{"id":11938,"date":"2025-09-21T11:31:36","date_gmt":"2025-09-21T11:31:36","guid":{"rendered":"https:\/\/revistatrend.com\/?p=11938"},"modified":"2025-09-21T11:31:36","modified_gmt":"2025-09-21T11:31:36","slug":"detektivet-sekrete-te-pices-napolitane-si-e-ruan-italia-shenjterine-e-nje-recete-boterore","status":"publish","type":"post","link":"https:\/\/revistatrend.com\/index.php\/2025\/09\/21\/detektivet-sekrete-te-pices-napolitane-si-e-ruan-italia-shenjterine-e-nje-recete-boterore\/","title":{"rendered":"Detektiv\u00ebt sekret\u00eb t\u00eb pic\u00ebs napolitane: Si e ruan Italia \u201cshenjt\u00ebrin\u00eb\u201d e nj\u00eb recete bot\u00ebrore"},"content":{"rendered":"

N\u00ebse ka nj\u00eb ushqim q\u00eb bashkon bot\u00ebn, ajo \u00ebsht\u00eb pica. Por nd\u00ebrsa versione t\u00eb saj lul\u00ebzojn\u00eb n\u00eb \u00e7do cep t\u00eb globit, nga Koreja n\u00eb Kanada, nga Japonia n\u00eb Brazil, nj\u00eb grup italian\u00ebsh t\u00eb p\u00ebrkushtuar po udh\u00ebtojn\u00eb fshehurazi p\u00ebr t\u00eb zbuluar nj\u00eb t\u00eb v\u00ebrtet\u00eb t\u00eb vetme: \u00e7far\u00eb \u00ebsht\u00eb me t\u00eb v\u00ebrtet\u00eb nj\u00eb\u00a0pic\u00eb e v\u00ebrtet\u00eb?<\/a><\/p>\n

N\u00eb nj\u00eb dit\u00eb p\u00ebrv\u00ebluese n\u00ebn diellin e jugut t\u00eb Italis\u00eb, fare pran\u00eb katakombeve t\u00eb San Gennaros n\u00eb Napoli, nj\u00eb grup kursant\u00ebsh nd\u00ebrkomb\u00ebtar\u00eb jan\u00eb mbledhur p\u00ebr nj\u00eb arsye t\u00eb shenjt\u00eb, por jo fetare. Nga vende t\u00eb ndryshme t\u00eb bot\u00ebs, ata jan\u00eb aspirant\u00eb pizzaioli (pjek\u00ebs tradicional\u00eb t\u00eb pic\u00ebs italiane), q\u00eb po p\u00ebrgatiten p\u00ebr provimin m\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm t\u00eb jet\u00ebs s\u00eb tyre: provimin p\u00ebr t\u00eb fituar certifikat\u00ebn e autenticitetit napolitan.<\/p>\n

P\u00ebrtej p\u00ebrb\u00ebr\u00ebsve: nj\u00eb ide, nj\u00eb mision, nj\u00eb certifikat\u00eb<\/strong><\/p>\n

Qendra e k\u00ebtij misioni \u00ebsht\u00eb Associazione Verace Pizza Napoletana (AVPN), themeluar n\u00eb vitin 1984 p\u00ebr t\u00eb \u201cpromovuar dhe mbrojtur\u201d pic\u00ebn tradicionale napolitana, aq sa, fal\u00eb saj, \u201carti i p\u00ebrgatitjes s\u00eb pic\u00ebs napolitane\u201d u shpall disa vite m\u00eb par\u00eb trash\u00ebgimi kulturore e paprekshme nga UNESCO.<\/p>\n

Pica napolitane ka vet\u00ebm dy versione t\u00eb njohura: Margherita (domate, mozzarella dhe borzilok) dhe Marinara (domate, hudh\u00ebr dhe rigon, pa djath\u00eb). Por bota moderne ka krijuar pafund\u00ebsisht variante q\u00eb do t\u00eb tronditnin nj\u00eb tradicionalist: nga pica me djath\u00eb blu e mjalt\u00eb, deri te ajo me l\u00ebvore limoni nga Vesuvio. Megjithat\u00eb, si\u00e7 ka rregulla p\u00ebr shampanj\u00ebn dhe djathin Parmigiano, AVPN ka vendosur standarde p\u00ebr at\u00eb q\u00eb mund t\u00eb quhet \u201cpic\u00eb e mir\u00ebfillt\u00eb\u201d.<\/p>\n

Nj\u00eb akademi, nj\u00eb statut, nj\u00eb\u2026 statuj\u00eb prej bronzi<\/strong><\/p>\n

Me shkoll\u00ebn e saj, panaire tregtare, gara dhe nj\u00eb statuj\u00eb prej bronzi t\u00eb pic\u00ebs jasht\u00eb selis\u00eb, AVPN \u00ebsht\u00eb kthyer n\u00eb nj\u00eb perandori autentikimi. Rregullat jan\u00eb t\u00eb qarta: pica duhet t\u00eb jet\u00eb \u201ce rrumbullak\u00ebt\u201d, me nj\u00eb koren t\u00eb fryr\u00eb (por jo m\u00eb shum\u00eb se 1\u20132 cm t\u00eb lart\u00eb), pa flluska t\u00eb m\u00ebdha apo njolla t\u00eb djegura. Duhet t\u00eb jet\u00eb e but\u00eb, elastike dhe t\u00eb mund t\u00eb paloset. Ndalohet p\u00ebrdorimi i pet\u00ebsit ose tepsis\u00eb. Dhe mbi t\u00eb gjitha: pjekja nuk duhet t\u00eb zgjas\u00eb m\u00eb shum\u00eb se 90 sekonda dhe duhet t\u00eb konsumohet brenda 10 minutave nga dalja nga furra.<\/p>\n

Gjat\u00eb kursit intensiv n\u00eb Napoli, kandidat\u00ebt studiojn\u00eb gjith\u00e7ka: nga fermentimi i brumit e p\u00ebrqindja e lag\u00ebshtir\u00ebs, deri te p\u00ebrzgjedhja e p\u00ebrb\u00ebr\u00ebsve dhe vendosja e pic\u00ebs n\u00eb furr\u00eb, nj\u00eb teknik\u00eb m\u00eb e nd\u00ebrlikuar nga \u00e7\u2019mund t\u00eb duket. N\u00eb dit\u00ebn e fundit, t\u00eb nxeht\u00eb dhe emocionale, kursant\u00ebt p\u00ebrgatiten p\u00ebr t\u00eb prezantuar versionin e tyre t\u00eb pic\u00ebs Margherita para emrave t\u00eb m\u00ebdhenj si Gino Sorbillo dhe Paolo Surace.<\/p>\n

Por historia nuk mbaron me diplom\u00ebn. AVPN \u00ebsht\u00eb gjithashtu nj\u00eb rrjet survejues, q\u00eb d\u00ebrgon her\u00eb pas here \u201cagjent\u00eb t\u00eb fsheht\u00eb t\u00eb pic\u00ebs\u201d p\u00ebr t\u00eb kontrolluar restorantet q\u00eb pretendojn\u00eb se sh\u00ebrbejn\u00eb pic\u00eb napolitane. N\u00eb Japoni, nj\u00eb restorant n\u00eb Osaka q\u00eb mbante certifikat\u00ebn pavar\u00ebsisht se ishte p\u00ebrjashtuar nga organizata, u \u201cvizitua\u201d nga ekipi i AVPN, i shoq\u00ebruar nga nj\u00eb avokat, si\u00e7 kujton me t\u00eb qeshur z\u00ebvend\u00ebspresidenti Massimo Di Porzio.<\/p>\n

Kjo luft\u00eb p\u00ebr autenticitetin ka gjithashtu nj\u00eb funksion kulturor dhe mitik. Karima Moyer-Nocchi, historiane ushqimi n\u00eb Universitetin e Sien\u00ebs, shpjegon se p\u00ebrmes k\u00ebtij procesi, AVPN nuk ruan vet\u00ebm nj\u00eb tradit\u00ebn ajo e prodhon at\u00eb. \u201cKrijon nj\u00eb rreth t\u00eb brendsh\u00ebm\u201d, thot\u00eb ajo, \u201cq\u00eb e ngre pic\u00ebn n\u00eb nj\u00eb p\u00ebrvoj\u00eb pothuajse transcendentaliste\u201d.<\/p>\n

Nga 17 familje tek revolucioni shkencor i pic\u00ebs<\/strong><\/p>\n

AVPN lindi si nj\u00eb bashkim i 17 familjeve napolitane t\u00eb pic\u00ebs q\u00eb, t\u00eb lodhura nga \u201cklonet\u201d e pic\u00ebs n\u00eb stil fast-food, u bashkuan p\u00ebr t\u00eb standardizuar recet\u00ebn e v\u00ebrtet\u00eb. N\u00eb vitin 1998, ata u bashkuan me Universitetin Parthenope t\u00eb Napolit p\u00ebr t\u00eb krijuar nj\u00eb observator t\u00eb posa\u00e7\u00ebm p\u00ebr studimin socio-ekonomik dhe shkencor t\u00eb pic\u00ebs. \u00c7do vit, pjek\u00ebsit m\u00eb t\u00eb mir\u00eb mblidhen p\u00ebr t\u00eb debatuar ndryshimet q\u00eb mund t\u00eb nevojiten n\u00eb rregullat, p\u00ebr shembull n\u00eb p\u00ebrmir\u00ebsimin e miellit apo teknologjive t\u00eb reja t\u00eb pjekjes.<\/p>\n

Por, si\u00e7 pranon Di Porzio, pica nuk \u00ebsht\u00eb nj\u00eb monument i ngrir\u00eb. N\u00eb vitin 2013, AVPN vendosi me shum\u00eb debat t\u00eb lejoj\u00eb edhe p\u00ebrdorimin e furrave elektrike, \u00e7ka zem\u00ebroi shum\u00eb purist\u00eb. Dhe n\u00eb vitin 2024, vet\u00eb Gino Sorbillo, nj\u00eb prej gjyqtar\u00ebve t\u00eb AVPN, prezantoi me buj\u00eb nj\u00eb pic\u00eb napolitane me ananas, n\u00eb stil hawaiian. Disa e pan\u00eb si provokim, t\u00eb tjer\u00eb si tradhti, por Sorbillo k\u00ebmb\u00ebngul: \u201cPica nuk ndalet. Ajo zhvillohet, ndryshon, m\u00ebson.\u201d<\/p>\n

Tradit\u00eb n\u00eb nj\u00eb det inovacionesh<\/strong><\/p>\n

Italia ka dhjet\u00ebra stile t\u00eb pic\u00ebs p\u00ebrtej napolitanes, nga pizza fritta e skuqur n\u00eb vaj, te ajo romane e krokant\u00eb me pet\u00eb t\u00eb holl\u00eb, te pizzonta e thell\u00eb nga Abruzzo apo variacionet e pan-pizzave. Por vet\u00ebm pica napolitane ka nj\u00eb organizat\u00eb bot\u00ebrore q\u00eb mbron recet\u00ebn e saj me fanatiz\u00ebm.<\/p>\n

Megjithat\u00eb, edhe n\u00eb nj\u00eb epok\u00eb ku ndryshimi \u00ebsht\u00eb norm\u00eb, di\u00e7ka mbetet e shenjt\u00eb: lidhja e pic\u00ebs me kultur\u00ebn e Napolit.\u00a0\u201cPica napolitane nuk \u00ebsht\u00eb domosdoshm\u00ebrisht m\u00eb e mira n\u00eb bot\u00eb,\u201d\u00a0<\/em>thot\u00eb Di Porzio. \u201cPor \u00ebsht\u00eb ajo q\u00eb ka rr\u00ebnj\u00ebt m\u00eb t\u00eb thella kulturore. \u00cbsht\u00eb nj\u00eb aft\u00ebsi q\u00eb duhet m\u00ebsuar dhe trash\u00ebguar.\u201d<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

N\u00ebse ka nj\u00eb ushqim q\u00eb bashkon bot\u00ebn, ajo \u00ebsht\u00eb pica. Por nd\u00ebrsa versione t\u00eb saj lul\u00ebzojn\u00eb n\u00eb \u00e7do cep t\u00eb globit, nga Koreja n\u00eb Kanada, nga Japonia n\u00eb Brazil, nj\u00eb grup italian\u00ebsh t\u00eb p\u00ebrkushtuar po udh\u00ebtojn\u00eb fshehurazi p\u00ebr t\u00eb zbuluar nj\u00eb t\u00eb v\u00ebrtet\u00eb t\u00eb vetme: \u00e7far\u00eb \u00ebsht\u00eb me t\u00eb v\u00ebrtet\u00eb nj\u00eb\u00a0pic\u00eb e v\u00ebrtet\u00eb? N\u00eb nj\u00eb<\/p>\n","protected":false},"author":1,"featured_media":11939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-11938","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/11938","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/comments?post=11938"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/11938\/revisions"}],"predecessor-version":[{"id":11940,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/11938\/revisions\/11940"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/11939"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=11938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=11938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=11938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}