{"id":35934,"date":"2023-04-16T11:16:36","date_gmt":"2023-04-16T09:16:36","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=35934"},"modified":"2023-04-16T11:16:41","modified_gmt":"2023-04-16T09:16:41","slug":"az-jelzes-nem-csak-disz-ezert-a-sajtok-kiralya-a-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/az-jelzes-nem-csak-disz-ezert-a-sajtok-kiralya-a-parmigiano-reggiano\/","title":{"rendered":"Zna\u010dka \u00ae nie je len ozdobou: preto je Parmigiano Reggiano kr\u00e1\u013eom syrov"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Ak je parmez\u00e1n \u0161ampansk\u00e9, Parmigiano Reggiano je \u0161ampansk\u00e9. Viete, ak\u00fd je rozdiel medzi parmez\u00e1nom a parmigiano reggiano? Povieme v\u00e1m to.<\/strong><\/p>\n\n\n\n

Viac ako 1800 druhov<\/a> Existuje mnoho r\u00f4znych druhov syra, ale st\u00e1le je nieko\u013eko druhov, ktor\u00e9 s\u00fa samostatn\u00fdm syrom. Medzi svetov\u00fdmi \u0161ampi\u00f3nmi franc\u00fazskeho, \u0161vaj\u010diarskeho a holandsk\u00e9ho syra vynik\u00e1 talianska klasika - parmez\u00e1n.<\/p>\n\n\n\n

Parmigiano znamen\u00e1 v ma\u010far\u010dine \"parmait\". Parmez\u00e1n je taliansky tvrd\u00fd syr, ktor\u00fd dobyl svet v regi\u00f3ne Emilia-Romagna. Ako v\u0161ak zist\u00edme, \u010di ide o parmez\u00e1n alebo origin\u00e1l Syr Parmigiano Reggiano<\/a> m\u00e1me do \u010dinenia so syrom? Nie s\u00fa tieto dve veci rovnak\u00e9?<\/p>\n\n\n\n

Parmez\u00e1n: vzh\u013ead a chu\u0165<\/span><\/h3>\n\n\n\n

Parmez\u00e1n sa zvy\u010dajne nach\u00e1dza v plastov\u00fdch obaloch na pultoch s lah\u00f4dkami alebo v oddelen\u00ed syrov v obchodoch s potravinami. Zn\u00e1me obrovsk\u00e9 syrov\u00e9 rolky s\u00fa tie\u017e v ponuke lah\u00f4dok, ktor\u00e9 pred\u00e1vaj\u00fa kvalitn\u00fd tovar s priemerom od 35 do 45 centimetrov a hmotnos\u0165ou od 24 do 40 kilogramov.<\/p>\n\n\n\n

\u017dltkast\u00e9 kot\u00fa\u010de na povrchu skr\u00fdvaj\u00fa slamovo sfarben\u00fd syr s bohatou chu\u0165ou vo vn\u00fatri. Skuto\u010dn\u00ed znalci dok\u00e1\u017eu z jemne sladkej chuti syra vy\u010d\u00edta\u0165 chu\u0165 bylinkov\u00fdch pasienkov. Charakteristick\u00e1 zrnit\u00e1 \u0161trukt\u00fara syra, ktor\u00fd sa ned\u00e1 rovnomerne rozreza\u0165, odha\u013euje hust\u00fd a pevn\u00fd vn\u00fatraj\u0161ok.<\/p>\n\n\n

\n
\"Parmez\u00e1n
Parmez\u00e1n v zlat\u00fdch blokoch \/ Foto: Max Nayman, Unsplash.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Parmez\u00e1n m\u00e1 nielen pevn\u00fa \u0161trukt\u00faru, ale aj v\u00fd\u017eivov\u00fa hodnotu. Je to skuto\u010dne v\u00fd\u017eivn\u00e1 potravina: jedna unca, teda takmer 30 gramov parmez\u00e1nu, obsahuje 9 gramov bielkov\u00edn a 321 miligramov v\u00e1pnika. Hov\u00e4dzie m\u00e4so, zn\u00e1me ako prote\u00ednov\u00e1 bomba, m\u00e1 o 2 gramy menej bielkov\u00edn ako rovnak\u00e9 mno\u017estvo parmez\u00e1nu; z\u00e1rove\u0148 obsahuje takmer 10-kr\u00e1t viac v\u00e1pnika ako rovnak\u00e9 mno\u017estvo mlieka.<\/p>\n\n\n\n

D.O.P. je \u0161pi\u010dkou<\/span><\/h3>\n\n\n\n

Talianske ozna\u010denie D.O.P. (Denominazione di Origine Protetta) je chr\u00e1nen\u00e9 ozna\u010denie p\u00f4vodu. Kateg\u00f3ria D.O.P. zaru\u010duje nielen splnenie kvalitat\u00edvnych krit\u00e9ri\u00ed, ale aj to, \u017ee dan\u00fd v\u00fdrobok poch\u00e1dza v\u00fdlu\u010dne z ur\u010denej oblasti. Ozna\u010denie sa m\u00f4\u017ee udeli\u0165 len potravin\u00e1m vyroben\u00fdm na miestnej \u00farovni zo surov\u00edn vypestovan\u00fdch a odchovan\u00fdch v danej oblasti vr\u00e1tane pasienkov, na ktor\u00fdch sa pas\u00fa kravy.<\/p>\n\n\n\n

Ozna\u010denie D.O.P. sa preto m\u00f4\u017ee pou\u017e\u00edva\u0165 pre Parmigiano Reggiano s chr\u00e1nen\u00fdm ozna\u010den\u00edm p\u00f4vodu. Tieto syry sa vyr\u00e1baj\u00fa len z troch zlo\u017eiek: surov\u00e9ho mlieka, soli a syridla z\u00edskan\u00e9ho z teliat. Tieto v\u00fdrobky musia poch\u00e1dza\u0165 z regi\u00f3nu Emilia-Romagna a v\u00fdrobcovia musia pr\u00edsne dodr\u017eiava\u0165 po\u017eiadavky na v\u00fdrobu syra Consorzio Del Formaggio Parmigiano-Reggiano. Medzi tieto po\u017eiadavky patr\u00ed okrem mnoh\u00fdch in\u00fdch aj typ dreven\u00fdch pol\u00edc, na ktor\u00fdch syry po\u010das zrenia odpo\u010d\u00edvaj\u00fa.<\/p>\n\n\n\n

\u010co rob\u00ed parmez\u00e1n?<\/strong><\/p>\n\n\n\n

\u010co rob\u00ed parmez\u00e1n?<\/span><\/h3>\n\n\n\n

Parmez\u00e1n<\/a>, syr Parmigiano sa tie\u017e vyr\u00e1ba technol\u00f3giou in\u0161pirovanou syrom Parmigiano-Reggiano. Nem\u00f4\u017ee sa v\u0161ak naz\u00fdva\u0165 Parmigiano-Reggiano, ak nesp\u013a\u0148a krit\u00e9ri\u00e1 certifik\u00e1cie D.O.P. Mnoh\u00ed v\u00fdrobcovia sa pok\u00fa\u0161ali ozna\u010di\u0165 svoje parmez\u00e1ny ako syry s CHOP Parmigiano-Reggiano. Ve\u013ekou v\u00fdhodou pre spotrebite\u013eov je, \u017ee je cenovo dostupnej\u0161\u00ed ako Parmigiano-Reggiano najvy\u0161\u0161ej kvality.<\/p>\n\n\n\n

Na parmez\u00e1n ako<\/a> Aj syr Grana Padano sa mus\u00ed vyr\u00e1ba\u0165 v ur\u010ditom regi\u00f3ne Talianska, ale regi\u00f3n Grana Padano je ove\u013ea v\u00e4\u010d\u0161\u00ed, \u010do v kone\u010dnom d\u00f4sledku zvy\u0161uje dostupnos\u0165 syra, preto\u017ee ho m\u00f4\u017ee vyr\u00e1ba\u0165 viac v\u00fdrobcov. Zatia\u013e \u010do Pecorino je slan\u0161\u00ed a aromatickej\u0161\u00ed, Grana Padano je ove\u013ea jemnej\u0161\u00ed.<\/p>\n\n\n\n

\"Az
Dobr\u00fd priate\u013e talianskych cestov\u00edn: parmez\u00e1n \/ Foto: Yoav Aziz, Unsplash.com<\/figcaption><\/figure>\n\n\n\n

A grana<\/a><\/em>, zn\u00e1my aj ako \"granulovan\u00fd\", zah\u0155\u0148a tvrd\u00fd syr Grana Padano. Slovo grana sa vz\u0165ahuje na zrnit\u00fa \u0161trukt\u00faru syra a pou\u017e\u00edva sa najm\u00e4 reszelve<\/a> alebo zriedkavej\u0161ie samostatne, napr\u00edklad ako antipasti alebo studen\u00fd predkrm.<\/p>\n\n\n\n

\u010c\u00edm je tvrd\u00fd syr drah\u0161\u00ed a kvalitnej\u0161\u00ed, t\u00fdm viac sa pou\u017e\u00edva ako syr v netradi\u010dnom zmysle, napr\u00edklad kr\u00e1jan\u00fd. Parmigiano-Reggiano zrej\u00faci nieko\u013eko rokov je sk\u00f4r aromatick\u00e9 korenie, ktor\u00e9ho sa nastr\u00faha len mal\u00e9 mno\u017estvo na str\u00fahadle s jemn\u00fdmi otvormi alebo sa prid\u00e1va do jedla na tenk\u00e9 pl\u00e1tky.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Ha a parmez\u00e1n a pezsg\u0151, a Parmigiano Reggiano a champagne. Tudod, hogy pontosan mi a k\u00fcl\u00f6nbs\u00e9g a parmez\u00e1n \u00e9s a Parmigiano Reggiano k\u00f6z\u00f6tt? <\/p>","protected":false},"author":14,"featured_media":35936,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[209,792,837,95,126],"class_list":["post-35934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-gasztronomia","tag-olasz","tag-parmezan","tag-parmigiano","tag-sajt"],"yoast_head":"\nAz \u00ae jelz\u00e9s nem csak d\u00edsz: ez\u00e9rt a sajtok kir\u00e1lya a Parmigiano Reggiano - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Ha a parmez\u00e1n a pezsg\u0151, a Parmigiano Reggiano a champagne. 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