NAPULJ / NAPLES 90 min. OD BEOGRADA FROM BELGRADE
travel
me scan
smart
Definitivno cete želeti da posetite Napulj da biste jeli Napolitanu You’ll definitely want to visit Naples to sample the iconic Neapolitana
NAPLES and pizza
Ah, pizza! It needs no introdu- ction. While countless varie- ties of pizza have evolved over the centuries, the granddaddy of them all remains the Neapo- litan pizza, so you’ll definitely want to visit Naples to sample this iconic food favourite. The key to a great pizza Napoletana is to keep it simple and let the ingredients shine – dough, fre- sh tomatoes and fresh mozza- rella. Add basil for the classic pizza Margherita. The crust is extremely thin, so the pizza is cooked very briefly and at very high temperatures. Buffalo mozzarella, the star of this pizza, originates from the Campania region. After trying the local mozzarella, you mi- ght feel like you’ve never really tried this product before. The name comes from the Italian verb mozzare, which means to cut off – representing the next step in the process after the si- lky cheese dough has been re- moved from the boiling water. Just as the taste of mozzarella hasn’t changed much over the last 700 years, neither has the cheese’s short shelf life: this da- iry product is not even called cheese in Italian and it must be eaten within 48 hours of produ- ction, which means that you’ve never tried a real mozzarella un- til you’ve visited Campania.
NAPULJ i pica
ni proizvod se na italijanskom čak i ne zove sir i mora se po - jesti u roku od 48 sati od pro- izvodnje. Što znači? Da, znači da nikada niste probali pra- vu mocarelu pre nego što ste otišli u Kampanju.
Ah, pica! Nju ne treba pred- stavljati. Dok su bezbrojne vr- ste evoluirale tokom vekova, „tata“ svih njih ostala je na- puljska pica, hrana koju mo- rate probati u tom gradu. Da- kle, definitivno ć ete želeti da posetite Napulj da biste je- li napolitanu – testo, svež pa - radajz i sveža mocarela. Do - dajte bosiljak za klasičnu margaritu. Kora je izuzetno tanka, a pica se peče kratko na visokim temperaturama. Bufalo mocarela je zvezda ove pice, a potiče iz regiona Kampanja. Nakon što probate lokalnu mocarelu, možda ć ete se zapitati da li ste ikada rani- je probali ovaj proizvod. Naziv potiče od italijanskog glago - la mozzare, što znači odseć i, što je sledeć i korak u proce - su kada se svilenkasto testo od sira ukloni iz ključale vode. Kao što se ukus mocarele nije mnogo promenio u poslednjih 700 godina, tako nije ni kratak rok trajanja sira: ovaj mleč -
26 | Er Srbija » Air Serbia
Made with FlippingBook interactive PDF creator