DINE&WINE
FIRENCA
Čim zakoračite u Firencu, pripremite se jer količina remek-dela koncentrisa- nih u istorijskom centru još nije preva- ziđena. Dok se nadahnjujete svom tom lepotom, nema sumnje da će stići vre- me za ručak. Ne morate da brinete. U Firenci je umetnost kulinarstva jedna- ka onome što ste upravo videli u Gale- riji „Ufici“ ili Akademiji. Možda najpo- znatije firentinsko jelo jeste izuzetna bisteka ala fjorentina, dobro odleža- li t-boun – kolos koji obično teži naj- manje 1,5 kilograma (ovo jelo je naj- bolje da podelite s nekim) i savršeno je pečen na roštilju na otvorenom sa dr- venim ugljem. Preporučujemo da ga dopunite, kako je tradicija, belim kuva- nim pasuljem, koji je još jedno tipično firentinsko jelo.
VENECIJA
VENICE Kao grad koji se izdiže iznad vode, sasvim je logično da ku- hinja Venecije uključuje izuzetno sveže morske plodove. S obzirom na bogatu istoriju grada kao važnog međunarod- nog centra trgovine, tradicionalna venecijanska kuhinja za- hvaljuje svoju raznovrsnost namirnicama iz celog sveta, posebno sa Bliskog istoka. Bigoli in salsa je tradicionalna ve- necijanska hrana koja je savršeno prilagođena ljubiteljima morskih plodova. Venecijanski odgovor na španske tapase, čiketi, takođe su ovde nezaobilazni. Postoji više tipova čike- ta i obično se u njima uživa uz čašu vina ili aperol špric. Ne zaboravite na rizi e bizi (pirinač i grašak), klasično veneci- jansko jelo koje ćete pronaći kao predjelo u tratorijama ši- rom grada. Tradicionalno se služi 25. aprila na praznik Sve- tog Marka i proslavu proleća. As a city perched on water, it is only logical that Venice’s cui- sine would feature exceptionally fresh seafood. And given the city’s rich history as an important international hub of com- merce, traditional Venetian cuisine is somewhat indebted to foods from around the world, particularly the Middle East. Bigoli in salsa is a traditional Venetian food that’s tailor-made for seafood lovers. The Venetian answer to Spanish tapas, cic- chetti, are also a must in Venice. Different types exist and are usually enjoyed with a glass of wine or Aperol Spritz. Don’t forget Risi e bisi (rice and peas), a classic Venetian dish that you’ll find as a starter at trattorias across the city, but it can often be a meal in itself and is traditionally served on 25 th April for the Feast of San Marco and the celebration of spring.
FLORENCE
You have to ready yourself for the moment you set foot in Florence, because the sheer number of master- pieces concentrated in the city’s historic centre is un- rivalled anywhere else. But between beauty and en- chantment, lunchtime languor will come. And you can consider it the least of your worries. In Florence, the art of eating is equal to what you've just left behind as you exit the Uffizi or Accademia. Perhaps the most fa- mous Florentine dish of all is the mighty bistecca alla Fiorentina, a well-hung T-Bone behemoth that typical- ly weighs in at a minimum of 1.5 kilos (this is a dish you’ll want to share) and is charred to perfection on a charcoal-fired open grill. We recommend accompany- ing it, as per tradition, with white cooked beans, an- other typical Florentine dish.
96 | Italija » Italy
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