BARI / BARI
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OD BEOGRADA FROM BELGRADE
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BARI i panceroti
Iako se veruje da potiču iz re - giona Apulija, panceroti su izuzetno popularni širom juž - ne Italije. Podseć aju na male kalcone pice — i po obliku i po testu koje se koristi za njego- vu pripremu — ali umesto da se peku u rerni, panceroti se prže u dubokom ulju. Klasični fil sastoji se samo od paradaj - za i mocarele, ali se mogu pu- niti poprilično svim i svačim u kombinacijama pršuta-mo- carela, spanać -rikota, tikvi - ce-mocarela, luk-masline-pa- radajz... Fokača Bareze je poslastica koja se tradicionalno pripre- ma od mekog, kvasnog testa koje kombinuje griz, pšenično brašno i pire-krompir. Uglav - nom nadevena čeri paradaj - zom i maslinama, uvek pe- čena u okruglim plehovima, fokača se obično zaliva masli - novim uljem i servira topla.
BARI and panzerotti Despite being believed to ha- ve originated in the Apulia region, panzerotti are extre- mely popular across sout- hern Italy. They resemble small calzone pizzas — both in shape and the dough used for its preparation— but pan- zerotti are deep-fried inste- ad of being oven-baked. The classic panzerotti fi - lling consists of merely to- matoes and mozzarella, but they can be filled with pretty much anything and in va- rious combinations: prosci- utto-mozzarella, spinach-ri- cotta, zucchini-mozzarella, onion-olives-tomatoes etc. Focaccia Barese is delica- cy that’s traditionally prepa- red with a soft, yeasted do - ugh that combines semolina, wheat flour and mashed po -
tatoes. It is mostly topped with cherry tomatoes and olives. Always baked in rou - nd tins, focaccia is usually doused with olive oil and is best served lukewarm.
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