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Janjetina je najbolja upravo u zadarskom kraju. Bilo da je stigla s Paga, Ravnih kotara ili Bukovice, bila paška ili dalmatinska, potpuno mlada ili nešto zrelija, pečena na ražnju, ispod peke s krumpirima ili na gradelama, kuhana u lešadi ili žgvacetu i naravno, s bižima u Iškom lopižu – meso mlade ovce pramenke najslađe je baš ovdje. Zato nije neobično da je prvi dan zadarskog Festivala mesa Meat Me 2.0 posvećen janjetini i jelima koja se mogu pripraviti od tog mesa. Kuhar-moderator prvog dana i kulinarsko-gastronomskog programa je chef zadarskog Restorana Foša, Saša Began. U programu sudjeluju zadarski restorani Foša, Hedonist, Il Padrino, Trattoria Mediterraneo i Dva ribara.

U prvom dijelu programa, od 10 do 12 sati, chef Foše će za marendu pripremati rolanu pečenu janjetinu na svoj način te veliku teću janjećeg gulaša s bižima. To je jelo pod nazivom Iški lopiž zaštićena nematerijalna kulturna baština RH. I u novoj je verziji, kuhana u običnom loncu, dalmatinska janjetina s bižima vrhunska marenda. Drugi dio gastronomskog programa prvog dana Meat Me 2.0 ponudit će janjetinu sa žara, točnije pečenu na OFYR sistem roštilju.

Za ponudu vina već prvog dana pobrinut će se Udruga vinara Zadarske županije u suradnji s Ivanom Stiblikom, čiji će članovi svoja vina djelomično donirati, a djelomično prodavati po promotivnim cijenama. Prvog dana Festivala u prvom će planu biti vina zadarske Vinarije Fiolić. Sa svojim pićima i sokovima na Festivalu će biti prisutna Maraska Zadar za što je predviđen cocktail show u kojem će sudjelovati učenici i profesori Hotelijersko-turističke i ugostiteljske škole Zadar, s dobrim žesticama Destilerija Mashtel, s kruhom pekara Kroštula, s vodom Tvornica Santa, a sa svojim će proizvodima na Meat Me 2.0 već u ponedjeljak biti prisutni i drugi partneri: Paška sirana, Matak tartufi, Pršutana Biloglav i Ninska solana.

Janjetinu, kao i sve drugo meso koje će biti skuhano ili pečeno na Meat Me 2.0 darovat će zadarske mesnice:  Paleka, Biloglav, Ikić, Gobin, Lukin i Poličanka.

Voditelj programa prvog dana Festivala je Jakov Mađarić, a za glazbu će se pobrinuti DJ Adam Abramović.

Hrana i piće na Meat Me 2.0 prodavat će se uz pomoć bonova po cijeni od 20 kn za hranu i 10 kn piće, a sav prihod od Festivala je namijenjen Odjelu pedijatrije zadarske Opće bolnice.

Ulaz u šator na Staroj pijaci bit će moguć jedino uz predočenje COVID potvrde, ali će se moći napraviti i antigenski test za privremenu potvrdu kojoj je trajnost 48 sati od uzimanja uzorka.

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Naravno, janjetine! Kako? I s bižima i pečene! 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Janjetina je najbolja upravo u zadarskom kraju. Bilo da je stigla s Paga, Ravnih kotara ili Bukovice, bila paška ili dalmatinska, potpuno mlada ili nešto zrelija, pečena na ražnju, ispod peke s krumpirima ili na gradelama, kuhana u lešadi ili žgvacetu i naravno, s bižima u Iškom lopižu – meso mlade ovce pramenke najslađe je baš ovdje. Zato nije neobično da je prvi dan zadarskog Festivala mesa Meat Me 2.0 posvećen janjetini i jelima koja se mogu pripraviti od tog mesa. Kuhar-moderator prvog dana i kulinarsko-gastronomskog programa je chef zadarskog Restorana Foša, Saša Began. U programu sudjeluju zadarski restorani Foša, Hedonist, Il Padrino, Trattoria Mediterraneo i Dva ribara.

U prvom dijelu programa, od 10 do 12 sati, chef Foše će za marendu pripremati rolanu pečenu janjetinu na svoj način te veliku teću janjećeg gulaša s bižima. To je jelo pod nazivom Iški lopiž zaštićena nematerijalna kulturna baština RH. I u novoj je verziji, kuhana u običnom loncu, dalmatinska janjetina s bižima vrhunska marenda. Drugi dio gastronomskog programa prvog dana Meat Me 2.0 ponudit će janjetinu sa žara, točnije pečenu na OFYR sistem roštilju.

Za ponudu vina već prvog dana pobrinut će se Udruga vinara Zadarske županije u suradnji s Ivanom Stiblikom, čiji će članovi svoja vina djelomično donirati, a djelomično prodavati po promotivnim cijenama. Prvog dana Festivala u prvom će planu biti vina zadarske Vinarije Fiolić. Sa svojim pićima i sokovima na Festivalu će biti prisutna Maraska Zadar za što je predviđen cocktail show u kojem će sudjelovati učenici i profesori Hotelijersko-turističke i ugostiteljske škole Zadar, s dobrim žesticama Destilerija Mashtel, s kruhom pekara Kroštula, s vodom Tvornica Santa, a sa svojim će proizvodima na Meat Me 2.0 već u ponedjeljak biti prisutni i drugi partneri: Paška sirana, Matak tartufi, Pršutana Biloglav i Ninska solana.

Janjetinu, kao i sve drugo meso koje će biti skuhano ili pečeno na Meat Me 2.0 darovat će zadarske mesnice:  Paleka, Biloglav, Ikić, Gobin, Lukin i Poličanka.

Voditelj programa prvog dana Festivala je Jakov Mađarić, a za glazbu će se pobrinuti DJ Adam Abramović.

Hrana i piće na Meat Me 2.0 prodavat će se uz pomoć bonova po cijeni od 20 kn za hranu i 10 kn piće, a sav prihod od Festivala je namijenjen Odjelu pedijatrije zadarske Opće bolnice.

Ulaz u šator na Staroj pijaci bit će moguć jedino uz predočenje COVID potvrde, ali će se moći napraviti i antigenski test za privremenu potvrdu kojoj je trajnost 48 sati od uzimanja uzorka.

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Lanjski ”Meat me”
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ĐiradaDRUGA SEZONA

‘Meat me 2.0‘ starta u ponedjeljak na Staroj pijaci: Koga, čega?!!! Naravno, janjetine! Kako? I s bižima i pečene!

Piše Zadarski.hr
16. listopada 2021. - 12:45

Janjetina je najbolja upravo u zadarskom kraju. Bilo da je stigla s Paga, Ravnih kotara ili Bukovice, bila paška ili dalmatinska, potpuno mlada ili nešto zrelija, pečena na ražnju, ispod peke s krumpirima ili na gradelama, kuhana u lešadi ili žgvacetu i naravno, s bižima u Iškom lopižu – meso mlade ovce pramenke najslađe je baš ovdje. Zato nije neobično da je prvi dan zadarskog Festivala mesa Meat Me 2.0 posvećen janjetini i jelima koja se mogu pripraviti od tog mesa. Kuhar-moderator prvog dana i kulinarsko-gastronomskog programa je chef zadarskog Restorana Foša, Saša Began. U programu sudjeluju zadarski restorani Foša, Hedonist, Il Padrino, Trattoria Mediterraneo i Dva ribara.

U prvom dijelu programa, od 10 do 12 sati, chef Foše će za marendu pripremati rolanu pečenu janjetinu na svoj način te veliku teću janjećeg gulaša s bižima. To je jelo pod nazivom Iški lopiž zaštićena nematerijalna kulturna baština RH. I u novoj je verziji, kuhana u običnom loncu, dalmatinska janjetina s bižima vrhunska marenda. Drugi dio gastronomskog programa prvog dana Meat Me 2.0 ponudit će janjetinu sa žara, točnije pečenu na OFYR sistem roštilju.

Za ponudu vina već prvog dana pobrinut će se Udruga vinara Zadarske županije u suradnji s Ivanom Stiblikom, čiji će članovi svoja vina djelomično donirati, a djelomično prodavati po promotivnim cijenama. Prvog dana Festivala u prvom će planu biti vina zadarske Vinarije Fiolić. Sa svojim pićima i sokovima na Festivalu će biti prisutna Maraska Zadar za što je predviđen cocktail show u kojem će sudjelovati učenici i profesori Hotelijersko-turističke i ugostiteljske škole Zadar, s dobrim žesticama Destilerija Mashtel, s kruhom pekara Kroštula, s vodom Tvornica Santa, a sa svojim će proizvodima na Meat Me 2.0 već u ponedjeljak biti prisutni i drugi partneri: Paška sirana, Matak tartufi, Pršutana Biloglav i Ninska solana.

Janjetinu, kao i sve drugo meso koje će biti skuhano ili pečeno na Meat Me 2.0 darovat će zadarske mesnice:  Paleka, Biloglav, Ikić, Gobin, Lukin i Poličanka.

Voditelj programa prvog dana Festivala je Jakov Mađarić, a za glazbu će se pobrinuti DJ Adam Abramović.

Hrana i piće na Meat Me 2.0 prodavat će se uz pomoć bonova po cijeni od 20 kn za hranu i 10 kn piće, a sav prihod od Festivala je namijenjen Odjelu pedijatrije zadarske Opće bolnice.

Ulaz u šator na Staroj pijaci bit će moguć jedino uz predočenje COVID potvrde, ali će se moći napraviti i antigenski test za privremenu potvrdu kojoj je trajnost 48 sati od uzimanja uzorka.

15. svibanj 2024 17:16