Češpov gnocchi

In France it is common to all categories of restaurants offering pre-made menus and not just for tourists or workers. If you do not like you have a choice in the menu (a la carte), the choice of the individual dishes.

In Italy, the menus are scarce, menus are nicely divided into antipasti, take piatti, Second piatti and dells.

. We have two unusual categories in the menus: prepared meals and dishes. For example:

• Cold Starters
• Soups
• Hot Starters
• Fish dishes
• Pasta and risotto
• Prepared meals
• A la carte
• Grilled
• Salads
• Annex
• Desserts

If some dishes already prepared in advance and waiting just in the microwave, I do not want to know. As well as steak, which is usually in the category of custom, should be at least a week pajcati in oil before you subscribe. It is therefore at least a half-ready? I also believe that bolonez sauces do not do custom work, but it only covered the major šeflo kastrole and voila. I order it all anyway, and what is not in a category to order.

But this classification where required? But this chef brainwashed in some schools?

All'aglio olio spaghetti peperoncino with pepperoni

The last home we had to order pasta (a la carte). Barbara spaghetti in cheese sauce, I tip chefovem Mon, all'aglio olio e peperoncino .

Given the simplicity of the food (hot dogs with just zenfom and scrambled eggs are easiest) is just amazing how even the most popular of Ljubljana quasi pasta dishes that can not prepare. You do not really make sense to walk out on much too expensive spaghetti, whose components are worth around SIT 200, but sometimes the way it is applied.

The oil and garlic is most clearly how much and what. Stuck in the notion of peperoncino. In fact it fits under the paprika, chilli denotes spicy variety. But stinging chillies many varieties and here we are missing terms. In some of the pasta are of the opinion that the peperoncini pepperoni. No. Elsewhere believe that Droga chilies real thing. No.

Says peperoncino get in Italy. Peperoncino and say you get what you need. Fragmented and is not minced hot pepper, just right for the occasion.

We obtain a fairly good approximation to it in Droga say Peppers sharp . Is milder than the Italian, and I think that comes from the Pannonian lowlands, where it produced from Hungary through Croatia to Bulgaria and Macedonia. Italian produce from the south of Tuscany and is less sweet and more spicy.

By the way, pictured above are actually sweet peppers, for better color and composition because they just arrived fresh from the garden Tomačevska. Otherwise, there is less visible, but so much more noticeable in the Italian language peperoncini.

Spaghetti with two depletion

Spaghetti with cheese is not as problematic, although the problem of cheeses, as they bring in lumps, and the other in a smooth sauce. Tolmin in butter, cream bath is quite okay behavior. Muscats nut is add some flavor to the Summit and grana padano and fresh parsley (to order).