Pizza je milovan\u00e9 j\u00eddlo s bohatou a spornou histori\u00ed. N\u011bkte\u0159\u00ed tvrd\u00ed, \u017ee poch\u00e1z\u00ed z \u0158ecka, zat\u00edmco jin\u00ed v\u011b\u0159\u00ed, \u017ee poch\u00e1z\u00ed z ji\u017en\u00ed Francie. Skute\u010dn\u00e9 rodi\u0161t\u011b pizzy je v\u0161ak st\u00e1le p\u0159edm\u011btem spor\u016f.<\/p>\n\n
Jedno z nejp\u0159esv\u011bd\u010div\u011bj\u0161\u00edch tvrzen\u00ed poch\u00e1z\u00ed z m\u011bsta Neapol v It\u00e1lii. A\u010dkoli neexistuje \u017e\u00e1dn\u00fd definitivn\u00ed d\u016fkaz, mnoho lid\u00ed v\u011b\u0159\u00ed, \u017ee pizza byla poprv\u00e9 vytvo\u0159ena v Neapoli na po\u010d\u00e1tku 19. stolet\u00ed. Nejslavn\u011bj\u0161\u00edm typem neapolsk\u00e9 pizzy je Margherita, kterou v roce 1889 vytvo\u0159il Raffaele Esposito na po\u010dest kr\u00e1lovny Margherity Savojsk\u00e9. Margherita se vyr\u00e1b\u00ed z raj\u010datov\u00e9 om\u00e1\u010dky, s\u00fdra mozzarella a bazalky, kter\u00e9 p\u0159edstavuj\u00ed barvy italsk\u00e9 vlajky.<\/p>\n\n
Neapolsk\u00e1 pizza se vyr\u00e1b\u00ed z konkr\u00e9tn\u00ed sady ingredienc\u00ed, kter\u00e9 j\u00ed dod\u00e1vaj\u00ed jej\u00ed jedine\u010dnou chu\u0165 a strukturu. T\u011bsto se vyr\u00e1b\u00ed ze sm\u011bsi mouky, vody, dro\u017ed\u00ed a soli. Pot\u00e9 se hn\u011bte a nech\u00e1 n\u011bkolik hodin kynout. V\u00fdsledn\u00e9 t\u011bsto je tenk\u00e9 a ohebn\u00e9, se zlehka \u017ev\u00fdkac\u00ed strukturou.<\/p>\n\n
I polevy na neapolskou pizzu jsou pe\u010dliv\u011b vyb\u00edr\u00e1ny. Mezi nejb\u011b\u017en\u011bj\u0161\u00ed polevy pat\u0159\u00ed raj\u010datov\u00e1 om\u00e1\u010dka, mozzarella a bazalka. Lze v\u0161ak p\u0159idat i jin\u00e9 polevy, jako jsou houby, olivy a pepperoni.<\/p>\n\n
Jedn\u00edm z nejd\u016fle\u017eit\u011bj\u0161\u00edch faktor\u016f p\u0159i v\u00fdrob\u011b neapolsk\u00e9 pizzy je pec. Tradi\u010dn\u00ed neapolsk\u00e1 pizza se pe\u010de v peci na d\u0159evo. Vysok\u00e1 teplota d\u0159eva pizzu rychle upe\u010de, co\u017e j\u00ed dod\u00e1 k\u0159upavou k\u016frku a lehce kou\u0159ovou chu\u0165.<\/p>\n\n
Pizzaioli v Neapoli jsou vysoce kvalifikovan\u00ed \u0159emesln\u00edci, kte\u0159\u00ed zasv\u011btili sv\u016fj \u017eivot zdokonalov\u00e1n\u00ed um\u011bn\u00ed v\u00fdroby pizzy. Maj\u00ed hlubok\u00e9 znalosti o ingredienc\u00edch a procesu va\u0159en\u00ed a jsou hrd\u00ed na svou pr\u00e1ci.<\/p>\n\n
Neapol je domovem n\u011bkter\u00fdch z nejlep\u0161\u00edch pizzeri\u00ed na sv\u011bt\u011b. Tyto restaurace jsou \u010dasto rodinn\u00e9 podniky, kter\u00e9 se d\u011bd\u00ed z generace na generaci. Nab\u00edzej\u00ed \u0161irokou \u0161k\u00e1lu pizz, od tradi\u010dn\u00ed Margherity a\u017e po kreativn\u011bj\u0161\u00ed a inovativn\u011bj\u0161\u00ed kreace.<\/p>\n\n
Pizza je v Neapoli v\u00edc ne\u017e jen j\u00eddlo. Je to zp\u016fsob \u017eivota. Neapol\u010dan\u00e9 miluj\u00ed svou pizzu a r\u00e1di ji sd\u00edlej\u00ed s ostatn\u00edmi. Kolem pizzy v Neapoli existuje siln\u00fd pocit soun\u00e1le\u017eitosti a \u010dasto se j\u00ed s p\u0159\u00e1teli a rodinou.<\/p>\n\n
J\u00edst neapolskou pizzu je skute\u010dn\u011b jedine\u010dn\u00fd z\u00e1\u017eitek. Kombinace tenk\u00e9, \u017ev\u00fdkac\u00ed k\u016frky, chutn\u00fdch polev a kou\u0159ov\u00e9 chuti z d\u0159evem vyt\u00e1p\u011bn\u00e9 pece vytv\u00e1\u0159\u00ed pizzu, kter\u00e1 je lahodn\u00e1 i vydatn\u00e1. Nen\u00ed divu, \u017ee neapolsk\u00e1 pizza je pova\u017eov\u00e1na za jednu z nejlep\u0161\u00edch pizz na sv\u011bt\u011b.<\/p>\n\n
Pokud n\u011bkdy budete v Neapoli, nezapome\u0148te ochutnat kousek m\u00edstn\u00ed pizzy. Nebudete zklam\u00e1ni.<\/p>","protected":false},"excerpt":{"rendered":"
Historie pizzy v Neapoli Pizza je milovan\u00e9 j\u00eddlo s bohatou a spornou histori\u00ed. N\u011bkte\u0159\u00ed tvrd\u00ed, \u017ee poch\u00e1z\u00ed z \u0158ecka, zat\u00edmco jin\u00ed v\u011b\u0159\u00ed, \u017ee poch\u00e1z\u00ed z ji\u017en\u00ed Francie. Skute\u010dn\u00e9 rodi\u0161t\u011b pizzy…<\/p>\n","protected":false},"author":3,"featured_media":23909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[27,5968,113,63,6075,6074],"class_list":["post-12858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-history","tag-italy","tag-food","tag-culture","tag-naples","tag-pizza"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/12858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=12858"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/12858\/revisions"}],"predecessor-version":[{"id":12859,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/12858\/revisions\/12859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media\/23909"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=12858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=12858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=12858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}