{"id":32758,"date":"2016-02-05T00:22:01","date_gmt":"2016-02-05T00:22:01","guid":{"rendered":"https:\/\/portugalcurated.pt\/webcurated\/?p=32758"},"modified":"2021-08-26T18:19:14","modified_gmt":"2021-08-26T18:19:14","slug":"zero-zero-italia-em-lisboa","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/zero-zero-italia-em-lisboa\/","title":{"rendered":"Zero Zero, It\u00e1lia em Lisboa"},"content":{"rendered":"

Depois da abertura da Sala de Corte e do Restaurante Alma, Margarida e Rui Sanches oferecem \u00e0 cidade de Lisboa a Zero Zero<\/a>, uma ‘pizzeria’ que continua a elevar a alta fasquia do Pr\u00edncipe Real.<\/p>\n

O projecto pensado em detalhe respira a alma de viajante dos proprietarios que selam sempre com grande paix\u00e3o e toque de Midas, tudo o que tocam.\u00a0Na entrada do seu lado esquerdo tem a nossa charcutaria tamb\u00e9m com queijos e enchidos de denomina\u00e7\u00e3o de origem protegida e indica\u00e7\u00e3o geogr\u00e1fica protegida das v\u00e1rias ou de todas as regions de It\u00e1lia,<\/p>\n

O processo das pizzas \u00e9 ancestral e inicia-se com a mestria de uma pre-fermenta\u00e7\u00e3o e matura\u00e7\u00e3o orquestrada em tr\u00eas dias. Confecionada com 3 farinhas: a Zero Zero, a Mo\u00edda \u00e0 Pedra e a Semolina a massa das Pizzas Zero Zero \u00e9 j\u00e1 considerada um grande tesouro.\u00a0Uma experiencia assinada por dois italianos, o pizzaiollo<\/em> Gianni Riondato\u00a0e o jovem Chef\u00a0\u00a0Lib\u00f3rio Buonocore, que traz \u00e0 ZeroZero a\u00a0sua\u00a0experi\u00eancia do La Perloga em Roma de tr\u00eas Estrelas Michelin.<\/p>\n

\"Zero<\/p>\n

After opening the Sala de Corte and Restaurante Alma, Margarida and Rui Sanches are giving Lisbon a pizza place, Zero Zero<\/a>, \u00a0that raises the bar still higher for Pr\u00edncipe Real.<\/p>\n

The project, planned in detail, exudes the travelling soul of the owners who stamp everything they touch with enormous enthusiasm and a Midas touch. On the left as you go in there is our delicatessen counter with protected designation of origin and protected geographical indication cheeses and sausages from some or all the regions of Italy.<\/p>\n

The pizza process is an ancient one and starts with mastery of the pre-fermentation and maturing, orchestrated over three days. Made with three flours: Zero Zero<\/em>, stone-ground and semolina, the dough for Zero Zero pizzas is regarded as a real treasure.<\/p>\n

The biggest challenge, frankly, is for Zero Zero to be a place to go, for as good an eating experience as you can have.\u00a0And experience with the hallmark of two Italians, the pizzaiollo<\/em> Gianni Riondato and the young chef Lib\u00f3rio Buonocore, who have brought their experience with the three Michelin-star La Pergola in Rome to Zero Zero.<\/p>\n

\"Zero\"Zero\"Zero \"Zero\"Zero\"Zero\"Zero\"Zero\"Zero\"Zero\"Zero<\/p>\n

A Zero Zero<\/a>\u00a0fez parte da Cidade na ponta dos dedos #66 na RTP3 e Econ\u00f3mico TV.
\nZero Zero\u00a0<\/a>was part of\u00a0Cidade na ponta dos dedos #66 in RTP3 and Econ\u00f3mico TV.<\/p>\n

A Cidade na ponta dos dedos 067 l ZeroZero l Casa Oliver l Under The Cover<\/a> from A Cidade na ponta dos dedos<\/a> on Vimeo<\/a>.<\/p>\n