{"id":4142,"date":"2019-10-18T08:53:23","date_gmt":"2019-10-18T08:53:23","guid":{"rendered":"https:\/\/www.settantatrepercento.it\/metodo-settantatre-percento\/"},"modified":"2024-04-06T08:17:11","modified_gmt":"2024-04-06T08:17:11","slug":"metodo-settantatre-percento","status":"publish","type":"page","link":"https:\/\/www.settantatrepercento.it\/en\/metodo-settantatre-percento\/","title":{"rendered":"The 73% way"},"content":{"rendered":"

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\n QUALITY AND EXPERIENCE <\/h2>\n\t\t\t\t\t\t\t\n\t\t\t\tOur dough is left to rise 23 hours that leads to a soft, crunchy and easily digestible result.\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[vc_row_inner gap=”35″][vc_column_inner width=”1\/2″]
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\n Our way <\/h4>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]73% is not a random number: it is the exact percentage of hydration of our dough, the result of years of research, through effort and mistakes. Hat\u2019s why we can say our idea of pizza comes from experience and in-depth knowledge of flours.[\/vc_column_text][vc_empty_space height=”44px”]
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\n The ingredients we use <\/h4>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]Our flours contain wheat germ, which keeps the nutritional elements of the wheat intact; traditional flours, on the other side, usually get rid of it. The toppings as well are of the highest quality: we rely on some of the best and sustainable suppliers and we look for flavor combinations to obtain a one-of-a-kind combination.[\/vc_column_text][vc_empty_space height=”37px”]
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\n Our culinary philosophy <\/h4>\n\t\t\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]We love the excellence of Italian products and we want our customers to enjoy it at its best. We work with an ambition and attention to details, both in the product and in the service.
\nWe are inspired by a team spirit, united by a common vision: always give our best.[\/vc_column_text]
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\n\t28.08.2021<\/h2>[\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column offset=”vc_col-lg-4″]
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\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row css=”.vc_custom_1709918696700{padding-bottom: 50px !important;}” sticker_svg_path=””][vc_column][vc_row_inner row_content_width=”grid” content_text_aligment=”center”][vc_column_inner width=”2\/12″][\/vc_column_inner][vc_column_inner width=”8\/12″][vc_video link=”https:\/\/www.youtube.com\/watch?v=KNYqTtZFaws” align=”center”][\/vc_column_inner][vc_column_inner width=”2\/12″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row disable_background_image=”” simple_background_image=”1128″ css=”.vc_custom_1572880640912{padding-top: 190px !important;padding-bottom: 130px !important;}” background_image_position=”center”][vc_column][vc_row_inner row_content_width=”grid” content_text_aligment=”center”][vc_column_inner width=”2\/12″][\/vc_column_inner][vc_column_inner width=”8\/12″]
\n \u201c<\/span>\n
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\u201cEvery time I go it never disappoints me\u201d<\/p>\n

\n Davide<\/span>\n <\/h4>\n <\/div>\n <\/div>\n\n \n
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\u201cQuality pizza in Ferrara! Finally a pizzeria where the burrata is a real burrata!\u201d <\/p>\n

\n Christina<\/span>\n <\/h4>\n <\/div>\n <\/div>\n\n \n
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\u201cIt was the first time I went... I must say that the pizza is really nice...\u201d <\/p>\n

\n Alessandra<\/span>\n <\/h4>\n <\/div>\n <\/div>\n\n \n <\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”2\/12″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row gap=”35″ row_content_width=”grid” css=”.vc_custom_1571402045441{padding-top: 120px !important;padding-bottom: 112px !important;}”][vc_column offset=”vc_col-lg-8″][vc_row_inner gap=”35″][vc_column_inner width=”1\/2″][vc_column_text]73% is not a random number: it is the exact percentage of hydration of our dough, the result of years of research, through effort and mistakes. Hat\u2019s why we can say our idea of pizza comes from experience and in-depth knowledge of flours.[\/vc_column_text][vc_empty_space […]<\/p>\n","protected":false},"author":1,"featured_media":4047,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-4142","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nThe 73% way - Settantratre%<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.settantatrepercento.it\/metodo-settantatre-percento\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The 73% way - Settantratre%\" \/>\n<meta property=\"og:description\" content=\"[vc_row gap=”35″ row_content_width=”grid” css=”.vc_custom_1571402045441{padding-top: 120px !important;padding-bottom: 112px !important;}”][vc_column offset=”vc_col-lg-8″][vc_row_inner gap=”35″][vc_column_inner width=”1\/2″][vc_column_text]73% is not a random number: it is the exact percentage of hydration of our dough, the result of years of research, through effort and mistakes. 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