{"id":172412,"date":"2026-09-06T21:55:08","date_gmt":"2026-09-06T21:55:08","guid":{"rendered":"https:\/\/www.europesays.com\/sk\/172412\/"},"modified":"2026-09-06T21:55:08","modified_gmt":"2026-09-06T21:55:08","slug":"oblubene-jedlo-mnohych-slovakov-zaziarilo-vo-svete-zaradili-ho-medzi-stovku-najlepsich-pochutok","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/sk\/172412\/","title":{"rendered":"Ob\u013e\u00faben\u00e9 jedlo mnoh\u00fdch Slov\u00e1kov za\u017eiarilo vo svete. Zaradili ho medzi stovku najlep\u0161\u00edch poch\u00fa\u0165ok"},"content":{"rendered":"

Paradajky dok\u00e1\u017eu premeni\u0165 nieko\u013eko oby\u010dajn\u00fdch surov\u00edn na jedl\u00e1, ktor\u00e9 si z\u00edskali cel\u00fd svet. Taliani na nich postavili svoju najsl\u00e1vnej\u0161iu pizzu, v Mexiku ich prid\u00e1vaj\u00fa k chrumkav\u00fdm tortill\u00e1m<\/a> a svoje miesto maj\u00fa aj v kuchyni, ktor\u00fa ve\u013emi dobre poznaj\u00fa Slov\u00e1ci. Jedno z ob\u013e\u00faben\u00fdch jed\u00e1l sa dokonca dostalo medzi stovku najlep\u0161ie hodnoten\u00fdch paradajkov\u00fdch pokrmov sveta.<\/p>\n

Za zoznamom stoj\u00ed zn\u00e1my port\u00e1l Taste Atlas<\/a>, ktor\u00fd dlhodobo mapuje tradi\u010dn\u00e9 chute z r\u00f4znych k\u00fatov sveta. Zhroma\u017e\u010fuje autentick\u00e9 recepty, recenzie od kritikov aj sk\u00fasenosti be\u017en\u00fdch \u013eud\u00ed, ktor\u00ed sa vydali ochutn\u00e1va\u0165 poctiv\u00fa dom\u00e1cu kuchy\u0148u in\u00fdch kraj\u00edn. Tentokr\u00e1t si port\u00e1l posvietil na najlep\u0161ie hodnoten\u00e9 jedl\u00e1 s paradajkami a v rozsiahlom rebr\u00ed\u010dku nech\u00fdbaj\u00fa svetozn\u00e1me klasiky ani pokrmy, ktor\u00e9 si mnoh\u00ed sp\u00e1jaj\u00fa s chu\u0165ou domova.<\/p>\n

Kra\u013euj\u00fa dve pizze<\/p>\n

Na prvom mieste sa objavila tradi\u010dn\u00e1 neapolsk\u00e1 pizza, teda Pizza Napoletana. Jedno z najzn\u00e1mej\u0161\u00edch talianskych jed\u00e1l vznik\u00e1 iba z nieko\u013ek\u00fdch z\u00e1kladn\u00fdch surov\u00edn a pripravuje sa predov\u0161etk\u00fdm v dvoch podob\u00e1ch. Marinara sa pod\u00e1va s paradajkovou om\u00e1\u010dkou, cesnakom a oreganom, zatia\u013e \u010do margheritu dop\u013a\u0148a mozzarella a \u010derstv\u00e1 bazalka. Spr\u00e1vne upe\u010den\u00e1 pizza m\u00e1 ve\u013emi tenk\u00fd stred a nad\u00fdchan\u00e9 okraje s typick\u00fdmi tmav\u00fdmi \u0161kvrnami.<\/p>\n

\"Instagram <\/p>\n

Druh\u00fa prie\u010dku obsadila pr\u00e1ve Pizza Margherita. Jej paradajky, biela mozzarella a zelen\u00e1 bazalka maj\u00fa pripom\u00edna\u0165 farby talianskej vlajky. Pod\u013ea zn\u00e1meho pr\u00edbehu ju v roku 1889 neapolsk\u00fd kuch\u00e1r Raffaele Esposito pripravil pre kr\u00e1\u013eovn\u00fa Margar\u00e9tu Savojsk\u00fa, po ktorej dostala svoje meno. Podobn\u00e9 pizze sa v\u0161ak v Taliansku pripravovali u\u017e sk\u00f4r.<\/p>\n

Bronzov\u00fa prie\u010dku z\u00edskalo mexick\u00e9 jedlo chilaquiles. Jeho z\u00e1klad tvoria k\u00fasky vypr\u00e1\u017ean\u00fdch tort\u00edl zaliate pikantnou \u010dili om\u00e1\u010dkou, ku ktor\u00fdm sa m\u00f4\u017ee prid\u00e1va\u0165 m\u00e4so, zelenina a \u010fal\u0161ie pr\u00edlohy. Poch\u00fa\u0165ka m\u00e1 mno\u017estvo region\u00e1lnych pod\u00f4b a tradi\u010dne pom\u00e1hala dom\u00e1cnostiam zu\u017eitkova\u0165 aj star\u0161ie tortilly.<\/p>\n

\"Instagram <\/p>\n

Chu\u0165, ktor\u00fa pozn\u00e1me<\/p>\n

Hoci prv\u00e9 prie\u010dky ovl\u00e1dli najm\u00e4 v\u00fdrazn\u00e9 talianske a mexick\u00e9 chute, v stovke sa objavilo aj ove\u013ea jednoduch\u0161ie jedlo. Dobre ho poznaj\u00fa a ob\u013eubuj\u00fa aj mnoh\u00ed Slov\u00e1ci, ktor\u00fdm m\u00f4\u017ee pripom\u00edna\u0165 obedy zo \u0161kolskej jed\u00e1lne \u010di dom\u00e1cu kuchy\u0148u.<\/p>\n","protected":false},"excerpt":{"rendered":"Paradajky dok\u00e1\u017eu premeni\u0165 nieko\u013eko oby\u010dajn\u00fdch surov\u00edn na jedl\u00e1, ktor\u00e9 si z\u00edskali cel\u00fd svet. Taliani na nich postavili svoju…\n","protected":false},"author":2,"featured_media":172413,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[11],"tags":[64,65,66,13120,48534,48535,43,40,39,42,41,6588],"class_list":["post-172412","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ekonomika","tag-business","tag-economic","tag-ekonomika","tag-polievka","tag-rajska-omacka","tag-rajska-polievka","tag-sk","tag-slovak","tag-slovakia","tag-slovencina","tag-slovensko","tag-taste-atlas"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@sk\/117226329011409211","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts\/172412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/comments?post=172412"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts\/172412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/media\/172413"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/media?parent=172412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/categories?post=172412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/tags?post=172412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}