VENECIJA / VENICE 115 min. OD BEOGRADA: FROM BELGRADE
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VENECIJA i rizi bizi
Kao grad koji se nalazi na vodi, ima smisla što je ku- hinja u Veneciji bazirana na svežim morskim plodovima. A, s obzirom na bogatu isto- riju grada kao važnog me - đunarodnog centra trgovine, venecijanska kuhinja je do- nekle dužna hrani iz celog sveta, po- sebno bliskoi- stočnoj.
Bigoli u sal- si je tradici- onalna ve- necijanska
Bigoli in salsa is a traditio- nal Venetian food that’s tai- lor-made for seafood lovers. Usually served as a starter, this simple but delicious dish consists of a long, thick, who- lewheat pasta called bigoli that’s coated in a sauce ma- de from onions and salt-cu- red anchovies or sardines. The Venetian answer to Spa- nish tapas, cicchetti, are al- so a must in Venice. Different types exist and they are usu- ally enjoyed with a glass of wine or a typical drink, such as the Aperol Spritz. Seafood and fish have a special pla - ce in the heart of Venetians and have led to special dis- hes, such as the black spa- ghetti dish that’s made with squid ink. Don’t forget Risi e bisi (rice and peas), a classic Venetian dish that you’ll find as a star - ter at trattorias across the ci- ty, but it can often be a me- al in itself and is traditionally served on 25 th April for the Feast of San Marco and the celebration of spring.
klopa skroje- na za ljubite- lje morskih plo- dova. Obično se služi
kao predjelo, a sastoji se od dugačke, guste testenine od celog zrna pšenice zvane bi- goli, premazane sosom od luka i soljenih inć una ili sar - dina. Takođe, venecijanski odgovor na španske tapa- se, ciketi, obavezni su za je- lo u Veneciji. Postoje različi - te vrste, a obično se u njima uživa uz čašu vina ili tipično pić e kao što je aperol spric. Plodovi mora i riba imaju posebno mesto u srcu Mle- čana, a posebno jela poput crnih špageta od mastila od lignje. Ne zaboravite rizi bizi (piri- nač i grašak), klasično vene - cijansko jelo koje ć ete na - ć i kao predjelo u tratorijama širom grada, ali često mo - že da bude i samo po sebi obrok. Tradicionalno se slu- ži 25. aprila na praznik Sve - tog Marka u slavu proleć a.
VENICE and Risi e bisi As a city perched over water, it only makes sense that Ve- nice’s cuisine would featu- re exceptionally fresh seafo- od. And given the city’s rich history as an important inter- national hub of commerce, traditional Venetian cuisine is somewhat indebted to foods from around the world, parti- cularly the Middle East.
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