V\u0117lyvas ruduo Lenkijoje ir Lietuvoje tradici\u0161kai siejamas su \u017e\u0105siena, o lapkrit\u012f \u0161is produktas neretai tampa tikra gastronomine \u017evaig\u017ede. \u016akininkai pabr\u0117\u017eia, kad b\u016btent \u0161iuo metu \u017e\u0105sys pasiekia tinkamiausi\u0105 brand\u0105, o m\u0117sa \u012fgauna ry\u0161kesn\u012f skon\u012f ir sultingum\u0105.<\/p>\n
Var\u0161uvos senamiestyje veikiantis restoranas \u201eU Fukiera\u201c, siejamas su \u017einoma restoratore Magda Gessler, paskelb\u0117 pradedantis special\u0173 \u017e\u0105sienos meniu. Pasak restorano, \u0161\u012fkart d\u0117mesys sutelktas \u012f skirtingas pauk\u0161\u010dio dalis ir sen\u0105sias gaminimo technikas.<\/p>\n
Meniu akcentuojami ir \u0161alti, ir kar\u0161ti patiekalai, pritaikyti sezonui, kai ie\u0161koma sotesni\u0173, \u0161ildan\u010di\u0173 skoni\u0173. Vienas i\u0161 ry\u0161kesni\u0173 pasirinkim\u0173 \u2013 vytintas ir r\u016bkytas \u017e\u0105sies kr\u016btin\u0117l\u0117s gaminys, patiekiamas su prinokusiais vaisiais, taip i\u0161ry\u0161kinant nat\u016bral\u0173 m\u0117sos riebum\u0105.<\/p>\n
Kar\u0161t\u0173j\u0173 patiekal\u0173 dalyje i\u0161skiriamas krupnikas, verdamas i\u0161 \u017e\u0105sies subprodukt\u0173. Restoranas taip pat si\u016blo patiekalus su \u017e\u0105sies skrand\u017eiais, kurie patiekiami tiek sriuboje, tiek tro\u0161kinti su svog\u016bnais ir \u010diobreliais.<\/p>\n
Pagrindiniu sezono patiekalu \u012fvardijama ilgai \u017e\u0105sies taukuose konfituota kojel\u0117, patiekiama su moli\u016bg\u0173 ir bulvi\u0173 tyre bei \u017eoleli\u0173 pada\u017eu. Tokia gaminimo technika pastaraisiais metais v\u0117l populiar\u0117ja ir auk\u0161tesn\u0117s klas\u0117s restoranuose, ir nam\u0173 virtuv\u0117se, nes leid\u017eia i\u0161laikyti m\u0117s\u0105 itin mink\u0161t\u0105.<\/p>\n
Restoranai primena, kad \u0161vie\u017eios \u017e\u0105sienos sezonas paprastai trunka trumpai, tod\u0117l patariama pasinaudoti proga, kol rinkoje gausu vietin\u0117s produkcijos. Norintys sutaupyti da\u017enai \u017evalgosi ne tik \u012f restoranus, bet ir \u012f \u016bkinink\u0173 turgus, kur ruden\u012f padaug\u0117ja \u017e\u0105sienos pasi\u016blos.<\/p>\n","protected":false},"excerpt":{"rendered":"
Var\u0161uvos restoranas \u201eU Fukiera\u201c startuoja su \u017e\u0105sienos sezono meniu: nuo krupniko su subproduktais iki taukuose konfitutos kojel\u0117s.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[358,7156,3183,51047,31709,27610],"miestas":[],"class_list":["post-66279","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-lenkijos-virtuve","tag-magda-gessler","tag-restoranai","tag-sezoninis-meniu","tag-u-fukiera","tag-zasiena"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/66279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=66279"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/66279\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=66279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=66279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=66279"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=66279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}