{"id":462,"date":"2022-02-01T12:31:33","date_gmt":"2022-02-01T11:31:33","guid":{"rendered":"https:\/\/www.hajcer.sk\/main\/?p=462"},"modified":"2024-10-17T11:33:00","modified_gmt":"2024-10-17T09:33:00","slug":"5-druhov-talianskych-syrov-u-hajcera","status":"publish","type":"post","link":"https:\/\/www.hajcer.sk\/main\/5-druhov-talianskych-syrov-u-hajcera\/","title":{"rendered":"Zozn\u00e1mte sa s jedlom: P\u00e4\u0165 druhov talianskych syrov, ktor\u00e9 pou\u017e\u00edvame pri pr\u00edprave jed\u00e1l"},"content":{"rendered":"

Zozn\u00e1mte sa s jedlom:<\/span> Gorgonzola,<\/span> Taleggio,<\/span> Mozzarella di bufala,<\/span> Parmigiano reggiano a<\/span> Pecorino |<\/span> Talianske syry<\/span><\/span><\/h3>\n

 <\/p>\n

\"5<\/h5>\n

Tak, ako je m\u00e4so z\u00e1kladom pre be\u017en\u00e9ho \u010dloveka, pri vegetari\u00e1noch je to syr. A ke\u010f\u017ee syry ob\u013eubujeme takmer v\u0161etci, v re\u0161taur\u00e1cii Hajcer sme si na ich kvalite dali z\u00e1le\u017ea\u0165. Okrem chutnej mozzarelly n\u00e1jdete v na\u0161ej kuchyni aj \u010fal\u0161\u00edch 5 druhov talianskych syrov<\/span><\/strong>, ktor\u00e9 dov\u00e1\u017eame priamo z Talianska a ich lahodn\u00fa kombin\u00e1ciu m\u00f4\u017eete ochutna\u0165 napr\u00edklad pri pizzy Pizza Quattro Formaggi<\/strong><\/span><\/a>.<\/p>\n

Taleggio<\/strong><\/span>, Gorgonzola<\/strong><\/span>, Mozzarella<\/span> di bufala<\/strong>, <\/span>Parmigiano r<\/span>eggiano<\/strong><\/span> a Pecorino<\/span><\/strong> s\u00fa tradi\u010dn\u00e9 talianske syry s bohatou hist\u00f3riou a ka\u017ed\u00fd jeden z nich si so sebou nesie zauj\u00edmav\u00fd pr\u00edbeh. Odkia\u013e presne poch\u00e1dzaj\u00fa, ako sa vyr\u00e1baj\u00fa a \u010do ich odli\u0161uje od klasick\u00fdch syrov? Odpove\u010f na uveden\u00fa ot\u00e1zku sme v\u00e1m stru\u010dne zhrnuli v dne\u0161nom \u010dl\u00e1nku venovan\u00fd najob\u013e\u00fabenej\u0161iemu mlie\u010dnemu v\u00fdrobku.<\/p>\n

Gorgonzola dolce DOP<\/span><\/h4>\n

\"\"<\/p>\n

Na za\u010diatok si prezrad\u00edme nie\u010do o jednom z najstar\u0161\u00edch talianskych syrov. Vyroben\u00fd bol v meste Gorgonzola a vznikol v roku 879 n\u00e1\u0161ho letopo\u010dtu. Kr\u00e9mov\u00fd syr z kravsk\u00e9ho mlieka s modrou ples\u0148ou<\/strong><\/span> sa vyzna\u010duje tvrdou k\u00f4rou, ktor\u00e1 nie je jedl\u00e1 a pred jeho pou\u017eit\u00edm ju pred pr\u00edpravou v\u017edy odstr\u00e1nime. V\u010faka k\u00f4re v\u0161ak ponech\u00e1va cel\u00e9mu syru pomerme \u013eahk\u00fa chu\u0165 s t\u00f3nmi sladkej smotany a m\u00e1 v\u0161estrann\u00e9 vyu\u017eitie – okrem pizze dod\u00e1va skvel\u00fa chu\u0165 aj do rizota \u010di cestov\u00edn.<\/p>\n

Gorgonzolu ozna\u010dujeme za modr\u00fd syr, ktor\u00fd sa vyr\u00e1ba v\u00fdlu\u010dne z kravsk\u00e9ho mlieka a vo v\u00e4\u010d\u0161ine pr\u00edpadoch ho sprev\u00e1dza o nie\u010do jemnej\u0161ia chu\u0165 ako n\u00e1jdete pri in\u00fdch modr\u00fdch syroch. To, \u010do ho v\u0161ak skuto\u010dne odli\u0161uje od ostatn\u00fdch modr\u00fdch syrov, s\u00fa jeho hlbok\u00e9 korene v talianskom remesle, v\u010faka ktor\u00fdm je v\u00fdroba syru gorgonzola st\u00e1le sprev\u00e1dzan\u00e1 p\u00f4vodnou recept\u00farou. Tradi\u010dn\u00e1 gorgonzola je pasterizovan\u00e1 a bez umel\u00fdch pln\u00edv \u010di lepku. Aby v\u0161ak bol syr pova\u017eovan\u00fd za tradi\u010dn\u00fa gorgonzolu, mus\u00ed zrie\u0165 minim\u00e1lne 50 dn\u00ed<\/strong><\/span>. V tomto pr\u00edpade sa v\u0161ak ur\u010dite oplat\u00ed po\u010dka\u0165, preto\u017ee \u010d\u00edm dlh\u0161ie zreje, t\u00fdm je chutnej\u0161\u00ed.<\/p>\n

Taleggio<\/span><\/h4>\n

\"5<\/p>\n

Neodolali sme ani polootvoren\u00e9mu talianskemu syru\u00a0Taleggio<\/strong><\/span>, ktor\u00e9mu neodol\u00e1te ani vy. Tento syr je \u0161pecifick\u00fd z d\u00f4vodu tenkej k\u00f4ry<\/span><\/strong> a silnej ar\u00f3my<\/span><\/strong>, ale jeho chu\u0165 je aj tak prekvapivo nas\u00fdten\u00e1 ovocn\u00fdmi t\u00f3nmi. V roku 1996 z\u00edskal taktie\u017e chr\u00e1nen\u00e9 ozna\u010denie p\u00f4vodu, \u010do znamen\u00e1, \u017ee v\u0161etko – od v\u00fdroby surov\u00edn a\u017e po spracovanie a balenie – mus\u00ed sp\u013a\u0148a\u0165 po\u017eadovan\u00e9 \u0161pecifik\u00e1cie a vyr\u00e1ba\u0165 sa m\u00f4\u017ee len v niektor\u00fdch provinci\u00e1ch. Tie sa nach\u00e1dzaj\u00fa v severnej \u010dasti Talianska v regi\u00f3ne Lombardsko v \u00fadol\u00ed Val Tale<\/span>ggio<\/strong>.<\/span><\/span><\/p>\n

Syr taleggio sa vyr\u00e1ba u\u017e od rann\u00e9ho stredoveku, ale dne\u0161n\u00e9 modern\u00e9 technol\u00f3gie ho za\u010dali vyr\u00e1ba\u0165 po svojom. Najsk\u00f4r sa mlieko zohrieva na \u00a035 \u00b0C a n\u00e1sledne odstr\u00e1nime srv\u00e1tku pomocou tekut\u00e9ho te\u013eacieho syridla. V \u010fal\u0161om kroku je potrebn\u00e9 opatrne rozbi\u0165 vzniknut\u00fd tvaroh, umiestni\u0165 do foriem a za\u010da\u0165 s poslednou f\u00e1zou. Naparovanie<\/span><\/strong> ma za d\u00f4sledok lep\u0161\u00ed kone\u010dn\u00fd v\u00fdsledok. Taktie\u017e odstr\u00e1ni v\u0161etku zvy\u0161n\u00fa srv\u00e1tku, nech\u00e1 vyzrie\u0165 text\u00faru syra a dod\u00e1 mu d\u00e1vku kysl\u00edka, \u010do prospeje jeho \u017eivotnosti a lep\u0161ej chuti.<\/p>\n

Na konci v\u00fdroby vznik\u00e1 m\u00e4kk\u00fd syr, o ktor\u00fd sa syr\u00e1ri neust\u00e1le staraj\u00fa. Pri procese zrenia nan\u00e1\u0161aj\u00fa na povrch syru pravidelne vodu a so\u013e<\/strong><\/span>, \u010d\u00edm podporuj\u00fa jeho mikrofl\u00f3ru<\/strong><\/span>. Zrenie trv\u00e1 minim\u00e1lne 35 dn\u00ed, z\u00e1vis\u00ed od preferenci\u00ed. Ak tu\u017e\u00edte po silno aromatickom syre, po\u010dk\u00e1te si a\u017e 2 mesiace, ale v\u00fdsledok stoj\u00ed za to a jeho chu\u0165 chu\u0165 m\u00f4\u017eete spozna\u0165 aj pri niektor\u00fdch na\u0161ich jedl\u00e1ch.<\/p>\n

Mozzarella di bufala<\/span><\/h4>\n

\"\"<\/p>\n

Vynikaj\u00faco chut\u00ed aj samotn\u00e1 s olivov\u00fdm olejom<\/strong><\/span>, no e\u0161te lep\u0161ia je na chrumkavej pizzy<\/span><\/strong>. Lahodn\u00e1 mozzarella di bufala sa vyr\u00e1ba z kravsk\u00e9ho mlieka a oproti na\u0161ej klasickej talianskej mozzarelle je o nie\u010do tu\u010dnej\u0161ia. Jej konzistencia ju v\u0161ak rad\u00ed medzi ingrediencie vhodn\u00e9 do studenej kuchyne a tepeln\u00e1 \u00faprava by znehodnotila text\u00faru. V na\u0161ej kuchyni ju priklad\u00e1me na upe\u010den\u00fa pizzu priamo z pece, tak\u017ee si v\u017edy zachov\u00e1 tvar a chu\u0165 vo v\u0161etk\u00fdch smeroch.<\/p>\n

Byvoly (byvol vodn\u00fd, poch\u00e1dzaj\u00faci z \u00c1zie)<\/em> sa do Talianska roz\u0161\u00edrili z Egypta v 9. storo\u010d\u00ed a svoje nov\u00e9 p\u00f4sobisko na\u0161li na pastvin\u00e1ch v n\u00ed\u017ein\u00e1ch v oblasti mesta Neapol. Najstar\u0161ie zmienky o mozzarelle di bufala mo\u017eno n\u00e1js\u0165 v 12. storo\u010d\u00ed. Vznikla v meste Capua pod kr\u00eddlami mn\u00edchov. T\u00ed z kravsk\u00e9ho mlieka pripravovali syr naz\u00fdvan\u00fd „mozza“ a jeho v\u00fdnimo\u010dn\u00e9 vlastnosti sa postupom \u010dasu sformovali do dne\u0161nej podoby ako ju pozn\u00e1me – m\u00e4kk\u00fd syr s gumovou text\u00farou a jemnou chu\u0165ou<\/span><\/strong>, bohat\u00fd na bielkoviny, v\u00e1pnik, miner\u00e1lne soli, \u017eelezo a vitam\u00edny. Zalieva sa taktie\u017e olivov\u00fdm olejom, \u010d\u00edm si dr\u017e\u00ed dlh\u0161iu \u017eivotnos\u0165 a nadob\u00fada e\u0161te v\u00fdnimo\u010dnej\u0161iu chu\u0165.<\/p>\n

Parmigiano reggiano<\/span><\/h4>\n

\"\"<\/p>\n

Korunovan\u00fd Kr\u00e1\u013e syrov poch\u00e1dza taktie\u017e z \u010dias Stredoveku<\/strong><\/span> a jeho p\u00f4vodn\u00fa recept\u00faru vytvorili op\u00e4\u0165 mn\u00edsi. Ich my\u0161lienkou bolo v tom \u010dase vyrobi\u0165 tak\u00fd syr, ktor\u00fd by dok\u00e1zali skladova\u0165 \u010do najdlh\u0161ie. K dosiahnutiu \u00faspechu sa preto vydali do kl\u00e1\u0161torsk\u00fdch statkov pre mlieko z t\u00fdch najlep\u0161\u00edch kr\u00e1v. Potrebn\u00fa so\u013e priniesli zo so\u013en\u00fdch ban\u00ed Salsomaggiore a u\u017e sta\u010dilo len zapoji\u0165 hlavy. Netrvalo dlho a napadla im geni\u00e1lna my\u0161lienka – vytvarova\u0165 syrov\u00fa hmotu do tvaru kolieska<\/span><\/strong>, \u010do malo za n\u00e1sledok dlh\u0161iu trvanlivos\u0165 syra. V priebehu rokov sa Parmigiano reggiano stal jedn\u00fdm z napred\u00e1vanej\u0161\u00edch produktov na celosvetovom trhu a vysok\u00fa ob\u013eubu si zasl\u00fa\u017eene dr\u017e\u00ed a\u017e dodnes.<\/p>\n

Mlieko pou\u017e\u00edvan\u00e9 na v\u00fdrobu tohto syra sa st\u00e1le vyzna\u010duje jedine\u010dnou<\/strong><\/span> a intenz\u00edvnou bakteri\u00e1lnou aktivitou mikrobi\u00e1lnej fl\u00f3ry<\/strong> <\/span>v mest\u00e1ch Parma, Reggio Emilia, Modena, Bologna a Mantova, ovplyv\u0148ovanou environment\u00e1lnymi faktormi, ako je napr\u00edklad miestna tr\u00e1va a seno, ktor\u00fdmi k\u0155mia miestne kravy. Nie ka\u017ed\u00fd v\u00fdrobca v 21. storo\u010d\u00ed tento d\u00f4le\u017eit\u00fd krok pred za\u010dat\u00edm v\u00fdroby v pou\u017e\u00edva, ale st\u00e1le by ste v Taliansku na\u0161li kopec poctiv\u00fdch syr\u00e1roch so zachovan\u00edm p\u00f4vodn\u00fdch trad\u00edci\u00ed a noriem.<\/p>\n

\u010c\u00edm je star\u0161\u00ed, t\u00fdm sa jeho \u0161trukt\u00fara men\u00ed na krehkej\u0161iu a rozpustnej\u0161iu. Tento tvrd\u00fd syr sa ozna\u010duje ako pr\u00edrodn\u00fd produkt<\/strong><\/span>, bez pr\u00edsad a konzerva\u010dn\u00fdch l\u00e1tok<\/strong><\/span>. V\u010faka pr\u00edtomnosti bielkov\u00edn, vitam\u00ednov, v\u00e1pnika a miner\u00e1lov je vhodn\u00fd pre v\u0161etky vekov\u00e9 kateg\u00f3rie a na ka\u017ed\u00e9 pou\u017eitie. My ho pou\u017e\u00edvame pri pr\u00edprave na\u0161ej pizzy Quattro formaggi<\/strong><\/span>, ktor\u00fa odpor\u00fa\u010dame v\u0161etk\u00fdmi desiatimi.<\/p>\n

Pecorino<\/span><\/h4>\n

\"\"<\/p>\n

Klenotom na\u0161ich 5 druhov syrov je jednozna\u010dne pecorino, vyr\u00e1ban\u00fd z ov\u010dieho mlieka<\/span>. Rad\u00ed sa medzi najstar\u0161ie talianske syry a za hranicami Talianska je vysoko vyh\u013ead\u00e1van\u00fdm tovarom. Pre jeho v\u00fdnimo\u010dnos\u0165 m\u00e1 taktie\u017e chr\u00e1nen\u00e9 ozna\u010denie p\u00f4vodu a pozn\u00e1me hne\u010f nieko\u013eko druhov tohto syra. Pecorino Sardo<\/strong> <\/span>(zo Sard\u00ednie) a Pecorino Toscano<\/span><\/strong> (z Tosk\u00e1nska) nie s\u00fa a\u017e tak slan\u00e9, zatia\u013e \u010do Pecorino Romano<\/strong><\/span> je s\u00edce jemnej\u0161\u00ed, ale za to ostrej\u0161\u00ed a aromatickej\u0161\u00ed.<\/p>\n

Pecorino je v\u0161eobecne zn\u00e1my ako perfektn\u00e1 n\u00e1hrada za parmez\u00e1n a svoje miesto na\u0161iel v zapekanej alebo str\u00fahanej forme. Aj preto je na trhu ve\u013emi vyh\u013ead\u00e1van\u00fdm syrom a v posledn\u00fdch rokoch sa ho vyrobilo viac ako 45 tis\u00edc t\u00f3n v hodnote 222 mili\u00f3nov \u20ac<\/strong><\/span>. Rovnako ako taleggio a parmez\u00e1n ho vyr\u00e1baj\u00fa za pr\u00edtomnosti \u017eivo\u010d\u00ed\u0161nych syridiel, no pr\u00e1ve tento krok pri v\u00fdrobe mu vo fin\u00e1lnej f\u00e1ze dod\u00e1va na slan\u0161iu chu\u0165.<\/p>\n

\n

Pr\u00e1ve t\u00fdchto 5 druhov talianskych syrov sme si zamilovali a chuti\u0165 bud\u00fa aj v\u00e1m. Ver\u00edme, \u017ee ste sa o nich dozvedeli nie\u010do nov\u00e9 a \u010doskoro aspo\u0148 jeden z nich ochutn\u00e1te. Sta\u010d\u00ed otvori\u0165 na\u0161u aplik\u00e1ciu alebo sa u n\u00e1s zastavte osobne a v\u0161etko ostatn\u00e9 u\u017e nechajte na n\u00e1s. Okrem toho, nezabudnite sledova\u0165 n\u00e1\u0161 Blog<\/a>, kde pravidelne prid\u00e1vame nov\u00fd obsah zo sveta gastron\u00f3mie.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Zozn\u00e1mte sa s jedlom: Gorgonzola, Taleggio, Mozzarella di bufala, Parmigiano reggiano a Pecorino | Talianske syry   Tak, ako je m\u00e4so z\u00e1kladom pre be\u017en\u00e9ho \u010dloveka, pri [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[44,5,45,46,17,47,48],"class_list":["post-462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zoznamte-sa-s-jedlom","tag-gorgonzola-dolce-dop","tag-hajcer","tag-mozzarella-di-bufala","tag-parmigiano-reggiano","tag-pizza","tag-taleggio","tag-talianske-syry"],"yoast_head":"\nZozn\u00e1mte sa s jedlom: 5 druhov syrov, ktor\u00e9 pou\u017e\u00edvame pri pr\u00edprave jed\u00e1l<\/title>\n<meta name=\"description\" content=\"Zozn\u00e1mte sa s lahodn\u00fdmi talianskymi syrmi, ktor\u00e9 pou\u017e\u00edvame v kuchyni - gorgonzola, taleggio, mozzarella di bufala, pecorino a parmez\u00e1n.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hajcer.sk\/main\/5-druhov-talianskych-syrov-u-hajcera\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zozn\u00e1mte sa s jedlom: 5 druhov syrov, ktor\u00e9 pou\u017e\u00edvame pri pr\u00edprave jed\u00e1l\" \/>\n<meta property=\"og:description\" content=\"Zozn\u00e1mte sa s lahodn\u00fdmi talianskymi syrmi, ktor\u00e9 pou\u017e\u00edvame v kuchyni - 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