[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.insaan.cz\/nejoblibenejsi-italske-dezerty\/#Article","mainEntityOfPage":"https:\/\/www.insaan.cz\/nejoblibenejsi-italske-dezerty\/","headline":"Nejobl\u00edben\u011bj\u0161\u00ed italsk\u00e9 dezerty","name":"Nejobl\u00edben\u011bj\u0161\u00ed italsk\u00e9 dezerty","description":"Italsk&Atilde;&iexcl; kuchyn&Auml;&#8250;. Spousta skv&Auml;&#8250;l&Atilde;&frac12;ch j&Atilde;&shy;del, kter&Atilde;&copy; jsou obl&Atilde;&shy;ben&Atilde;&copy; po cel&Atilde;&copy;m sv&Auml;&#8250;t&Auml;&#8250;. Italsk&Atilde;&copy; dezerty zanechaj&Atilde;&shy; za hlavn&Atilde;&shy;m j&Atilde;&shy;dlem dokonalou","datePublished":"2023-01-27","dateModified":"2023-09-28","author":{"@type":"Person","@id":"https:\/\/www.insaan.cz\/author\/#Person","name":"","url":"https:\/\/www.insaan.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/91b1fc57487c55a66a7777af0dd690bf69c571b4a9b15cda0db8854a78b7888c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/91b1fc57487c55a66a7777af0dd690bf69c571b4a9b15cda0db8854a78b7888c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"insaan.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.insaan.cz\/wp-content\/uploads\/marianna-ole-4El3DUkQs2g-unsplash.jpg","url":"https:\/\/www.insaan.cz\/wp-content\/uploads\/marianna-ole-4El3DUkQs2g-unsplash.jpg","height":0,"width":0},"url":"https:\/\/www.insaan.cz\/nejoblibenejsi-italske-dezerty\/","about":["Lifestyle"],"wordCount":835,"articleBody":"Italsk&Atilde;&iexcl; kuchyn&Auml;&#8250;. Spousta skv&Auml;&#8250;l&Atilde;&frac12;ch j&Atilde;&shy;del, kter&Atilde;&copy; jsou obl&Atilde;&shy;ben&Atilde;&copy; po cel&Atilde;&copy;m sv&Auml;&#8250;t&Auml;&#8250;. Italsk&Atilde;&copy; dezerty zanechaj&Atilde;&shy; za hlavn&Atilde;&shy;m j&Atilde;&shy;dlem dokonalou te&Auml;ku. Italsk&Atilde;&copy; dezerty nejsou obl&Atilde;&shy;ben&Atilde;&copy; jen v&Acirc;&nbsp;It&Atilde;&iexcl;lii, ale po cel&Atilde;&copy;m sv&Auml;&#8250;t&Auml;&#8250;. Kter&Atilde;&copy; jsou ty nejzn&Atilde;&iexcl;m&Auml;&#8250;j&Aring;&iexcl;&Atilde;&shy; a nejobl&Atilde;&shy;ben&Auml;&#8250;j&Aring;&iexcl;&Atilde;&shy;?TiramisuTento dezert je nejobl&Atilde;&shy;ben&Auml;&#8250;j&Aring;&iexcl;&Atilde;&shy;m v&Acirc;&nbsp;cel&Atilde;&copy;m It&Atilde;&iexcl;lii, a zauj&Atilde;&shy;m&Atilde;&iexcl; tak&Atilde;&copy; &Auml;estn&Atilde;&copy; m&Atilde;&shy;sto v&Acirc;&nbsp;seznamu nejobl&Atilde;&shy;ben&Auml;&#8250;j&Aring;&iexcl;&Atilde;&shy;ch dezert&Aring;&macr; na sv&Auml;&#8250;t&Auml;&#8250;. Dlouh&Atilde;&copy; pi&Aring;&iexcl;koty nas&Atilde;&iexcl;knut&Atilde;&copy; kvalitn&Atilde;&shy;m espressem, kter&Atilde;&copy; jsou prolo&Aring;&frac34;en&Atilde;&copy; jemn&Atilde;&frac12;m kr&Atilde;&copy;mem z&Acirc;&nbsp;mascarpone. K&Acirc;&nbsp;tomu se je&Aring;&iexcl;t&Auml;&#8250; &Auml;asto ochucuje lik&Atilde;&copy;rem s&Acirc;&nbsp;alkoholem, zejm&Atilde;&copy;na mandlov&Atilde;&copy; chuti. Tiramisu m&Atilde;&iexcl; p&Aring;&macr;vod v&Acirc;&nbsp;Ben&Atilde;&iexcl;tsku, kde bylo prvn&Atilde;&shy; vyrobeno v&Acirc;&nbsp;60. letech 20. stolet&Atilde;&shy;.Panna cottaJednoduch&Atilde;&frac12;, av&Aring;&iexcl;ak &Atilde;&ordm;&Aring;&frac34;asn&Atilde;&frac12; dezert! Tento ztuhl&Atilde;&frac12; puding je m&Auml;&#8250;kk&Atilde;&frac12;, hedv&Atilde;&iexcl;bn&Atilde;&frac12; a rozpl&Atilde;&frac12;v&Atilde;&iexcl; se na jazyku. Panna cotta je vlastn&Auml;&#8250; rozva&Aring;&#8482;en&Atilde;&iexcl; smetana, ke kter&Atilde;&copy; se p&Aring;&#8482;id&Atilde;&iexcl;v&Atilde;&iexcl; cukr a &Aring;&frac34;elatina. Do toho pat&Aring;&#8482;&Atilde;&shy; na ochucen&Atilde;&shy; vanilka, samoz&Aring;&#8482;ejm&Auml;&#8250; nejl&Atilde;&copy;pe prav&Atilde;&iexcl;, &Auml;erstv&Auml;&#8250; odstran&Auml;&#8250;na z&Acirc;&nbsp;vanilkov&Atilde;&frac12;ch lusk&Aring;&macr;. Panna cotta se &Auml;asto pod&Atilde;&iexcl;v&Atilde;&iexcl; s&Acirc;&nbsp;ovocn&Atilde;&frac12;mi om&Atilde;&iexcl;&Auml;kami, jejich&Aring;&frac34; kyselost vyv&Atilde;&iexcl;&Aring;&frac34;&Atilde;&shy; hedv&Atilde;&iexcl;bnou smetanovou chu&Aring;&yen; panna cotty.CannoliLuxusn&Atilde;&shy;, k&Aring;&#8482;upav&Atilde;&copy;, sma&Aring;&frac34;en&Atilde;&copy; trubi&Auml;ky jsou obl&Atilde;&shy;ben&Atilde;&frac12;m italsk&Atilde;&frac12;m, sladk&Atilde;&frac12;m pe&Auml;ivem. Obvykle se pln&Atilde;&shy; lahodn&Atilde;&frac12;m kr&Atilde;&copy;mem, kter&Atilde;&frac12; se skl&Atilde;&iexcl;d&Atilde;&iexcl; ze s&Atilde;&frac12;ru ricotta. Kr&Atilde;&copy;m se ochucuje podle toho, jakou chut&Atilde;&shy; trubi&Auml;ky chcete. Kr&Atilde;&copy;my mohou b&Atilde;&frac12;t &Auml;okol&Atilde;&iexcl;dov&Atilde;&copy;, o&Aring;&#8482;echov&Atilde;&copy;, vanilkov&Atilde;&copy;, ovocn&Atilde;&copy;, nebo jen bez p&Aring;&#8482;&Atilde;&shy;chuti. Dezert m&Atilde;&iexcl; p&Aring;&macr;vod na Sic&Atilde;&shy;lii. GranitaObl&Atilde;&shy;ben&Atilde;&frac12; sicilsk&Atilde;&frac12; ledov&Atilde;&frac12; dezert, kter&Atilde;&frac12; v&Atilde;&iexcl;s osv&Auml;&#8250;&Aring;&frac34;&Atilde;&shy; zejm&Atilde;&copy;na v&Acirc;&nbsp;letn&Atilde;&shy;ch obdob&Atilde;&shy;ch. Pod&Atilde;&iexcl;v&Atilde;&iexcl; se tradi&Auml;n&Auml;&#8250; ke sn&Atilde;&shy;dani, a to dopln&Auml;&#8250;n&Atilde;&frac12; &Aring;&iexcl;&Atilde;&iexcl;lkem siln&Atilde;&copy;ho espressa a k&Acirc;&nbsp;tomu se p&Aring;&#8482;id&Atilde;&iexcl; brio&Aring;&iexcl;ka. Granita je vlastn&Auml;&#8250; zmra&Aring;&frac34;en&Atilde;&iexcl; sm&Auml;&#8250;s, kter&Atilde;&iexcl; se vyr&Atilde;&iexcl;b&Atilde;&shy; z&Acirc;&nbsp;cukru, ovocn&Atilde;&copy; &Aring;&iexcl;&Aring;&yen;&Atilde;&iexcl;vy, vody a p&Aring;&#8482;&Atilde;&shy;padn&Auml;&#8250; dal&Aring;&iexcl;&Atilde;&shy;ch dochucovadel. N&Auml;&#8250;kdy je p&Aring;&#8482;ipodob&Aring;&#710;ovan&Atilde;&frac12; k&Acirc;&nbsp;sorbet&Aring;&macr;m, ov&Aring;&iexcl;em granita m&Atilde;&iexcl; v&Atilde;&shy;ce zrnit&Auml;&#8250;j&Aring;&iexcl;&Atilde;&shy; strukturu.AffogatoItalov&Atilde;&copy; miluj&Atilde;&shy; dobrou k&Atilde;&iexcl;vu, a miluj&Atilde;&shy; zmrzlinu neboli gelato. Je jen p&Aring;&#8482;irozen&Atilde;&copy;, &Aring;&frac34;e se tyto dv&Auml;&#8250; v&Auml;&#8250;ci spojili v&Acirc;&nbsp;jeden skv&Auml;&#8250;l&Atilde;&frac12; dezert. Na kope&Auml;ek vanilkov&Atilde;&copy; zmrzliny se nalije pan&Atilde;&iexcl;k hork&Atilde;&copy;ho espressa. Je to tedy nap&Aring;&macr;l n&Atilde;&iexcl;poj, nap&Aring;&macr;l vynikaj&Atilde;&shy;c&Atilde;&shy;, kr&Atilde;&copy;mov&Atilde;&frac12; dezert.                                                                                                                                                                                                                                                                                                                                                                                        4.4\/5 - (14 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Nejobl\u00edben\u011bj\u0161\u00ed italsk\u00e9 dezerty","item":"https:\/\/www.insaan.cz\/nejoblibenejsi-italske-dezerty\/#breadcrumbitem"}]}]