Dine&Wine
SLATKIŠI KOJI SE PAMTE / SWEET TREATS WORTH REMEMBERING Slatko prolećno putovanje Take a sweet spring break
Ponekad ne možete da se setite mnogo toga, ali iz nekog razloga nikad ne zaboravljate onu kafu koju ste u Rimu popili s nogu, baget iz Pariza kupljen u prolazu ili čizkejk iz Bruklina kada ste otkrili da se u Americi taj slatkiš peče / Sometimes you can’t remember many details, but for some reason you never forget that coffee you drank on the go in Rome, that baguette you bought in passing while in Paris or the cheesecake from Brooklyn that you tried after discovering that this famous cake is baked in America S latkiši koje otkrivamo na putovanjima nisu samo deserti – oni su deo lokalnog identiteta, tradici- je, pa čak i svakodnevnog ritma jednog grada i či- ne da ta nova iskustva ostanu zapisana tamo gde čuvamo najslađe uspomene. Od pariskih maka- ronsa do šangajskog munkejka, vodimo vas kroz ukuse sa jed- nom važnom misijom: da u svakom od ovih gradova pronađe- te najbolje mesto za slatki predah. T he sweet treats that we discover on our travels aren’t just desserts – they form part of the lo- cal identity and tradition, and are even part of a city’s daily rhythm, which is why such new ex- periences remain etched among our sweetest memories. From Parisian macarons to Shanghai mooncakes, here we guide you through various flavours with one impor- tant mission: to find the best place in each of these cities for a sweet break.
Makaronsi su verovatno najfotografisa- niji kolačići na svetu, ali njihov šarm ni- je samo u bojama. Prave se od belanaca, bademovog brašna i šećera, a između dva diska ide krem koji može biti od čo- kolade, vanile, pistaća, voća ili karame- le. Iako slični kolačići postoje odavno, pariska verzija kakvu danas znamo – sa punjenjem između dva dela – populari- zovana je u 20. veku, kada su makaron- si postali deo kulture u salonima čaja. Gde probati: „Ladurée“ (Jelisejska po- lja), „Pierre Hermé“ (više lokacija) Macarons are probably the world’s most photographed little cakes, but their charm isn’t only in their vibrant col- ours. Made from egg whites, almond flour and sugar, the cream that’s placed between the two discs can be choco- late, vanilla, pistachio, fruit or caramel flavour. Although similar cookies have long existed, the “Parisian” filled version of the macaron that we know today was popularised in the early 20 th centu- ry, when macarons became part of tea- room culture. Where to try: Ladurée (Champs- Elysées), Pierre Hermé (multiple loca- tions)
PAR I Z PAR I S
MAKARONS MACARONS
92 | Deserti » Desserts
Made with FlippingBook interactive PDF creator