{"id":292754,"date":"2013-05-15T02:00:00","date_gmt":"2013-05-15T01:00:00","guid":{"rendered":"https:\/\/ac-franchise.be\/les-dernieres-tendances-de-la-restauration-italienne"},"modified":"2019-09-19T09:45:54","modified_gmt":"2019-09-19T08:45:54","slug":"les-dernieres-tendances-de-la-restauration-italienne","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/les-dernieres-tendances-de-la-restauration-italienne","title":{"rendered":"Les derni\u00e8res tendances de la restauration italienne,"},"content":{"rendered":"
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La troisi\u00e8me \u00e9dition du salon professionnel Parizza s’est d\u00e9roul\u00e9 les 20 et 21 mars 2013, Porte de Versailles, \u00e0 Paris. Ce salon organis\u00e9 en partenariat avec l’association des Pizzerias fran\u00e7aises, France Pizza et le Sandwich et Snack Show est devenu une r\u00e9f\u00e9rence europ\u00e9enne pour le secteur avec 9 150 visiteurs.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Lors de ce salon, des experts du secteur de la pizza ont donn\u00e9s des conf\u00e9rences th\u00e9matiques pour faire le point sur les chiffres cl\u00e9s du march\u00e9, les nouvelles tendances de consommation, les AOP italiennes pour des pizzas de qualit\u00e9, des conseils pour booster les ventes et g\u00e9rer au mieux une pizz\u00e9ria. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Nouvelles tendances<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Le march\u00e9 de la pizza est en pleine \u00e9volution avec 4 M\u20ac de chiffres d’affaires. Les fran\u00e7ais ont consommes 821 millions de pizzas au cours de l’ann\u00e9e 2012,<\/strong> distribu\u00e9es par 21 225 \u00e9tablissements, soit 40 pizzas par personne (environ 10 kg). <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les nouvelles tendances du secteur de la pizza<\/strong> sont d’une part la recherche de la multiplicit\u00e9 des ingr\u00e9dients<\/strong>, avec des garnitures color\u00e9es et vari\u00e9es, mais aussi une mont\u00e9e en gamme<\/strong> avec des ingr\u00e9dients de luxe tels que truffes, foie gras, fromage d’appellation, etc. Les consommateurs appr\u00e9cient les pizzas ‘sur mesure’<\/strong> compos\u00e9es selon leurs go\u00fbts et leurs humeurs. On remarque aussi une toute nouvelle tendance qui est la ‘pizza sucr\u00e9e <\/strong>‘ : nappage chocolat caramel, topping pistache et fruits <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Le championnat de France de la meilleure pizza<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Lors de la finale du France Pizza Tour, les trois marches du podium ont \u00e9t\u00e9 respectivement attribu\u00e9es \u00e0 Yann Le Droguen, sur la plus haute marche, suivi par Mehdi Douimry et ensuite Leny Recrosio. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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C’est sa ‘Pizza Boucan\u00e9 du Monde’, qui a valu \u00e0 Yann Le Droguen son titre de Champion de France de la Pizza<\/strong>. Entre dans la composition de cette pizza : de la pulpe de tomate napolitaine, de la mozzarella de buffle, du tataki de buf marin\u00e9 au gingembre sak\u00e9, des gaines de s\u00e9sames souffl\u00e9es au wasabi, et une sauce Tha\u00ef maison. Elle est pr\u00e9sent\u00e9e sous cloche et elle est fum\u00e9e au dernier moment. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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D’apr\u00e8s un communiqu\u00e9 de presse du 2 avril 2013.<\/em> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Pour d\u00e9couvrir de plus amples informations sur le secteur, cliquez et d\u00e9couvrez les besoins en recrutement des r\u00e9seaux de franchise de pizza<\/a>. Nous vous invitons \u00e9galement \u00e0 regarder les vid\u00e9os sur les franchises de restauration rapide<\/a><\/p>\n

Pour en savoir plus sur le march\u00e9 de la pizza, la r\u00e9daction vous recommande de lire le dossier : \u00ab franchise de pizza <\/a>\u00bb <\/span> <\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

La troisi\u00e8me \u00e9dition du salon professionnel Parizza s’est d\u00e9roul\u00e9 les 20 et 21 mars 2013, Porte de Versailles, \u00e0 Paris. Ce salon organis\u00e9 en partenariat avec l’association des Pizzerias fran\u00e7aises, France Pizza et le Sandwich et Snack Show est devenu une r\u00e9f\u00e9rence europ\u00e9enne pour le secteur avec 9 150 visiteurs. Lors de ce salon, des […]<\/p>\n","protected":false},"author":1,"featured_media":292755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[3],"tags":[],"class_list":["post-292754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-de-la-franchise","entry","has-media"],"acf":[],"yoast_head":"\nLes derni\u00e8res tendances de la restauration italienne,<\/title>\n<meta name=\"description\" content=\"La troisi\u00e8me \u00e9dition du salon professionnel Parizza s'est d\u00e9roul\u00e9 les 20 et 21 mars 2013, Porte de Versailles, \u00e0 Paris. 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