{"id":1013,"date":"2021-03-26T00:45:54","date_gmt":"2021-03-26T00:45:54","guid":{"rendered":"https:\/\/pepenero.cz\/cuisine\/"},"modified":"2021-05-11T09:34:35","modified_gmt":"2021-05-11T09:34:35","slug":"cuisine","status":"publish","type":"page","link":"https:\/\/pepenero.cz\/cs\/cuisine\/","title":{"rendered":"Cuisine"},"content":{"rendered":"

[vc_row box_padding=”padding-t-40″ el_id=”pastafresca”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_single_image image=”871″ img_size=”large” style=”vc_box_rounded” css_animation=”slideInLeft”][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text]<\/p>\n

Cerstv\u00e9 testoviny<\/h3>\n

RU\u010cN\u00cd V\u00ddROBA<\/h2>\n

V\u0161ichni miluj\u00ed t\u011bstoviny a my tak\u00e9!
\nDenn\u011b p\u0159ipravujeme ru\u010dn\u011b vyr\u00e1b\u011bn\u00e9 t\u011bstoviny, \u010derstv\u00e9, stejn\u011b jako v\u0161echna na\u0161e j\u00eddla.
\nM\u00e1me v\u00fdb\u011br su\u0161en\u00fdch t\u011bstovin od jednoho z nejlep\u0161\u00edch italsk\u00fdch v\u00fdrobc\u016f Rummo, a pro v\u011bt\u0161inu na\u0161ich hlavn\u00edch j\u00eddel nab\u00edz\u00edme tak\u00e9 bezlepkov\u00e9 verze.
\nVyr\u00e1b\u00edme t\u011bstoviny i om\u00e1\u010dky: tradi\u010dn\u00ed, sez\u00f3nn\u00ed, a v\u017edy tak, jak jsou obl\u00edben\u00e9 u na\u0161ich host\u016f.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row box_padding=”padding-30″ css=”.vc_custom_1619775040779{margin-top: 25px !important;}”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text]<\/p>\n

Pec na drevo<\/h3>\n

Pizza<\/h2>\n

Pizza PepeNero je k\u0159upav\u00e1, bohat\u00e1 a vo\u0148av\u00e1.
\nT\u011bsto kyne minim\u00e1ln\u011b 24 hodin, aby byla zaji\u0161t\u011bna lehkost a stravitelnost.
\nKombinovan\u00e1 pec na plyn a na d\u0159evo umo\u017e\u0148uje regulaci teploty a z\u00e1rove\u0148 dod\u00e1 pizze jedine\u010dnou v\u016fn\u00ed d\u0159eva.
\n<\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6 vc_col-xs-12″][vc_single_image image=”873″ img_size=”large” style=”vc_box_rounded” css_animation=”slideInRight”][\/vc_column][\/vc_row][vc_row box_padding=”no-padding” css=”.vc_custom_1619775052278{margin-top: 25px !important;}”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_single_image image=”875″ img_size=”large” style=”vc_box_rounded” css_animation=”slideInLeft”][vc_empty_space height=”150px”][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text]<\/p>\n

N\u00e1\u0161 v\u00fdber<\/h3>\n

DEZERT<\/h2>\n

Mist\u0159i cukr\u00e1\u0159i z PepeNero p\u0159ipravuj\u00ed n\u011bkter\u00e9 z nej\u00fa\u017easn\u011bj\u0161\u00edch tradi\u010dn\u00edch italsk\u00fdch dezert\u016f: tiramisu, panna cotta a b\u00e1je\u010dn\u00fd \u010dokol\u00e1dov\u00fd dort s vanilkovou zmrzlinou, kter\u00fd vid\u00edte na tomto obr\u00e1zku.
\nP\u0159i objedn\u00e1v\u00e1n\u00ed j\u00eddla si nezapome\u0148te nechat m\u00edsto pro dezert!<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row box_padding=”padding-150″ parallax=”image” parallax_image=”575″ css=”.vc_custom_1618587145849{margin-top: 50px !important;}”][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1620725580669{margin-bottom: 150px !important;}”]<\/p>\n

V\u00fdber \u0161\u00e9fkuchare<\/h3>\n

CERTIFIKACE KVALITY<\/h2>\n

Italsk\u00e1 kuchyn\u011b je p\u0159edev\u0161\u00edm o surovin\u00e1ch, a mnoho italsk\u00fdch j\u00eddel obsahuje pouze n\u011bkolik kl\u00ed\u010dov\u00fdch ingredienc\u00ed.
\nPorozum\u011bn\u00ed italsk\u00e9 kuchyni je relativn\u011b snadn\u00e9. V\u011bt\u0161ina odborn\u00edk\u016f z gastronomie se shoduje, \u017ee italsk\u00e1 kuchyn\u011b je hlavn\u011b o jednoduchosti; jednoduch\u00e9 recepty, kvalitn\u00ed suroviny, techniky va\u0159en\u00ed a v\u00e1\u0161e\u0148.
\nIngredience a technika va\u0159en\u00ed jsou dv\u011b nejd\u016fle\u017eit\u011bj\u0161\u00ed slo\u017eky italsk\u00e9 kuchyn\u011b, a proto restaurace PepeNero spolupracuje s nejlep\u0161\u00edmi italsk\u00fdmi v\u00fdrobci, aby zajistila trvalou kvalitu a vynikaj\u00edc\u00ed chu\u0165.<\/span><\/p>\n

PepeNero<\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row box_padding=”no-padding”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text]<\/p>\n

Extra panensk\u00fd olivov\u00fd olej<\/h3>\n

Olio Peranzana<\/h2>\n

Peranzana je odr\u016fda oliv, kter\u00e1 se p\u011bstuje v ur\u010dit\u00e9 oblasti horn\u00edho Tavoliere, v Apulii a p\u0159edev\u0161\u00edm ve venkovsk\u00e9 oblasti Torremaggiore.
\nApulie je region It\u00e1lie s nejvy\u0161\u0161\u00ed produkc\u00ed oliv, a to d\u00edky jeho p\u0159ev\u00e1\u017en\u011b rovinat\u00e9mu \u00fazem\u00ed a m\u00edrn\u00e9mu podneb\u00ed.
\nRozlehl\u00e9 sady t\u011bchto n\u00e1dhern\u00fdch strom\u016f \u010din\u00ed z Apulie jednu z nejkr\u00e1sn\u011bj\u0161\u00edch oblast\u00ed It\u00e1lie.
\nOlej Peranzana vyr\u00e1b\u011bn\u00fd v olejov\u00e9m ml\u00fdn\u011b Principe je ovocn\u00fd, jemn\u00fd a velmi bohat\u00fd na chu\u0165.
\nJe dokonal\u00fdm dopl\u0148kem k pe\u010divu, k sal\u00e1t\u016fm, k masu i k ryb\u00e1m.<\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6 vc_col-xs-12″][vc_single_image image=”939″ img_size=”400×299″ alignment=”center” style=”vc_box_rounded” css_animation=”slideInRight” css=”.vc_custom_1619777895243{padding-top: 80px !important;}”][\/vc_column][\/vc_row][vc_row box_padding=”padding-40″ css=”.vc_custom_1619777920030{margin-top: 50px !important;}”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_single_image image=”941″ img_size=”400×299″ alignment=”center” style=”vc_box_rounded” css_animation=”slideInLeft” css=”.vc_custom_1619778085539{padding-top: 60px !important;}”][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text]<\/p>\n

Hovez\u00ed maso prvotr\u00eddn\u00ed kvality<\/h3>\n

Fassona Piemontese<\/span><\/h2>\n

\u201eBovino Piemontese\u201c je jedn\u00edm z hlavn\u00edch italsk\u00fdch masn\u00fdch plemen.
\nPepeNero kupuje Fassona Piemontese od konsorcia La Granda v provincii Cuneo v Piemontu.
\nLa Granda prosazuje my\u0161lenku pomalu produkovan\u00e9ho j\u00eddla s c\u00edlem zv\u00fd\u0161it spot\u0159ebu kvalitn\u00edho masa.
\nChovatel\u00e9 dodr\u017euj\u00ed p\u0159\u00edsn\u00e9 pokyny, aby zajistili dokonalou rovnov\u00e1hu mezi kvalitou \u017eivota zv\u00ed\u0159at a kvalitou masa, kter\u00e9 pro restaurace PepeNero dod\u00e1vaj\u00ed do Prahy.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row box_padding=”no-padding” css=”.vc_custom_1619777930519{margin-top: 50px !important;}”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text]<\/p>\n

Pata Negra<\/h3>\n

JAMON IBERICO<\/h2>\n

Slavn\u00e9 plemeno vep\u0159\u016f Iberico se naz\u00fdv\u00e1 Pata Negra (doslova \u201e\u010cern\u00e1 tlapka\u201c), proto\u017ee jejich kopyta jsou \u010dern\u00e1.
\nVe voln\u00e9m v\u00fdb\u011bhu ve kter\u00e9m vep\u0159i \u017eij\u00ed, maj\u00ed z\u00e1sobu oliv, bobul\u00ed, \u017ealud\u016f a jin\u00fdch o\u0159ech\u016f, kter\u00fdmi se krm\u00ed: tato velmi speci\u00e1ln\u00ed strava ovliv\u0148uje chu\u0165 masa, kter\u00e1 je typick\u00e1 pro Pata Negra.
\nPepeNero vyb\u00edr\u00e1 nejlep\u0161\u00ed Jamon Iberico od mal\u00fdch \u0161pan\u011blsk\u00fdch v\u00fdrobc\u016f.
\nTextura \u0161unky je hedv\u00e1bn\u00e1 a jemn\u00e1, chu\u0165 je o\u0159echov\u00e1 a bohat\u00e1.
\nDopl\u0148te \u0161unku Pata Negra sklenkou chlazen\u00e9ho b\u00edl\u00e9ho nebo \u0161umiv\u00e9ho v\u00edna z Alp.<\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6″][vc_single_image image=”943″ img_size=”full” alignment=”center” style=”vc_box_rounded” css_animation=”slideInRight” css=”.vc_custom_1619102294956{padding-top: 75px !important;}”][\/vc_column][\/vc_row][vc_row box_padding=”padding-30″][vc_column width=”1\/4″][vc_single_image image=”891″ img_size=”158×158″ alignment=”center”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”893″ img_size=”158×158″ alignment=”center”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”887″ img_size=”158×158″ alignment=”center”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”895″ img_size=”158×158″ alignment=”center”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row box_padding=”padding-t-40″ el_id=”pastafresca”][vc_column width=”1\/2″ text_align=”text-center” offset=”vc_col-md-6 vc_col-xs-12″][vc_single_image image=”871″ img_size=”large” style=”vc_box_rounded” css_animation=”slideInLeft”][\/vc_column][vc_column width=”1\/2″ offset=”vc_col-md-6 vc_col-xs-12″][vc_column_text] Cerstv\u00e9 testoviny<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/page-builder-with-title.php","meta":{"footnotes":""},"class_list":["post-1013","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/pages\/1013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/comments?post=1013"}],"version-history":[{"count":0,"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/pages\/1013\/revisions"}],"wp:attachment":[{"href":"https:\/\/pepenero.cz\/cs\/wp-json\/wp\/v2\/media?parent=1013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}