Nova pizza napolitana com abacaxi gera polêmica na Itália

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[{"selector":"#anim-2dafed2a-e16a-41a5-b116-f379e412c94c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1414c442-073d-4d2b-a32b-cdc24f35f1e2","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6fcdf075-1096-481a-a6b7-75a631621c35","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d0bb1c49-9281-4c77-85a6-b89f19dc485d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 2024 pode ser o ano em que a pizza de abacaxi conquista a Itália, graças a Gino Sorbillo, o renomado pizzaiolo que adicionou o temido sabor ao seu cardápio na Via dei Tribunali Reprodução/Instagram

[{"selector":"#anim-38736ccd-bc55-4d6f-a574-5a3c1546b057","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-39dcf33a-527b-4f09-aaf9-8029f4f345de","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6d17f752-f8c3-47bb-93ef-4eda154395bd","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-84c2c2d6-e1dc-4035-9d3b-905b4726f09b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] A chamada “Margherita con Ananas”, custa 7 euros (37 reais). É uma pizza sem camada de tomate, polvilhada com três tipos de queijo, com o abacaxi cozido duas vezes para um toque caramelizado Pablo Pacheco/Unsplash

[{"selector":"#anim-85117f52-8903-4b67-9a62-31459c95cfea","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3af3cc67-e7fe-4945-bc9f-8a0b8dad7c3f","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-dde27c89-c9ab-45d3-aac7-cebdd0a6ff5a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6fb00039-0a8b-4ff7-8684-7555d4f53f8f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Sorbillo, um pizzaiolo de terceira geração, disse à CNN que a criou para “combater o preconceito alimentar” Saundarya Srinivasan/Unsplash

[{"selector":"#anim-e537104d-32f9-4961-af22-e042df5b8b5d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-955a21e8-ff0d-47e2-89da-f0894a049075","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-3e7c9b60-48e2-42ad-8986-dd417ca0af27","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c90d0323-8b42-4fb1-81aa-26ff99facc8c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Sorbillo tem 21 unidades ao redor do mundo, incluindo em Miami, Tóquio e Ibiza Masimo Grabar/Unsplash

[{"selector":"#anim-889a9628-ee89-458d-9d96-9cb708ee52ac","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-98a55d5e-028c-4175-beef-6350de0597d5","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e04431b7-66bc-461a-b6a2-3a2ed843adb2","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-aa8bfa55-287c-4c66-9417-4c8b7058ac00","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O abacaxi é pré-assado no forno e depois resfriado. Ele adiciona provola defumada (um queijo da Campânia), azeite extra virgem e manjericão fresco, antes de colocar a pizza no forno a lenha Peter Bravo de los Rios/Unsplash

[{"selector":"#anim-be013202-377c-4070-ae55-5561d196444d","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-232b1640-61be-437f-a3f4-d7620e7bb8b0","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a693759f-fdee-469d-9ab2-0665e9f41fcb","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2f8309e6-d0c6-4b63-9774-d641d7144b90","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Saborosa ou não, a pizza de abacaxi é uma abominação para a maioria dos italianos, e a novidade não foi bem recebida por muitos. O sabor foi discutido na TV nacional Mel Elías/Unsplash

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