Kuze kube yamuva, ukudla kwase-Italy eParis kwakungeyona into ebalulekile yokubhala ekhaya. Kwakukhona amaphuzu amancane kakhulu, ama-pasta omndeni kanye nezindawo ze-pizza ezizosiza ngezikhathi ezithile izitsha zasendaweni ezimangalisayo, ukuphahlazeka kwezindawo zokudlela ezikhulunywa ngazo ku-Michelin iziqondiso, kanye nesixuku esikhulu kakhulu samaketanga angakaze ayenze i-gastronomy yase-Italy noma yikuphi ubulungisa bangempela.
Kodwa eminyakeni embalwa eyedlule, sekuqale ukushintsha kakhulu: isizukulwane esisha sabapheki abaseNtaliyane abasha kanye nama-sommeliers ekufuneni ithuba elixoshiwe eParis, evula izingubo ezincane ikakhulukazi ezigxile ezingxenyeni ezintsha ezisuka ezifundeni ezithile zase-Italy. Banikela ngezindlela ezintsha zokupheka emndenini kanye neziphiwo zesifunda, kusukela kuma-pizza ase-Napolitano-izitsha zendabuko zaseSardinia abaningi bethu abakaze bazizwe.
Ngokusobala, inani elikhulu lamakhekhethi ethu ngezansi lihlanganiswe endaweni efanayo ephakathi-eMpumalanga Paris, okuphakamisa ukuthi kunomphakathi wangempela wezolimo kanye namasiko okwamanje uthuthuka kwizifunda eziyi-11 no-12 (izifunda). Ukuletha umqondo wokufudumala komndeni kanye nezethulo ezithakazelisayo nezikhangayo, lezi zitolo zokudla kanye ne "bottegas" zizamazama ukudla kweParis - kube ngcono. Baye bavame ukuba nemifino enomdlandla kakhulu, befaka izinketho ezingaphezulu kwabangewona abanikazi bezimoto ezinhlokodolobha zaseFrance. Ngezansi kukhona izinketho zethu zezindawo ezinhle kakhulu zokubamba amapuleti amnandi ase-Italian enhloko-dolobha okwamanje - izindawo eziningi kakhulu, ezinamakheli ambalwa amisiwe phakathi kwawo.
01 ngo-07
Woza i-Casa
Woza i-Casa Ehamba emgwaqweni othule phakathi kwesifunda seVoltaire-Oberkampf esivame ukuhamba emgwaqeni we- 11 kanye nePere-Lachaise Emathuneni okuqhubekayo enyakatho, le ncane encane idla ukudla okuphekwa ngamaRoma ngokugxila kwamasimanje nezethulo zokudala. I-Co-owned nguFlavia Federici, owayengumakhi we-architect owayephendukile we-architect wase-capital capital yase-Italy owayefuna ukubuyisela ekuphileni - nokubuyisela - zokupheka kukagogo wakhe, i-bistro eyinkimbinkimbi kodwa ejabulisayo futhi ejabule isebenza izitsha ezilula futhi ezivusa amadlingozi.
Imenyu eqondakalayo, engahlanjululwa ngokuvamile ihlanganisa i-lasagne eyenziwe ngokwenzayo ejikelezwa nsuku zonke, isidlo esikhulu (ngokuvamile i-pasta ehlanzekile), isobho sosuku, kanye nesitshalo seqanda "i-gratin". I-dessert, kuhlanganise ne-tiramisu edlalwa ngokukhululekile engakwazi ukwanelisa kalula izinyosi ezimbili ezimnandi, ziyiphunga ngokulinganayo.
02 ngo-07
Osteria Ferrara
I "pizza fritta" e-Osteria Ferrara eParis: i-Notre "pizza fritta": inhlama ethosiwe ye-pizza egcwele i-radicchio, i-speck ne-Pecorino de Cedric Casanova ushizi. Ngobuqotho buka-Osteria Ferrara U-Osteria Ferrara, okhulunywe yi-floral of the Sicilian-Milanese umbhangqwana, uFederica Mancioppi noF Fabrizio Ferrara, abengumnikazi weCaffe des Cioppi abathandekayo kakhulu. Abathandi baxoshwa lapho lo mbhangqwana uphinde wavuselela amathalenta awo e-culinary endaweni yokudlela yanamuhla, ekhonza izitsha zesifunda nezendabuko ezigcina abanikazi bezambatho bebuya ngokuphindaphindiwe.
Zama "i-pizza fritta": inhlama ethosiwe ehlutshiwe enezithako ezifana ne-speck, radicchio ne-pecorino; pastas fresh ngokugxila flavour fresh, ezivuselelayo; noma burrata ushizi ngqo kusuka Puglia, wakhonza nge beet fresh, eziyinkimbinkimbi. Uhlu lwewayini lunezici eziningi ezinhle kakhulu zase-Italy, futhi amanani ngokuvamile anengqondo lapha.
I-downside eyodwa? Awuvuleki ngezimpelasonto, ngakho qiniseka ukugcina ithebula lakho ngaphambi kokuba bonke bafinyeleleke phakathi nezinsuku zamasonto.
03 ka-07
Retro Bottega
I-ravioli dish e-Retro Bottega e-Paris inezinyosi ezimibalabala ze-chioggia, i-asparagus yolwandle nezinhlamvu ze-sesame ezigcoke. I-Courtney Traub Ivuliwe nguPietro Russano ongumdabu waseRoma, owayengumpheki wase-Italy owayengumongameli wase-Italy ozimisele ukuletha amathalenta akhe e-Culinary nase-Wine enhlokodolobha yaseFrance - iRetro Bottega enye enye yokudla okunomsoco okuphakazelisayo okumnandi nokumnandi. Phakathi nosuku, kuyisitolo esincane esincane kodwa esihle kakhulu sewayini, nazo zonke izivalo (ikakhulukazi isiNtaliyane) ezikhethwe yi-chef-sommelier; ebusuku, uphonsa abantu endaweni lapho bezothola khona amatafula amancane kanye nesampula sikaRussano.
Ngaphandle kwezigcawu, ikhishi liyingcosana futhi ukupheka kwenziwa kancane ezindaweni ezishisayo zokubeka izitofu, kodwa imiphumela ayiyona enhle noma enemibala emincane. Izitsha eziphefumulelwe ezinkambiso ezifana ne-buffalo mozzarella, utamatisi kanye nama-aubergini agcwele amagilebhisi kufanele akhonzwe kanye nemvelo edalwa kakhulu, njengama-ravioli ayenziwe ngama-crab futhi ahambisane nezinambuzane ezikhanyayo ze-cioggia, i-asparagus yolwandle, kanye nezinhlamvu ze-sesame ezihlatshiwe.
Umnikazi uPietro, owake waba sommelier, unomqondo omuhle wewayini ozobe uhamba ngazo kahle ngesidlo esinikeziwe, njalo ujabulela ukwenza iziphakamiso zeglasi noma ibhodlela. Ukukhethwa kwakhe kufaka phakathi imivino eminingi yemvelo, ephilayo kanye neye-biodynamic, ikakhulukazi isiqalo sase-Italy nesiFulentshi.
I-downside eyodwa? Kuyinto encane kakhulu, futhi ayikho amamenyu amanani ahleliwe ekunikezeni; akunakwenzeka ukuba ulandele ibhodlela lesigamu sewayini, okusho ukuthi ukudla okusheshayo kuyabiza uma uthemba ingilazi engaphezu kweyodwa ngesidlo sakusihlwa.
Indawo yokudlela ivulekile nsuku zonke ngesidlo sasemini nakusihlwa, ngaphandle kweMsombuluko (isidlo kuphela) noMgqibelo (inkonzo yasemini kuphela). Ukubhuka kunconywa.
04 ka 07
Amici Miei
I-pizza e-Amici Miei eParis ibhekwa njengenye yezindawo ezinhle kakhulu enhloko-dolobha. Juste a Cote Singaba yi-remiss uma singabandakanyi u-Amici Miei oneminyaka engu-20 ekukhethweni kwethu emidlalweni yokudlela yase-Italy enhle kunazo zonke. Ngemuva kokuthola idumela lokwenza amanye amahle kakhulu - uma kungenjalo i-pizza ehamba phambili eParis, le trattoria yaseSardinian inikeza izinhlobo ezingaphansi kuka-24 zama pie okumnandi, kuhlanganise nama pizza ambalwa amhlophe.
Uhlu lwewayini luhlanjululwa kodwa lungafinyeleleka, kanti izingxenye ze-pasta ziyaziwa ngokuba ngokuphana kakhulu eParis - zama isignature rigatoni nge-pistachio pesto, noma i-risotto enezintambo. Ukuze uthole i-dessert, ungene ku-sitrobheli ehlonishwa kakhulu ne-basil panacotta, ikakhulukazi eqabulayo ehlobo.
Yilungiselele isikhathi esithile sokulinda, noma kunjalo, ikakhulukazi ngezimpelasonto kusihlwa - imigqa ende esheshayo yinto ejwayelekile lapha.
05 ka-07
Sardegna a Tavola
Ukuhamba ngesigaba sombukiso, i-Sardegna e-Tavolo enhle kakhulu - esendaweni esithule, ekhangayo eduze ne-Place d'Aligre kanye nokudla kwayo kanye nemakethe yembali - inikeza indawo engavamile kodwa efudumele futhi isingeniso esihle kakhulu of cuisine yaseSardinia. Akuyona into efinyeleleka kakhulu ekukhethweni kwethu, kodwa nakanjani kufanele uzame ukuthola isenzakalo esikhethekile.
Evuliwe ngo-1996, kungenye isikhungo sase-Italy edolobheni, kunokuba siqale. I-Tonino Simbula, oziqhenya ngokuzikhandla ngezikhwama zeSardinian eziqotho ezisebenzisana ngokuphathelene nalokho okusha emakethe ehambisanayo, kusukela kwesinkwa esidabukisayo, esiyinkimbinkimbi esasikhona ekuqaleni kokudla ngamafutha omnqumo neminqumo, kudoba olusha olulungiswe ngezindlela zokuthola tagliatelle nge langoustines kanye orange. Ikhethelo, kodwa elihle kakhulu, ukukhethwa kwewayini le-Sardinian kuyokwanelisa ukudla kahle.
06 ka-07
AmaMamma aseMpumalanga
Ama-pizza e-Neapolitan-Style e-East Mamma eParis. Ngokuthobeka kwe-East Mamma / Ikhasi elisemthethweni le-Facebook Lokhu okugcwele njalo "i-ultra-trattoria" esifundeni saseCharonne esiphuthumayo kungase kuqale ukuvula ukukhanya kwayo kwe-hipsterism - kodwa inkonzo enobungane, efudumele nokudla okumnandi kwe-Napolitano kusuka kumpheki uCiro Cristiano izoshintsha izinhliziyo nezingqondo. I-pizza ekhishwa ngamapulangwe imnandi nje, ngekhwalithi e-melt-in-mouth-yakho yikhawu lomhlaba owaziwayo waseNaples.
Uma kusemenyu - bashintsha inyanga zonke - zama pizza nge-fiore di latte ushizi, izimbali zucchini, utamatisi omusha kanye ne-basil. Izithako, zonke ezikhethiwe ngokucophelela futhi zangeniswa kusuka e-Italy, zihlanzekile kakhulu ukuba zilale emlonyeni. I-Pastas, ukudala ngokulinganayo, ikhonjiswe emapanini enjabulo angenayo amafesheni esikhundleni sezingqimba zendabuko. Uhlu lwewayini lukhululekile, balinganisa amawayini ase-Italy anenani elifanele ngeminikelo engavamile.
Abanikazi banezinye izindawo zokudlela ezithandwa kakhulu, u-Ober Mamma, enhloko-dolobha yaseFrance, ngakho ungaphelelwa ithemba uma ungakwazi ukuthola itafula ngobusuku obumatasa - zama enye ikheli. Vele uqiniseke ukuthi uzofika lapho nje kuvula indawo - noma ingozi yokulinda emigqeni ende.
07 ka-07
La Trattoria Pulcinella
I-tiramisu eyenziwe ngamakhemikhali eTrattoria Pulcinella eParis isiphundu. Ngokuzithoba kukaPiccolo Rosso I-Trattoria Pulcinella ihlonishwa ngokukhethekile ngenxa yokukhipha umlomo, ama-dessert e-Italy eqinisweni - kodwa inikeza ngamapayipi amnandi, izitsha zokudla eziphakazelisayo, amasaladi, kanye nezinhlamvu zamapayipi, konke ngentengo enengqondo.
I-Group Piccolo Rosso, enezinye ezintathu zokudlela ezinhle zase-Italy eParis, i-Pulcinella ibizwa ngokuthi i-best of the lot yi-savvy ye-gastronomically. Zama i-panna cotta eyenziwe nge-strawberry coulis noma i-tiramisu, kokubili okune-creamy and delicious. Qaphela: le ndawo yokudlela ivuliwe kuphela isidlo sakusihlwa.