MILANO
MILAN Milano je poznat kao italijanska prestonica mode i dizajna, ali je takođe jedna od vodećih destinacija za gurmane. Ču- veni milanski rižoto, božanski i neuporediv, sa svojim sjaj- nim i neponovljivim žutim nijansama, delikatnog je, sofisti- ciranog, ali dubokog i intenzivnog ukusa. Često se pravi sa sastojcima kao što su šafran, pečurke ili morski plodovi, pa ima kremastu teksturu. Zatim dolazi osobuko: tipičan deli- kates milanske kuhinje koji se često služi na postelji od žu- tog rižota. Ime dolazi od reči „ossbus“, što znači „kost sa rupom“ na lokalnom dijalektu i odnosi se na sečenje teleti- ne koja se koristi. Recept za osobuko pojavio se u kuvarima još u 18. veku, ali je vremenom razrađivan i modifikovan na razne načine. Milan is known as Italy’s fashion and design capital, but it is also one of the top foodie destinations in the world. The famed Risotto alla Milanese, divine and incomparable, with its splen- did and inimitable yellow hue, is delicate, sophisticated and indeed deep and intense in flavour. Often made with ingre- dients like saffron, mushrooms or seafood, it has a creamy tex- ture. Then come ossobuco: a typical delicacy of Milanese cui- sine that’s often served on a bed of yellow risotto. The name comes from ossbus, which means a ‘bone with a hole’ in the local dialect and refers to the cut of veal that’s used. The recipe for ossobuco appeared in cookbooks as early as the 18 th centu- ry, though it has been elaborated on and modified in various ways over the centuries.
BARI Veruje se da potiču iz regiona Apulja, ali pancerote su izu- zetno popularne širom južne Italije. Podsećaju na male kal- cone pice – i oblikom i po testu koje se koristi za njihovu pripremu – mada pancerote se prže umesto da se peku u rer- ni. Fokaća bareze je delikates tradicionalno pripremljen sa mekim, kvasnim testom koje kombinuje griz, pšenično braš- no i pire-krompir. Obično se nadeva čeri paradajzom i masli- nama. Uvek se peče u okruglim kalupima, preliva maslino- vim uljem i poslužuje mlaka. BARI Despite being believed to have originated in the Apulia re- gion, panzerotti are extremely popular across southern Italy. They resemble small calzone pizzas — both in terms of their shape and the dough used for preparation— but panzerot- ti are deep-fried instead of being oven-baked. Focaccia Barese is a delicacy that’s traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour and mashed pota- toes. It is usually topped with cherry tomatoes and olives. Al- ways baked in round tins, focaccia is usually doused with olive oil and is best served lukewarm.
Italy » Italija | 95
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