[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.cprza.sk\/poznate-historiu-cestovin\/#Article","mainEntityOfPage":"https:\/\/www.cprza.sk\/poznate-historiu-cestovin\/","headline":"Pozn\u00e1te hist\u00f3riu cestov\u00edn?","name":"Pozn\u00e1te hist\u00f3riu cestov\u00edn?","description":"Cestoviny s\u00fa jedn\u00fdm z najroz\u0161\u00edrenej\u0161\u00edch a najdostupnej\u0161\u00edch jed\u00e1l na svete. Takmer ka\u017ed\u00e1 krajina m\u00e1 ob\u013e\u00faben\u00fa verziu tohto popul\u00e1rneho jedla. Na Slovensku s\u00fa to napr\u00edklad halu\u0161ky, v Nemecku \u0161pecle (sp\u00e4tzle), v Po\u013esku pirohy (pierogi) a v Taliansku \u0161pagety (spaghetti). V\u00e4\u010d\u0161ina \u013eud\u00ed je presved\u010den\u00e1, \u017ee cestoviny boli prv\u00fdkr\u00e1t uvaren\u00e9 pr\u00e1ve v Taliansku, opak je v\u0161ak pravdou, v […]","datePublished":"2019-01-17","dateModified":"2023-04-26","author":{"@type":"Person","@id":"https:\/\/www.cprza.sk\/author\/#Person","name":"","url":"https:\/\/www.cprza.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/7ca2d940d0ae3b24fc759c0201b34a0f70fe6611e5abefd5978e89211a09cdfd?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/7ca2d940d0ae3b24fc759c0201b34a0f70fe6611e5abefd5978e89211a09cdfd?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"cprza.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.cprza.sk\/wp-content\/uploads\/img_a295974_w16651_t1548170287.jpg","url":"https:\/\/www.cprza.sk\/wp-content\/uploads\/img_a295974_w16651_t1548170287.jpg","height":0,"width":0},"url":"https:\/\/www.cprza.sk\/poznate-historiu-cestovin\/","wordCount":367,"articleBody":"Cestoviny s\u00fa jedn\u00fdm z najroz\u0161\u00edrenej\u0161\u00edch a najdostupnej\u0161\u00edch jed\u00e1l na svete. Takmer ka\u017ed\u00e1 krajina m\u00e1 ob\u013e\u00faben\u00fa verziu tohto popul\u00e1rneho jedla. Na Slovensku s\u00fa to napr\u00edklad halu\u0161ky, v Nemecku \u0161pecle (sp\u00e4tzle), v Po\u013esku pirohy (pierogi) a v Taliansku \u0161pagety (spaghetti). V\u00e4\u010d\u0161ina \u013eud\u00ed je presved\u010den\u00e1, \u017ee cestoviny boli prv\u00fdkr\u00e1t uvaren\u00e9 pr\u00e1ve v Taliansku, opak je v\u0161ak pravdou, v s\u00fa\u010dasnosti je u\u017e takmer nemo\u017en\u00e9 zisti\u0165 kto s nimi pri\u0161iel ako prv\u00fd. Cestoviny s\u00fa s najv\u00e4\u010d\u0161ou pravdepodobnos\u0165ou \u201epotomkom\u201c star\u00fdch \u00e1zijsk\u00fdch rezancov, ktor\u00edch recept v 13. storo\u010d\u00ed priviezol do Talianska Marco Polo. Historici (aj kuch\u00e1ri) vych\u00e1dzaj\u00fa hlavne z pas\u00e1\u017ee v jeho knihe kde stru\u010dne opisuje rastlinu produkuj\u00facu m\u00faku (mo\u017eno chlebovn\u00edk). \u010c\u00ed\u0148ania pou\u017e\u00edvali t\u00fato m\u00faku (podobn\u00fa ja\u010dmennej) k pr\u00edprave cesta op\u00edsan\u00e9ho ako \u201elagana\u201c. Je jasn\u00e9, \u017ee rezance existovali v \u00c1zii u\u017e d\u00e1vno pred v\u00fdletom Marca Pola do \u010c\u00edny. Do balk\u00e1nskych kraj\u00edn okolo Stredozemn\u00e9ho mora sa dostali viacer\u00fdmi cestami, pravdepodobne v\u010faka ko\u010dovn\u00fdm \u00e1zijsk\u00fdm kme\u0148om. Taliansko v\u0161ak zostalo jedinou krajinou, ktor\u00e9 ich najviac presl\u00e1vilo. Ak chceme hovori\u0165 o cestovin\u00e1ch, najprv mus\u00edme zadefinova\u0165 ich pojem. Cestoviny s\u00fa vlastne k\u00fasky cesta vytvarovan\u00e9 do rozli\u010dn\u00fdch tvarov a vyroben\u00e9 z nekvasen\u00e9ho cesta skladaj\u00faceho sa m\u00faky z tvrdej p\u0161enice a vody (alebo aj vajec). Na svete existuje nespo\u010detn\u00e9 mno\u017estvo cestovinov\u00fdch vari\u00e1ci\u00ed. Mnoh\u00e9 z nich s\u00fa \u010disto region\u00e1lneho charakteru a vyr\u00e1baj\u00fa sa iba v tej danej lokalite. Len v Taliansku ich je nieko\u013eko desiatok druhov. Rozli\u0161uj\u00fa sa nielen tvarom ale aj pod\u013ea sp\u00f4sobu spracovania, pou\u017eit\u00fdch surov\u00edn \u010di typu jed\u00e1l, do ktor\u00fdch sa pou\u017eij\u00fa. Napr\u00edklad fusilli \u010di penne v\u010faka svojmu \u010dlenit\u00e9mu a dut\u00e9mu tvaru pojm\u00fa viac om\u00e1\u010dky ako \u0161pagety. Farfalle s\u00fa zase v\u00fdborn\u00e9 k pr\u00edprave cestovinov\u00e9ho \u0161al\u00e1tu a canelloni alebo lasagne sa plnia zeleninov\u00fdmi alebo m\u00e4sov\u00fdmi plnkami a zapekaj\u00fa zo syrom.                                                                                                                                                                                                                                                                                                                                                                                        4.7\/5 - (6 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Pozn\u00e1te hist\u00f3riu cestov\u00edn?","item":"https:\/\/www.cprza.sk\/poznate-historiu-cestovin\/#breadcrumbitem"}]}]