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Broj 31 Srpanj 2012.
Od srdele do šampanjca
Da, širok raspon tema. I demokratičan, potpuno primjeren recesijskim vremenima. Pa tko voli (ima) nek' izvoli.
Ovaj ljetni broj razdvojili smo u dva dijela. Prvi, problemski, u kojem govorimo o temama koje svi izbjegavaju (potpuno nejasno zašto?), a tiču se budućnosti (ne samo) hrvatske enogastronomije. Iako je tema nacionalne enogastronomije deklarativno najavljena kao veliki nacionalni pokretač turizma, od stvarne realizacije ne samo da ne vidimo ništa, već procjenjujemo da se vode potpuno krivi strateški potezi. Neke smo teme dotaknuli, a neke, unatoč velikoj želji (tragikomična priča o zaštiti dalmatinskoga pršuta o kojoj je trebao zboriti g. Romano Božac), ostavljamo za drugi put.
Drugi, opušteniji dio, posvetili smo i enogastronomiji u stranim zemljama, u rasponu od vermentina, sardinijskoga vina autohtone sorte (1 boca= 4,5 eura!) do Dom Perignona. Dapače, u vinskoj zadruzi na Sardiniji vidjeli smo dva pumpna agregata (poput onih na benzinskim stanicama), koji toče bijelo (1l =1 eur) i crno (1l=1,5 eura) vino! A ako ne možete putovati, iskušajte recepte, kojih je, kao i uvijek, mnoštvo u broju. Kao i uvijek, pokušavamo za vas biti na licu mjesta, perom i slikom. I učiti od boljih.
Za vas smo pripremili ekskluzivni izvještaj s proglašenja liste najboljih svjetskih restorana San Pellegrino 2012, intervju s Martinom Berasateguijem, vlasnikom i chefom istoimenoga (ne samo jednog) restorana s trima Michelinovim zvjezdicama. Toni Bjelančić ispričao nam je o srdelama svoga djetinjstva u Kobašu kraj Stona. Uz (ovaj put) brojna inozemna odredišta Hercegovine, Champagne, Sardinije i Švicarske, pročitajte i druge teme poput portreta vinara Krajančića, skradinskoga rižota, inačice najpoznatije francuske slastice macaron by Tea Mamut,škole kuhanja sorbeta i sladoleda s Marinom Sanguinetti, prednosti i opasnosti vegetarijanstva, soli, purice i mlinaca, vinske sorte babić, slastičarnice Čokolada, Izletišta Zelenjak, Male krčme Skalinada, slovenskoga seoskog turizma Arkade i njihovih kopuna, zašto Milana smatra da je Carigrad i dalje car kuhinje, gastronomije u seriji Downton Abbey…