Špageti karbonara, italijansko jelo od testenine, pavlake, jaja i slaninice, smatraju se gotovo nezaobilaznim u rimskoj kuhinji Rim Ovde se jede karbonara Rome K arbonara se priprema na jednostavan način, ve- oma je hranljiva i prilič- no jakog ukusa. Pravi se uglavnom sa špagetima ili taljate- lama, odnosno fetučinima, ali je za- nimljivo da ih Rimljani prave i sa kratkim rezancima, kao što su na pri- mer rigatoni. Pojedini istoričari kulinarstva
Er Srbija leti 7 puta nedeljno iz Beograda za Rim Air Serbia ies 7 times a week from Belgrade to Rome
Trajanje leta Flight time
Aerodrom
Airport
1.30’
Fiumicino
Cesare Al Casaletto
šću Umbrija, odnosno kažu da je to bilo omiljeno jelo umbrijskih ruda- ra (karbone = ugalj). Treći su pak uvereni da je recept osmislio Ipoli- to Kavalkanti, vojvoda od Buonviči- na (1787–1859), kuvar i pisac plave krvi. Nedaleko od Kaljarija nalazi se mesto Karbonija, pa zbog toga ne- ki veruju da karbonara zapravo po- tiče otuda, te da je nepoznati kuvar preneo svoj izum u Rim, nadenuv- ši mu ime po rodnom mestu. U sva- kom slučaju, u Rimu se ovo jelo pro- slavilo i vrlo brzo postalo omiljeno, da bi zatim preraslo u pravu gastro- nomsku legendu. Ali ako ste u Rimu, ne propu- stite da se počastite moćnom kar- bonarom.
Adresa: Via del Casaletto, 45 Tradicionalni restoran u kom je atmosfera neformalna i prijat- na. Karbonara je bogata i ne košta mnogo. Sve je pripremljeno s lju- bavlju, a vlasnik Leonardo Vinjoli uvek na licu mesta daje savete. A traditional restaurant with an in- formal atmosphere. Carbonara here is very rich and pretty cheap. All is prepared with love, while owner Leonardo Vignoli is always there to o er advice on the spot. Tanto pe ’magna’ Adresa: Via Giustino de Jacobis, 9 Ova tratorija je poput dragulja u prepunom Rimu, za koje turisti i ne znaju u okrugu Garbatela. Hra- na je originalna, testenina a la kar- bonara servirana sa mnogo crnog bibera, bez drugih začina. This trattoria is like a rare gem in a crowded Rome; a venue that tourists don’t even know exists in the Garbatella. The food is origi- nal, with the pasta alla carbonara served with plenty of black pepper and no other spices. Roscioli Adresa: Via dei Giubbonari 21-23 Nalazi se u turističkom kraju Rima i u ovom gastronomskom carstvu možete pojesti jednu od najboljih karbonara: bogatu, punu, mirisnu i slasnu. Cene su ovde veće zbog lokacije, ali vredi svaku paru. Located in the central tourist area of Rome, in this culinary kingdom you can also sample one of the best carbonaras: rich, full, fragrant and delicious. Prices are higher here due to the central location, but it’s worth every penny.
karbonaru smatraju rimskim izu- mom, dok je drugi povezuju sa obla-
Here you should eat carbonara
brian miners (carbone = coal). Still others are convinced that the recipe was devised by Ippolito Cavalcanti, Duke of Buonvicino (1787-1859), an aristocratic cook and au- thor. Not far from Cagliari is the town of Carbonia, which has led some to suggest that carbonara actually originat- ed there, with an unknown chef taking his invention to Rome and naming it after his hometown. Whatever the case, this dish was celebrated in Rome and very quick- ly became a favourite, only to gradually become a true gastronomic legend. Due to carbonara having a particularly high calo- rie content, it is usually served only as a main course, accompanied by a light salad. So, unless you work as a miner, this dish shouldn’t nd itself on your table too often. However, if you nd yourself in Rome, don’t miss out on the powerful carbonara.
C arbonara is prepared in a simple way, is very lling and has fairly strong avours. Usually made with spaghetti or tagliatelle, i.e. fettucci- ne, it is interesting that in Rome it is also made with short pasta tubes like rigatoni. Some culinary historians consider carbonara an in- vention speci c to Rome, while others associate it with the Umbria region, or that it was a favourite dish of Um- consisting of pasta, cream, eggs and bacon, is considered almost obligatory in the cuisine of Rome Spaghetti carbonara, the Italian dish
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