{"id":47502,"date":"2024-09-10T10:01:27","date_gmt":"2024-09-10T08:01:27","guid":{"rendered":"https:\/\/horecamagazine.be\/calogero-mendolia-pizzaiolo\/"},"modified":"2024-09-10T10:01:29","modified_gmt":"2024-09-10T08:01:29","slug":"calogero-mendolia-pizzaiolo","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/calogero-mendolia-pizzaiolo\/","title":{"rendered":"Calogero Mendolia – pizzaiolo"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Au c\u0153ur de la Cit\u00e9 ardente, les restaurants italiens comme les pizzerias sont l\u00e9gion. Par contre, ce qui est moins courant, c\u2019est de rencontrer un pizzaiolo officiellement reconnu par le SPF Economie \u2018Artisan certifi\u00e9\u2019.<\/strong><\/p>\n

Calogero Mendolia est l\u2019un d\u2019eux et nous a propos\u00e9 de venir d\u00e9couvrir sa sympathique petite entreprise familiale et, surtout, la reconnaissance d\u2019Artisan certifi\u00e9 qu\u2019il vient d\u2019obtenir. Une reconnaissance encore trop rarement octroy\u00e9e au savoir-faire et donc au m\u00e9tier de pizzaiolo. Car de m\u00e9tier, artisanal et manuel, il est bien question ici lorsque l\u2019on parle vraie pizza de tradition et de qualit\u00e9.<\/p>\n

\u00ab Souvent, ce sont des artisans qui travaillent le bois, la c\u00e9ramique, la pierre, le m\u00e9tal, ou encore des produits alimentaires sp\u00e9cifiques, qui sont reconnus \u2018Artisan certifi\u00e9\u2019, rarement des pizzaiolos, explique Calogero. J\u2019ai pos\u00e9 ma candidature car je tenais \u00e0 en parler, \u00e0 faire conna\u00eetre parmi mes pairs cette v\u00e9ritable valeur ajout\u00e9e au m\u00e9tier de pizzaiolo. Pourtant notre savoir-faire est tout aussi artisanal et r\u00e9pond parfaitement aux conditions demand\u00e9es par le SPF Economie qui d\u00e9cerne ce titre. M\u00eame si nous devons poser notre candidature pour l\u2019obtenir, il y a plusieurs conditions \u00e0 respecter. Cette reconnaissance met l\u2019accent sur le savoir-faire artisanal, la qualit\u00e9, la tradition, le caract\u00e8re authentique ou encore et entre autres sur l\u2019aspect manuel d\u2019un m\u00e9tier. Nous r\u00e9pondions \u00e0 tous les crit\u00e8res demand\u00e9s et nous avons obtenu la reconnaissance non pour moi seul mais bien pour l\u2019entreprise.<\/p>\n

\"\"<\/p>\n

Une histoire de famille et de m\u00e9rite<\/b><\/span><\/h4>\n

\u00ab C\u2019est mon p\u00e8re qui a d\u00e9but\u00e9 dans la profession, poursuit Calogero. Enfant d\u2019une famille nombreuse, tr\u00e8s jeune il a d\u2019abord travaill\u00e9 dans un restaurant italien et y est pass\u00e9 par tous les postes dont celui de pizzaiolo. Il en a finalement fait sa sp\u00e9cialit\u00e9, a ouvert avec ma m\u00e8re, leur propre restaurant-pizz\u00e9ria et m\u2019a transmis ses valeurs, ses techniques et fa\u00e7ons de faire. De mon c\u00f4t\u00e9, j\u2019ai entrepris des \u00e9tudes de droit que j\u2019ai termin\u00e9es avant de revenir \u00e0 l\u2019Horeca et bien entendu \u00e0 \u2026 la pizzeria\u00a0! Depuis et dans le m\u00eame quartier du Mus\u00e9e du Grand Curtius \u00e0 Li\u00e8ge, apr\u00e8s la premi\u00e8re adresse de \u2018La Pizzeria\u2019, nous avons ouvert un restaurant italien, avec pizza bien entendu et, en avril dernier, une friterie appel\u00e9e \u2019La Patate\u2019 o\u00f9 travaille aussi mon petit fr\u00e8re et o\u00f9 nous ne servons pas de pizza mais des frites et des plats belges traditionnels de qualit\u00e9.<\/p>\n

\"\"<\/p>\n

Un nouvel \u2018Artisan certifi\u00e9\u2019 aux conseils efficaces<\/b><\/span><\/h4>\n

Toute notre famille est aujourd\u2019hui occup\u00e9e par ce fabuleux m\u00e9tier. Notre force, c\u2019est ce travail en famille, cette m\u00eame vision de la profession apprise aupr\u00e8s de mon p\u00e8re, la proximit\u00e9 de nos adresses. Il nous faut, dans ce m\u00e9tier, de la constance, de bonnes techniques. D\u2018ailleurs, il n\u2019y a pas de bon pizzaiolo sans bonnes techniques. Pour la pizza, ce n\u2019est pas comme pour un bon cuisinier qui lui doit sublimer les produits. Un pizzaiolo doit, pour sa part, ma\u00eetriser les techniques de la pizza. C\u2019est l\u00e0 qu\u2019est la diff\u00e9rence. Je conseillerais donc toujours d\u2019avoir une bonne formation de base avec un vrai pro. De s\u2019exercer, de se faire entourer et de ne pas avoir peur du travail, des horaires et de l\u2019effort. C\u2019est un peu cela, voire beaucoup, la cl\u00e9 du succ\u00e8s\u00a0!<\/p>\n

La pizzeria
<\/span><\/strong>Rue Cr\u00e8ve-c\u0153ur 3 \u2013 4000 Luik
T 04 222 05 66<\/p>\n

www.deambachten.be<\/a>
www.lesartisans.be<\/a><\/p>\n

[ Jo\u00eblle Rochette ]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Au c\u0153ur de la Cit\u00e9 ardente, les restaurants italiens comme les pizzerias sont l\u00e9gion. Par contre, ce qui est moins courant, c\u2019est de rencontrer un pizzaiolo officiellement reconnu par le SPF Economie \u2018Artisan certifi\u00e9\u2019. Calogero Mendolia est l\u2019un d\u2019eux et nous a propos\u00e9 de venir d\u00e9couvrir sa sympathique petite entreprise familiale et, surtout, la reconnaissance […]<\/p>\n","protected":false},"author":5,"featured_media":47483,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[95],"tags":[],"class_list":["post-47502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metier","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nCalogero Mendolia - pizzaiolo | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Calogero Mendolia - pizzaiolo\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/calogero-mendolia-pizzaiolo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Calogero Mendolia - 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