MARITOZZO WITH CREAM Ne možete završiti ru- čak u Rimu bez deser- ta. Tipična poslastica je ovaj srednjovekovni ko- lač od ribizli i krema, ko- ji se sprema za Uskrs. Ime deserta potiče od re- či „muž“, jer su muškarci, po tradiciji, svakog prvog petka u martu predstav- ljani svojim verenicama. You can’t finish lunch in Rome without dessert. A typical treat is this medi- eval cake made from sul- tanas and cream, which is prepared for Easter. The name of the dessert originates from the word “marito” (husband), be- cause men traditionally presented them to their fiancés every first Friday in March.
SUPPLÍ U hrskavoj korici od prezli krije se pravo iznenađe- nje, kako mu i ime kaže (od fransuskog surprise) – mocarela koja se topi i razvlači kao žvaka, nežna tekstura pirinča, a sve to u sosu od mlevenog me- sa. Obično se služi pre pice i jede se i u elitnim re- storanima i kao ulična hrana. A crispy breadcrumb coating hides a real surprise, as the name suggests (from the French “surprise”) - mozzarella that melts and stretches like chewing gum, rice with a soft texture, all served in a minced meat sauce. It is usually served as an appetiser to pizza and is eaten both in the most elite restau- rants and as street food.
Artichokes in a Jewish style is the oldest dish orig- inating in the Jewish part of the city, the Ghetto. Grown close to the Italian capital, these artichokes are soft and succulent and, after being deep fried in oil, they arrive on the plate in the shape of a flower.
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