{"id":4686,"date":"2024-01-17T16:19:32","date_gmt":"2024-01-17T16:19:32","guid":{"rendered":"https:\/\/revistatrend.com\/?p=4686"},"modified":"2024-01-17T16:19:32","modified_gmt":"2024-01-17T16:19:32","slug":"shpiket-pica-me-ananas-ne-itali","status":"publish","type":"post","link":"https:\/\/revistatrend.com\/index.php\/2024\/01\/17\/shpiket-pica-me-ananas-ne-itali\/","title":{"rendered":"Shpiket pica me ananas n\u00eb Itali!"},"content":{"rendered":"

2024 mund t\u00eb jet\u00eb viti, ku n\u00eb Itali do t\u00eb shijohet m\u00eb s\u00eb shumti pica me ananas dhe kjo fal\u00eb Gino Sorbillo, maestros s\u00eb picave. Kjo pasi maestro ka shtuar ananas n\u00eb menun\u00eb e tij n\u00eb Via dei Tribunali, rruga m\u00eb e njohur e picave n\u00eb bot\u00eb, kryeqyteti i pic\u00ebs. Krijimi i Sorbillo, i quajtur “Margherita con Ananas” kushton 7 euro (7.70 dollar\u00eb). Kjo menu nuk p\u00ebrmban salc\u00eb domatesh, tre lloje djath\u00ebrash por vet\u00ebm ananas.<\/p>\n

\"\"<\/p>\n

Sorbillo i tha\u00a0CNN<\/a>\u00a0se ai e krijoi k\u00ebt\u00eb menu p\u00ebr t\u00eb luftuar paragjykimet ushqimore.<\/p>\n

\u201cMjerisht njer\u00ebzit ndjekin turm\u00ebn dhe kusht\u00ebzohen sipas pik\u00ebpamjeve t\u00eb njer\u00ebzve t\u00eb tjer\u00eb, ose asaj q\u00eb d\u00ebgjojn\u00eb. Kam v\u00ebn\u00eb re n\u00eb vitet e fundit se shum\u00eb njer\u00ebz po d\u00ebnonin p\u00ebrb\u00ebr\u00ebsit ose m\u00ebnyrat e p\u00ebrgatitjes s\u00eb ushqimit thjesht sepse n\u00eb t\u00eb kaluar\u00ebn shumica e njer\u00ebzve nuk i njihnin ato, k\u00ebshtu q\u00eb doja t\u00eb vendosja k\u00ebta p\u00ebrb\u00ebr\u00ebs t\u00eb diskutuesh\u00ebm n\u00eb nj\u00eb pic\u00eb napolitane, duke e b\u00ebr\u00eb t\u00eb shijshme\u201d, u shpreh ai.<\/p>\n

K\u00ebt\u00eb receta ai e ndau p\u00ebr her\u00eb t\u00eb par\u00eb n\u00eb restorantin historik t\u00eb Napolit me histori 3000-vje\u00e7are. Sorbillo ka 21 pika n\u00eb mbar\u00eb bot\u00ebn, duke p\u00ebrfshir\u00eb n\u00eb Miami, Tokio dhe Ibiza.<\/p>\n

Ai ka treguar s\u00eb m\u00ebnyra e p\u00ebrgatitjes \u00ebsht\u00eb k\u00ebshtu!<\/p>\n

Ananasi piqet paraprakisht n\u00eb furr\u00eb dhe m\u00eb pas ftohet. M\u00eb pas ai shton provola t\u00eb tymosur (nj\u00eb djath\u00eb vendas i qum\u00ebshtit t\u00eb lop\u00ebs nga Campania), vaj ulliri ekstra t\u00eb virgj\u00ebr dhe borzilok t\u00eb fresk\u00ebt, p\u00ebrpara se ta vendos\u00eb pic\u00ebn p\u00ebr pjekje. Nd\u00ebrsa del nga furra, ai shp\u00ebrndan mikro rruaza t\u00eb dy llojeve t\u00eb djathit kaciorikota t\u00eb tymosur: nj\u00eb nga dhit\u00eb e Sardenj\u00ebs dhe nj\u00eb tjet\u00ebr nga buallet n\u00eb zon\u00ebn e af\u00ebrt Cilento.<\/p>\n

\u201cKjo e b\u00ebn v\u00ebrtet t\u00eb shijshme,\u201d tha ai.<\/p>\n

I shijsh\u00ebm apo jo, ananasi nuk \u00ebsht\u00eb p\u00ebrkrahur fort n\u00eb receta p\u00ebr shumic\u00ebn e italian\u00ebve. Kjo u vu re pasi ai e lan\u00e7oi n\u00eb rrjetet sociale k\u00ebt\u00eb jav\u00eb, madje pica e tij \u00ebsht\u00eb diskutuar edhe n\u00eb TV komb\u00ebtar. Por ai thot\u00eb se ata q\u00eb kan\u00eb qen\u00eb mjaft kureshtar\u00eb kan\u00eb vizituar restorantin p\u00ebr t\u00eb provuar k\u00ebt\u00eb recet\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"

2024 mund t\u00eb jet\u00eb viti, ku n\u00eb Itali do t\u00eb shijohet m\u00eb s\u00eb shumti pica me ananas dhe kjo fal\u00eb Gino Sorbillo, maestros s\u00eb picave. Kjo pasi maestro ka shtuar ananas n\u00eb menun\u00eb e tij n\u00eb Via dei Tribunali, rruga m\u00eb e njohur e picave n\u00eb bot\u00eb, kryeqyteti i pic\u00ebs. Krijimi i Sorbillo, i quajtur<\/p>\n","protected":false},"author":1,"featured_media":4687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-4686","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\/4686","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=4686"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/4686\/revisions"}],"predecessor-version":[{"id":4689,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/4686\/revisions\/4689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/4687"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=4686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=4686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=4686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}