{"id":51716,"date":"2026-04-11T08:29:08","date_gmt":"2026-04-11T08:29:08","guid":{"rendered":"https:\/\/www.europesays.com\/cz\/51716\/"},"modified":"2026-04-11T08:29:08","modified_gmt":"2026-04-11T08:29:08","slug":"amiata-praha-nova-toskanska-restaurace-u-i-p-pavlova","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/cz\/51716\/","title":{"rendered":"Amiata Praha: nov\u00e1 tosk\u00e1nsk\u00e1 restaurace u I. P. Pavlova"},"content":{"rendered":"

Nov\u00fd podnik u pra\u017esk\u00e9ho n\u00e1m\u011bst\u00ed I. P. Pavlova jde proti proudu italsk\u00fdch stereotyp\u016f. M\u00edsto pizzy a carbonary nab\u00edz\u00ed kuchyni zalo\u017eenou na jednoduchosti, mase, lu\u0161t\u011bnin\u00e1ch a v\u00edn\u011b z men\u0161\u00edch vina\u0159stv\u00ed.<\/p>\n

Dom\u00e1c\u00ed pizzy, zv\u011b\u0159ina, lu\u0161t\u011bniny nebo jednoduch\u00e1 risotta. Nov\u011b otev\u0159en\u00e1 restaurace Amiata La Cucina Toscana na pomez\u00ed n\u00e1m\u011bst\u00ed M\u00edru a I. P. Pavlova v Praze stav\u00ed na kuchyni, kter\u00e1 je v It\u00e1lii b\u011b\u017en\u00e1, ale v zahrani\u010d\u00ed sp\u00ed\u0161 opom\u00edjen\u00e1 \u2013 a to na tosk\u00e1nsk\u00e9m venkov\u011b.\u00a0Amiata se nesna\u017e\u00ed konkurovat zaveden\u00fdm italsk\u00fdm klasik\u00e1m, jako je neapolsk\u00e1 pizza nebo \u0159\u00edmsk\u00e9 carbonara. M\u00edsto toho s\u00e1z\u00ed na m\u00e9n\u011b ok\u00e1zal\u00fd, ale autenti\u010dt\u011bj\u0161\u00ed p\u0159\u00edstup k region\u00e1ln\u00ed kuchyni.<\/p>\n

Podnik vych\u00e1z\u00ed z principu cucina povera, tedy tradi\u010dn\u00ed \u201echud\u00e9 kuchyn\u011b\u201c italsk\u00e9ho venkova. Ta stoj\u00ed na jednoduch\u00fdch a dostupn\u00fdch surovin\u00e1ch, jako jsou chl\u00e9b, lu\u0161t\u011bniny, zelenina nebo levn\u011bj\u0161\u00ed \u010d\u00e1sti masa, a typick\u00e1 je d\u016frazem na sez\u00f3nnost, minim\u00e1ln\u00ed pl\u00fdtv\u00e1n\u00ed a maxim\u00e1ln\u00ed vyu\u017eit\u00ed surovin.<\/p>\n

Pr\u00e1v\u011b z tohoto p\u0159\u00edstupu p\u0159itom vze\u0161la \u0159ada dnes ikonick\u00fdch italsk\u00fdch j\u00eddel, jako je nap\u0159\u00edklad ribollita (tosk\u00e1nsk\u00e1 chlebov\u00e1 pol\u00e9vka se zeleninou) nebo pappa al pomodoro (raj\u010datov\u00e1 pol\u00e9vka s chlebem). A\u00a0v sou\u010dasnosti se k n\u011bmu gastronomie vrac\u00ed i kv\u016fli d\u016frazu na udr\u017eitelnost.<\/p>\n

Vedle \u010derstv\u00e9 pasty nab\u00edz\u00ed i maso, ryby nebo bezmas\u00e9 pokrmy, d\u016fle\u017eitou roli hraje tak\u00e9 v\u00edno. To nen\u00ed jen dopln\u011bk, ale jeden z hlavn\u00edch pil\u00ed\u0159\u016f konceptu. Restaurace toti\u017e pracuje s v\u00fdb\u011brem men\u0161\u00edch italsk\u00fdch vina\u0159stv\u00ed v\u010detn\u011b natur\u00e1ln\u00edch producent\u016f.<\/p>\n

Kuchyn\u011b, kter\u00e1 m\u00e1 k t\u00e9 \u010desk\u00e9 bl\u00ed\u017e, ne\u017e se zd\u00e1<\/p>\n

Za projektem stoj\u00ed Benedict Group, kter\u00e1 v Praze provozuje podniky zam\u011b\u0159en\u00e9 p\u0159edev\u0161\u00edm na \u010deskou kuchyni a pivo. Amiata je tak jej\u00edm prvn\u00edm v\u00fdrazn\u011bj\u0161\u00edm odklonem k jin\u00e9 gastronomii. Inspirace p\u0159i\u0161la z cest po Tosk\u00e1nsku, konkr\u00e9tn\u011b z oblasti kolem Sieny, kde zakladatele oslovil m\u00edstn\u00ed p\u0159\u00edstup k j\u00eddlu jako p\u0159irozen\u00e9 sou\u010d\u00e1sti \u017eivota.<\/p>\n

Pr\u00e1v\u011b v tom je podle \u0161\u00e9fkucha\u0159e Lubo\u0161e P\u0159\u00edvozn\u00edka tosk\u00e1nsk\u00e1 kuchyn\u011b p\u0159ekvapiv\u011b bl\u00edzk\u00e1 t\u00e9 \u010desk\u00e9.\u00a0\u201eJe postaven\u00e1 na podobn\u00e9m z\u00e1kladu: pr\u00e1ce s masem, sez\u00f3nn\u00edmi surovinami nebo lesn\u00edmi produkty. Rozd\u00edl je sp\u00ed\u0161 v jednoduchosti a lehkosti p\u0159\u00edpravy,\u201c \u0159\u00edk\u00e1 P\u0159\u00edvozn\u00edk,\u00a0kter\u00fd p\u016fsobil nap\u0159\u00edklad v pra\u017esk\u00e9 restauraci Pizza Nuova a dlouhodob\u011b se v\u011bnuje italsk\u00e9 kuchyni.<\/p>\n

\t\t\"Emanuel<\/p>\n

\t\t\u0160\u00e9fkucha\u0159 Ridi: It\u00e1lie nen\u00ed jen seznam recept\u016f. To je kultura, rodina, pam\u011b\u0165 chut\u00ed
\n\t\tEnjoy<\/a><\/p>\n

Kdy\u017e \u0161\u00e9fkucha\u0159 Emanuele Ridi p\u0159i\u0161el do \u010ceska, \u201eitalsk\u00e1 kuchyn\u011b\u201c \u010dasto znamenala \u0161pagety s ke\u010dupem. Dnes je podle n\u011bj \u00farove\u0148 gastronomie nesrovnateln\u011b vy\u0161\u0161\u00ed a \u010ce\u0161i rozum\u00ed kvalit\u011b i surovin\u00e1m. P\u0159esto varuje: rostouc\u00ed n\u00e1klady a minim\u00e1ln\u00ed prostor pro chyby d\u011blaj\u00ed z podnik\u00e1n\u00ed v restaurac\u00edch jednu z nejt\u011b\u017e\u0161\u00edch discipl\u00edn sou\u010dasnosti.<\/p>\n

Petra Nehasilov\u00e1<\/p>\n

\tP\u0159e\u010d\u00edst \u010dl\u00e1nek<\/a><\/p>\n

\t\t\"\u0158\u00edzek<\/p>\n

\t\tPraha propadla \u0159\u00edzku. Pun\u010doch\u00e1\u0159\u016fv \u0160nycl p\u0159iv\u00edtal 18 tis\u00edc host\u016f
\n\t\tEnjoy<\/a><\/p>\n

Fronty od otev\u0159en\u00ed, pln\u00e9 rezervace a tis\u00edce porc\u00ed legend\u00e1rn\u00edho trojobalu. \u0160nycl Jana Pun\u010doch\u00e1\u0159e za\u017eil k\u0159est ohn\u011bm ve velk\u00e9m stylu a Praha mu podle prvn\u00edch \u010d\u00edsel doslova propadla.<\/p>\n

Petra Nehasilov\u00e1<\/p>\n

\tP\u0159e\u010d\u00edst \u010dl\u00e1nek<\/a><\/p>\n

VY\u0160EL JARN\u00cd NEWSTREAM CLUB\u00a0<\/p>\n

Soukrom\u00ed je nov\u00fd luxus. A mo\u017en\u00e1 i nejcenn\u011bj\u0161\u00ed dovednost dne\u0161ka.<\/p>\n

Jarn\u00ed vyd\u00e1n\u00ed magaz\u00ednu Newstream CLUB<\/a> se zam\u011b\u0159uje na t\u00e9ma, kter\u00e9 dnes \u0159e\u0161\u00ed miliard\u00e1\u0159i i b\u011b\u017en\u00ed lid\u00e9 \u2013 jak si uchovat vlastn\u00ed prostor v dob\u011b, kdy jsme neust\u00e1le online. Soukrom\u00e9 kluby, tich\u00e9 byty, digit\u00e1ln\u00ed detox i \u017eivot na o\u010d\u00edch ve\u0159ejnosti.<\/p>\n

V nov\u00e9m \u010d\u00edsle p\u0159in\u00e1\u0161\u00edme rozhovory s Vendulou Pizingerovou, youtuberem Tarym nebo zakladatelem Smarty.cz Petrem Syr\u016f\u010dkem. Nechyb\u00ed inspirace ze sv\u011bta byznysu, stylu ani cestov\u00e1n\u00ed \u2013 a tak\u00e9 konkr\u00e9tn\u00ed tipy, jak si soukrom\u00ed znovu vz\u00edt zp\u011bt.<\/p>\n

Jeden\u00e1ct\u00e9 vyd\u00e1n\u00ed \u010dtvrtletn\u00edku Newstream CLUB je v prodeji na st\u00e1nc\u00edch i v online distribuci Send, kde je mo\u017en\u00e9 titul tak\u00e9 p\u0159edplatit.\u00a0Digit\u00e1ln\u00ed verzi magaz\u00ednu lze zakoupit p\u0159\u00edmo na webu newstream.cz.<\/p>\n

Na dal\u0161\u00ed \u010d\u00edslo magaz\u00ednu se m\u016f\u017eete t\u011b\u0161it v \u010dervnu.<\/p>\n","protected":false},"excerpt":{"rendered":"Nov\u00fd podnik u pra\u017esk\u00e9ho n\u00e1m\u011bst\u00ed I. P. Pavlova jde proti proudu italsk\u00fdch stereotyp\u016f. M\u00edsto pizzy a carbonary nab\u00edz\u00ed…\n","protected":false},"author":2,"featured_media":51717,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[1521,607,8827,98,99,1958,18898,18899],"class_list":{"0":"post-51716","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-praha","8":"tag-gastronomie","9":"tag-italie","10":"tag-pohostinstvi","11":"tag-prague","12":"tag-praha","13":"tag-restaurace","14":"tag-stredomorska-kuchyne","15":"tag-toskansko"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116385137566615929","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/51716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=51716"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/51716\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/51717"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=51716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=51716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=51716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}