[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.j-st.sk\/jedlo-a-pitie-v-spanielsku\/#Article","mainEntityOfPage":"https:\/\/www.j-st.sk\/jedlo-a-pitie-v-spanielsku\/","headline":"Jedlo a pitie v \u0160panielsku","name":"Jedlo a pitie v \u0160panielsku","description":"\u0160panieli s\u00fa naozajstn\u00fdmi labu\u017en\u00edkmi pre ktor\u00fdch nie je jedlo a pitie len nudnou konzum\u00e1ciou. Priam s pote\u0161en\u00edm zasadaj\u00fa k bohato prestret\u00fdm stolom, a ke\u010f u\u017e z\u00e1jdu do re\u0161taur\u00e1cie, m\u00f4\u017ee sa tak\u00e1 n\u00e1v\u0161teva pretiahnu\u0165 na dve a\u017e tri hodiny. \u0160panielsky \u017eivotn\u00fd rytmus je odli\u0161n\u00fd od toho stredoeur\u00f3pskeho, de\u0148 za\u010d\u00edna trochu nesk\u00f4r striedmymi ra\u0148ajkami okolo \u00f4smej a\u017e po deviatej. Vykro\u010di\u0165 do …","datePublished":"2019-05-25","dateModified":"2024-02-20","author":{"@type":"Person","@id":"https:\/\/www.j-st.sk\/author\/#Person","name":"","url":"https:\/\/www.j-st.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/6196ab3290f0588684cbf95ce4767834b8315bcb507f63d5b017eaff100340dd?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6196ab3290f0588684cbf95ce4767834b8315bcb507f63d5b017eaff100340dd?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"j-st.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.j-st.sk\/wp-content\/uploads\/img_a302723_w16566_t1561799646.jpg","url":"https:\/\/www.j-st.sk\/wp-content\/uploads\/img_a302723_w16566_t1561799646.jpg","height":0,"width":0},"url":"https:\/\/www.j-st.sk\/jedlo-a-pitie-v-spanielsku\/","about":["Dovolenka"],"wordCount":454,"articleBody":"\u0160panieli s\u00fa naozajstn\u00fdmi labu\u017en\u00edkmi pre ktor\u00fdch nie je jedlo a pitie len nudnou konzum\u00e1ciou. Priam s pote\u0161en\u00edm zasadaj\u00fa k bohato prestret\u00fdm stolom, a ke\u010f u\u017e z\u00e1jdu do re\u0161taur\u00e1cie, m\u00f4\u017ee sa tak\u00e1 n\u00e1v\u0161teva pretiahnu\u0165 na dve a\u017e tri hodiny.\u0160panielsky \u017eivotn\u00fd rytmus je odli\u0161n\u00fd od toho stredoeur\u00f3pskeho, de\u0148 za\u010d\u00edna trochu nesk\u00f4r striedmymi ra\u0148ajkami okolo \u00f4smej a\u017e po deviatej. Vykro\u010di\u0165 do nov\u00e9ho dna bez silnej k\u00e1vy s mliekom ( caf\u00e9 con leche) nepripad\u00e1 do \u00favahy. K tomu patr\u00ed croissant alebo in\u00e9 sladk\u00e9 pe\u010divo.Pribli\u017ene od dvan\u00e1stej, za\u017e\u00edvaj\u00fa bary prv\u00fd ve\u013ek\u00fd dopyt po tapas, chu\u0165ovk\u00e1ch r\u00f4zneho druhu. Naj\u010dastej\u0161ie sa konzumuj\u00fa k poh\u00e1ru \u010derven\u00e9ho alebo bieleho vina, \u010di piva. M\u00f4\u017eete si  objedna\u0165  hne\u010f cel\u00fa ve\u013ek\u00fa porciu(raci\u00f3n) alebo nie\u010do mal\u00e9 k jedlu behom dna ako mie\u0161an\u00fd \u0161al\u00e1t pr\u00edpadne hust\u00fa zeleninov\u00fa polievku(menestra).\u010cas na v\u00fddatn\u00fd obed nast\u00e1va okolo druhej a\u017e pol tretej. Ve\u010dera prich\u00e1dza na rad omnoho nesk\u00f4r, o deviatej a\u017e pol desiatej. Pri\u010dom na \u00favod sa op\u00e4\u0165 pod\u00e1va tapas. Obed a ve\u010dera tvoria tri chody, predjedlo, hlavn\u00e9 jedlo a dezert. Typick\u00fdm dezertom je karamelov\u00fd puding, ry\u017eov\u00e1 ka\u0161a alebo \u017e\u013atkov\u00fd smotanov\u00fd kr\u00e9m natillas. Na \u00fapln\u00fd z\u00e1ver si \u0160panieli radi objedn\u00e1vaj\u00fa espreso. Na stredomorskom pobre\u017e\u00ed sa pije dobre vychladen\u00e1 horchata, \u010do je nealkoholick\u00e9 mand\u013eov\u00e9 mlieko, ktor\u00e9 b\u00fdva sladk\u00e9 a\u017e ve\u013emi sladk\u00e9.Ve\u010dera b\u00fdva v \u0161panielsku drah\u0161ia ako obed. T\u00ed, ktor\u00ed nechc\u00fa utr\u00e1ca\u0165 ve\u013ea pe\u0148az\u00ed za jedlo, m\u00f4\u017eu vyu\u017ei\u0165 obedn\u00e9 menu hotov\u00fdch jed\u00e1l. Cena tak\u00e9hoto menu sa pohybuje okolo 9 a\u017e 10 eur. Vybra\u0165 si v\u00e4\u010d\u0161inou m\u00f4\u017eete vybra\u0165 z nieko\u013ek\u00fdch  r\u00f4znych predjed\u00e1l, hlavn\u00fdch jed\u00e1l a dezertov. V cene je aj chlieb, voda a v\u00edno.\u0160peciality:Chorizo– paprikov\u00e1 sal\u00e1ma roz\u0161\u00edren\u00e1 po celom \u0161panielskuPaella– ry\u017eov\u00fd pokrm z Valencie, existuje v mnoh\u00fdch r\u00f4znych variantoch. Z\u00e1kladom je ry\u017ea ochuten\u00e1 \u0161afranom s \u010derstvou zeleninou.Mariscada– miska s plodmi moraJam\u00f3n serrano– zn\u00e1ma \u0161panielska \u0161unka su\u0161en\u00e1 na vzduchuGazpacho– studen\u00e1 andal\u00fazska polievka s rozmixovan\u00fdm bielym chlebom, paradajkami, uhorkami, paprikou, cibu\u013eou, cesnakom, octom a olejom.Churros– \u010derstvo usma\u017een\u00e9 ty\u010dinky z odpa\u013eovan\u00e9ho cesta, ktor\u00e9 sa nam\u00e1\u010daj\u00fa do \u010dokol\u00e1dy                                                                                                                                                                                                                                                                                                                                                                                                  2.8\/5 - (6 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Jedlo a pitie v \u0160panielsku","item":"https:\/\/www.j-st.sk\/jedlo-a-pitie-v-spanielsku\/#breadcrumbitem"}]}]