[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.spov.cz\/do-rima-za-nezapomenutelnou-gastronomii\/#Article","mainEntityOfPage":"https:\/\/www.spov.cz\/do-rima-za-nezapomenutelnou-gastronomii\/","headline":"Do \u0158\u00edma za nezapomenutelnou gastronomi\u00ed","name":"Do \u0158\u00edma za nezapomenutelnou gastronomi\u00ed","description":"Italsk\u00e9 hlavn\u00ed m\u011bsto, kter\u00fdm je bezpochyby \u0158\u00edm, a kter\u00e9 b\u00fdv\u00e1 velice \u010dasto ozna\u010dov\u00e1no jako jedno z nejkr\u00e1sn\u011bj\u0161\u00edch hlavn\u00edch m\u011bst v\u016fbec hlavn\u011b z\u00e1sluhou sv\u00e9 zachoval\u00e9 a dechberouc\u00ed architektury, ka\u017edoro\u010dn\u011b nav\u0161t\u00edv\u00ed okolo neuv\u011b\u0159iteln\u00fdch deseti milion\u016f turist\u016f, jejich\u017e kroky nej\u010dast\u011bji vedou pr\u00e1v\u011b k ji\u017e zm\u00edn\u011bn\u00fdm pam\u00e1tk\u00e1m. Nem\u00e1te tak nejmen\u0161\u00ed \u0161anci vid\u011bt ty nejzn\u00e1m\u011bj\u0161\u00ed pam\u00e1tky, k nim\u017e pat\u0159\u00ed Koloseum, […]","datePublished":"2020-08-09","dateModified":"2024-01-02","author":{"@type":"Person","@id":"https:\/\/www.spov.cz\/author\/#Person","name":"","url":"https:\/\/www.spov.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/40b5f3ce562f556955b189273c919e65fd2efecc17411a60d9172af88d0e5d58?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/40b5f3ce562f556955b189273c919e65fd2efecc17411a60d9172af88d0e5d58?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"spov.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.spov.cz\/wp-content\/uploads\/italsk%C3%A9%20cannoli.jpg","url":"https:\/\/www.spov.cz\/wp-content\/uploads\/italsk%C3%A9%20cannoli.jpg","height":0,"width":0},"url":"https:\/\/www.spov.cz\/do-rima-za-nezapomenutelnou-gastronomii\/","wordCount":630,"articleBody":"       Italsk\u00e9 hlavn\u00ed m\u011bsto, kter\u00fdm je bezpochyby \u0158\u00edm, a kter\u00e9 b\u00fdv\u00e1 velice \u010dasto ozna\u010dov\u00e1no jako jedno z nejkr\u00e1sn\u011bj\u0161\u00edch hlavn\u00edch m\u011bst v\u016fbec hlavn\u011b z\u00e1sluhou sv\u00e9 zachoval\u00e9 a dechberouc\u00ed architektury, ka\u017edoro\u010dn\u011b nav\u0161t\u00edv\u00ed okolo neuv\u011b\u0159iteln\u00fdch deseti milion\u016f turist\u016f, jejich\u017e kroky nej\u010dast\u011bji vedou pr\u00e1v\u011b k ji\u017e zm\u00edn\u011bn\u00fdm pam\u00e1tk\u00e1m. Nem\u00e1te tak nejmen\u0161\u00ed \u0161anci vid\u011bt ty nejzn\u00e1m\u011bj\u0161\u00ed pam\u00e1tky, k nim\u017e pat\u0159\u00ed Koloseum, kde se jak jist\u011b v\u00edte konaly gladi\u00e1torsk\u00e9 z\u00e1pasy nejen ve slo\u017een\u00ed \u010dlov\u011bka proti \u010dlov\u011bku, ale tak\u00e9 \u010dlov\u011bka proti vyhladov\u011bl\u00fdm krvela\u010dn\u00fdm zv\u00ed\u0159at\u016fm, nedalek\u00e9 Forum Romanum, srdce cel\u00e9ho \u0158\u00edma a nejmen\u0161\u00ed st\u00e1t na sv\u011bt\u011b, tedy Vatik\u00e1n se svatopetersk\u00fdm n\u00e1m\u011bst\u00edm, kter\u00e9mu dominuje bazilika svat\u00e9ho Petra, And\u011blsk\u00fd hrad, \u0160pan\u011blsk\u00e9 schody, Pantheon anebo Altare della Patria, neboli cel\u00fdm n\u00e1zvem N\u00e1rodn\u00ed pam\u00e1tn\u00edk Viktora Emmanuela II., bez jedin\u00e9ho \u010dlov\u00ed\u010dka.\u0158\u00edm ale netvo\u0159\u00ed jen tyto v\u00fdznamn\u00e1 m\u00edsta. Velice d\u016fle\u017eitou sou\u010d\u00e1st\u00ed je tak\u00e9 italsk\u00e1 gastronomie. Byla by tak velk\u00e1 \u0161koda nen\u00e1sledovat lahodn\u00e9 v\u016fn\u011b, kter\u00e9 se kolem v\u00e1s linou snad na ka\u017ed\u00e9m kroku. Poj\u010fme se spole\u010dn\u011b pod\u00edvat, co byste rozhodn\u011b nem\u011bli vynechat.Ne\u0161lo by snad za\u010d\u00edt ni\u010d\u00edm jin\u00fdm ne\u017e vyhl\u00e1\u0161en\u00fdmi t\u011bstovinami, ke kter\u00fdm byste vzhledem k nep\u0159ebern\u00e9mu mno\u017estv\u00ed druh\u016f pot\u0159ebovali p\u011bkn\u011b objemnou p\u0159\u00edru\u010dku. Cht\u011bli-li bychom se bavit v \u010d\u00edslech, dostali bychom se na neuv\u011b\u0159iteln\u00fdch 360 druh\u016f. Abychom v\u00e1m v\u00fdb\u011br usnadnili, zkuste si objednat t\u011bstoviny all\u2019amatriciana, je\u017e dostaly n\u00e1zev podle italsk\u00e9ho m\u011bste\u010dka Amatrice, kde vznikly. Jedn\u00e1 se o spojen\u00ed raj\u010dat, kvalitn\u00edho b\u00edl\u00e9ho v\u00edna, typick\u00e9ho tvrd\u00e9ho ov\u010d\u00edho s\u00fdra, kter\u00fd se jmenuje pecorino, su\u0161en\u00e9ho vep\u0159ov\u00e9ho laloku neboli guanciale a na ochucen\u00ed je zde tak\u00e9 pep\u0159 a chilli. Ur\u010dit\u011b v\u00e1s ale nezklame ani typick\u00e1 bolo\u0148sk\u00e1 om\u00e1\u010dka, kter\u00e1 rozhodn\u011b s na\u0161\u00ed \u010deskou verz\u00ed s ke\u010dupem nem\u00e1 nic spole\u010dn\u00e9ho. Zapomenout nem\u016f\u017eete ani na legend\u00e1rn\u00ed pizzu. Kdy\u017e nebudete m\u00edt chu\u0165 nebo m\u00edsto na celou, rozhodn\u011b nen\u00ed \u017e\u00e1dn\u00fdm probl\u00e9mem koupen\u00ed libovoln\u00e9ho po\u010dtu d\u00edlk\u016f ve v\u0161udy p\u0159\u00edtomn\u00fdch pizzeri\u00edch. Typick\u00fdm dezertem, je\u017e si vybav\u00ed snad ka\u017ed\u00fd je Tirramissu. Ta italsk\u00e1 je sice nenahraditeln\u00e1, ov\u0161em jedn\u00e1 se o dezert u\u017e v\u0161em zn\u00e1m\u00fd. Budete-li tedy cht\u00edt vyzkou\u0161et nov\u00e9 chut\u011b, zvolte nap\u0159\u00edklad maritozzo, co\u017e se d\u00e1 p\u0159irovnat k pod\u00e9ln\u00e9 \u010desk\u00e9 koblize napln\u011bn\u00e9 \u0161leha\u010dkou, cannoli anebo zabaglione – lehk\u00fd na\u0161lehan\u00fd kr\u00e9m vyroben\u00fd z vaje\u010dn\u00fdch \u017eloutk\u016f a cukru. Ze slan\u00fdch pochoutek se nab\u00edz\u00ed prvot\u0159\u00eddn\u00ed \u0161unky a s\u00fdry, kter\u00e9 se vyr\u00e1b\u00ed z t\u011bch nejkvalitn\u011bj\u0161\u00edch surovin a na jejich\u017e v\u00fdrob\u011b si d\u00e1vaj\u00ed Italov\u00e9 opravdu z\u00e1le\u017eet. Mezi ty nejzn\u00e1m\u011bj\u0161\u00ed \u0159ad\u00edme \u0161unku prosciutto, u jejich\u017e v\u00fdroby je nejd\u016fle\u017eit\u011bj\u0161\u00ed spr\u00e1vn\u00e1 vlhkost vzduchu, dostatek soli a samoz\u0159ejm\u011b tak\u00e9 kvalita masa. Pochutnat si na ni m\u016f\u017eete nap\u0159\u00edklad na t\u011bstovin\u00e1ch farfalle anebo ve velice obl\u00edben\u00e9 sva\u010din\u011b \u2013 sendvi\u010di. Z \u0159ad kravsk\u00fdch s\u00fdr\u016f je na vrcholu bezesporu parmez\u00e1n, jeho\u017e chu\u0165 a kvalita se odv\u00edj\u00ed od doby zr\u00e1n\u00ed, kter\u00e1 se pohybuje v rozmez\u00ed jednoho a\u017e \u0161esti let. Italsk\u00e1 kuchyn\u011b je zkr\u00e1tka r\u00e1jem pro prav\u00e9 gurm\u00e1ny! Nev\u00e1hejte a objednejte nelevn\u011bj\u0161\u00ed letenky do \u0158\u00edma!                                                                                                                                                                                                                                                                                                                                                                                                  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