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Nj\u00eb thjesht\u00eb kriter t\u00eb p\u00ebrzgjedhjes s\u00eb ver\u00ebrave dhe en\u00ebt \u00ebsht\u00eb kriteret p\u00ebr “tradicionale t\u00eb fshehta”. Pjesa m\u00eb e madhe e italiane kuzhin\u00ebn komb\u00ebtare dhe rajonale t\u00eb origjin\u00ebs, k\u00ebshtu q\u00eb shum\u00eb shpesh e tyre recetave jan\u00eb t\u00eb shoq\u00ebruar nga vera e lindur n\u00eb t\u00eb nj\u00ebjtin territor, t\u00eb cilat zakonisht tregojn\u00eb p\u00ebrgjith\u00ebsin\u00eb e aromas dhe shije vendas me shije. N\u00eb k\u00ebt\u00eb baz\u00eb komunitare ver\u00eb taverna dhe restorante fokusuar n\u00eb ver\u00eb t\u00eb prodhimit t\u00eb vendit.\n<\/p>\n
\nN\u00eb t\u00eb v\u00ebrtet\u00eb, p\u00ebr shembull, p\u00ebr t\u00eb mpreht\u00eb Toskan en\u00ebt, \u00e7far\u00eb tjet\u00ebr mund t\u00eb t\u00eb jet\u00eb m\u00eb mir\u00eb se t\u00eb mosh\u00ebs vera e kuqe e Toscana tv? E Sangiovese rrushit t\u00eb p\u00ebrdorur p\u00ebr prodhimin e ver\u00ebrave t\u00eb fushave t\u00eb ndryshme, \u00ebsht\u00eb thjesht shk\u00eblqyer. Me t\u00eb zier derri ose vi\u00e7i, nj\u00eb shum\u00ebllojshm\u00ebri t\u00eb egra “shkaku” Brunello di Montalcino (Brunello di Montalcino). Ver\u00eb Nobile di Montepulciano (Nobile di Montepulciano) shkon mir\u00eb me biftek n\u00eb Firence; \u00e7far\u00eb mund t\u00eb jet\u00eb m\u00eb shum\u00eb p\u00ebr shijen tuaj vi\u00e7i merak, merak e hare dhe Grengam n\u00eb Toskan se nj\u00eb Chianti dei Colli Fiorentini (Chianti dei Colli Fiorentini) ose Chianti Colli Senesi (Chianti Colli Senesi), ose Rufina (Rufina) ose Chianti Classico (Chianti Classico), n\u00ebse k\u00ebto ver\u00ebra jan\u00eb “t\u00eb rregullta” ose “rezerv\u00eb”? Dhe e nj\u00ebjta gj\u00eb mund t\u00eb thuhet edhe p\u00ebr Barolo (Barolo) dhe Barbaresco (Barbaresco), dhe p\u00ebr t\u00eb gjith\u00eb t\u00eb pasurve ver\u00ebrat e kuqe t\u00eb cilat jan\u00eb t\u00eb shp\u00ebrndara nga Veriu p\u00ebr n\u00eb Jug t\u00eb Italis\u00eb.\n<\/p>\n
Jo shum\u00eb para kurset e makarona ose oriz q\u00eb mund t\u00eb “mb\u00ebshtetur” nj\u00eb ver\u00eb me e madhe vet\u00ebp\u00ebrmbajtje. Kombinimi i tyre \u00ebsht\u00eb me sa duket p\u00ebr shkak t\u00eb er\u00ebza ose salc\u00eb. Pasta nga gruri durum, t\u00eb b\u00ebra n\u00eb sht\u00ebpi, t\u00eb tilla si “strascinati” \u2013 nj\u00eb pjat\u00eb tipike n\u00eb rajone t\u00eb ndryshme t\u00eb Italis\u00eb jugore, ose i kalitur me ragout ravioli me ricotto gjat\u00eb gatimit e p\u00ebrshtatshme, p\u00ebr shembull Aglianico del Shkaba (Aglianico del Shkaba) ose Diana (Taurasi).\n<\/p>\n
\n Barolo ver\u00eb (Barolo) dhe Barbaresco (Barbaresco) jan\u00eb sh\u00ebrbyer me pet\u00eb t\u00eb holl\u00eb, “tajarin”, si dhe agnolotti dhe ravioli al plin. Shum\u00eb m\u00eb e leht\u00eb t\u00eb kombinohen me t\u00eb par\u00eb t\u00eb kurseve t\u00eb tjera t\u00eb ver\u00ebrat e kuqe jan\u00eb edhe t\u00eb mosh\u00ebs, por pa nj\u00eb shum\u00eb t\u00eb gjat\u00eb ekspozimit. N\u00eb Itali jemi t\u00eb ballafaquar me v\u00ebshtir\u00ebsit\u00eb e zgjedhjes n\u00eb k\u00ebt\u00eb kuptim, n\u00eb t\u00eb gjitha rajonet, si zgjedhje midis ver\u00ebrat e b\u00ebra nga vendase t\u00eb rrushit dhe nd\u00ebrkomb\u00ebtare varieteteve q\u00eb shpesh jan\u00eb deklaruar n\u00eb ekstrakte t\u00eb ndryshme, dhe midis t\u00eb gjith\u00eb k\u00ebt\u00eb pasuri q\u00eb ju duhet t\u00eb zgjedhin m\u00eb t\u00eb mira kombinimi i ver\u00ebs me \u00e7do vakt.\n <\/p>\n
\n Me k\u00ebto ver\u00ebra, t\u00eb cilat ne mund t\u00eb p\u00ebrcaktoj\u00eb si t\u00eb but\u00eb dhe t\u00eb mosh\u00ebs s\u00eb mesme, dhe t\u00eb pjekur t\u00eb mishit t\u00eb bardh\u00eb. List\u00ebn e plot\u00eb do t\u00eb jet\u00eb shum\u00eb e gjat\u00eb, k\u00ebshtu q\u00eb ne i japim k\u00ebtu vet\u00ebm disa shembuj: Refosco dal peduncolo Rosso (Refosco dal peduncolo rosso), Valpolicella (Valpolicella), Rosso Conero (Rosso Conero), vera e kuqe nd\u00ebrkomb\u00ebtare t\u00eb varieteteve t\u00eb rrushit t\u00eb prodhuar n\u00eb rajone t\u00eb ndryshme, etj. <\/p>\n
N\u00eb qoft\u00eb se ju rritet struktura e en\u00ebve, duke filluar nga rosto derri ose vi\u00e7i, t\u00eb kombinuar ato n\u00eb ver\u00eb duhet t\u00eb jet\u00eb m\u00eb i strukturuar dhe i theksh\u00ebm. Nuk \u00ebsht\u00eb gjithashtu nj\u00eb gam\u00eb t\u00eb barabarta, n\u00eb saj\u00eb t\u00eb pasuris\u00eb s\u00eb Italian ver\u00ebs, \u00ebsht\u00eb shum\u00eb e gjer\u00eb: Chianti Classico (Chianti classico), Rosso di Montalcino (Rosso di Montalcino), Morello di Scansano (Morellino di Scansano), Salice Salentino (Salice Salentino), rotaliano e Teroldego (Teroldego Rotaliano), etj.\n<\/p>\n
\nT\u00eb zier dhe t\u00eb zier vi\u00e7i jan\u00eb gjithashtu t\u00eb p\u00ebrshtatshme t\u00eb trasha t\u00eb Pjekur ver\u00ebrat e kuqe t\u00eb tilla si t\u00eb Ri d’alba (Ri d’alba), Barbaresco dhe Amarone della Valpolicella (Amarone della Valpolicela).
\nN\u00ebse ushqimi i p\u00ebrgatitur nga m\u00eb delikate shijen e mishit, si mish t\u00eb ndryshme t\u00eb loj\u00ebs, m\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr ver\u00eb duhet t\u00eb jet\u00eb me t\u00eb v\u00ebrtet\u00eb i pasur dhe me shum\u00eb durim.\n<\/p>\n
\nLe t\u00eb fillojm\u00eb me ver\u00ebrat e kuqe t\u00eb b\u00ebra nga rrush Sangiovese n\u00eb Toscana \u2013 Brunello di Montalcino (Brunello di Montalcino), Nobile di Montepulciano (Nobile di Montepulciano), Chianti Classico “rezerv\u00eb \u2013 dhe deri te ver\u00ebrat nga rrushi Nebbiolo n\u00eb Piedmont ose chiavennasca (Chiavennasca) n\u00eb Valtellina \u2013 Barolo dhe Sforzato della Valtellina (Sforzato della Valtellina), si dhe Aglianico del Shkaba (Aglianico del Shkaba), Taurasi (Taurasi), t\u00eb rralla ver\u00eb Donnas (Donnas) nga Valle d’aosta, dhe t\u00eb pasur ver\u00eb t\u00eb kuqe nga Alto Adige \u2013 Lagrein (Lagrein) dhe Pinot Nero (Pinot nero).\n<\/p>\n
\nP\u00ebr t\u00eb mosh\u00ebs dhe me rregull djathrat me kostum ver\u00ebrat e kuqe me struktura e fort\u00eb. K\u00ebtu kriteri i territoriality \u00ebsht\u00eb e p\u00ebrshtatshme p\u00ebr k\u00ebrkimin e harmoni. P\u00ebr shembull, Carmignano (Carmignano) dhe Nobile di Montepulciano dhe me delet e djath\u00eb Pecorino Toscano; Valtellina t\u00eb shk\u00eblqyer me djath\u00eb Bitto, Aglianico del Shkaba \u2013 p\u00ebrs\u00ebri me delet e djath\u00eb Pecorino di Moliterno, Barbaresco \u2013 me Tom di Murazzano dhe shum\u00eb t\u00eb tjera t\u00eb fshehta k\u00ebtu mund t\u00eb jen\u00eb shtuar. <\/p>\n
Por, natyrisht, jan\u00eb po ashtu t\u00eb shk\u00eblqyer t\u00eb lidhjeve jasht\u00eb “territorial kriter”: nj\u00ebri prej tyre \u00ebsht\u00eb Amarone della Valpolicella me djath\u00eb Parmigiano Reggiano.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tradicionale kombinime me ver\u00ebra t\u00eb Italis\u00eb Nj\u00eb thjesht\u00eb kriter t\u00eb p\u00ebrzgjedhjes s\u00eb ver\u00ebrave dhe en\u00ebt \u00ebsht\u00eb kriteret p\u00ebr “tradicionale t\u00eb fshehta”. Pjesa m\u00eb…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-1785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/comments?post=1785"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media?parent=1785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}