[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.osibus.sk\/12-zaujimavosti-o-parmigiano-reggiano-parmezane\/#Article","mainEntityOfPage":"https:\/\/www.osibus.sk\/12-zaujimavosti-o-parmigiano-reggiano-parmezane\/","headline":"12 zauj\u00edmavost\u00ed o Parmigiano Reggiano – parmez\u00e1ne","name":"12 zauj\u00edmavost\u00ed o Parmigiano Reggiano – parmez\u00e1ne","description":"Parmez\u00e1n, alebo Parmigiano-Reggiano je syr z\u00a0Talianska. Pre jeho v\u00fdrobu sa pou\u017e\u00edva nepasterizovan\u00e9 mlieko z\u00a0kr\u00e1v pas\u00facich sa na l\u00fakach v\u00a0ist\u00fdch oblastiach […]","datePublished":"2017-09-14","dateModified":"2017-09-14","author":{"@type":"Person","@id":"https:\/\/www.osibus.sk\/author\/devene\/#Person","name":"devene","url":"https:\/\/www.osibus.sk\/author\/devene\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/2b882a21216b34ba28e79730eea9356b725e9a0bf9885ae3bedd792ae606fb10?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/2b882a21216b34ba28e79730eea9356b725e9a0bf9885ae3bedd792ae606fb10?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"osibus.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.osibus.sk\/wp-content\/uploads\/img_a283177_w16507_t1510685846.jpg","url":"https:\/\/www.osibus.sk\/wp-content\/uploads\/img_a283177_w16507_t1510685846.jpg","height":0,"width":0},"url":"https:\/\/www.osibus.sk\/12-zaujimavosti-o-parmigiano-reggiano-parmezane\/","wordCount":382,"articleBody":"Parmez\u00e1n, alebo Parmigiano-Reggiano je syr z\u00a0Talianska. Pre jeho v\u00fdrobu sa pou\u017e\u00edva nepasterizovan\u00e9 mlieko z\u00a0kr\u00e1v pas\u00facich sa na l\u00fakach v\u00a0ist\u00fdch oblastiach Talianska.O\u00a0tomto tvrdom syre u\u017e isto ka\u017ed\u00fd minim\u00e1lne nie\u010do po\u010dul. Mo\u017eno ste nie\u010do pre\u010d\u00edtali, mo\u017eno sa nie\u010do nov\u00e9 o\u00a0tomto zlatom syrovom bochn\u00edku dozviete nie\u010do teraz.\u010co o\u00a0parmez\u00e1ne mo\u017eno neviete1.\u00a0\u00a0\u00a0\u00a0 Prv\u00e9 p\u00edsomn\u00e9 zmienky o vynikaj\u00facom\u00a0syre z\u00a0oblasti Talianska s\u00fa star\u00e9 viac ako 2000 rokov. Mo\u017eno ne\u0161lo presne o\u00a0parmez\u00e1n, ale u\u017e vtedy bola t\u00e1to oblas\u0165 zn\u00e1ma v\u00fdborn\u00fdmi syrmi.2.\u00a0\u00a0\u00a0\u00a0 \u00a0Parmez\u00e1n je tvrd\u00fd syr, ktor\u00fd obsahuje \u013eahko str\u00e1vite\u013en\u00e9 bielkoviny, v\u00e1pnik a\u00a0fosfor. Asi 100 gramov tohto syra dok\u00e1\u017ee pokry\u0165 denn\u00fa d\u00e1vku posledn\u00fdch dvoch l\u00e1tok u\u00a0dospel\u00e9ho \u010dloveka.3.\u00a0\u00a0\u00a0\u00a0 Na v\u00fdrobu 1 kila parmez\u00e1nu je treba 16 litrov nepasterizovan\u00e9ho mlieka. Okrem mlieka do tohto syru ni\u010d in\u00e9 nejde.4.\u00a0\u00a0\u00a0\u00a0 \u00a0Kvalitu parmez\u00e1nu kontroluje Konzorcium, ktor\u00e9 vzniklo v\u00a0roku 1934. Dozer\u00e1 na kvalitu ka\u017ed\u00e9ho bochn\u00edku syru.5.\u00a0\u00a0\u00a0\u00a0 N\u00e1zov parmez\u00e1n je franc\u00fazska verzia origin\u00e1lneho n\u00e1zvu Parmigiano Reggiano.6.\u00a0\u00a0\u00a0\u00a0 100 gramov parmez\u00e1nu obsahuje to\u013eko bielkov\u00edn ko\u013eko je v\u00a0225 gramoch brav\u010dov\u00e9ho m\u00e4sa, alebo v\u00a0190 gramoch pstruha7.\u00a0\u00a0\u00a0\u00a0 Po\u010das zrenia sa bochn\u00edky parmez\u00e1nu ka\u017ed\u00fd de\u0148 kefuj\u00fa a\u00a0obracaj\u00fa.8.\u00a0\u00a0\u00a0\u00a0 P\u00f4vodn\u00fd recept na v\u00fdrobu parmez\u00e1nu vymysleli mn\u00edsi. Sna\u017eili sa pr\u00eds\u0165 na najvhodnej\u0161\u00ed sp\u00f4sob konzervovania mlieka. Od t\u00fdch \u010dias sa v\u00fdrobn\u00fd proces syru v\u00a0podstate nezmenil.9.\u00a0\u00a0\u00a0\u00a0 Jeden bochn\u00edk parmez\u00e1nu v\u00e1\u017ei cca 40 kg. Na jeho vyrobenie je treba asi 600 litrov mlieka.10.Syr zrej\u00faci 48 mesiacov, teda 4 roky, je ozna\u010dovan\u00fd ako stravecchio \u2013 mimoriadne star\u00fd.11.\u0160tyri talianske banky prij\u00edmaj\u00fa od hospod\u00e1rov bochn\u00edky parmez\u00e1nu ako z\u00e1ruku za splatenie p\u00f4\u017ei\u010dky. Ak hospod\u00e1r nesplat\u00ed svoju p\u00f4\u017ei\u010dku, banka syr pred\u00e1 a\u00a0zaplat\u00ed sa tak hospod\u00e1rov dlh. \u010c\u00edm star\u0161\u00ed bochn\u00edk parmez\u00e1nu je, t\u00fdm vy\u0161\u0161ia je jeho hodnota. Kv\u00f4li tak\u00fdmto p\u00f4\u017ei\u010dk\u00e1m maj\u00fa banky vytvoren\u00e9 \u0161peci\u00e1lne sklady.12.V\u00a0roku 2008 rozhodnut\u00edm Eur\u00f3pskeho s\u00fadu z\u00edskal parmez\u00e1n ochrann\u00fa zn\u00e1mku.\u00a0                                                                                                                                                                                                                                                                                                                                                                                        4\/5 - (4 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"12 zauj\u00edmavost\u00ed o Parmigiano Reggiano – parmez\u00e1ne","item":"https:\/\/www.osibus.sk\/12-zaujimavosti-o-parmigiano-reggiano-parmezane\/#breadcrumbitem"}]}]