{"id":4679,"date":"2017-09-14T14:30:51","date_gmt":"2017-09-14T12:30:51","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=4679"},"modified":"2017-09-14T14:30:51","modified_gmt":"2017-09-14T12:30:51","slug":"spomienky-na-rim","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/spomienky-na-rim\/","title":{"rendered":"Spomienky na R\u00edm"},"content":{"rendered":"

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Ak v\u00e1s cesty v lete zaviedli do R\u00edma, celkom iste ste si z\u00a0neho odniesli nieko\u013eko suven\u00edrov nemateri\u00e1lnej povahy: kr\u00e1sne spomienky na miesta, kde to intenz\u00edvne d\u00fdcha hist\u00f3riou, dobr\u00fd pocit z\u00a0Talianov, ktor\u00fdch energia, v\u00e1\u0161e\u0148 a\u00a0gest\u00e1 s\u00fa n\u00e1kazliv\u00e9 presne ako ich filmy, a\u00a0napokon z\u00e1\u017eitok, porovnate\u013en\u00fd s\u00a0gastronomick\u00fdm nebom. Lebo Taliani a\u00a0R\u00edm, to nie je po\u010d\u00edtanie kal\u00f3ri\u00ed, to nie je iba pizza a\u00a0pasta. R\u00edm, to je legend\u00e1rna l\u00e1ska ku\u00a0v\u0161etk\u00e9mu dobr\u00e9mu, \u010do tvor\u00ed onen povestn\u00fd \u201esladk\u00fd \u017eivot…\u201c<\/em><\/p>\n

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Privsta\u0165 si a vidie\u0165 R\u00edm, to je nie\u010do, \u010do \u017eiaden n\u00e1v\u0161tevn\u00edk \u010di skuto\u010dn\u00fd obyvate\u013e tohto mesta ur\u010dite neo\u013eutuje. Sedmosp\u00e1\u010di toti\u017e neza\u017eij\u00fa rann\u00fd opar, ktor\u00fd hal\u00ed ulice a\u00a0bo\u010dn\u00e9 uli\u010dky do jemnulink\u00e9ho z\u00e1voja, utkan\u00e9ho zo z\u00e1\u017eitkov pr\u00e1ve sa kon\u010diacej noci. Neza\u017eij\u00fa skrum\u00e1\u017e v\u00f4n\u00ed, ktor\u00e9 tu zanechali n\u00e1v\u0161tevn\u00edci kaviarn\u00ed a\u00a0re\u0161taur\u00e1ci\u00ed ako dozvuk bujarosti a\u00a0opulentnosti no\u010dn\u00e9ho \u017eivota a nepoc\u00edtia ani v\u00f4\u0148u \u010derstvo pomletej k\u00e1vy, ktor\u00e1 je pr\u00eds\u013eubom spomalenia, nad\u00fdchnutia sa a\u00a0\u00faspe\u0161n\u00e9ho \u0161tartu nov\u00e9ho d\u0148a. R\u00e1no je mesto pr\u00e1zdnej\u0161ie a\u00a0akoby pr\u00edtulnej\u0161ie, mo\u017eno v\u00a0\u0148om stretn\u00fa\u0165 zameta\u010dov a\u00a0pracantov, ktor\u00ed si \u201e\u0161upn\u00fa\u201c svoju rann\u00fa d\u00e1vku kofe\u00ednu len tak \u201ena stoj\u00e1ka\u201c ako nevyhnutn\u00e9 r\u00fdchle ra\u0148ajky, mo\u017eno sa prejs\u0165 k\u00a0niektorej z\u00a0pek\u00e1rn\u00ed a\u00a0k\u00fapi\u0165 do papierov\u00e9ho vrec\u00fa\u0161ka buchti\u010dky maritozzi so sladk\u00fdmi hrozienkami, alebo sa vyda\u0165 na n\u00e1kup \u010derstv\u00e9ho ovocia a\u00a0zeleniny na\u00a0najbli\u017e\u0161ie trhovisko.<\/p>\n

V\u00a0minulosti to tu vyzeralo zhruba rovnako – star\u00fd R\u00edm bol odjak\u017eiva zn\u00e1my nesp\u00fatan\u00fdmi hostinami r\u00edmskej aristokracie, ktorej nerobilo probl\u00e9m hodova\u0165 pri stochodovom menu aj nieko\u013eko dn\u00ed, odtia\u013eto poch\u00e1dza aj v\u00fdraz \u201elukulsk\u00e9 hody\u201c, r\u00edmsky gener\u00e1l Lucullus bol vyhl\u00e1sen\u00fdm hostite\u013eom, ktor\u00e9ho politika pr\u00edli\u0161 nevzru\u0161ovala, zato sa v\u0161ak obklopoval kr\u00e1snymi predmetmi, knihami a\u00a0ve\u010dne hladn\u00fdmi priate\u013emi. Usporad\u00faval pre nich hostiny, o\u00a0ak\u00fdch sa be\u017en\u00fdm smrte\u013en\u00edkom ani nesn\u00edvalo, pod jedlami od v\u00fdmyslu sveta sa\u00a0preh\u00fdbali stoly a\u00a0v\u00edno tieklo potokom…<\/p>\n

Keby sa R\u00edm z\u00a0\u010dias minul\u00fdch mohol premeni\u0165 na tanier pln\u00fd jedla, na\u0161li by sme na \u0148om predov\u0161etk\u00fdm r\u00f4zne druhy m\u00e4sa, divinu, ob\u013e\u00faben\u00e9 brav\u010dov\u00e9, ryby i perli\u010dky, d\u00f4le\u017eitou s\u00fa\u010das\u0165ou m\u00e4sit\u00fdch jed\u00e1l boli \u0165a\u017ek\u00e9 om\u00e1\u010dky. Nech\u00fdbala by farebn\u00e1 zelenina – mrkva, pa\u0161trn\u00e1k \u010di kapusta, re\u010fkovky, hr\u00edby, uhorky a\u00a0ob\u013e\u00faben\u00e9 arti\u010doky, Rimania v\u0161ak s\u00a0chu\u0165ou jedli aj strukoviny, syry a\u00a0hlavne olivov\u00fd olej. Korenili kv\u00f4li chuti, ale aj k\u00fazlu, ktor\u00e9 r\u00f4zne koreniny a\u00a0bylinky dok\u00e1zali spravi\u0165 s\u00a0\u013eudsk\u00fdm telom, na dezerty pou\u017e\u00edvali orechy, mak i\u00a0med. Samozrejme, v\u0161etko zap\u00edjali v\u00ednom!<\/p>\n

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Maritozzi plnen\u00e9 sladk\u00fdm kr\u00e9mom<\/strong><\/p>\n

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Tradi\u010dn\u00fd dezert bol v\u00a0d\u00e1vnej minulosti v\u00a0R\u00edme prejavom l\u00e1sky. Diev\u010dat\u00e1 piekli buchti\u010dky maritozzi pre svojich vyvolen\u00fdch a\u00a0t\u00e1, ktor\u00e1 ich pripravila najchutnej\u0161ie, z\u00edskala si srdce a\u00a0pozornos\u0165 najobletovanej\u0161ieho ml\u00e1denca. Mnoh\u00e9 l\u00e1sky nepre\u017eili, no buchti\u010dky s\u00fa dodnes pr\u00edtomn\u00e9 pri z\u00e1snubn\u00fdch oslav\u00e1ch ako d\u00f4kaz, \u017ee to mlad\u00ed so svoj\u00edm vz\u0165ahom myslia skuto\u010dne v\u00e1\u017ene.<\/p>\n

Potrebujeme:<\/strong> 250 g hladkej m\u00faky, 50 g krupicov\u00e9ho cukru, 6 g su\u0161en\u00e9ho dro\u017edia, 125 ml vla\u017enej vody, 1 ly\u017eica medu, 10 g namo\u010den\u00fdch a\u00a0sceden\u00fdch hrozienok, 1 vajce, 40 g masla, k\u00f4ra z\u00a0jedn\u00e9ho pomaran\u010da, nastr\u00fahan\u00e1 najemno, \u0161tipka soli. Na polevu:<\/strong> 50 ml vody, 75 g krupicov\u00e9ho cukru. Na plnku:<\/strong> 2 t\u00e9gliky \u0161\u013eaha\u010dkovej smotany, ly\u017ei\u010dka cukru, nesolen\u00e9 pist\u00e1cie.<\/p>\n

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Postup:<\/strong> V\u00a0miske zmie\u0161ame vla\u017en\u00fa vodu a\u00a0su\u0161en\u00e9 dro\u017edie, prid\u00e1me ly\u017eicu medu a\u00a0nech\u00e1me nieko\u013eko min\u00fat pri izbovej teplote odpo\u010d\u00edva\u0165. Do \u010fal\u0161ej misky nasypeme preosiatu m\u00faku, prid\u00e1me cukor, hrozienka, nastr\u00fahan\u00fa pomaran\u010dov\u00fa k\u00f4ru, \u0161tipku soli a\u00a0zm\u00e4knut\u00e9 maslo. Rukou vypracujeme tak, aby sa k\u00fasky masla rozpustili, vlejeme vodu s\u00a0dro\u017ed\u00edm a\u00a0vaje\u010dn\u00fd \u017e\u013atok. Vypracujeme hladk\u00e9 cesto, ktor\u00e9 nech\u00e1me pom\u00fa\u010den\u00e9 a\u00a0prikryt\u00e9 potravinovou f\u00f3liou alebo utierkou kysn\u00fa\u0165 na teplom mieste cca 2 hodiny. Vykysnut\u00e9 cesto vyklop\u00edme na pom\u00fa\u010den\u00fa dosku, jemne ho e\u0161te prehnetieme a\u00a0vytvarujeme z\u00a0neho 6 buchti\u010diek, ktor\u00e9 ulo\u017e\u00edme na plech vystlan\u00fd papierom na pe\u010denie a\u00a0op\u00e4\u0165 prikryt\u00e9 nech\u00e1me e\u0161te asi 30 min\u00fat kysn\u00fa\u0165. Potom maritozzi potrieme vaje\u010dn\u00fdm bielkom a\u00a0odlo\u017e\u00edme na \u010fal\u0161iu hodinu bokom, aby e\u0161te nakysli. Pe\u010dieme v\u00a0predhriatej r\u00fare pribli\u017ene 20 min\u00fat pri 180 \u00b0C. Medzit\u00fdm si priprav\u00edme polevu tak, \u017ee vodu privedieme k\u00a0varu a\u00a0vsypeme do nej cukor, pri\u010dom ju hne\u010f odstav\u00edme z\u00a0plame\u0148a. Mie\u0161ame, k\u00fdm sa cukor celkom nerozpust\u00ed. Upe\u010den\u00e9 buchti\u010dky potrieme cukrovou polevou a\u00a0nech\u00e1me vychladn\u00fa\u0165. Pred pod\u00e1van\u00edm vy\u0161\u013eah\u00e1me \u0161\u013eaha\u010dku, ochut\u00edme ju cukrom a\u00a0nakrojen\u00e9 a\u00a0pootvoren\u00e9 buchti\u010dky \u0148ou napln\u00edme (m\u00f4\u017eeme si pom\u00f4c\u0165 aj tak, \u017ee trochu cesta z\u00a0buchti\u010diek po ich nakrojen\u00ed vydlabeme). Dozdob\u00edme pist\u00e1ciami a\u00a0pod\u00e1vame.<\/p>\n

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\u010cerven\u00e1 cibu\u013ea ako sladk\u00e1 zav\u00e1ranina<\/strong><\/p>\n

Jednoduch\u00fd sp\u00f4sob, ako osvie\u017ei\u0165 a\u00a0pozdvihn\u00fa\u0165 ka\u017ed\u00e9 m\u00e4so, k\u00fasok syra \u010di chleba, je nalo\u017ei\u0165 na\u0148 trochu cibu\u013eovej zav\u00e1raniny, ktor\u00e1 je tak\u00e1 dobr\u00e1, \u017ee po otvoren\u00ed zmizne r\u00fdchlos\u0165ou blesku. Vyrobi\u0165 ju nie je v\u00f4bec zlo\u017eit\u00e9 a\u00a0celkom dobre sa hod\u00ed aj ako jedl\u00fd dar\u010dek pre niekoho, kto ocen\u00ed, \u017ee ste do\u0148 vlo\u017eili kus svojej energie a\u00a0l\u00e1sky.<\/p>\n

Potrebujeme:<\/strong> 1,5 kg \u010dervenej cibule, 250 g krupicov\u00e9ho cukru (polovicu d\u00e1vky m\u00f4\u017eete nahradi\u0165 hned\u00fdm trstinov\u00fdm cukrom), 4 str\u00fa\u010diky cesnaku, 150 ml v\u00edna, najlep\u0161ie ru\u017eov\u00e9ho, 50 ml tmav\u00e9ho v\u00ednneho octu, p\u00e1r kvapiek limetky.<\/p>\n

Pr\u00edprava:<\/strong> Vopred si priprav\u00edme zav\u00e1raninov\u00e9 poh\u00e1riky, ktor\u00e9 vysterilizujeme. V\u00a0mise zmie\u0161ame cibu\u013eu, o\u0161\u00fapan\u00fa a\u00a0nakr\u00e1jan\u00fa na tenk\u00e9 pl\u00e1tky, s\u00a0ostatn\u00fdmi pr\u00edsadami. Poriadne premie\u0161ame, prikryjeme a\u00a0nech\u00e1me nieko\u013eko hod\u00edn, najlep\u0161ie cez noc odpo\u010d\u00edva\u0165. Na druh\u00fd de\u0148 vlo\u017e\u00edme cibu\u013eov\u00fa zmes do hrnca, postupne privedieme k\u00a0varu a\u00a0na malom plameni var\u00edme, k\u00fdm cibu\u013ea nezm\u00e4kne. Ob\u010das premie\u0161ame. Asi po pol hodine dosiahne zmes konzistenciu lekv\u00e1ru. Vtedy ju odstav\u00edme z\u00a0plame\u0148a a\u00a0pln\u00edme do pripraven\u00fdch poh\u00e1rov. Poriadne zatiahneme vie\u010dko a\u00a0odlo\u017e\u00edme na such\u00e9, tmav\u00e9 miesto. Neotvoren\u00fd cibu\u013eov\u00fd d\u017eem vydr\u017e\u00ed na poli\u010dke v\u00a0pivnici alebo v komore aj pol roka, po otvoren\u00ed ho treba skonzumova\u0165 do t\u00fd\u017ed\u0148a a\u00a0dr\u017ea\u0165 v\u00a0chladni\u010dke.<\/p>\n

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L\u00e1ska k\u00a0jednoduchosti<\/strong><\/p>\n

La semplicit\u00e0 in cucina – tak by mohlo znie\u0165 heslo v\u0161etk\u00fdch r\u00edmskych re\u0161taur\u00e1ci\u00ed. Taniere, ktor\u00e9 hos\u0165om prist\u00e1vaj\u00fa na stoloch, zdobia elegancia a\u00a0jednoduchos\u0165, aj ke\u010f v\u00f4\u0148am a\u00a0chutiam nemo\u017eno uprie\u0165 poriadnu intenzitu. Kam teda z\u00e1js\u0165, ke\u010f sa chce \u010dlovek dobre najes\u0165 a\u00a0e\u0161te sa pritom c\u00edti\u0165 ako kr\u00e1\u013e? Ak prem\u00fd\u0161\u013eate nad t\u00fdm, \u010di m\u00e1 R\u00edm svoju najvychytenej\u0161iu re\u0161taur\u00e1ciu a\u00a0najtypickej\u0161ie jedlo, ktor\u00e9 je na zozname toho, \u010do bezpodmiene\u010dne treba ochutna\u0165, tak \u00e1no! Ristorante La Campana je to legend\u00e1rne miesto. A Saltimbocca alla Romana je zasa jedlo, ktor\u00e9 patr\u00ed k\u00a0R\u00edmu rovnako ako Koloseum, font\u00e1na di Trevi \u010di re\u017eis\u00e9r Federico Fellini.<\/p>\n

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La Campana, \u00fadajne najstar\u0161ia re\u0161taur\u00e1cia v\u00a0meste, m\u00e1 takmer p\u00e4\u0165 storo\u010d\u00ed, \u010do v\u0161ak u\u017e \u0165a\u017eko dok\u00e1\u017ee niekto \u017eij\u00faci. Povr\u00e1va sa, \u017ee bola zalo\u017een\u00e1 e\u0161te v\u00a0roku 1518 Petrom de la Campana, ktor\u00fd p\u00f4vodne hostincu na adrese Vicollo de la Campana 18, v\u00a0srdci mesta a\u00a0v\u00a0bl\u00edzkosti Piazza Navona, prepo\u017ei\u010dal svoje meno. Kedysi v\u00a0jeho \u00fatrob\u00e1ch sed\u00e1vali tak\u00e9 sl\u00e1vne pers\u00f3ny ako napr\u00edklad Goethe a\u00a0hoci sa hostinec \u010dasom premenil na re\u0161taur\u00e1ciu a\u00a0osobnosti vystriedali be\u017en\u00ed smrte\u013en\u00edci, na jed\u00e1lnom l\u00edstku La Campana sa bez rozdielu vekov objavuje takmer v\u00fdhradne tradi\u010dn\u00e1 ponuka r\u00edmskych jed\u00e1l. Ke\u010f tam zav\u00edtate (objednajte sa rad\u0161ej vopred), ur\u010dite ochutnajte rezance s\u00a0an\u010dovi\u010dkami a\u00a0ov\u010d\u00edm syrom pecorino, polievku z\u00a0brokolice a\u00a0rybaciny, jah\u0148acie all<\/em>‚abbacchio<\/em> \u010di hov\u00e4dz\u00ed chvost\u00edk s\u00a0brzl\u00edkom. Ku k\u00e1vi\u010dke si nezabudnite objedna\u0165 jablkov\u00fd kol\u00e1\u010d a\u00a0mo\u017eno natraf\u00edte aj na Paola Trancassiniho, ktor\u00e9ho rodina re\u0161taur\u00e1ciu prev\u00e1dzkuje u\u017e po \u0161tvrt\u00fa gener\u00e1ciu. Ten tvrd\u00ed, \u017ee medzi najob\u013e\u00fabenej\u0161ie delikatesy podniku patria jedl\u00e1 \u201equinto quarto\u201c – z\u00a0vn\u00fatornost\u00ed a\u00a0\u010dast\u00ed dobytka, ktor\u00e9 kedysi patrili medzi menej u\u0161\u013eachtil\u00e9…<\/p>\n

M\u00e4so, ktor\u00e9 v\u00a0R\u00edme nak\u00fapite, poch\u00e1dza v\u00a0preva\u017enej v\u00e4\u010d\u0161ine od chovate\u013eov z\u00a0okolit\u00fdch oblast\u00ed. Najob\u013e\u00fabenej\u0161ie je jah\u0148acie a\u00a0koz\u013eacie, no Rimania st\u00e1le ob\u013eubuj\u00fa aj brav\u010dovinu a\u00a0hov\u00e4dzinu, dokonca sa vraj ne\u0161t\u00edtia ani jed\u00e1l z\u00a0konsk\u00e9ho m\u00e4sa. Hist\u00f3ria vrav\u00ed, \u017ee najlep\u0161ie k\u00fasky m\u00e4sa patrili v\u00a0minulosti boh\u00e1\u010dom, t\u00ed najchudobnej\u0161\u00ed si dok\u00e1zali navari\u0165 aj zo zvy\u0161kov a\u00a0vn\u00fatornost\u00ed a\u00a0tento zvyk pretrv\u00e1va v\u00a0meste doteraz. Uvaren\u00e9 mozo\u010dky, brzl\u00edky \u010di dr\u017eky na v\u0161etky mo\u017en\u00e9 sp\u00f4soby dnes dosta\u0165 v\u00a0najvyhl\u00e1senej\u0161\u00edch re\u0161taur\u00e1ci\u00e1ch ako delikatesu, nad ktorou sa vraj ned\u00e1 ni\u010d in\u00e9, len blahom rozpl\u00fdva\u0165…<\/p>\n

Saltimbocca alla Romana je miestna \u0161pecialita, ktorej sl\u00e1va sa u\u017e doniesla aj za hranice R\u00edma \u010di Talianska. T\u00ed, \u010do ju u\u017e raz ok\u00fasili, velebia parmsk\u00fa \u0161unku, ktor\u00e1 v\u00a0recepte rozohr\u00e1va hotov\u00fa symf\u00f3niu chut\u00ed spolu so \u0161alviou a\u00a0te\u013eac\u00edm m\u00e4skom, ale aj v\u00edno, ktor\u00e9 sa do jedla prid\u00e1va. Nie nadarmo sa vrav\u00ed, \u017ee tento grandi\u00f3zny pokrm, ktor\u00fd doslova \u201es\u00e1m sk\u00e1\u010de do \u00fast\u201c, je kr\u00e1\u013eom v\u0161etk\u00fdch r\u00edmskych jed\u00e1l.<\/p>\n

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Saltimbocca alla Romana<\/strong><\/p>\n

Potrebujeme:<\/strong> 4 te\u013eacie rezne, 2 ly\u017eice citr\u00f3novej \u0161\u0165avy, ly\u017eica posekan\u00fdch \u010derstv\u00fdch \u0161alviov\u00fdch l\u00edstkov, 4 pl\u00e1tky parmskej \u0161unky (prosciutto), 50 g masla, 4 ly\u017eice such\u00e9ho bieleho v\u00edna, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Te\u013eacie rezne vlo\u017e\u00edme do kuchynskej f\u00f3lie a\u00a0vyklepeme z oboch str\u00e1n natenko. Pokvapk\u00e1me ich \u0161\u0165avou z\u00a0citr\u00f3na a\u00a0nech\u00e1me asi 30 min\u00fat odst\u00e1\u0165. Potom ich osu\u0161\u00edme, ochut\u00edme so\u013eou a\u00a0mlet\u00fdm koren\u00edm a posypeme posekan\u00fdmi \u0161alviov\u00fdmi l\u00edstkami. Ka\u017ed\u00e9 m\u00e4sko obal\u00edme parmskou \u0161unkou. V\u00a0panvici rozohrejeme maslo, prid\u00e1me zvy\u0161n\u00fa \u0161alviu a\u00a0vlo\u017e\u00edme jah\u0148acie rezne, ktor\u00e9 najsk\u00f4r opek\u00e1me z\u00a0ka\u017edej strany asi 4 min\u00faty a\u00a0potom ich podlejeme v\u00ednom. P\u00e1r min\u00fat podus\u00edme. Pod\u00e1vame tepl\u00e9, so zeleninov\u00fdm \u0161al\u00e1tom alebo s\u00a0ob\u013e\u00fabenou pr\u00edlohou. (Te\u013eacinu m\u00f4\u017eete nahradi\u0165 aj kurac\u00edmi prsiami. Treba ich ale vyklepa\u0165 natenko, pr\u00edpadne prekroji\u0165 pozd\u013a\u017ene na ten\u0161ie rezne.)<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

 <\/p>\n

Cel\u00fd \u010dl\u00e1nok aj s\u00a0\u010fal\u0161\u00edmi receptami\u00a0n\u00e1jdete v septembrovom \u010d\u00edsle MIAU (2017)<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Ak v\u00e1s cesty v lete zaviedli do R\u00edma, celkom iste ste si z\u00a0neho odniesli nieko\u013eko suven\u00edrov nemateri\u00e1lnej povahy: kr\u00e1sne spomienky na miesta, kde to intenz\u00edvne d\u00fdcha hist\u00f3riou, dobr\u00fd pocit z\u00a0Talianov, ktor\u00fdch energia, v\u00e1\u0161e\u0148 a\u00a0gest\u00e1 s\u00fa n\u00e1kazliv\u00e9 presne ako ich filmy, a\u00a0napokon z\u00e1\u017eitok, porovnate\u013en\u00fd s\u00a0gastronomick\u00fdm nebom. Lebo Taliani a\u00a0R\u00edm, to nie je po\u010d\u00edtanie kal\u00f3ri\u00ed, to […]<\/p>\n","protected":false},"author":3,"featured_media":4680,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,57],"tags":[],"class_list":["post-4679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-september-2017"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4679","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=4679"}],"version-history":[{"count":8,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4679\/revisions"}],"predecessor-version":[{"id":4692,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4679\/revisions\/4692"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/4680"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=4679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=4679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=4679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}