| 73 Špageti karbonara, italijansko jelo od testenine, pavlake, jaja i slaninice, smatraju se gotovo nezaobilaznim u rimskoj kuhinji Rim Ovde se jede karbonara Er Srbija leti 7 puta nedeljno iz Beograda za Rim Air Serbia ies 7 times a week from Belgrade to Rome Rome 1.30’ Fiumicino Trajanje leta Aerodrom Flight time Airport Carbonara is prepared in a simple way, is very lling and has fairly strong avours. Usually madewithspaghetti or tagliatelle, i.e. fettuccine, it is interesting that inRome it is alsomade with short pasta tubes like rigatoni. Someculinaryhistorians consider carbonaraan invention speci c to Rome, while others associate it with theUmbria region, or that itwas a favouritedishof Umbrianminers (carbone=coal). Still others areconvinced that therecipewasdevisedby IppolitoCavalcanti,Duke of Buonvicino (1787-1859), an aristocratic cook and author.Not far fromCagliari is the townofCarbonia,which has ledsometosuggest thatcarbonaraactuallyoriginated there, with an unknown chef taking his invention to Rome andnaming it after his hometown.Whatever the case, this dish was celebrated in Rome and very quickly became a favourite, only to gradually become a true gastronomic legend. Due to carbonara having a particularly high calorie content, it is usually served only as a main course, accompanied by a light salad. So, unless you work as a miner, this dish shouldn’t nd itself on your table too often. However, if you nd yourself in Rome, don’t miss out on the powerful carbonara. Karbonara se priprema na jednostavan način, veoma je hranljiva i prilično jakog ukusa. Pravi se uglavnom sa špagetima ili taljatelama, odnosno fetučinima, ali je zanimljivo da ih Rimljani prave i sa kratkimrezancima, kao što su na primer rigatoni. Pojedini istoričari kulinarstva karbonaru smatraju rimskim izumom, dok je drugi povezuju sa obla- Spaghetti carbonara, the Italian dish consisting of pasta, cream, eggs and bacon, is considered almost obligatory in the cuisine of Rome šću Umbrija, odnosno kažu da je to bilo omiljeno jelo umbrijskih rudara (karbone = ugalj). Treći su pak uvereni da je recept osmislio Ipolito Kavalkanti, vojvoda od Buonvičina (1787–1859), kuvar i pisac plave krvi. Nedaleko od Kaljarija nalazi se mesto Karbonija, pa zbog toga neki veruju da karbonara zapravo potiče otuda, te da je nepoznati kuvar preneo svoj izum u Rim, nadenuvši mu ime po rodnommestu. U svakomslučaju, u Rimu se ovo jelo proslavilo i vrlo brzo postalo omiljeno, da bi zatimpreraslo u pravu gastronomsku legendu. Ali ako ste u Rimu, ne propustite da se počastite moćnom karbonarom. Here you should eat carbonara Cesare Al Casaletto Adresa: Via del Casaletto, 45 Tradicionalni restoran u kom je atmosfera neformalna i prijatna. Karbonara je bogata i ne košta mnogo. Sve je pripremljeno s ljubavlju, a vlasnik Leonardo Vinjoli uvek na licu mesta daje savete. A traditional restaurant with an informal atmosphere. Carbonara here is very rich and pretty cheap. All is preparedwith love, while owner LeonardoVignoli is always there to o er advice on the spot. Tanto pe ’magna’ Adresa: Via Giustino de Jacobis, 9 Ova tratorija je poput dragulja u prepunom Rimu, za koje turisti i ne znaju u okrugu Garbatela. Hrana je originalna, testenina a la karbonara servirana sa mnogo crnog bibera, bez drugih začina. This trattoria is like a rare gem in a crowded Rome; a venue that tourists don’t even know exists in the Garbatella. The food is original, with the pasta alla carbonara served with plenty of black pepper and no other spices. Roscioli Adresa: Via dei Giubbonari 21-23 Nalazi se u turističkom kraju Rima i u ovom gastronomskom carstvu možete pojesti jednu od najboljih karbonara: bogatu, punu, mirisnu i slasnu. Cene su ovde veće zbog lokacije, ali vredi svaku paru. Located in the central tourist area of Rome, in this culinary kingdom you can also sample one of the best carbonaras: rich, full, fragrant and delicious. Prices are higher here due to the central location, but it’s worth every penny. iStok / Pinkybird
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