GASTRONOMSKO PUTOVANJE KROZ RIM, VENECIJU I MILANO A GASTRONOMIC JOURNEY THROUGH ROME, VENICE AND MILAN
RIŽOTO, KOTLETI I OSTALI DELIKATESI RISOTTO, CUTLETS AND OTHER DELICACIES I to vam je to – nekoliko svežih, jednostavnih namir- nica, često jeftinih, sjedinjenih kreativno, atipično za sve ostale zemlje osim za Italiju, zemlju u kojoj se zadovolj- stvo ne ogleda ni u čemu sofisticiranom, komplikovanom i zahtevnom, već u onom što je obično i tradicionalno, gde neka italijanska mamma s ljubavlju sprema jedno- stavne špagete u velikom loncu. U Italiji se jela prilično razlikuju od regiona do regio- na, čak i osnovne stvari kao što je pasta. Negde se sprema sa sosom na bazi putera, drugde isključivo s maslinovim uljem. Regiona je 20, specijaliteta bezbroj, a ni sve strani- ce ovog magazina ne bi bile dovoljne da se predstave ta raskoš i bogatstvo ukusa. Zato smo izabrali Rim, Veneciju i Milano, a svi, od legendarnog kuvara Entonija Bordejna do italijanske mamme, složiće se da je ovo taj zlatni ga- stronomski presek. And that’s basically that - a few of fresh, simple ingredients, of- ten cheap, creatively fused, in a way that atypical to all other coun- tries except Italy, a country where satisfaction is not reflected in an- ything sophisticated, complicated and demanding, rather in that which is ordinary and traditional, where some Italian ‘mamma’ pre- pares simple spaghetti in a large pot with love. Italian dishes vary greatly from region to region, and that even applies to basics like pasta. In some places it is cooked with a sauce based on butter, while elsewhere it is made exclusively with olive oil. There are 20 regions and countless specialities, and even if we covered all the pages of this magazine it wouldn’t be enough to present such luxury and richness of flavour. That’s why we’ve cho- sen Rome, Venice and Milan, and everyone – from legendary chef Anthony Bourdain to Italian mammas - will agree that this is the golden ratio of Italian gastronomy.
The most beautiful things around us are made of the simplest natural materials, such as wood or stone. The fact that Italians have been creating the most precious items from these very materials for thousands of years testifies to the natural wealth of their country - just think of the white marble from Carrara that was used to carve the world’s most beautiful statues. The same applies to Italian cuisine. It would have been unthinkable without the natural gifts of Mediterranean, rich in fruits and vegetables, meat and fish – the choice is huge Italy, sprayed by the waves of the
Najlepše stvari oko nas proizvedene su od najjednostavnijih prirodnih materijala, drva ili kamena. Činjenica da Italijani već hiljadama godina stvaraju najdragocenije predmete baš od ovih materijala govori o prirodnom bogatstvu njihove zemlje – pomislite samo na beli mermer iz Karare, od kojeg su izvajane najlepše statue na svetu. Isto je i sa italijanskom kuhinjom. Bila bi nezamisliva bez prirodnih darova Italije, zapljuskivane talasima Sredozemnog mora, voća i povrća, mesa i ribe – izbor je ogroman
Fotografije / Photography: Profimedia.rs
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