{"id":8776,"date":"2025-02-18T14:37:18","date_gmt":"2025-02-18T14:37:18","guid":{"rendered":"https:\/\/acetaiasereni.com\/senza-categoria\/2-ricetta-focaccia-bianca-gourmet-con-mortadella-mozzarella-di-bufala-pistacchi-ed-aceto-balsamico-tradizionale-di-modena-dop-extravecchio\/"},"modified":"2026-02-23T16:45:25","modified_gmt":"2026-02-23T16:45:25","slug":"2-ricetta-focaccia-bianca-gourmet-con-mortadella-mozzarella-di-bufala-pistacchi-ed-aceto-balsamico-tradizionale-di-modena-dop-extravecchio","status":"publish","type":"post","link":"https:\/\/acetaiasereni.com\/it\/receipes\/2-ricetta-focaccia-bianca-gourmet-con-mortadella-mozzarella-di-bufala-pistacchi-ed-aceto-balsamico-tradizionale-di-modena-dop-extravecchio\/","title":{"rendered":"Focaccia Gourmet con Aceto Balsamico Tradizionale di Modena DOP"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8776\" class=\"elementor elementor-8776 elementor-5419\" data-elementor-post-type=\"post\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-c1b953b e-flex e-con-boxed e-con e-parent\" data-id=\"c1b953b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-0a3a246 e-con-full e-flex e-con e-child\" data-id=\"0a3a246\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3f96212 elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-pagination-position-inside elementor-widget elementor-widget-slides\" data-id=\"3f96212\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;both&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;,&quot;transition_speed&quot;:500}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Slides\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-3298b32 swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"focaccia bianca 5\"><\/div><div class=\"elementor-background-overlay\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><div class=\"elementor-slide-heading\">Focaccia Gourmet con Aceto Balsamico Tradizionale di Modena<\/div><div class=\"elementor-slide-description\"><p>Focaccia bianca gourmet con mortadella, mozzarella di Bufala, pistacchi e Aceto Balsamico Tradizionale di Modena DOP Extravecchio<\/p>\n<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fad9970 elementor-widget elementor-widget-heading\" data-id=\"fad9970\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ecco la seconda ricetta in collaborazione con il nostro amico toscano Alessio Da Prato, Chef Ambassador di Acetaia Sereni e co-proprietario di Toscana Saporita<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-601d8f8 elementor-widget elementor-widget-text-editor\" data-id=\"601d8f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Questa focaccia viene realizzata con un<strong> lungo processo di fermentazione<\/strong> per ottenere il massimo del sapore e della leggerezza. L&#8217;impasto si basa su un metodo di <strong>impasto per pizza con idratazione al 68%<\/strong>, utilizzando per la cottura in casa una <strong>pietra refrattaria per pizza.<\/strong> <\/p><p><span style=\"text-decoration: underline;\"><strong>Ingredienti per l&#8217;impasto<\/strong>:<\/span><\/p><ul><li style=\"text-align: left;\">450 g di farina di tipo 2<\/li><li style=\"text-align: left;\">50 g di farina di farro integrale<\/li><li style=\"text-align: left;\">500 g di farina di tipo 00<\/li><li style=\"text-align: left;\">600 g di acqua (<strong>parte 1<\/strong>)<\/li><li style=\"text-align: left;\">80 g di acqua (<strong>parte 2<\/strong>)<\/li><li style=\"text-align: left;\">25 g di sale<\/li><li style=\"text-align: left;\">4 g di lievito fresco<\/li><li style=\"text-align: left;\">20 g di Olio Extravergine di Oliva<\/li><\/ul>\t\t\t\t\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<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-2b2a0b7 e-flex e-con-boxed e-con e-parent\" data-id=\"2b2a0b7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-df89be2 e-con-full e-flex e-con e-child\" data-id=\"df89be2\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-662825f elementor-widget elementor-widget-text-editor\" data-id=\"662825f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Primo impasto<\/strong>: in una ciotola con il gancio, unire le farine, il lievito e 600 g di acqua<strong> (parte 1<\/strong>) e impastare a bassa velocit\u00e0 per 10 minuti fino a ottenere un composto omogeneo.<strong> Secondo impasto<\/strong>: aggiungere il sale e i restanti 80 g di acqua <strong>(parte 2)<\/strong>. Impastare a velocit\u00e0 3 per altri 10 minuti, fino a quando l\u2019impasto risulter\u00e0 liscio ed elastico. Aggiungere lentamente l<strong>\u2019Olio Extra Vergine di Oliva<\/strong> e impastare per altri 3 minuti.  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dc24068 elementor-widget elementor-widget-text-editor\" data-id=\"dc24068\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Fermentazione per ottenere la massa: trasferire l&#8217;impasto in un contenitore, coprire con un coperchio e lasciare riposare a temperatura ambiente per ca. 40-60 minuti.  Fermentazione a freddo: mettere l&#8217;impasto in <strong>frigorifero <\/strong>e lasciarlo lievitare per 48 ore. Togliere l&#8217;impasto dal frigorifero, dargli la forma desiderata e lasciarlo riposare per 2 ore a temperatura ambiente.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0ee4e2 elementor-widget elementor-widget-text-editor\" data-id=\"a0ee4e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Preriscaldare il forno<\/strong> a 525 \u00b0F (275 \u00b0C) o i<strong>l pi\u00f9 alto possibile<\/strong>, con una<strong> pietra per pizza<\/strong> all&#8217;interno, per almeno 45 minuti. Prepara l\u2019impasto per la cottura: <strong>crea delle fossette sulla superficie della focaccia con la punta delle dita<\/strong>, irrora con Olio Extra Vergine di Oliva e spolvera con un po\u2019 di sale. Cuocere: trasferire la focaccia sulla pietra refrattaria e <strong><strong>cuocere per 10-12 minuti<\/strong>,<\/strong> o fino a quando non diventa dorata e croccante.  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\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<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-7f81ada e-flex e-con-boxed e-con e-parent\" data-id=\"7f81ada\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-aa9abb7 e-con-full e-flex e-con e-child\" data-id=\"aa9abb7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0e18e86 elementor-widget elementor-widget-text-editor\" data-id=\"0e18e86\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>Guarnizione con i condimenti:<\/strong><\/span><\/p><ul><li>Mortadella (tagliata a fettine sottili)<\/li><li>Bocconcini di mozzarella di bufala<\/li><li>Pistacchi tritati<\/li><li>Aceto Balsamico Tradizionale DOP Extravecchio di Acetaia Sereni<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1faed48 elementor-widget elementor-widget-text-editor\" data-id=\"1faed48\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\">Una volta che la focaccia si \u00e8 leggermente <strong>raffreddata,<\/strong> guarnirla con<strong> mortadella<\/strong>,<strong> mozzarella di bufala <\/strong>e <strong>pistacchi tritati<\/strong>. Completare con un filo di A<strong>ceto Balsamico Tradizionale DOP Extra-vecchio<\/strong> di Acetaia Sereni, per un perfetto equilibrio di cremosit\u00e0, croccantezza e acidit\u00e0. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-f2762b1 e-con-full e-flex e-con e-child\" data-id=\"f2762b1\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-37b2091 elementor-widget elementor-widget-image\" data-id=\"37b2091\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1707\" height=\"2560\" src=\"https:\/\/acetaiasereni.com\/wp-content\/uploads\/2025\/02\/focaccia-bianca-5-scaled-e1760690040168.jpg\" class=\"attachment-full size-full wp-image-9168\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\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<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a916305 e-flex e-con-boxed e-con e-parent\" data-id=\"a916305\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7f74b5e elementor-widget elementor-widget-heading\" data-id=\"7f74b5e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Gusta questa focaccia gourmet con un bicchiere di Lambrusco ben freddo per un\u2019autentica esperienza modenese!<\/h2>\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<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a3a7851 e-flex e-con-boxed e-con e-parent\" data-id=\"a3a7851\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a710feb elementor-widget elementor-widget-eael-cta-box\" data-id=\"a710feb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-cta-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"eael-call-to-action cta-flex bg-lite cta-preset-1\">\n\t    <div class=\"content\">\n            <h2 class=\"title eael-cta-heading\">Sei curioso di assaggiare i nostri prodotti?<\/h2><p>Come sempre, vi aspettiamo per assaggiare i nostri Aceti Balsamici durante una delle esperienze che offriamo qui all'Acetaia Sereni!<\/p>\t    <\/div>\n\t    <div class=\"action\">\n\t        <a href=\"https:\/\/fareharbor.com\/embeds\/book\/acetaiasereni\/?full-items=yes&gt;Book%20now!\/a\" class=\"cta-button cta-preset-1  \">Unisciti a noi<\/a>\t    <\/div>\n\t<\/div>\n\t\t\t\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\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ecco la seconda ricetta in collaborazione con il nostro Chef Ambassador Alessio Da Prato: focaccia bianca lievitata 48 ore con mortadella, mozzarella di bufala, pistacchi ed Aceto Balsamico Tradizionale di Modena DOP Extravecchio di Acetaia Sereni<\/p>\n","protected":false},"author":2,"featured_media":8771,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2672],"tags":[1985,1844,1843,1979,1958,1960,1989,1799,1787,1990,1851,1991,1992,1791,1993,1901,1983,1994,1995,1986,1852,1996,1997,1978,1998,1999,1977,1788,1987,1895,2000,2001,1988,2002,1955,2003,2004,1984,2005,1982,2006,1981,1980],"class_list":["post-8776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receipes","tag-68-it","tag-acetaia-sereni-it-2","tag-aceto-balsamico-it-2","tag-acidity-it","tag-alessio-da-prato-it","tag-ambassador-it","tag-authentic-it","tag-balance-it","tag-balsamic-vinegar-it","tag-buffalo-mozzarella-it","tag-chef-it","tag-crunchiness-it","tag-domestic-oven-it","tag-dop-it","tag-dough-it","tag-evo-oil-it","tag-experience-it","tag-extra-vecchio-it","tag-first-dough-it","tag-focaccia-it","tag-gourmet-it","tag-homemade-it","tag-humidity-it","tag-lambrusco-it","tag-leavening-it","tag-long-leavening-it","tag-marano-sul-panaro-it","tag-modena-it","tag-mortadella-it","tag-olio-evo-it","tag-oven-it","tag-pistachios-it","tag-pizza-it","tag-refractory-stone-it","tag-salt-it","tag-second-dough-it","tag-tasty-tuscany-it","tag-toscana-saporita-it","tag-traditional-it","tag-water-it","tag-white-focaccia-it","tag-wine","tag-yeast-it"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Ambassador Da Prato: focaccia e Aceto Balsamico Tradizionale di Modena<\/title>\n<meta name=\"description\" content=\"Seconda ricetta a cura dello Chef Ambassador di Acetaia Sereni, Alessio Da Prato: focaccia bianca lievitata per 48 ore con mortadella, mozzarella di bufala, pistacchi e Aceto Balsamico Tradizionale di Modena DOP Extravecchio Acetaia Sereni.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/acetaiasereni.com\/it\/receipes\/2-ricetta-focaccia-bianca-gourmet-con-mortadella-mozzarella-di-bufala-pistacchi-ed-aceto-balsamico-tradizionale-di-modena-dop-extravecchio\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Ambassador Da Prato: 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