drops below zero, you’ll have an opportunity to enjoy something completely different. Stop by the zoo and you might be lucky enough to see a parade of adorable emperor penguins, which the zookeepers take out for a walk du - ring periods of wintry weather..Here we pre - sent some other delights that you could expe - rience... Voulez-vous fondue? Switzerland is famous for cheeses with allu - ring and refined flavours, which is why it co - mes as no surprise that fondue represents a real culinary delight in this mountainous land. According to legend, it was created in the 18 th century by shepherds who melted different cheeses with milk or brandy in a pot over an open fire, adding garlic and herbs before dip - ping chunks of bread into the mix. This modest and nourishing dish of traditional Swiss cuisine gradually gained great popula - rity and found its way into the homes of the rich and powerful. Of course, this led to the cheeses becoming more refined and the pots used to prepare them becoming more elegant. The secret to the perfect fondue aroma lies in the combination of a more piquant chee - se, such as Emmentaler or Gruyere, and a yo - unger cheese that melts well and has a mi - ld flavour, such as gouda, brie etc. Apart from bread, today freshly chopped vegetables are also increasingly dipped in fondue. Interestin - gly, the word “fondue” signifies the metal pot in which the cheese is melted and the dish is prepared before serving. These are usually thick-bottomed ceramic pots, which prevent St. Moritz was put on the map of the wor - ld’s jet-set by Gunter Sachs, one of the last old-school playboys, when he began visiting with Brigitte Bardot in the second half of the 1960s. From a small town located a stone’s throw from the Italian border, it quickly beca - me a fashionable resort town that is today home to only the most luxurious hotels and restaurants. It is said to be completely free of fast-food joints, which is why skiers say in jest that it’s easier to buy a Bentley or a Mo- net painting in St. Moritz than a hamburger and fries. For those who prioritise the qua - lity of skiing, St. Moritz offers top ski runs that have excellent connections to the town. They are mostly red runs, with some black or blue. No wonder, then, that it has to da- te hosted five World Ski Championships and the Ski World Cup. the mixture from burning. Après-ski in St. Moritz?
Voulez vous fondue? Švajcarska je poznata po sirevima otmenog i prefinjenog ukusa, pa uopšte nije čudno što u ovoj planinskoj zemlji fondu predstavlja pra - vu kulinarsku relikviju. Legenda kaže da je na - stao još u 18. veku kada su pastiri na otvore - noj vatri u loncu topili sireve u mleku ili rakiji, dodavali im beli luk i začinske trave, pa uma - kali komadiće hleba. Skromno i zasitno jelo švajcarske tradicional - ne kuhinje vremenom je postalo veoma popu - larno i preselilo se u kuće bogatih i moćnijih. Naravno, sirevi su bivali sve finiji, a posuda u kojoj se sprema sve ekskluzivnija. Tajna savršene arome fondua leži u kombina - ciji nekog pikantnijeg sira, poput ementalera ili grijera i nekog mlađeg blagog ukusa koji se fino topi, poput gaude, brija... Osim hleba, u fondu se danas sve češće umače sveže sec - kano povrće. Inače, reč „fondue“ označava metalnu posudu u kojoj se sir topi i u kojoj se ovo jelo priprema pre nego što se posluži. To su obično keramičke posude koje imaju debe - lo dno, kako smesa ne bi zagorela. Apres-ski u Sent Moricu? Sent Moric je na mapu svetskog džet-seta stavio Ginter Zahs, jedan od poslednjih plej - boja starog kova, kada je u drugoj polovini šezdesetih počeo tu da dolazi sa Brižit Bar - do. Od gradića koji se nalazi tik uz italijansku granicu, brzo se pretvorio u mondenski grad u kom danas postoje samo najluksuzniji hoteli i restorani. Kažu da u njemu nema nijednog re - storana brze hrane, pa se skijaši šale da je ta - mo lakše kupiti bentlija ili Moneovu sliku ne - go hamburger i krompiriće. Za one kojima je skijanje na prvom mestu, Sent Moric nudi vr - hunske skijaške staze koje su odlično pove - zane sa gradom. Uglavnom su crvenog karak - tera, uz poneku crnu ili plavu, pa ne čudi što su se baš tu održala već četiri Svetska skijaš - ka prvenstva i Svetski kup.
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