{"id":837,"date":"2022-11-11T16:35:58","date_gmt":"2022-11-11T14:35:58","guid":{"rendered":"https:\/\/ambpristina.esteri.it\/news\/dall_ambasciata\/2022\/11\/le-ricette-del-dialogo-in-kosovo-2\/"},"modified":"2022-11-11T16:35:58","modified_gmt":"2022-11-11T14:35:58","slug":"le-ricette-del-dialogo-in-kosovo-2","status":"publish","type":"post","link":"https:\/\/ambpristina.esteri.it\/sq\/news\/dall_ambasciata\/2022\/11\/le-ricette-del-dialogo-in-kosovo-2\/","title":{"rendered":"Recetat e dialogut. N\u00eb Kosov\u00eb mbahet “Java e kuzhin\u00ebs italiane n\u00eb bot\u00eb”"},"content":{"rendered":"

Ushqimi \u00ebsht\u00eb pasion, tradit\u00eb, inovacion, por gjithashtu \u2013 dhe mbi t\u00eb gjitha \u2013 \u00ebsht\u00eb kultur\u00eb. Prandaj, mund t\u00eb b\u00ebhet nj\u00eb mjet i fuqish\u00ebm i dialogut. Pik\u00ebrisht p\u00ebr k\u00ebt\u00eb, \u00ebsht\u00eb Ambasada e Italis\u00eb n\u00eb Kosov\u00eb q\u00eb p\u00ebr “Jav\u00ebn e kuzhin\u00ebs italiane n\u00eb Bot\u00eb”<\/strong> (14-20 n\u00ebntor) ka paraqitur nj\u00eb kalendar ngjarjesh t\u00eb fokusuar te t\u00eb rinjt\u00eb, trajnimet dhe dialogu nd\u00ebrkulturor, n\u00eb nj\u00eb moment ve\u00e7an\u00ebrisht t\u00eb tensionuar t\u00eb negociatave mes Prishtin\u00ebs e Beogradit p\u00ebr normalizimin e marr\u00ebdh\u00ebnieve.<\/p>\n

Edicioni do t\u00eb hapet dhe mbyllet simbolikisht nga student\u00ebt. Do t\u00eb filloj\u00eb me nj\u00eb mbr\u00ebmje n\u00eb Ambasad\u00eb, t\u00eb h\u00ebn\u00ebn, m\u00eb 14 n\u00ebntor, kushtuar nx\u00ebn\u00ebsve dhe student\u00ebve t\u00eb italishtes, t\u00eb komuniteteve t\u00eb ndryshme, t\u00eb cil\u00ebt do t\u00eb mblidhen p\u00ebr t\u00eb shikuar nj\u00eb film dhe p\u00ebr t\u00eb shijuar lazanjen tipike t\u00eb Rajonit t\u00eb Emilias, t\u00eb p\u00ebrgatitur nga stafi i Ambasad\u00ebs. Java do t\u00eb mbyllet t\u00eb shtun\u00ebn, m\u00eb 19 n\u00ebntor me nj\u00eb laborator t\u00eb kuzhin\u00ebs italiane n\u00eb kopshtin “Botanika” n\u00eb Prishtin\u00eb, ku prind\u00ebrit dhe f\u00ebmij\u00ebt – edhe n\u00eb k\u00ebt\u00eb rast, t\u00eb komuniteteve t\u00eb ndryshme – do t\u00eb p\u00ebrgatisin tortelli me kunguj dhe spinaq n\u00eb mens\u00ebn e rinovuar s\u00eb fundmi nga OJQ-ja \u201cVolontari nel Mondo RTM\u201d n\u00eb kuad\u00ebr t\u00eb projektit t\u00eb financuar nga Agjencia italiane p\u00ebr bashk\u00ebpunim zhvillimor. N\u00eb mes do t\u00eb jen\u00eb ngjarjet tradicionale festive si programe gatimi, darka nga shefa t\u00eb njohur t\u00eb kuzhin\u00ebs, shijime t\u00eb ver\u00ebs dhe vajit t\u00eb ullirit ekstra t\u00eb virgj\u00ebr biologjik, autor\u00ebt e t\u00eb cilave vijn\u00eb nga Poli Tekniku Mesdhetar “Aldo Moro” n\u00eb Santa Cesarea Terme (Le\u00e7e), qend\u00ebr trajnimi ekselence n\u00eb sektorin e ushqimit, ver\u00ebs e hoteleris\u00eb dhe nga Shoqata Italiane e Somelier\u00ebve (AIS), e cila synon t\u00eb promovoj\u00eb dhe p\u00ebrhap\u00eb kultur\u00ebn e ver\u00ebs.<\/p>\n

Ambasadori italian n\u00eb Kosov\u00eb, Antonello De Riu<\/strong> u shpreh: \u201cTema e edicionit t\u00eb sivjetm\u00eb \u00ebsht\u00eb \u201cfestim, q\u00ebndrueshm\u00ebri dhe inovacion: p\u00ebrb\u00ebr\u00ebsit e kuzhin\u00ebs italiane p\u00ebr sh\u00ebndetin e njer\u00ebzve dhe mbrojtjen e planetit\u201d. Nuk ka m\u00eb mir\u00eb, pra, t\u00eb kujtojm\u00eb se si gatimi \u00ebsht\u00eb mjet i jasht\u00ebzakonsh\u00ebm p\u00ebr njohje t\u00eb dyanshme, n\u00eb nj\u00eb moment historik t\u00eb karakterizuar nga tensione t\u00eb forta, por edhe nj\u00eb forc\u00eb shtyt\u00ebse p\u00ebr zhvillimin ekonomik p\u00ebr nj\u00eb vend t\u00eb ri si Kosova, i hapur ndaj inovacionit, ku ka shum\u00eb potenciale p\u00ebr sektorin agro-industrial dhe t\u00eb hoteleris\u00eb si atraksion turistik. Si Itali, duam t\u00eb kontribuojm\u00eb aktivisht n\u00eb k\u00ebt\u00eb zhvillim: me operator\u00ebt tan\u00eb, produktet tona dhe mbi t\u00eb gjitha me ekspertiz\u00ebn ton\u00eb\u201d.<\/p>\n

N\u00eb kalendarin e ngjarjeve t\u00eb “Jav\u00ebs s\u00eb kuzhin\u00ebs italiane” n\u00eb Kosov\u00eb organizohen dy “darka nga shefat e kuzhin\u00ebs” (n\u00eb dy nga hotelet m\u00eb prestigjioze n\u00eb nivel vendi, “Swiss Diamond” n\u00eb Prishtin\u00eb dhe ” Dukagjini ” n\u00eb Pej\u00eb ) t\u00eb p\u00ebrgatitura nga gjasht\u00eb kuzhinier\u00eb, student\u00eb dhe profesor\u00eb t\u00eb shkoll\u00ebs Santa Cesarea Terme, t\u00eb udh\u00ebhequr nga drejtori Paolo Aprile<\/strong>, t\u00eb cil\u00ebt do t\u00eb prezantojn\u00eb menyt\u00eb e frym\u00ebzuara nga tradita gastronomike e Rajonit t\u00eb Puljes. K\u00ebta kuzhinier\u00eb do t\u00eb bashk\u00ebpunojn\u00eb me bloger\u00ebn e njohur t\u00eb ushqimit q\u00eb ka edhe emisionin e saj t\u00eb gatimit, Linda Haxhibrahimi<\/strong>, kus\u00eb bashku do t\u00eb realizojn\u00eb nj\u00eb emision gatimi n\u00eb Albi Mall n\u00eb Prishtin\u00eb, me nj\u00eb p\u00ebrzgjedhje t\u00eb larmishme t\u00eb pastave t\u00eb p\u00ebrgatitura n\u00eb \u00e7ast, edhe n\u00eb k\u00ebt\u00eb rast t\u00eb tradit\u00ebs s\u00eb Rajonit t\u00eb Pulias. N\u00eb mbyllje, nj\u00eb mbr\u00ebmje ekskluzive (p\u00ebrs\u00ebri n\u00eb \u201cSwiss Diamond\u201d), e organizuar nga ICE dhe AIS, q\u00eb i kushtohet shijimit t\u00eb ver\u00ebrave italiane dhe vajit t\u00eb ullirit, t\u00eb kombinuara me nj\u00eb meny italiane.<\/p>\n

Gjat\u00eb gjith\u00eb \u201cJav\u00ebs\u201d disa restorante t\u00eb p\u00ebrzgjedhura n\u00eb Prishtin\u00eb dhe rrethin\u00eb do t\u00eb ofrojn\u00eb meny speciale t\u00eb kuzhin\u00ebs italiane me \u00e7mim fiks prej 10 Eurosh. K\u00ebto jan\u00eb:\u00a0\u201cBagolina<\/a><\/span>\u201d, \u201c Bruni Pizzeria<\/a><\/span>\u201d, \u201c Delish Te Linda<\/a><\/span>\u201d (Albi Mall), \u201c Extra Fish Pejton<\/a><\/span>\u201d, \u201c Jana Napoletana<\/a><\/span>\u201d, \u201c Mimoza<\/a><\/span>\u201d (Gra\u00e7anic\u00eb), \u201c Perla Te Linda<\/a><\/span>\u201d, \u201c Pinocchio<\/a><\/span>\u201d, \u201c Ponte Vecchio<\/a><\/span>\u201d, \u201c Soma Book Station<\/a><\/span>\u201d, “The White Tree<\/span><\/a>“.<\/p>\n