Gradski vodič / City Guide
RITAM GRADA RHYTHM OF THE TOWN
MOSKVA: POSLASTICE OD ČETIRI I PO DECENIJE DESSERTS FOUR AND A HALF DECADES OLD
Najslađa šetnja Beogradom treba da poč- ne od Balkanske, od hotela Moskva , gde su rado viđeni gosti bili Ivo Andrić, Leonid Bre- žnjev, Mileva i Albert Ajnštajn… U zgradi sagrađenoj 1906. poslastičarni- ca je vremenom dobila značajno mesto, a po- četkom sedamdesetih počela je proizvodnja i prodaja sladoleda. Dobrila Stanković, koja 32 godine radi u hotelu, a danas je šef poslasti- čarnice, detaljno nam objašnjava proces pro- izvodnje: sladoled se najpre kuva u pasteri- zatoru, to jest u mašini za kuvanje, onda se obogaćuje raznim mlečnim ili voćnim ukusi- ma, a nakon toga ide u zamrzivač. I dalje su najpopularniji klasični uku- si: vanila, malaga, čokolada i šumsko voće. Osim proverenih recepata, obradovaće vas i hit francuska poslastica – makaronsi sa sla- doledom!
The sweetest walks through Belgrade sho- uld start from Balkanska Street, from the Hotel “Moskva”, where welcome guests have included Ivo Andrić, Leonid Brezhnev, Mileva and Albert Einstein et al. In the building built in 1906 the cake shop gai- ned an important place over time, and in the early ‘70s it began producing and selling ice cream. Dobrila Stanković, who has been working in the hotel for 32 years and is now head of the cake shop, explained the production process to us in detail: the ice cream is first cooked in a pasteuri- zer, that is to say in a machine for cooking, then it is enriched with a variety of dairy or fruit flavours, and after that it is placed in the freezer. The classic flavours are still the most popular: vanilla, Malaga, chocolate and forest fruits. Apart from proven recipes, you will also be delighted by the hit French delicacy - macarons with ice cream!
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