948,818,265],"yst_prominent_words":[],"class_list":["post-4004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-experiencias-unicas","category-productos-especiales","tag-bufalos-moris","tag-mantequilla-de-bufala","tag-paloma-artesana","tag-silvio-bessone-es"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts\/4004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/comments?post=4004"}],"version-history":[{"count":6,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts\/4004\/revisions"}],"predecessor-version":[{"id":4877,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/posts\/4004\/revisions\/4877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/media\/2608"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/media?parent=4004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/categories?post=4004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/tags?post=4004"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/es\/wp-json\/wp\/v2\/yst_prominent_words?post=4004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}