{"id":25970,"date":"2026-08-04T11:00:15","date_gmt":"2026-08-04T09:00:15","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=25970"},"modified":"2026-08-04T11:00:43","modified_gmt":"2026-08-04T09:00:43","slug":"gastronomia-veneciane-e-rrugeve-qe-duhet-ta-provoni","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/04\/gastronomia-veneciane-e-rrugeve-qe-duhet-ta-provoni\/","title":{"rendered":"Gastronomia veneciane e rrug\u00ebve q\u00eb duhet ta provoni"},"content":{"rendered":"\n

Nd\u00ebrsa shumica e vizitor\u00ebve n\u00eb Venecia mendojn\u00eb s\u00eb pari p\u00ebr gondolat, Sheshin e Sh\u00ebn Markut ose karnavalin e famsh\u00ebm, fryma e v\u00ebrtet\u00eb e qytetit zbulohet n\u00eb baret e vogla t\u00eb ver\u00ebs, t\u00eb njohura si b\u00e0cari. Pik\u00ebrisht n\u00eb k\u00ebto bare sh\u00ebrbehen cicheti, ushqimet tradicionale veneciane. Ato jan\u00eb p\u00ebrgjigjja italiane ndaj tapas spanjolle dhe jan\u00eb nj\u00eb nga simbolet m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb gastronomis\u00eb lokale.<\/em><\/h3>\n\n\n\n

Cicchetti kan\u00eb nj\u00eb histori t\u00eb gjat\u00eb q\u00eb \u00ebsht\u00eb e lidhur ngusht\u00eb me jet\u00ebn e p\u00ebrditshme t\u00eb Venedikut. Ato filluan si nj\u00eb vakt i thjesht\u00eb dhe i p\u00ebrballuesh\u00ebm p\u00ebr tregtar\u00ebt, peshkatar\u00ebt dhe pun\u00ebtor\u00ebt q\u00eb ndalonin midis detyrave t\u00eb tyre p\u00ebr nj\u00eb pije freskuese t\u00eb shpejt\u00eb me nj\u00eb got\u00eb ver\u00eb. Me kalimin e koh\u00ebs, ato e kan\u00eb tejkaluar rolin e tyre praktik dhe jan\u00eb b\u00ebr\u00eb nj\u00eb pjes\u00eb e r\u00ebnd\u00ebsishme e tradit\u00ebs, tubimeve dhe shoq\u00ebrimit venecian.<\/p>\n\n\n\n

Menuja e tyre ndryshon n\u00eb var\u00ebsi t\u00eb stin\u00ebs dhe p\u00ebrb\u00ebr\u00ebsve t\u00eb disponuesh\u00ebm n\u00eb treg at\u00eb dit\u00eb, por pothuajse gjithmon\u00eb pasqyron pasurin\u00eb e kuzhin\u00ebs veneciane. Ato p\u00ebrgatiten m\u00eb shpesh n\u00eb feta t\u00eb vogla buke ose n\u00eb copa polente t\u00eb pjekura n\u00eb skar\u00eb, mbi t\u00eb cilat sh\u00ebrbehen mbushje t\u00eb ndryshme. Nd\u00ebr specialitetet m\u00eb t\u00eb famshme jan\u00eb baccal\u00e0 mantecato, nj\u00eb krem \u200b\u200bi lyer me merluc dhe vaj ulliri. Pastaj jan\u00eb sarde n\u00eb saor, sardele t\u00eb marinuar me qep\u00eb, fara pishe dhe rrush t\u00eb that\u00eb, si dhe polpette krokante, ose qofte, kallamar\u00eb t\u00eb mbushur, ushqime deti dhe djath\u00ebra t\u00eb ndrysh\u00ebm vendas dhe mishra t\u00eb kuruar.<\/p>\n\n\n\n

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A post shared by Ruokaa, matkailua ja el\u00e4myksi\u00e4 – Martina H\u00e4kkinen (@tastytravelissimo)<\/a><\/p><\/div><\/blockquote>\n