{"id":1150,"date":"2017-11-18T14:00:00","date_gmt":"2017-11-18T16:00:00","guid":{"rendered":"https:\/\/www.silutesnaujienos.lt\/lt\/italu-virtuves-sefas-silutiskius-pakviete-i-unikalia-vakariene\/"},"modified":"2017-11-18T14:00:00","modified_gmt":"2017-11-18T16:00:00","slug":"italu-virtuves-sefas-silutiskius-pakviete-i-unikalia-vakariene","status":"publish","type":"post","link":"https:\/\/www.silutesnaujienos.lt\/lt\/italu-virtuves-sefas-silutiskius-pakviete-i-unikalia-vakariene\/","title":{"rendered":"Ital\u0173 virtuv\u0117s \u0161efas \u0161iluti\u0161kius pakviet\u0117 \u012f unikali\u0105 vakarien\u0119"},"content":{"rendered":"

\"Luca<\/a> \u201eTokio lygio restoranas yra ka\u017ekas vau ne tik \u0160ilut\u0117je, bet ir visoje Lietuvoje. Toki\u0105 viet\u0105 sunkiai atrastum netgi Vilniuje\u201c, – apie nauj\u0105j\u012f itali\u0161ko stiliaus restoran\u0105 \u0160ilut\u0117je \u201eKitchen Inn\u201c sako ital\u0173 virtuv\u0117s \u0161efas Gian Luca Demarco. <\/strong><\/p>\n

Luca vadovauja ne vienam restoranui Vilniuje, yra televizijos laid\u0173 \u017evaig\u017ed\u0117, o \u0161iluti\u0161ki\u0173 verslinink\u0173 Jurgitos ir Aurimo Pikeli\u0173 pra\u0161ymu tapo ir restorano \u201eKitchenn Inn\u201c virtuv\u0117s \u0161efu. <\/strong><\/p>\n

Kokybi\u0161kiems itali\u0161kiems patiekalams gaminti \u0160ilut\u0117je Lucai yra sukurtos tobulos s\u0105lygos: \u010dia \u012frengta unikali pic\u0173 kepimo krosnis, m\u0117sos brandinimo spintos, pastos gaminimo aparatas, led\u0173 gaminimo laboratorija. <\/strong><\/p>\n

Kiekvien\u0105 ryt\u0105 restorane gaminama \u0161vie\u017eia pasta (itali\u0161ki makaron\u0173 gaminiai), pic\u0173 te\u0161la brandinama ma\u017eiausiai par\u0105, o m\u0117sa kepama ant grilio. Produkt\u0173 spalva i\u0161gaunama nat\u016braliais da\u017eais, pavyzd\u017eiui sepij\u0173 ra\u0161al\u0173 ar anglies tablet\u0117mis. <\/strong><\/p>\n

Pra\u0117jusi\u0105 savait\u0119 Luca visus \u0161iluti\u0161kius kviet\u0117 \u012f vakarien\u0119, kurios metu pristat\u0117 \u201eKitchen Inn\u201c virtuv\u0119 ir papasakojo apie itali\u0161k\u0173 patiekal\u0173 ypatumus. Norin\u010di\u0173j\u0173 buvo tiek daug, kad vakarien\u0119 teko surengti ir  kit\u0105 vakar\u0105.<\/strong><\/p>\n

 Geriau klientas <\/strong>su \u0161ypsena<\/strong>  \"Luca<\/a><\/p>\n

\u201eA\u0161 nemanau, kad \u017einau daugiau negu kiti, tiesiog kuriu savo stiliaus virtuv\u0119, kuri kitiems gali patikti arba nepatikti. A\u0161 esu vir\u0117jas, kuris myli savo darb\u0105\u201c, – \u0161iluti\u0161kiams save pristat\u0117 Luca.  <\/p>\n

 Itali\u0161kos vakarien\u0117s sve\u010diai ragavo patiekal\u0173 i\u0161 atnaujinto restorano valgiara\u0161\u010dio. I\u0161 prad\u017ei\u0173 jie i\u0161band\u0117 juodosios \u201etagliatelle\u201c (pastos r\u016b\u0161is), nuda\u017eytos sepijos (moliusk\u0173 r\u016b\u0161is) ra\u0161alu bei serviruotos su la\u0161i\u0161os, apkepintos viskyje, pada\u017eu. <\/p>\n

V\u0117liau \u0161efas pateik\u0117 kelis pic\u0173 variantus – vien\u0105 su tunu, kit\u0105 \u201ecarbonara\u201c (kepama su \u0161onine ir kiau\u0161iniu).  
Kaip antr\u0105j\u012f patiekal\u0105 \u0161efas Luca si\u016bl\u0117 klasikin\u012f savo regiono patiekal\u0105 – triu\u0161ien\u0105.  <\/p>\n

Desertui sve\u010diai gard\u017eiavosi juodaisiais \u201egelato\u201c – itali\u0161kais ledais. Juod\u0105 spalv\u0105 ledai \u012fgavo, juos nuda\u017eius aktyvintos anglies tablet\u0117mis.<\/p>\n

Po vakarien\u0117s \u0161efas bendravo su \u0161iluti\u0161kiais, i\u0161klaus\u0117 j\u0173 pasteb\u0117jimus ir pasi\u016blymus. Luca sutinka, kad kartais yra patiekal\u0173, kurie yra skan\u016bs, bet klientui gali nepatikti. Tokiais atvejais, pasak jo, reik\u0117t\u0173 pasakyti, ir neskanus patiekalas bus pakeistas kitu. Anot jo, daug naudingiau, kai i\u0161 restorano klientas i\u0161eina su \u0161ypsena, o ne neskaniai pavalg\u0119s ir piktas. <\/p>\n

Picos kepimo krosnis – \u012fsp\u016bdinga <\/strong> <\/p>\n

\"Luca<\/a>Atidaryti itali\u0161ko stiliaus restoran\u0105 \u0160ilut\u0117je buvo verslinink\u0117s Jurgitos Pikelien\u0117s id\u0117ja. B\u016btent ji ir pakviet\u0117 Luca \u012f \u0160ilut\u0119 ir papasakojo apie \u0161i\u0105 savo svajon\u0119. <\/p>\n

 \u201ePrad\u017eioje nesupratau, kod\u0117l nori \u010dia atidaryti restoran\u0105. Buvo baisu. Galvojau ar eis \u0160ilut\u0117s \u017emon\u0117s vakare \u012f restoran\u0105, ar jie nor\u0117s valgyti itali\u0161kos virtuv\u0117s patiekalus. Gal jie priprat\u0119 prie kitoki\u0173 pic\u0173, kitokios m\u0117sos ir pastos\u201c, – prisipa\u017e\u012fsta Luca. <\/p>\n

 Kita vertus, jam patiko, kad Jurgita steng\u0117si sudaryti visas s\u0105lygas, kad \u0161efas \u010dia gal\u0117t\u0173 gaminti kokybi\u0161k\u0105 maist\u0105.   <\/p>\n

\u201ePirm\u0105 kart\u0105 Lietuvoje sutikau \u017emog\u0173, kuris man sudar\u0117 tokias s\u0105lygas dirbti\u201c, – atvirauja Luca. <\/p>\n

 Anot jo, \u201eKitchen Inn\u201c virtuv\u0117 yra patogi ir su visa reikiama \u012franga. Picoms kepti skirta krosnis gali b\u016bti k\u016brenama ir malkomis, ir dujomis, o viduje turi disk\u0105, kuris sukasi ir tolygiai kepa picas. I\u0161 vidaus ji akmenin\u0117, o i\u0161or\u0117je – keramikin\u0117, tod\u0117l pasiekia labai auk\u0161t\u0105 temperatur\u0105. Luca prisipa\u017e\u012fsta, kad tokios \u012fsp\u016bdingos pic\u0173 kepimo krosnies jis neturi netgi pats, kituose savo restoranuose.  Antrajame restorano auk\u0161te yra itali\u0161k\u0173 led\u0173 gaminimo laboratorija. Ledus \u010dia gamina restorano savinink\u0117 Jurgita. <\/p>\n

 Orientuojasi \u012f pic\u0105 ir past\u0105<\/strong> <\/p>\n

 Klausiau Lucos, ar sveika valgyti itali\u0161k\u0105 maist\u0105? Anot jo,  visos virtuv\u0117s gali b\u016bti sveikos, svarbu nenuklysti \u012f ekstremalumus. Savo itali\u0161ko stiliaus virtuv\u0117je jis naudoja \u0161vie\u017ei\u0105 past\u0105, kuri\u0105 gamina tik i\u0161 itali\u0161k\u0173 milt\u0173 – ne d\u0117l to, kad Lietuvoje miltai blogesni, o tod\u0117l, kad jis priprat\u0119s prie itali\u0161k\u0173 milt\u0173, kurie gauna daugiau saul\u0117s. <\/p>\n

Jis taip pat naudoja itali\u0161kus s\u016brius bei pomidorus.<\/p>\n

\u201eKitchen Inn\u201c pateikiamos picos yra visi\u0161kai kitokios. J\u0173 te\u0161la brandinama ma\u017eiausiai 24 valandas, tod\u0117l tokia pica lengviau vir\u0161kinama. \"Untitled-3<\/p>\n

\u201eStengiam\u0117s visk\u0105 daryti pagal sen\u0105 tradicij\u0105, bet su nauja technika, kad b\u016bt\u0173 skaniau, kokybi\u0161kiau ir sveikiau\u201c, – pasakoja \u0161efas.<\/p>\n

Did\u017ei\u0105j\u0105 dal\u012f restorane si\u016blom\u0173 patiekal\u0173 sudaro picos ir pastos gaminiai, bet yra ir m\u0117sos patiekal\u0173, kurie gaminami ant grilio. \u0160efas gali pasi\u016blyti netgi kukur\u016bzin\u012f vi\u0161\u010diuk\u0105. Kukur\u016bziniais vi\u0161\u010diukais, kurie tituluojami gra\u017eiausiais ir skaniausiais pauk\u0161tienos atstovais, prekiauja net ne visos parduotuv\u0117s. Juk i\u0161skirtiniai produktai – gurman\u0173 vertas pasirinkimas. Kukur\u016bzini\u0173, dar kitaip vadinam\u0173 gelton\u0173j\u0173 vi\u0161\u010diuk\u0173 m\u0117sa yra nat\u016braliai dietin\u0117, j\u0173 auginimo tradicijomis gars\u0117ja Pranc\u016bzijos \u016bkininkai.<\/p>\n

Smali\u017eiai \u010dia gali paskanauti desert\u0173 – \u201eTiramisu\u201c, firminio Luco s\u016brio pyrago, panakotos, lavos arba mink\u0161tos \u0161irdies.<\/p>\n

Anot \u0161efo, vis daugiau \u0161iluti\u0161ki\u0173 ir miesto sve\u010di\u0173 su\u017eino apie \u0161\u012f restoran\u0105 ir j\u012f pam\u0117gsta.<\/p>\n

\u201eYra kam labai patinka, \u017emon\u0117s palaiko. Smagu, kai \u0161iluti\u0161kiai aplanko. Nor\u0117t\u0173si ir, kad moksleiviai da\u017eniau  u\u017esukt\u0173, nes restoranas stovi tarp dviej\u0173 gimnazij\u0173. Nor\u0117\u010diau, kad mokiniai ateit\u0173 \u010dia ir pasiimt\u0173 pic\u0105 ar past\u0105 i\u0161sine\u0161ti. Tai sveikiau, negu kebabai ar blynai, kurie netinka  valgyti kiekvien\u0105 dien\u0105\u201c, –  pastebi Luca.<\/p>\n

D\u017eiaugiasi virtuv\u0117s komanda <\/strong> <\/p>\n

Lietuvoje Luca gyvena beveik 10 met\u0173, \u0160ilut\u0117je irgi lankosi nebe pirm\u0105 kart\u0105. Kai pirm\u0105 kart\u0105 \u010dia atva\u017eiavo, j\u012f nustebino, \u0161iluti\u0161ki\u0173 draugi\u0161kumas.  Anot jo, \u010dia \u017emon\u0117s tikresni: Vilniuje jau nebe\u0161neka su tavimi, o \u010dia sustoja, pakalbina, kartais netgi autografo papra\u0161o.<\/p>\n

\u201eHal\u0117s turguje labai kalbino mane mo\u010diut\u0117s, bet viskas buvo gerai\u201c, – \u0161ypsosi italas. <\/p>\n

Kai tapo \u201eKitchenn Inn\u201c virtuv\u0117s \u0161efu, \u012f \u0160ilut\u0119 Luca stengiasi atva\u017eiuoti kelis kartus per m\u0117nes\u012f. Jis sako, kad negali apleisti ir kit\u0173 savo restoran\u0173, kuriuose kyla daugiau problem\u0173 negu  \u0160ilut\u0117je.<\/p>\n

Jis d\u017eiaugiasi, kad \u201eKitchenn Inn\u201c komand\u0105 sudaro nuostab\u016bs \u017emon\u0117s. \u0160iame restorane naujas stilius, kitokia tvarka, tod\u0117l apmokydamas darbuotojus \u0161efas daug i\u0161 j\u0173 reikalavo.<\/p>\n

\u201eMano virtuv\u0117je labai gera ir juokinga atmosfera, bet visi dirba stipriai ir stengiasi – Valentinas ir Adas, ir Nast\u0117, ir Birut\u0117, ir Dalyt\u0117, ir nauji prie komandos prisijung\u0119 \u017emon\u0117s – jie nuostab\u016bs\u201c, – ger\u0173 \u017eod\u017ei\u0173 negaili Luca.<\/p>\n

Pabaigai ital\u0173 virtuv\u0117s \u0161efas atskleid\u017eia nesud\u0117ting\u0105 pomidor\u0173 pastos recept\u0105, kur\u012f savo namuose gal\u0117t\u0173 pasigaminti kiekvienas.<\/p>\n

Jums reik\u0117s \u0161vie\u017ei\u0173 pomidoriuk\u0173, an\u010diuvi\u0173 file, \u010desnako, extra virgin alyvuogi\u0173 aliejaus. <\/p>\n

Keptuv\u0117je pakepinkite an\u010diuvius ir  tada apskrudinkite pomidoriukus. Kai pomidorai sumink\u0161t\u0117s, pakeis spalv\u0105 ir aplink juos atsiras pada\u017eas, tada juos galima spausti ir d\u0117ti ant i\u0161virtos pastos. Skanaus!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

 \u201eTokio lygio restoranas yra ka\u017ekas vau ne tik \u0160ilut\u0117je, bet ir visoje Lietuvoje. Toki\u0105 viet\u0105 sunkiai atrastum netgi Vilniuje\u201c, – apie nauj\u0105j\u012f itali\u0161ko stiliaus restoran\u0105 \u0160ilut\u0117je \u201eKitchen Inn\u201c sako ital\u0173 virtuv\u0117s \u0161efas Gian Luca Demarco. Luca vadovauja ne vienam restoranui Vilniuje, yra televizijos laid\u0173 \u017evaig\u017ed\u0117, o \u0161iluti\u0161ki\u0173 verslinink\u0173 Jurgitos ir Aurimo Pikeli\u0173 pra\u0161ymu tapo ir […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1150","post","type-post","status-publish","format-standard","category-gyvenimas"],"yoast_head":"\nItal\u0173 virtuv\u0117s \u0161efas \u0161iluti\u0161kius pakviet\u0117 \u012f unikali\u0105 vakarien\u0119 - \u0160ilut\u0117s naujienos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.silutesnaujienos.lt\/lt\/italu-virtuves-sefas-silutiskius-pakviete-i-unikalia-vakariene\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ital\u0173 virtuv\u0117s \u0161efas \u0161iluti\u0161kius pakviet\u0117 \u012f unikali\u0105 vakarien\u0119 - \u0160ilut\u0117s naujienos\" \/>\n<meta property=\"og:description\" content=\" \u201eTokio lygio restoranas yra ka\u017ekas vau ne tik \u0160ilut\u0117je, bet ir visoje Lietuvoje. Toki\u0105 viet\u0105 sunkiai atrastum netgi Vilniuje\u201c, – apie nauj\u0105j\u012f itali\u0161ko stiliaus restoran\u0105 \u0160ilut\u0117je \u201eKitchen Inn\u201c sako ital\u0173 virtuv\u0117s \u0161efas Gian Luca Demarco. 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