\u0160vedska<\/p>\n
Dom razli\u010ditih intrigantnih pica je \u0160vedska. Jedna od pomenutih je i pica koja tradicionalno sadr\u017ei suvi vrat, kari u prahu i banane.<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/svetska.jpeg” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”svetska” align=”center” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
\u0160kotska<\/p>\n
U \u0160kotskoj se na pici mo\u017ee na\u0107i Higis, puding napravljen od ov\u010dijeg srca, jetre i plu\u0107a, koji se me\u0161a sa crnim lukom, ovsenom ka\u0161om, lojom i za\u010dinima. Higis je poznat po neobi\u010dnoj teksturi i pikantnom ukusu.<\/p>\n
Australija<\/p>\n
U Australiji na pici se mogu na\u0107i kombinacije razli\u010ditih vrsta mesa, kao \u0161to su kengurovo meso, meso od emua i meso od krokodila.<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/australija.jpeg” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”australija” hover_enabled=”0″ sticky_enabled=”0″ align=”center”][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
Japan<\/p>\n
Pica pod nazivom \u201cMayo Jaga\u201d mo\u017ee se na\u0107i u Japanu, a sadr\u017ei sos od paradajza, crni luk, kukuruz, krompir, pan\u010detu, papriku i majonez.<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/japan.jpeg” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”japan” align=”center” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
Detroit, Mi\u010digen<\/p>\n
Pica u Detroit stilu, nastala u Detroitu, u Mi\u010digenu, je pica kvadratnog oblika i debelog testa. Testo se pe\u010de dva puta u dobro podmazanom plehu kako bi se dobila hrskava, tvr\u0111a tekstura. Naj\u010de\u0161\u0107i sastojci za ovu picu su kobasice, masline i paradajz sos.<\/p>\n
Nema\u010dka<\/p>\n
Tuna pica (Thunfisch pizza) popularna je u Nema\u010dkoj, a sastoji se od tune, paradajz sosa, paprike, crnog luka, ka\u010dkavalja i origana.<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/nemacka.png” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”nemacka” align=”center” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
Argentina<\/p>\n
U Argentini najpopularnija je \u201cFugazza\u201d pica koja se pravi od slatkog crnog \u00a0luka i bilja i ne sadr\u017ei sos od paradajza. Druga\u010dija verzija ove pice poznata je kao \u201cFugazzeta\u201d a sastoji se od dvostrukog testa koje se puni mocarelom, a potom posipa slatkim crnim lukom.<\/p>\n
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Ontario, Kanada<\/p>\n
U Ontariju je 1962. godine nastala Havajska pica \u010diji sastojci su komadi ananasa i \u0161unka. Miks paprika, pe\u010durke i kanadska slanina tako\u0111e se mogu na\u0107i na ovoj pici.<\/p>\n
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Pakistan<\/p>\n
Za razliku od standardne pice sa kobasicom, u Pakistanu najpopularniji sastojci za picu su \u201cchicken tikka\u201d i piletina za\u010dinjena \u010dilijem .<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/pakistan.jpeg” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”pakistan” align=”center” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
Glasgov, \u0160kotska<\/p>\n
\u201cFrozen pizza\u201d je specijalitet koji se slu\u017ei u Glasgovu i u podru\u010dnom ve\u0107u Fife u \u0160kotskoj. Ova pica pr\u017ei se u dubokom ulju kako bi na taj na\u010din nastali jako ukusni par\u010di\u0107i pice.<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/skotska.jpeg” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”skotska” align=”center” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]
\u0160vedska<\/p>\n
I za kraj, predstavljamo jo\u0161 jedan od \u0161vedskih specijaliteta, a to je Kebab pica, a sprema se od kebab mesa, sosa od jogurta, me\u0161avine kiselih salata, a ponekad sadr\u017ei i zelenu salatu.<\/p>[\/et_pb_text][et_pb_image src=”https:\/\/kpg.rs\/wp-content\/uploads\/2023\/01\/svetska2.jpeg” _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” title_text=”svetska2″ hover_enabled=”0″ sticky_enabled=”0″ align=”center”][\/et_pb_image][et_pb_image _builder_version=”4.18.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"
\u0160vedska Dom razli\u010ditih intrigantnih pica je \u0160vedska. Jedna od pomenutih je i pica koja tradicionalno sadr\u017ei suvi vrat, kari u prahu i banane.\u0160kotska U \u0160kotskoj se na pici mo\u017ee na\u0107i Higis, puding napravljen od ov\u010dijeg srca, jetre i plu\u0107a, koji se me\u0161a sa crnim lukom, ovsenom ka\u0161om, lojom i za\u010dinima. Higis je poznat po neobi\u010dnoj […]<\/p>\n","protected":false},"author":1,"featured_media":237,"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\/235"}],"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=235"}],"version-history":[{"count":4,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":246,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/235\/revisions\/246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/media\/237"}],"wp:attachment":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}