Kreat\u00edvne mest\u00e1 gastron\u00f3mie m\u00f4\u017eeme ch\u00e1pa\u0165 v\u0161elijako. Par\u00ed\u017e, Lond\u00fdn \u010di New York s\u00fa zn\u00e1me ka\u017ed\u00e9mu cestovate\u013eovi a ich pamiatky vid\u00edme na r\u00f4znych dar\u010dekov\u00fdch predmetoch. Tie\u017e si ich dok\u00e1\u017eete spoji\u0165 s typick\u00fdmi poch\u00fa\u0165kami \u2013 syry a v\u00edno, fish\u2019n\u2019chips, hot-dogy<\/strong>. Existuje v\u0161ak mnoho \u010fal\u0161\u00edch menej komer\u010dn\u00fdch miest<\/strong>, ktor\u00e9 nie s\u00fa preplnen\u00e9 turistick\u00fdmi pascami, ale klad\u00fa d\u00f4raz na poctiv\u00fa pr\u00edpravu dom\u00e1cich jed\u00e1l.<\/strong><\/p>\n Organiz\u00e1cia UNESCO<\/strong> poskytla tak\u00fdmto mest\u00e1m priestor pre zachov\u00e1vanie trad\u00edci\u00ed. V\u00a0roku 2004 za\u010dala s\u00a0projektom kreat\u00edvnych miest, aby podporila ich trvalo udr\u017eate\u013en\u00fd rozvoj.<\/strong> Celkovo sa del\u00ed na sedem kreat\u00edvnych oblast\u00ed: ru\u010dn\u00e9 pr\u00e1ce\/\u013eudov\u00e9 umenie, dizajn, kino, gastron\u00f3mia, literat\u00fara, m\u00e9di\u00e1 a hudba.<\/strong><\/p>\n V\u00fdber nie je n\u00e1hodn\u00fd, umiestnenie si musia jednotliv\u00e9 mest\u00e1 zasl\u00fa\u017ei\u0165.<\/strong> Aby boli ozna\u010den\u00e9 za Kreat\u00edvne mest\u00e1 gastron\u00f3mie, z\u00fa\u010dast\u0148uj\u00fa sa ka\u017edoro\u010dn\u00e9ho v\u00fdberu. Organiz\u00e1ci\u00ed predlo\u017eia n\u00e1vrh zodpovedaj\u00faci stanoven\u00fdm krit\u00e9ri\u00e1m<\/strong> (napr.: vz\u0165ah gastron\u00f3mie k mestu, vyu\u017e\u00edvanie tradi\u010dn\u00fdch vedomost\u00ed a miestnych surov\u00edn, udr\u017eate\u013en\u00e9 v\u00fdrobn\u00e9 postupy). V s\u00fa\u010dasnosti sa titulom p\u00fd\u0161i 36 miest z r\u00f4znych k\u00fatov sveta.<\/strong> Mal\u00fd preh\u013ead v\u00e1m mo\u017eno pom\u00f4\u017ee rozhodn\u00fa\u0165 sa vo v\u00fdbere najbli\u017e\u0161ej dovolenkovej destin\u00e1cie.<\/p>\n Milovn\u00edkom syrov m\u00f4\u017ee samotn\u00fd n\u00e1zov napoveda\u0165, \u010d\u00edm sa mesto presl\u00e1vilo. Parmigiano reggiano,<\/strong> u\u00a0n\u00e1s zn\u00e1mej\u0161\u00ed ako parmez\u00e1n, je jedn\u00fdm z\u00a0najchutnej\u0161\u00edch mlie\u010dnych v\u00fdrobkov. U\u017e p\u00e1r hobliniek tohto tvrd\u00e9ho syra obohat\u00ed jedlo o\u00a0v\u00fdrazn\u00fa slan\u00fa chu\u0165,<\/strong> ktor\u00e1 doznieva e\u0161te dlho po jeho skonzumovan\u00ed. N\u00e1v\u0161teva syr\u00e1rne odhal\u00ed nie\u010do zo svojich tajomstiev a\u00a0poh\u013ead na stovky kolies zrej\u00faceho syra v\u00e1s namieri do najbli\u017e\u0161ej re\u0161taur\u00e1cie.<\/p>\n Kvalitn\u00e9mu parmez\u00e1nu nesmie ch\u00fdba\u0165 zna\u010dka DOP – chr\u00e1nen\u00e9 ozna\u010denie p\u00f4vodu. zdroj: pexels.com\n Miestni obyvatelia sa p\u00fd\u0161ia aj parmskou \u0161unkou,<\/strong> ur\u010dite si ju v\u0161ak nem\u00fd\u013ete s klasick\u00fdm prosciuttom (talianske slovo pre \u0161unku). Je slad\u0161ia a kr\u00e9movej\u0161ia,<\/strong> pod\u00e1va sa ako predjedlo, no pokojne ju pridajte na pizzu alebo do sendvi\u010da. Prosciutto di Parma sa vyr\u00e1ba ur\u010dit\u00fdm sp\u00f4sobom, aby z\u00edskala ofici\u00e1lnu pe\u010diatku schv\u00e1lenia od konzorcia. Navy\u0161e, \u010d\u00edm dlh\u0161ie zreje, t\u00fdm je chu\u0165 komplexnej\u0161ia.<\/p>\n Kreat\u00edvne mest\u00e1 gastron\u00f3mie s\u00fa \u010dasto volen\u00e9 aj pod\u013ea historick\u00fdch aspektov. Zahl\u00e9 je rodiskom mnoh\u00fdch b\u00e1snikov a spisovate\u013eov, ktor\u00ed vyzdvihovali lok\u00e1lne hrozno, v\u00edno a najm\u00e4 arak.<\/strong> Vz\u00e1cny n\u00e1poj je v\u00edtan\u00fd pred, po\u010das a po jedle, preto\u017ee jeho jedine\u010dn\u00e1 chu\u0165 podobn\u00e1 ha\u0161lerk\u00e1m<\/strong> je kompatibiln\u00e1 s najob\u013e\u00fabenej\u0161\u00edmi jedlami Bl\u00edzkeho v\u00fdchodu. Vyr\u00e1ba sa destil\u00e1ciou v\u00edna a extrakciou semien an\u00edzu<\/strong> – mnoh\u00ed ho pova\u017euj\u00fa za jeden z prv\u00fdch ochuten\u00fdch alkoholick\u00fdch drinkov.<\/p>\n Pozd\u013a\u017e rieky Berdawni sa tiahnu re\u0161taur\u00e1cie, v\u00a0ktor\u00fdch jed\u00e1lnom l\u00edstku ur\u010dite nevynechajte jedl\u00e1 zo pstruha. Sayadieh<\/strong> je skvel\u00e1 kombin\u00e1cia ry\u017ee s karamelizovanou cibu\u013eou a pstruhom<\/strong> ochuten\u00fdm typick\u00fdmi libanonsk\u00fdmi koreninami.<\/p>\n Na juhu Spojen\u00fdch \u0161t\u00e1tov americk\u00fdch sa okolo roku 1700 usadili \u0161panielski osadn\u00edci. O storo\u010die nesk\u00f4r regi\u00f3n ob\u00fdvali eur\u00f3pski, \u00e1zijsk\u00ed a africk\u00ed pris\u0165ahovalci,<\/strong> ktor\u00ed prispeli ku kult\u00farnej a kulin\u00e1rskej rozmanitosti mesta.<\/p>\n Polievka je bohat\u00e1 na vitam\u00edn B a je ve\u013ek\u00fdm zdrojom prote\u00ednov. zdroje: unsplash.com\n San Antonio sp\u00e1ja mexick\u00fa a americk\u00fa kuchy\u0148u, v\u00a0ktorej sa ne\u0161etr\u00ed olejom a\u00a0ostr\u00fdmi pr\u00edsadami.<\/strong> Na r\u00f4znych festivaloch si tak m\u00f4\u017eete dopria\u0165 syrov\u00e9 enchiladas, tacos v\u00a0tvare oblakov<\/strong> a dusen\u00e9 m\u00e4so. Nezamenite\u013en\u00fdm texask\u00fdm jedlom je menudo,<\/strong> tradi\u010dn\u00e1 mexick\u00e1 polievka s hov\u00e4dz\u00edm \u017eal\u00fadkom vo v\u00fdvare z \u010dervenej \u010dili papri\u010dky.<\/p>\n V\u00a0roku 2019 sa Bendigo zaradilo medzi Kreat\u00edvne mest\u00e1 gastron\u00f3mie a\u00a0tento titul patri\u010dne vyu\u017e\u00edva. Ofici\u00e1lna str\u00e1nka<\/strong> mesta v\u00e1s poz\u00fdva vysk\u00fa\u0161a\u0165 tie najlep\u0161ie re\u0161taur\u00e1cie a predstav\u00ed v\u00e1m aj lok\u00e1lnych podnikate\u013eov. Piv\u00e1rne s\u00fa pln\u00e9 najr\u00f4znej\u0161\u00edch remeseln\u00fdch p\u00edv, napr\u00edklad \u201eejlov\u201c<\/strong> a pestovatelia jab\u013ak n\u00e1v\u0161tevn\u00edkom pripravia osvie\u017euj\u00faci cider.<\/p>\n Austr\u00e1lske mesto m\u00e1 v \u00famysle zachr\u00e1ni\u0165 a posilni\u0165 sp\u00f4soby domorod\u00e9ho stravovania. Nach\u00e1dza sa na p\u00f4de patriacej kme\u0148u Dja Dja Wurrung, ktor\u00ed mal u\u017e pred 40 000 rokmi udr\u017eate\u013en\u00fd potravinov\u00fd syst\u00e9m.<\/p>\n Nach\u00e1dza sa na pobre\u017e\u00ed ne\u010faleko Kapsk\u00e9ho mesta, preto ho nav\u0161tevuj\u00fa turisti, ktor\u00ed si chc\u00fa dopria\u0165 pokojnej\u0161iu dovolenku. Hermanus v\u0161ak rozhodne nie je synonymom nudy. V re\u0161taur\u00e1ci\u00e1ch ochutn\u00e1te m\u00e4so r\u00f4znych druhov, ako je p\u0161trosie fil\u00e9 v paprikovej om\u00e1\u010dke,<\/strong> jelen\u00ed steak a jah\u0148acie stehno marinovan\u00e9 v \u010dervenom v\u00edne.<\/p>\n M\u00e4sov\u00fd kol\u00e1\u010d je n\u00e1rodn\u00fdm jedlom Ju\u017enej Afriky. zdroj: pinterest.com\n Malajzijsk\u00fd vplyv<\/strong> priniesol do jed\u00e1lni\u010dka pokrm Bobotie,<\/strong> \u010do je vlastne kol\u00e1\u010d z mlet\u00e9ho m\u00e4sa, ktor\u00fd sa pe\u010die v r\u00fare zaliaty zmesou roz\u0161\u013eahan\u00fdch vajec a mlieka.<\/p>\n Zdroje: www.foodandroad.com, www.lifeofdoing.com<\/strong><\/p>\n Cover photo source: pexels.com<\/strong><\/p>","protected":false},"excerpt":{"rendered":" Ka\u017ed\u00e1 krajina m\u00e1 \u010do pon\u00faknu\u0165 Kreat\u00edvne mest\u00e1 gastron\u00f3mie m\u00f4\u017eeme ch\u00e1pa\u0165 v\u0161elijako. Par\u00ed\u017e, Lond\u00fdn \u010di New York s\u00fa zn\u00e1me ka\u017ed\u00e9mu cestovate\u013eovi a ich pamiatky vid\u00edme na<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-7543","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=7543"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7543\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=7543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=7543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=7543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Parma (Taliansko)<\/h3>\n
Zahl\u00e9 (Libanon)<\/h3>\n
San Antonio (Texas)<\/h3>\n
Bendigo (Vikt\u00f3ria)<\/h3>\n
Hermanus (Ju\u017en\u00e1 Afrika)<\/h3>\n