\u010co je semolina?<\/strong><\/h2>\n\n\n\nCestoviny Franz Josef Kaiser sa vyr\u00e1baj\u00fa zo semoliny, \u010do je typ m\u00faky z\u00a0tzv. tvrdozrnnej p\u0161enice \u010di\u017ee Triticum durum. T\u00e1to p\u0161enica je oproti be\u017enej charakteristick\u00e1 vy\u0161\u0161\u00edm podielom bielkoviny a lepku, obsahuje ve\u013ea \u017eeleza, vitam\u00edny B1 a B2, hor\u010d\u00edk a kyselinu listov\u00fa. Navy\u0161e,\u00a0\u00a0semolinov\u00e9 cestoviny Franz Josef Kaiser sa po\u010das varenia nerozvaria a\u00a0nelepia, zost\u00e1vaj\u00fa pru\u017en\u00e9 a dr\u017eia si svoj tvar.<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_PENNE_FJK_WEB_VS_500px-280x300.png\")
Penne bezvaje\u010dn\u00e9 cestoviny<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_CHIFFERI_FJK_WEB_VS_500px-280x300.png\")
Chifferi bezvaje\u010dn\u00e9 cestoviny <\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_FUSILLI_FJK_WEB_VS_500px-280x300.png\")
Fusilli bezvaje\u010dn\u00e9 cestoviny<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_SPAGHETTI_FJK_WEB_VS_500px-280x300.png\")
Spaghetti bezvaje\u010dn\u00e9 cestoviny<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nCestoviny: P\u00f4vod druhov<\/strong><\/h2>\n\n\n\nRadi by sme nap\u00edsali, \u017ee druhov cestov\u00edn je nespo\u010detne, ale kedysi sa niekto predsa len pok\u00fasil spo\u010d\u00edta\u0165 ich a do\u0161iel k \u010d\u00edslu okolo 400. Schv\u00e1lne, dok\u00e1zali by ste bez internetu vymenova\u0165 viac ako 10? Ka\u017ed\u00fd tvar cestoviny pln\u00ed ur\u010dit\u00fa funkciu, sl\u00fa\u017ei ako z\u00e1klad hlavn\u00fdch jed\u00e1l v kombin\u00e1cii s r\u00f4znymi om\u00e1\u010dkami, na zapekanie alebo ako pr\u00edloha. Ak\u00e9 je z\u00e1kladn\u00e9 pravidlo? Dlh\u00e9 a \u00fazke cestoviny s\u00fa vhodn\u00e9 k om\u00e1\u010dkam z r\u00fdb a morsk\u00fdch plodov pripraven\u00fdch s kvalitn\u00fdm olivov\u00fdm olejom. Naopak kr\u00e1tke (a zvy\u010dajne dut\u00e9) cestoviny s\u00fa ide\u00e1lne k m\u00e4sov\u00fdm a zeleninov\u00fdm om\u00e1\u010dkam, ktor\u00e9 na nich lep\u0161ie a \u013eah\u0161ie pri\u013en\u00fa.<\/p>\n\n\n\n
<\/div>\n\n\n\nSlovn\u00edk cestov\u00edn nielen na dovolenku<\/strong><\/h2>\n\n\n\nAk n\u00e1jdete na jed\u00e1lnom l\u00edstku napr\u00edklad radiatori \u010di rotelle, smelo si ich objednajte, ide o typ cestov\u00edn. V zahrani\u010d\u00ed na ne naraz\u00edte zvy\u010dajne pod s\u00fahrnn\u00fdm n\u00e1zvom pasta. S ktor\u00fdmi tvarmi sa stretnete asi naj\u010dastej\u0161ie?<\/p>\n\n\n\n
- Spaghetti: \u0161pagety<\/li>
- Spaghettini: ve\u013emi tenk\u00e9 \u0161pagety<\/li>
- Bucatini: dlh\u00e9, vo vn\u00fatri dut\u00e9 \u0161pagety<\/li>
- Maccheroni: \u0161irok\u00e9 r\u00fary (pr\u00edpadne zahnut\u00e9 kolienka)<\/li>
- Linguini: tenk\u00e9, ploch\u00e9 \u0161pagety<\/li>
- Tagliatelle: \u0161irok\u00e9 rezance<\/li>
- Fettuccine: \u0161irok\u00e9 rezance, e\u0161te \u0161ir\u0161ie ne\u017e Tagliatelle<\/li>
- Pappardelle: asi 1 cm \u0161irok\u00e9 rezance sto\u010den\u00e9 do klbiek<\/li>
- Penne: \u0161irok\u00e9 krat\u0161ie r\u00farky so skosen\u00fdmi koncami, naz\u00fdvan\u00e9 tie\u017e makar\u00f3nky<\/li>
- Chifferi: kolienka<\/li>
- Pizzoccheri: rovn\u00e9 rezance z 80 % poh\u00e1nkovej m\u00faky<\/li>
- Rigatoni: podobn\u00e9 ako Penne, len dlh\u0161ie a s rovn\u00fdmi koncami<\/li>
- Lasagne: cestovinov\u00e9 pl\u00e1ty ur\u010den\u00e9 na vrstvenie<\/li>
- Farfalle: cestoviny v tvare mot\u00fdlikov, \u010di ak chcete ma\u0161li\u010diek<\/li>
- Fusilli: vreten\u00e1 \u010di\u017ee vrtu\u013eky<\/li>
- Radiatori: maj\u00fa tvar ako Gnocchi s v\u00fdrazn\u00fdm rebrovan\u00edm.<\/li>
- Canneloni: cestovinov\u00e9 trubi\u010dky, ktor\u00e9 sa plnia a zapekaj\u00fa<\/li>
- Orecchiette: cestoviny v tvare u\u0161iek<\/li>
- Cavatelli: asi tri centimetre dlh\u00e9 cestoviny pripom\u00ednaj\u00face mu\u0161li\u010dky<\/li>
- Casarecce: dom\u00e1ce cestoviny zvinut\u00e9 do tvaru p\u00edsmena S<\/li>
- Rotelle: cestoviny v tvare kolesa od voza<\/li>
- Sp\u00e4tzle: \u0161pecle<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2021\/08\/karolina-kolodziejczak-4KDkaSSSTKg-unsplash-1024x683.jpg\")
<\/figure>\n\n\n\n<\/div>\n\n\n\nOm\u00e1\u010dky im pristan\u00fa<\/strong><\/h2>\n\n\n\nSp\u00f4sobov, ak\u00fdmi mo\u017eno cestoviny serv\u00edrova\u0165, existuje sn\u00e1\u010f nekone\u010dne ve\u013ea. Ich z\u00e1kladom m\u00f4\u017ee by\u0165 len olej, r\u00f4zne bylinkov\u00e9 \u010di paradajkov\u00e9 pesto, \u010dasto sa tie\u017e stret\u00e1vame s om\u00e1\u010dkami so smotanov\u00fdm z\u00e1kladom, a predov\u0161etk\u00fdm sa z\u00e1kladom paradajkov\u00fdm. R\u00f4zne vari\u00e1cie cestov\u00edn a om\u00e1\u010dok sa sladkokyslou chu\u0165ou paradajok doladen\u00fdch \u013eahko pikantn\u00fdm parmez\u00e1nom na jed\u00e1lni\u010dku zdom\u00e1cneli po celom svete. Ich pr\u00edprava nie je zlo\u017eit\u00e1, len treba ma\u0165 po ruke spr\u00e1vne a \u010derstv\u00e9 suroviny alebo svoju ob\u013e\u00faben\u00fa zna\u010dku Franz Josef Kaiser, ktor\u00e1 pre v\u00e1s p\u00e4\u0165 tak\u00fdchto om\u00e1\u010dok rovno uvarila z prvotriednych surov\u00edn pod\u013ea tradi\u010dn\u00fdch recept\u00far. Ktor\u00e1 je t\u00e1 va\u0161a? Pikantn\u00e1 Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese so zeleninou a hov\u00e4dz\u00edm m\u00e4som, svie\u017ea Napoletana alebo gurm\u00e1nska Olive s \u010diernymi a zelen\u00fdmi olivami?<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_olive-200x300.png\")
Olive paradajkov\u00e1 om\u00e1\u010dka so zelen\u00fdmi a \u010diernymi olivami<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_napoletana-200x300.png\")
Napoletana paradajkov\u00e1 om\u00e1\u010dka so zeleninou<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
Cestoviny: P\u00f4vod druhov<\/strong><\/h2>\n\n\n\nRadi by sme nap\u00edsali, \u017ee druhov cestov\u00edn je nespo\u010detne, ale kedysi sa niekto predsa len pok\u00fasil spo\u010d\u00edta\u0165 ich a do\u0161iel k \u010d\u00edslu okolo 400. Schv\u00e1lne, dok\u00e1zali by ste bez internetu vymenova\u0165 viac ako 10? Ka\u017ed\u00fd tvar cestoviny pln\u00ed ur\u010dit\u00fa funkciu, sl\u00fa\u017ei ako z\u00e1klad hlavn\u00fdch jed\u00e1l v kombin\u00e1cii s r\u00f4znymi om\u00e1\u010dkami, na zapekanie alebo ako pr\u00edloha. Ak\u00e9 je z\u00e1kladn\u00e9 pravidlo? Dlh\u00e9 a \u00fazke cestoviny s\u00fa vhodn\u00e9 k om\u00e1\u010dkam z r\u00fdb a morsk\u00fdch plodov pripraven\u00fdch s kvalitn\u00fdm olivov\u00fdm olejom. Naopak kr\u00e1tke (a zvy\u010dajne dut\u00e9) cestoviny s\u00fa ide\u00e1lne k m\u00e4sov\u00fdm a zeleninov\u00fdm om\u00e1\u010dkam, ktor\u00e9 na nich lep\u0161ie a \u013eah\u0161ie pri\u013en\u00fa.<\/p>\n\n\n\n
<\/div>\n\n\n\nSlovn\u00edk cestov\u00edn nielen na dovolenku<\/strong><\/h2>\n\n\n\nAk n\u00e1jdete na jed\u00e1lnom l\u00edstku napr\u00edklad radiatori \u010di rotelle, smelo si ich objednajte, ide o typ cestov\u00edn. V zahrani\u010d\u00ed na ne naraz\u00edte zvy\u010dajne pod s\u00fahrnn\u00fdm n\u00e1zvom pasta. S ktor\u00fdmi tvarmi sa stretnete asi naj\u010dastej\u0161ie?<\/p>\n\n\n\n
- Spaghetti: \u0161pagety<\/li>
- Spaghettini: ve\u013emi tenk\u00e9 \u0161pagety<\/li>
- Bucatini: dlh\u00e9, vo vn\u00fatri dut\u00e9 \u0161pagety<\/li>
- Maccheroni: \u0161irok\u00e9 r\u00fary (pr\u00edpadne zahnut\u00e9 kolienka)<\/li>
- Linguini: tenk\u00e9, ploch\u00e9 \u0161pagety<\/li>
- Tagliatelle: \u0161irok\u00e9 rezance<\/li>
- Fettuccine: \u0161irok\u00e9 rezance, e\u0161te \u0161ir\u0161ie ne\u017e Tagliatelle<\/li>
- Pappardelle: asi 1 cm \u0161irok\u00e9 rezance sto\u010den\u00e9 do klbiek<\/li>
- Penne: \u0161irok\u00e9 krat\u0161ie r\u00farky so skosen\u00fdmi koncami, naz\u00fdvan\u00e9 tie\u017e makar\u00f3nky<\/li>
- Chifferi: kolienka<\/li>
- Pizzoccheri: rovn\u00e9 rezance z 80 % poh\u00e1nkovej m\u00faky<\/li>
- Rigatoni: podobn\u00e9 ako Penne, len dlh\u0161ie a s rovn\u00fdmi koncami<\/li>
- Lasagne: cestovinov\u00e9 pl\u00e1ty ur\u010den\u00e9 na vrstvenie<\/li>
- Farfalle: cestoviny v tvare mot\u00fdlikov, \u010di ak chcete ma\u0161li\u010diek<\/li>
- Fusilli: vreten\u00e1 \u010di\u017ee vrtu\u013eky<\/li>
- Radiatori: maj\u00fa tvar ako Gnocchi s v\u00fdrazn\u00fdm rebrovan\u00edm.<\/li>
- Canneloni: cestovinov\u00e9 trubi\u010dky, ktor\u00e9 sa plnia a zapekaj\u00fa<\/li>
- Orecchiette: cestoviny v tvare u\u0161iek<\/li>
- Cavatelli: asi tri centimetre dlh\u00e9 cestoviny pripom\u00ednaj\u00face mu\u0161li\u010dky<\/li>
- Casarecce: dom\u00e1ce cestoviny zvinut\u00e9 do tvaru p\u00edsmena S<\/li>
- Rotelle: cestoviny v tvare kolesa od voza<\/li>
- Sp\u00e4tzle: \u0161pecle<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/div>\n\n\n\nOm\u00e1\u010dky im pristan\u00fa<\/strong><\/h2>\n\n\n\nSp\u00f4sobov, ak\u00fdmi mo\u017eno cestoviny serv\u00edrova\u0165, existuje sn\u00e1\u010f nekone\u010dne ve\u013ea. Ich z\u00e1kladom m\u00f4\u017ee by\u0165 len olej, r\u00f4zne bylinkov\u00e9 \u010di paradajkov\u00e9 pesto, \u010dasto sa tie\u017e stret\u00e1vame s om\u00e1\u010dkami so smotanov\u00fdm z\u00e1kladom, a predov\u0161etk\u00fdm sa z\u00e1kladom paradajkov\u00fdm. R\u00f4zne vari\u00e1cie cestov\u00edn a om\u00e1\u010dok sa sladkokyslou chu\u0165ou paradajok doladen\u00fdch \u013eahko pikantn\u00fdm parmez\u00e1nom na jed\u00e1lni\u010dku zdom\u00e1cneli po celom svete. Ich pr\u00edprava nie je zlo\u017eit\u00e1, len treba ma\u0165 po ruke spr\u00e1vne a \u010derstv\u00e9 suroviny alebo svoju ob\u013e\u00faben\u00fa zna\u010dku Franz Josef Kaiser, ktor\u00e1 pre v\u00e1s p\u00e4\u0165 tak\u00fdchto om\u00e1\u010dok rovno uvarila z prvotriednych surov\u00edn pod\u013ea tradi\u010dn\u00fdch recept\u00far. Ktor\u00e1 je t\u00e1 va\u0161a? Pikantn\u00e1 Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese so zeleninou a hov\u00e4dz\u00edm m\u00e4som, svie\u017ea Napoletana alebo gurm\u00e1nska Olive s \u010diernymi a zelen\u00fdmi olivami?<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\nOlive paradajkov\u00e1 om\u00e1\u010dka so zelen\u00fdmi a \u010diernymi olivami<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\nNapoletana paradajkov\u00e1 om\u00e1\u010dka so zeleninou<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
Slovn\u00edk cestov\u00edn nielen na dovolenku<\/strong><\/h2>\n\n\n\nAk n\u00e1jdete na jed\u00e1lnom l\u00edstku napr\u00edklad radiatori \u010di rotelle, smelo si ich objednajte, ide o typ cestov\u00edn. V zahrani\u010d\u00ed na ne naraz\u00edte zvy\u010dajne pod s\u00fahrnn\u00fdm n\u00e1zvom pasta. S ktor\u00fdmi tvarmi sa stretnete asi naj\u010dastej\u0161ie?<\/p>\n\n\n\n
- Spaghetti: \u0161pagety<\/li>
- Spaghettini: ve\u013emi tenk\u00e9 \u0161pagety<\/li>
- Bucatini: dlh\u00e9, vo vn\u00fatri dut\u00e9 \u0161pagety<\/li>
- Maccheroni: \u0161irok\u00e9 r\u00fary (pr\u00edpadne zahnut\u00e9 kolienka)<\/li>
- Linguini: tenk\u00e9, ploch\u00e9 \u0161pagety<\/li>
- Tagliatelle: \u0161irok\u00e9 rezance<\/li>
- Fettuccine: \u0161irok\u00e9 rezance, e\u0161te \u0161ir\u0161ie ne\u017e Tagliatelle<\/li>
- Pappardelle: asi 1 cm \u0161irok\u00e9 rezance sto\u010den\u00e9 do klbiek<\/li>
- Penne: \u0161irok\u00e9 krat\u0161ie r\u00farky so skosen\u00fdmi koncami, naz\u00fdvan\u00e9 tie\u017e makar\u00f3nky<\/li>
- Chifferi: kolienka<\/li>
- Pizzoccheri: rovn\u00e9 rezance z 80 % poh\u00e1nkovej m\u00faky<\/li>
- Rigatoni: podobn\u00e9 ako Penne, len dlh\u0161ie a s rovn\u00fdmi koncami<\/li>
- Lasagne: cestovinov\u00e9 pl\u00e1ty ur\u010den\u00e9 na vrstvenie<\/li>
- Farfalle: cestoviny v tvare mot\u00fdlikov, \u010di ak chcete ma\u0161li\u010diek<\/li>
- Fusilli: vreten\u00e1 \u010di\u017ee vrtu\u013eky<\/li>
- Radiatori: maj\u00fa tvar ako Gnocchi s v\u00fdrazn\u00fdm rebrovan\u00edm.<\/li>
- Canneloni: cestovinov\u00e9 trubi\u010dky, ktor\u00e9 sa plnia a zapekaj\u00fa<\/li>
- Orecchiette: cestoviny v tvare u\u0161iek<\/li>
- Cavatelli: asi tri centimetre dlh\u00e9 cestoviny pripom\u00ednaj\u00face mu\u0161li\u010dky<\/li>
- Casarecce: dom\u00e1ce cestoviny zvinut\u00e9 do tvaru p\u00edsmena S<\/li>
- Rotelle: cestoviny v tvare kolesa od voza<\/li>
- Sp\u00e4tzle: \u0161pecle<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/div>\n\n\n\nOm\u00e1\u010dky im pristan\u00fa<\/strong><\/h2>\n\n\n\nSp\u00f4sobov, ak\u00fdmi mo\u017eno cestoviny serv\u00edrova\u0165, existuje sn\u00e1\u010f nekone\u010dne ve\u013ea. Ich z\u00e1kladom m\u00f4\u017ee by\u0165 len olej, r\u00f4zne bylinkov\u00e9 \u010di paradajkov\u00e9 pesto, \u010dasto sa tie\u017e stret\u00e1vame s om\u00e1\u010dkami so smotanov\u00fdm z\u00e1kladom, a predov\u0161etk\u00fdm sa z\u00e1kladom paradajkov\u00fdm. R\u00f4zne vari\u00e1cie cestov\u00edn a om\u00e1\u010dok sa sladkokyslou chu\u0165ou paradajok doladen\u00fdch \u013eahko pikantn\u00fdm parmez\u00e1nom na jed\u00e1lni\u010dku zdom\u00e1cneli po celom svete. Ich pr\u00edprava nie je zlo\u017eit\u00e1, len treba ma\u0165 po ruke spr\u00e1vne a \u010derstv\u00e9 suroviny alebo svoju ob\u013e\u00faben\u00fa zna\u010dku Franz Josef Kaiser, ktor\u00e1 pre v\u00e1s p\u00e4\u0165 tak\u00fdchto om\u00e1\u010dok rovno uvarila z prvotriednych surov\u00edn pod\u013ea tradi\u010dn\u00fdch recept\u00far. Ktor\u00e1 je t\u00e1 va\u0161a? Pikantn\u00e1 Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese so zeleninou a hov\u00e4dz\u00edm m\u00e4som, svie\u017ea Napoletana alebo gurm\u00e1nska Olive s \u010diernymi a zelen\u00fdmi olivami?<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\nOlive paradajkov\u00e1 om\u00e1\u010dka so zelen\u00fdmi a \u010diernymi olivami<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\nNapoletana paradajkov\u00e1 om\u00e1\u010dka so zeleninou<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/figure>\n\n\n\nOm\u00e1\u010dky im pristan\u00fa<\/strong><\/h2>\n\n\n\nSp\u00f4sobov, ak\u00fdmi mo\u017eno cestoviny serv\u00edrova\u0165, existuje sn\u00e1\u010f nekone\u010dne ve\u013ea. Ich z\u00e1kladom m\u00f4\u017ee by\u0165 len olej, r\u00f4zne bylinkov\u00e9 \u010di paradajkov\u00e9 pesto, \u010dasto sa tie\u017e stret\u00e1vame s om\u00e1\u010dkami so smotanov\u00fdm z\u00e1kladom, a predov\u0161etk\u00fdm sa z\u00e1kladom paradajkov\u00fdm. R\u00f4zne vari\u00e1cie cestov\u00edn a om\u00e1\u010dok sa sladkokyslou chu\u0165ou paradajok doladen\u00fdch \u013eahko pikantn\u00fdm parmez\u00e1nom na jed\u00e1lni\u010dku zdom\u00e1cneli po celom svete. Ich pr\u00edprava nie je zlo\u017eit\u00e1, len treba ma\u0165 po ruke spr\u00e1vne a \u010derstv\u00e9 suroviny alebo svoju ob\u013e\u00faben\u00fa zna\u010dku Franz Josef Kaiser, ktor\u00e1 pre v\u00e1s p\u00e4\u0165 tak\u00fdchto om\u00e1\u010dok rovno uvarila z prvotriednych surov\u00edn pod\u013ea tradi\u010dn\u00fdch recept\u00far. Ktor\u00e1 je t\u00e1 va\u0161a? Pikantn\u00e1 Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese so zeleninou a hov\u00e4dz\u00edm m\u00e4som, svie\u017ea Napoletana alebo gurm\u00e1nska Olive s \u010diernymi a zelen\u00fdmi olivami?<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\nOlive paradajkov\u00e1 om\u00e1\u010dka so zelen\u00fdmi a \u010diernymi olivami<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\nNapoletana paradajkov\u00e1 om\u00e1\u010dka so zeleninou<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_bolognese-173x300.png\")
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_basilico-200x300.png\")
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_arrabbiata-200x300.png\")