{"id":2941,"date":"2016-06-21T10:02:20","date_gmt":"2016-06-21T08:02:20","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=2941"},"modified":"2016-10-17T12:31:37","modified_gmt":"2016-10-17T10:31:37","slug":"barbara-szalaiova-dievca-zo-zmrzlinovej-univerzity","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/barbara-szalaiova-dievca-zo-zmrzlinovej-univerzity\/","title":{"rendered":"Barbara Szalaiov\u00e1 – Diev\u010da zo zmrzlinovej univerzity"},"content":{"rendered":"

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Stalo sa, \u017ee jedn\u00e9ho d\u0148a zahorela takou l\u00e1skou ku\u00a0zmrzline, \u017ee sa ju vybrala \u0161tudova\u0165 rovno do Talianska – na zmrzlinov\u00fa univerzitu. Turistick\u00fd port\u00e1l TripAdvisor vyhodnotil jej zmrzlinu ako jednu z najlep\u0161\u00edch v\u00a0Bratislave a\u00a0blog leteckej spolo\u010dnosti Ryanair ju dokonca zaradil medzi 14 najlep\u0161\u00edch zmrzl\u00edn v\u00a0Eur\u00f3pe. Gianguiotta (nug\u00e1tov\u00e1), levandu\u013eov\u00e1, anan\u00e1sovo-rozmar\u00ednov\u00e1, figov\u00e1 s\u00a0ricottou, rukola s\u00a0lesn\u00fdmi plodmi, \u010falej P\u00e1n Mak, \u0160\u00edpkov\u00e1 Ru\u017eenka, Sexi \u010dokol\u00e1da, Hviezdna jah\u00f4dka \u010di Neodolate\u013en\u00e9 ga\u0161tany… <\/em><\/p>\n

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\"etc2\"<\/a><\/p>\n

V\u0161etky tieto zmrzliny s\u00fa prav\u00e9 a poctiv\u00e9 gelato, ak\u00e9 sa vyr\u00e1ba v\u00a0t\u00fdch najpravej\u0161\u00edch a\u00a0najpoctivej\u0161\u00edch gelateriach v\u00a0Taliansku. A\u00a0od minul\u00e9ho roka i v\u00a0Bratislave. Potvrdzuj\u00fa to aj nad\u0161en\u00e9 ohlasy zmrzlinov\u00fdch maniakov na webe. Tak napr\u00edklad: Vitajte v\u00a0raji! Najlep\u0161ia zmrzlina v\u00a0\u0161irokom okol\u00ed! Dotkni sa hviezd! Kone\u010dne zmrzlina s ve\u013ek\u00fdm Z! A\u00a0za v\u0161etky \u010fal\u0161ie – spomienka na bratislavsk\u00fa zmrzku jednej zmrzlinovej mania\u010dky z\u00a0Ko\u0161\u00edc: Mus\u00edm poveda\u0165, \u017ee skoro ka\u017ed\u00fd de\u0148 na \u0148u mysl\u00edm… Na pist\u00e1ciov\u00fa \u010di mangov\u00fa?<\/p>\n

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1. Pam\u00e4t\u00e1te si ako die\u0165a na svoju prv\u00fa zmrzlinu?<\/strong><\/p>\n

Samozrejme, bola to t\u00e1 \u201erusk\u00e1\u201c! Ale iba jeden typ, t\u00e1 s\u00a0Mr\u00e1zikom na obale. Ke\u010f som posl\u00fachala alebo priniesla zo \u0161koly dobr\u00fa zn\u00e1mku, dostala som od babky Vienettu pr\u00edpadne in\u00fa mrazen\u00fa poch\u00fa\u0165ku… Ale Vienetta bola luxus.<\/p>\n

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2. Kde vo svete ste ochutnali najlep\u0161iu zmrzlinu? <\/strong><\/p>\n

\u010cakalo by sa, \u017ee poviem v Taliansku, ale bolo to v\u00a0Barcelone – mangov\u00e1 zmrzlina. Odvtedy patr\u00ed medzi mojich favoritov. \u0164a\u017eko \u0161pecifikova\u0165 n\u00e1rody pod\u013ea pr\u00edchute, klasiky prevl\u00e1daj\u00fa v\u0161ade: \u010dokol\u00e1da, vanilka, jahoda. V\u00a0lete id\u00fa na dra\u010dku kyselkav\u00e9 pr\u00edchute a\u00a0v\u00a0chladnej\u0161\u00edch d\u0148och orie\u0161kov\u00e1 \u010di \u010dokol\u00e1dov\u00e1 zmrzlina.<\/p>\n

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3. \u010co v\u0161etko mus\u00ed zvl\u00e1dnu\u0165 \u0161tudent zmrzlinovej univerzity, aby skon\u010dil \u0161t\u00fadium so samotn\u00fdmi jednotkami?<\/strong><\/p>\n

E\u0161te\u017ee sa na zmrzlinovej akad\u00e9mii ned\u00e1vali hodnotenia, to by bolo stresuj\u00face (smiech). Od mali\u010dka mi viac \u0161li tzv. humanitn\u00e9 predmety, s matikou, fyzikou \u010di ch\u00e9miou som sa nekamar\u00e1tila. Paradoxne pr\u00e1ve matematiku a\u00a0ch\u00e9miu sme mali hne\u010f na prvej hodine. Museli sme sa nau\u010di\u0165 spr\u00e1vne kalkulova\u0165 pomer surov\u00edn, mera\u0165 refrakciu (cukornatos\u0165) gelata, taktie\u017e ka\u017ed\u00e9 ovocie m\u00e1 in\u00fd pomer vody i cukru, na to treba dba\u0165 pri receptoch a\u00a0kalkul\u00e1ci\u00e1ch. Pomyslela som si, na\u010do si sa na to dala, to predsa nezvl\u00e1dne\u0161, cel\u00e9 je to jeden ve\u013ek\u00fd omyl! Ale po dvoch d\u0148och som aj tieto \u201epredmety\u201c milovala.<\/p>\n

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\"etc3a\"<\/a>4. Ako v\u00e1m napadlo \u0161tudova\u0165 zmrzlinu na Carpigiani Gelato University?<\/strong><\/p>\n

Nie nadarmo sa hovor\u00ed, \u017ee Google vie v\u0161etko (smiech). Ke\u010f som raz v\u00a0telev\u00edznom programe sledovala pani, ktor\u00e1 pri v\u00fdrobe gelata doslova k\u00fazlila, povedala som si, \u017ee ak to teraz nesk\u00fasim, tak u\u017e nikdy. O\u00a0zmrzline som dovtedy nevedela ni\u010d. Len to, \u017ee je studen\u00e1 a\u00a0sladk\u00e1. Z\u00e1klady som z\u00edskala v\u00a0Taliansku, potom som si k\u00fapila kni\u017eky, surfovala po internete a,\u00a0samozrejme, e\u0161te pol roka som sk\u00fa\u0161ala na vlastn\u00fa p\u00e4s\u0165 kombinova\u0165 chute – a\u017e potom sme otvorili Koun. Inak zauj\u00edmav\u00e9 na tej \u0161kole bolo, \u017ee aj ke\u010f som mala spolu\u017eiakov z\u00a0cel\u00e9ho sveta, z Egypta, Izraelu, Austr\u00e1lie, Indon\u00e9zie \u010di Braz\u00edlie, nik z\u00a0nich nemal so zmrzlinou predt\u00fdm ni\u010d do\u010dinenia.<\/p>\n

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5. Patr\u00ed zmrzlina do detsk\u00e9ho sveta, alebo ju maj\u00fa rovnako radi aj dospel\u00ed? <\/strong><\/p>\n

Zmrzlina je pre v\u0161etk\u00fdch, ve\u013ek\u00fdch aj mal\u00fdch, bohat\u00fdch aj t\u00fdch, ktor\u00ed maj\u00fa hlb\u0161ie do vrecka. Je dostupn\u00e1 na celom svete, dokonca aj na miestach, kde by to \u010dlovek ani ne\u010dakal, napr\u00edklad v\u00a0pralese.Zmrzlina je p\u00f4\u017eitok, nie\u010do nepochopite\u013ene kr\u00e1sne a sladk\u00e9. Odmena po \u0165a\u017ekom dni, pr\u00edle\u017eitos\u0165 prejs\u0165 sa, stretn\u00fa\u0165 sa s priate\u013emi, zahna\u0165 sm\u00fatok. Je to v\u0161eliek. Je to l\u00e1ska.<\/p>\n

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6. Dejiny zmrzliny – mali ste v\u00a0\u0161kole aj tak\u00fdto obor? <\/strong><\/p>\n

Mali, ba\u00a0dokonca sme nav\u0161t\u00edvili aj v\u00fdstavu o hist\u00f3rii gelata. Zaujali ma hlavne formy, pomocou ktor\u00fdch sa robili korn\u00fatky – bol to ve\u013ek\u00fd plech a\u00a0na \u0148om asi 50 tvarov korn\u00fatkov. Vyzeralo to, akoby Madonna ved\u013ea seba naukladala svoje presl\u00e1ven\u00e9 podprsenky od Gaultiera (smiech). Prv\u00e9 podoby zmrzliny vyzerali asi nasledovne: do zeme sa vyh\u013abila diera, do nej nasypali \u013ead, ktor\u00fd takto vydr\u017eal dlh\u0161iu dobu. Alexander Ve\u013ek\u00fd si vraj vychutn\u00e1val \u013ead ochuten\u00fd medom. Kr\u00e1\u013e \u0160alam\u00fan pil \u013eadov\u00e9 n\u00e1poje a\u00a0r\u00edmski panovn\u00edci posielali sluhov do h\u00f4r po sneh, aby si ho nesk\u00f4r ochutili ovoc\u00edm. Bol to luxus, v\u00fdsada bohat\u00fdch. Tie\u017e sa hovor\u00ed, \u017ee zmrzlina poch\u00e1dza z\u00a0\u010c\u00edny. Kr\u00e1\u013e Tang zo Shangu mal a\u017e 94 \u201e\u013eadov\u00fdch mu\u017eov\u201c, poveren\u00fdch v\u00fdlu\u010dne v\u00fdrobou \u013eadov\u00e9ho dezertu. Zmrzlina, ktor\u00e1 sa podob\u00e1 tej dne\u0161nej, sa datuje pribli\u017ene do 16. storo\u010dia.<\/p>\n

\u00a0<\/strong><\/p>\n

7. S\u00favis\u00ed chu\u0165 zmrzliny s\u00a0po\u010das\u00edm, ro\u010dn\u00fdm obdob\u00edm \u010di dokonca \u010das\u0165ou d\u0148a, kedy si ju \u010dlovek kupuje? <\/strong><\/p>\n

Samozrejme, v\u00a0lete id\u00fa ovocn\u00e9, sorbetov\u00e9 zmrzliny, \u013eudia sa chc\u00fa osvie\u017ei\u0165, v\u00a0chladnej\u0161om po\u010das\u00ed zasa smotanov\u00e9 a\u00a0orie\u0161kov\u00e9. Na depresiu \u010di sm\u00fatok je ide\u00e1lna nug\u00e1tov\u00e1 zmrzlina – je to, akoby ste zjedli cel\u00fa Nutellu v\u00a0jednom kop\u010deku.<\/p>\n

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\"etc1\"<\/a>8. \u010c\u00edm sa va\u0161a zmrzlina l\u00ed\u0161i od ostatn\u00fdch, ak\u00e9 je va\u0161e zmrzlinov\u00e9 know-how?<\/strong><\/p>\n

My rob\u00edme gelato. Rozdiel medzi zmrzlinou a\u00a0gelatom je v\u00a0pomere tuku, cukru, vzduchu a\u00a0v\u00a0teplote. Gelato m\u00e1 vy\u0161\u0161\u00ed obsah mlieka, ni\u017e\u0161\u00ed obsah tuku a\u00a0serv\u00edruje sa na ni\u017e\u0161ej teplote. Je v\u00a0\u0148om menej vzduchu, \u010do prin\u00e1\u0161a intenz\u00edvnej\u0161iu chu\u0165. Nepou\u017e\u00edvame \u017eiadne umel\u00e9 farbiv\u00e1 a\u00a0denne vyr\u00e1bame \u010derstv\u00e9 d\u00e1vky. A\u00a0\u010do sa t\u00fdka n\u00e1\u0161ho know-how, sna\u017e\u00edme sa kombinova\u0165 nekombinovate\u013en\u00e9, pou\u017e\u00edva\u0165 \u201etajn\u00e9 ingrediencie\u201c, ktor\u00e9 mo\u017eno z\u00e1kazn\u00edci ani nezac\u00edtia, ale dotv\u00e1raj\u00fa celkov\u00fa chu\u0165. N\u00e1jdete u\u00a0n\u00e1s napr\u00edklad pr\u00edchute lesn\u00e9ho ovocia s\u00a0rukolou, anan\u00e1s s\u00a0rozmar\u00ednom, citr\u00f3n s\u00a0bazalkou, fialkov\u00fa zmrzlinu… Hr\u00e1me sa, sk\u00fa\u0161ame. Rob\u00edme to s\u00a0l\u00e1skou. Sme jedna ve\u013ek\u00e1 Koun rodinka.<\/p>\n

\u00a0<\/strong><\/p>\n

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9. S\u00fa\u010dasn\u00e9 trendy, hor\u00face m\u00f3dne hity a\u00a0vychyt\u00e1vky… Ak\u00e1 zmrzlina sa teraz \u201enos\u00ed\u201c? <\/strong><\/p>\n

Ka\u017ed\u00fd rok sa v Taliansku usporad\u00fava v\u00fdstava gelata, kde sa prezentuj\u00fa nov\u00e9 trendy, stroje, pr\u00edchute. Tento rok za\u010dali v\u0161etci tla\u010di\u0165 na veg\u00e1nsku verziu gelata, hoci pod\u013ea prav\u00e9ho Taliana gelato nikdy nebude gelatom bez mlieka a\u00a0smotany. Videla som u\u017e zmrzlinov\u00e9 palacinky, sushi \u010di ovocie plnen\u00e9 zmrzlinou. Je to ako v\u00a0m\u00f3de, n\u00e1pady vydr\u017eia jednu \u010di dve sez\u00f3ny a\u00a0potom pr\u00edde zasa nie\u010do nov\u00e9. Klasika v\u0161ak nikdy nevyjde z\u00a0m\u00f3dy, a\u00a0tou je prav\u00e9 gelato.<\/p>\n

\u00a0<\/strong><\/p>\n

10. Dejiny gastron\u00f3mie maj\u00fa svoje kulin\u00e1rske hviezdy, sl\u00e1vnymi \u0161\u00e9fkuch\u00e1rmi sa to dnes len tak hem\u017e\u00ed… S\u00fa aj sl\u00e1vni \u0161\u00e9fzmrzlin\u00e1ri? <\/strong><\/p>\n

Ur\u010dite \u00e1no, na v\u00fdstav\u00e1ch po celom svete sa prezentuj\u00fa sl\u00e1vni miestni zmrzlin\u00e1ri. Prezentuj\u00fa nov\u00e9 kre\u00e1cie pr\u00edchut\u00ed, ktor\u00e9 s\u00fa ale pre mal\u00e9 zmrzlin\u00e1rne v\u00e4\u010d\u0161inou ve\u013emi n\u00e1kladn\u00e9 – in\u0161pirova\u0165 sa v\u0161ak d\u00e1. Ako pr\u00edklad uvediem risotto so zmrzlinou. Parmez\u00e1novou!<\/p>\n

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Simonetta Zalov\u00e1<\/p>\n

foto Jozef Barinka<\/p>\n

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Druh\u00fa desiatku ot\u00e1zok a\u00a0odpoved\u00ed n\u00e1jdete v\u00a0j\u00fanovom \u010d\u00edsle MIAU (2016)<\/em><\/p>\n

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  Stalo sa, \u017ee jedn\u00e9ho d\u0148a zahorela takou l\u00e1skou ku\u00a0zmrzline, \u017ee sa ju vybrala \u0161tudova\u0165 rovno do Talianska – na zmrzlinov\u00fa univerzitu. Turistick\u00fd port\u00e1l TripAdvisor vyhodnotil jej zmrzlinu ako jednu z najlep\u0161\u00edch v\u00a0Bratislave a\u00a0blog leteckej spolo\u010dnosti Ryanair ju dokonca zaradil medzi 14 najlep\u0161\u00edch zmrzl\u00edn v\u00a0Eur\u00f3pe. Gianguiotta (nug\u00e1tov\u00e1), levandu\u013eov\u00e1, anan\u00e1sovo-rozmar\u00ednov\u00e1, figov\u00e1 s\u00a0ricottou, rukola s\u00a0lesn\u00fdmi plodmi, \u010falej […]<\/p>\n","protected":false},"author":3,"featured_media":2943,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,41],"tags":[],"class_list":["post-2941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etc","category-jun-2016"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/2941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=2941"}],"version-history":[{"count":9,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/2941\/revisions"}],"predecessor-version":[{"id":2955,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/2941\/revisions\/2955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/2943"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=2941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=2941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=2941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}