{"id":89606,"date":"2022-01-07T16:24:27","date_gmt":"2022-01-07T14:24:27","guid":{"rendered":"https:\/\/slovaklinesmagazin.sk\/cms\/?p=89606"},"modified":"2022-01-07T16:24:27","modified_gmt":"2022-01-07T14:24:27","slug":"pizza-zaujimavosti-ktore-ste-o-nej-nevedeli","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2022\/01\/pizza-zaujimavosti-ktore-ste-o-nej-nevedeli\/","title":{"rendered":"Pizza – zauj\u00edmavosti, ktor\u00e9 ste o nej nevedeli."},"content":{"rendered":"

Ka\u017ed\u00fd pozn\u00e1me t\u00fato slan\u00fa poch\u00fa\u0165ku, ktorej z\u00e1kladom je paradajkov\u00e1 om\u00e1\u010dka a syr a mno\u017estvo \u010fal\u0161\u00edch surov\u00edn, na ak\u00e9 si len spomenieme. Pizza si u n\u00e1s na\u0161la svoje miesto a na ka\u017edom rohu vo v\u0161etk\u00fdch \u010desk\u00fdch mest\u00e1ch hrdo konkuruje tradi\u010dn\u00e9mu p\u00e1rku v ro\u017eku. Ale kde sa u n\u00e1s vzala, ako dlho si \u013eudia na tejto placi pochutn\u00e1vaj\u00fa a ktor\u00e1 m\u00e1 vo svete najv\u00e4\u010d\u0161\u00ed \u00faspech?<\/p>\n

\"\"<\/p>\n

NA SKOK DO MINULOSTI<\/strong>
\nPizzu svetu dali Taliani v podobe, ktor\u00fa pozn\u00e1me dnes v\u010faka ve\u013ekej produkcii paradajok v 18. storo\u010d\u00ed, aj ke\u010f archeol\u00f3govia zistili, \u017ee okr\u00fahle placky sa piekli u\u017e 3000 rokov sp\u00e4\u0165 na Sard\u00edniu. Pokrm bl\u00edzky tejto \u0161pecialite pripravovali aj vojaci v obdob\u00ed Perzskej r\u00ed\u0161e zhruba 500 rokov pred na\u0161\u00edm letopo\u010dtom. Vtedy si piekli chlebov\u00e9 placky na svojich \u0161t\u00edtoch, starovek\u00ed Egyp\u0165ania si na \u0148u vy\u017e\u00edvali tie\u017e av stredoveku si Gr\u00e9ci a F\u00e9ni\u010dania piekli chlebov\u00e9 placky na hor\u00facich kame\u0148och a korenili ich \u010derstv\u00fdmi bylinkami. Potierali sa maslom a cesnakom a presne tak vyzerala pizza aj v Neapole pred t\u00fdm, ne\u017e Ameri\u010dania priviezli do Eur\u00f3py paradajky. Av\u0161ak tradi\u010dn\u00e1 pizza, ktor\u00fa si dnes k\u00fapite s nadsaden\u00edm v ka\u017edej druhej re\u0161taur\u00e1cii, vznikla v roku 1889 v Neapole. Pripravil ju kuch\u00e1r Raffaele Esposito pre kr\u00e1\u013eovn\u00fa Margheritu Savojsk\u00fa. Jeho cie\u013eom bolo vytvori\u0165 pokrm v n\u00e1rodn\u00fdch farb\u00e1ch Talianska, preto bolo cesto pokryt\u00e9 paradajkov\u00fdm z\u00e1kladom, mozzarellou a bazalkou. Z tejto pizze sa stal z\u00e1kladn\u00fd recept a na po\u010des\u0165 kr\u00e1\u013eovnej bola pomenovan\u00e1 pizza Margherita.<\/p>\n

AKO M\u00c1 VYPADA\u0164 PRAV\u00c1 TALIANSKA PIZZA?<\/strong>
\nNie v\u0161etko, na \u010do m\u00f4\u017eeme narazi\u0165, sa d\u00e1 pova\u017eova\u0165 za pizzu. Prav\u00e1 neapolsk\u00e1 pizza m\u00e1 toti\u017e svoj jasn\u00fd postup a pre Talianov je jedinou nefal\u0161ovanou pizzou. Cesto sa sklad\u00e1 iba z m\u00faky, dro\u017edia, vody a soli. Mus\u00ed sa ru\u010dne vypracova\u0165 v okr\u00fahlom placku s maxim\u00e1lnym priemerom 32 cm, tak\u017ee pou\u017eitie strojov \u010di val\u010dekov je neprijate\u013en\u00e9. Cesto sa potrie paradajkov\u00fdm z\u00e1kladom, tzv. sugo di pomorodo, potom sa prid\u00e1vaj\u00fa \u010fal\u0161ie suroviny a na z\u00e1ver sa v\u0161etko pokvapk\u00e1 olivov\u00fdm olejom. Mus\u00ed sa piec\u0165 v peci, najlep\u0161ie vykurovan\u00e9 drevom.<\/p>\n

AK\u00c9 SUROVINY M\u00d4\u017dEME NA PIZZE OBJAVI\u0164?<\/strong>
\nOkrem u\u017e spom\u00ednan\u00fdch surov\u00edn si m\u00f4\u017eeme pochutna\u0165 na \u013eubovo\u013en\u00fdch kombin\u00e1ci\u00e1ch dobr\u00f4t v\u0161etk\u00e9ho druhu. Paradajkov\u00fd z\u00e1klad m\u00f4\u017eeme vymeni\u0165 za smotanov\u00fd alebo len olivov\u00fd olej s cesnakom a so\u013eou. Naj\u010dastej\u0161ie sa na pizzi stretneme s r\u00f4znymi druhmi syrov \u2013 nivou, hermel\u00ednom, eidamom alebo u\u017e spom\u00ednanou mozzarellou, tie\u017e so \u0161unkou, such\u00fdmi sal\u00e1mami, slaninou a \u00fadeninami v\u0161etk\u00e9ho druhu. V ob\u013eube sa dostala aj kukurica, olivy, cibu\u013ea, huby, kuracie m\u00e4so, \u0161pen\u00e1t, vajcia \u010di anan\u00e1s. A v neposlednom rade aj morsk\u00e9 plody ako s\u00fa napr\u00edklad tuniak, an\u010dovi\u010dky, sl\u00e1vky, chobotnice, krevety alebo kavi\u00e1r. V Japonsku si na pizzu d\u00e1vaj\u00fa dokonca majon\u00e9zu, med alebo zemiaky.<\/p>\n

\"\"<\/p>\n

AKO POZNA\u0164 PIZZU POD\u013dA N\u00c1ZVU?<\/strong>
\nVo v\u00e4\u010d\u0161ine pizz\u00e9ri\u00ed s\u00fa uveden\u00e9 n\u00e1zvy p\u017az v talian\u010dine. Medzi najzn\u00e1mej\u0161ie patria:<\/p>\n

Prosciutto – paradajkov\u00fd z\u00e1klad, mozzarella, \u0161unka
\nQuattro Formaggi \u2013 pizza so \u0161tyrmi druhmi syrov, obvykle mozzarella, gorgonzola, a parmez\u00e1n
\nProsciutto e Funghi \u2013 paradajkov\u00fd z\u00e1klad, mozzarella, \u0161unka, \u0161ampi\u0148\u00f3ny
\nNapoletana – paradajky, an\u010dovi\u010dky, kapary, mozzarella
\nFunghi \u2013 paradajky, mozzarella, huby a ob\u010das \u0161unka
\nCapricciosa \u2013 paradajkov\u00fd z\u00e1klad, mozzarella, \u0161unka, \u0161ampi\u0148\u00f3ny, arti\u010doky, olivy
\nMarinara \u2013 paradajkov\u00fd z\u00e1klad, cesnak nakr\u00e1jan\u00fd na pl\u00e1tky, olivov\u00fd olej, bazalka, morsk\u00e1 so\u013e
\nDiavola \u2013 paradajky, mozzarella, olivy a ostr\u00e1 sal\u00e1ma
\nQuattro Stagioni \u2013 ka\u017ed\u00e1 \u0161tvrtina pizze je in\u00e9ho druhu: 1\/4 Margherita, 1\/4 Prosciutto, 1\/4 Sal\u00e1mov\u00e1, 1\/4 Quattro Formagi
\nTonno \u2013 syr, tuniak, cibu\u013ea, \u010dierne olivy, olej
\nHavaj – \u0161unka a anan\u00e1s
\nFrutti di Mare – paradajky, mozzarella, krevety, mu\u0161le, chobotni\u010dky.<\/p>\n

PIZZA AKO N\u00c1RODN\u00dd POKRM<\/strong>
\nOd roku 2010 je prav\u00e1 neapolsk\u00e1 pizza chr\u00e1nen\u00e1 v E\u00da normou, ktor\u00e1 zakazuje do cesta na pizzu prid\u00e1va\u0165 tuk a patr\u00ed do skupiny tzv. zaru\u010den\u00fdch tradi\u010dn\u00fdch \u0161pecial\u00edt. Tie\u017e reguluje tvar, sp\u00f4sob pr\u00edpravy a kde m\u00f4\u017ee by\u0165 pizza konzumovan\u00e1.<\/p>\n

\u010cO M\u00c1 SPOLO\u010cN\u00c9HO PIZZA HAVAJ S HAVAJ?<\/strong><\/p>\n

V\u00f4bec ni\u010d. Tento druh pizze vymyslel v roku 1962 kanadsk\u00fd re\u0161taurat\u00e9r gr\u00e9ckeho p\u00f4vodu Sam Panopoulos z Ont\u00e1ria a razom si z\u00edskala svojich priaznivcov po celom svete. N\u00e1zov z\u00edskala pod\u013ea zna\u010dky konzervovan\u00e9ho anan\u00e1su, ktor\u00fd Panopoulos pou\u017e\u00edval.<\/p>\n

\u010cO STE E\u0160TE UR\u010cITE NEVEDELI:<\/strong>
\nNajdrah\u0161ia pizza na svete stoj\u00ed v prepo\u010dte takmer 11 000 euro a zaobstar\u00e1te ju v talianskom meste Salerno. Jej pr\u00edprava trv\u00e1 72 hod\u00edn a obsahuje ve\u013emi drah\u00e9 suroviny \u2013 byvoliu mozzarellu, nieko\u013eko druhov kavi\u00e1ru, hom\u00e1ra z N\u00f3rska, olivy, ru\u010dne so\u013e vyr\u00e1ban\u00fa z austr\u00e1lskej rieky Murray. A najdrah\u0161ia don\u00e1\u0161ka pizze sa uskuto\u010dnila, ke\u010f spolo\u010dnos\u0165 Pizza Hut v r\u00e1mci reklamnej kampane doru\u010dila objedn\u00e1vku na Medzin\u00e1rodn\u00fa vesm\u00edrnu stanicu. Urobila tak v spolupr\u00e1ci s ruskou raketou, na ktorej trupe bolo aj logo firmy. Pizza bola samozrejme \u0161peci\u00e1lne upraven\u00e1 a pou\u017eit\u00e1 dokonal\u00e1 pizza pec<\/strong><\/span><\/a>, aby pre\u017eila cestu vesm\u00edrom.<\/p>\n

T\u00e1to najzn\u00e1mej\u0161ia placka na svete si pre\u0161la svojou evol\u00faciou. Z\u00edskala si miesto v jed\u00e1lni\u010dku aj v srdciach \u013eud\u00ed po celom svete a ur\u010dite si to zasl\u00fa\u017ei. Taliani maj\u00fa by\u0165 skr\u00e1tka na \u010do py\u0161n\u00ed a my im m\u00f4\u017eeme by\u0165 za t\u00fato dobrotu naozaj v\u010fa\u010dn\u00ed.<\/p>\n

 <\/p>\n

Viac inform\u00e1ci\u00ed tu: https:\/\/www.ekucharka.cz\/<\/p>\n

Zdroj: https:\/\/bit.ly\/32X3GNA<\/p>\n

Foto: Depositphotos<\/p>\n","protected":false},"excerpt":{"rendered":"

Ka\u017ed\u00fd pozn\u00e1me t\u00fato slan\u00fa poch\u00fa\u0165ku, ktorej z\u00e1kladom je paradajkov\u00e1 om\u00e1\u010dka a syr a mno\u017estvo \u010fal\u0161\u00edch surov\u00edn, na ak\u00e9 si len spomenieme. Pizza si u n\u00e1s na\u0161la svoje miesto a na ka\u017edom rohu vo v\u0161etk\u00fdch \u010desk\u00fdch mest\u00e1ch hrdo konkuruje tradi\u010dn\u00e9mu p\u00e1rku v ro\u017eku. Ale kde sa u n\u00e1s vzala, ako dlho si \u013eudia na tejto placi […]<\/p>\n","protected":false},"author":7,"featured_media":89607,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-89606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/89606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=89606"}],"version-history":[{"count":2,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/89606\/revisions"}],"predecessor-version":[{"id":89618,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/89606\/revisions\/89618"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/89607"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=89606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=89606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=89606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}