{"id":221,"date":"2022-12-12T13:04:52","date_gmt":"2022-12-12T13:04:52","guid":{"rendered":"https:\/\/kpg.rs\/?p=221"},"modified":"2022-12-15T08:41:50","modified_gmt":"2022-12-15T08:41:50","slug":"jedenje-pice","status":"publish","type":"post","link":"https:\/\/kpg.rs\/?p=221","title":{"rendered":"Jedenje pice"},"content":{"rendered":"\n[et_pb_section fb_built=&#8221;1&#8243; theme_builder_area=&#8221;post_content&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221;][et_pb_row _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; type=&#8221;4_4&#8243; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Postoje dva uobi\u010dajena na\u010dina serviranja pice. Prvi je pizza al taglio (se\u010dena pica). To je klasi\u010dno \u201cpica par\u010de\u201d, pogodno za jedenje u pokretu. Drugi je da se cela pica servira u tanjiru i jede vilju\u0161kom i no\u017eem. U tom slu\u010daju, kora je ne\u0161to tanja, a u Napulju se nekad presavija napola, umotava u papirnu salvetu i jede kao sendvi\u010d.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Iako je pica italijansko nacionalno jelo, Italijani ne mogu da odole a da ne dodaju neki regionalni pe\u010dat ovom specijalitetu, pa \u0107ete tako, u zavisnosti od toga koji deo Italije posetite, probati najrazli\u010ditije kombinacije nadeva.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Gotovo sve picerije\u00a0 imaju margaritu i \u201c\u010detiri sira\u201d (quattro formaggi), ali neke koje su uobi\u010dajene u drugim krajevima sveta, poput \u201c\u010detiri godi\u0161nja doba\u201d (quattro stagioni), kapri\u0107oza (Capricciosa sa \u0161unkom, pe\u010durkama i ponekad arti\u010dokom), nisu na meniju.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Tu je i pizza bianca, \u201cbela pica\u201d, koja u Rimu predstavlja samo koricu bez nadeva. Ponegde taj naziv ozna\u010dava picu bez paradajza, poput toskanske, koja umesto klasi\u010dnog sosa ima sos od tartufa.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Ve\u0107ina Italijana pije pivo uz picu, a kao i svuda u svetu, u poslednje vreme i u Italiji ni\u010du male pivare.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\"><\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Postoje dva uobi\u010dajena na\u010dina serviranja pice. Prvi je pizza al taglio (se\u010dena pica). To je klasi\u010dno \u201cpica par\u010de\u201d, pogodno za jedenje u pokretu. Drugi je da se cela pica servira u tanjiru i jede vilju\u0161kom i no\u017eem. U tom slu\u010daju, kora je ne\u0161to tanja, a u Napulju se nekad presavija napola, umotava u papirnu salvetu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/221"}],"collection":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=221"}],"version-history":[{"count":3,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":225,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions\/225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/media\/224"}],"wp:attachment":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}