Mjeshtri i madh i kuzhin\u00ebs me renome bot\u00ebrore Faruk Neziri (me origjin\u00eb nga \u00c7egrani i Gostivarit) \u00ebsht\u00eb ambasadori i ri i Calvisius (Kaviarit). Z.Neziri pronar dhe kuzhinier i \u201cIl Gelso Nero\u201d, restoranti n\u00eb Castellucchio (Mantua), hyn n\u00eb rrjetin e Maison Calvisius, rrjeti i lokaleve dhe restoranteve unike n\u00eb Itali dhe n\u00eb mbar\u00eb bot\u00ebn, t\u00eb udh\u00ebhequr nga mjeshtra t\u00eb m\u00ebdhenj. Mikpritja italiane dhe p\u00ebrfaq\u00ebsues t\u00eb kuzhin\u00ebs s\u00eb nivelit t\u00eb lart\u00eb, tradicional apo avangard\u00eb. Mana e Zez\u00eb dhe shefi i saj u p\u00ebrzgjodh\u00ebn nga kompania sepse, si \u00e7do Ambasador, ata pasqyrojn\u00eb dhe transmetojn\u00eb vlerat e Calvisius, havjarit t\u00eb par\u00eb n\u00eb bot\u00eb t\u00eb prodhuar nga speciet e pastra t\u00eb blirit.<\/p>\n
Darka q\u00eb vulos\u00eb hyrjen e \u201cIl Gelso Nero\u201d n\u00eb rrjetin e Ambasador dhe Maison Calvisius, u mbajt\u00eb m\u00eb 25 korrik. Menuja ishte nj\u00eb triumf i v\u00ebrtet\u00eb i Calvisius Tradition Caviar, i cili u sh\u00ebrbye i past\u00ebr si nj\u00eb parahaje, kurse meza u shoqerua me Buqet\u00ebn e Gjetheve t\u00eb Zonj\u00ebs, Sheqerin e Marinuar, Karkalecin e Kuq n\u00eb kat\u00ebr versione (t\u00eb pap\u00ebrpunuara, esenc\u00eb, pluhur dhe parfum) dhe nj\u00eb tartar i thell\u00ebsis\u00eb scampi i kalitur me vaj EVO grand cuv\u00e9e Caldera.<\/p>\n
Sa i p\u00ebrket pjat\u00ebs s\u00eb par\u00eb, shefi Neziri propozoi oriz Acquerello t\u00eb kremuar me Zuccherissima, bajame Avola dhe Calvisiuse Caviar Ingot p\u00ebr pjat\u00ebn e dyt\u00eb blin e bardh\u00eb Calvisius t\u00eb gatuar n\u00eb furr\u00eb me domate qershi confit, ajvar (ajvar (krem speci), ullinj Taggiasca, kaperi. , qep\u00eb e kuqe nga Tropea dhe barishte aromatike.<\/p>\n
Eksperienca p\u00ebrfundoi me nj\u00eb akullore limoni me kristale t\u00eb tonit t\u00eb kuq, sfera Yuzu, Calvisius Tradition Caviar dhe shkum\u00eb menteje. N\u00eb k\u00ebt\u00eb event nuk mungoi prania e nj\u00eb prodhuesi t\u00eb madh t\u00eb ver\u00ebs, si\u00e7 \u00ebsht\u00eb Mattia Vezzola.<\/p>\n
Mana e Zez\u00eb<\/p>\n
Mana e Zez\u00eb \u00ebsht\u00eb p\u00ebrfaq\u00ebsimi gastronomik i rrug\u00ebs s\u00eb jet\u00ebs s\u00eb shefit t\u00eb saj. N\u00eb fakt, ashtu si shpirti nd\u00ebrkomb\u00ebtar dhe ai italian bashk\u00ebjetojn\u00eb te Faruk Neziri, ashtu edhe propozimet e \u201cIl Gelso Nero\u201d lindin nga bashkimi mes tradit\u00ebs s\u00eb kuzhin\u00ebs Mantuan dhe kuzhin\u00ebs fusion t\u00eb Chef-it.<\/p>\n
Fije e p\u00ebrbashk\u00ebt q\u00eb p\u00ebrshkon menyn\u00eb \u00ebsht\u00eb p\u00ebrkushtimi i vazhduesh\u00ebm n\u00eb zgjedhjen e l\u00ebnd\u00ebve t\u00eb para, p\u00ebrzgjedhja e produkteve m\u00eb t\u00eb mira vendore t\u00eb cilat jan\u00eb t\u00eb integruara me prodhimin e brendsh\u00ebm.<\/p>\n
Furnizuesit dhe fermat e p\u00ebrzgjedhura n\u00eb zon\u00eb sigurojn\u00eb gjithmon\u00eb cil\u00ebsin\u00eb dhe freskin\u00eb m\u00eb t\u00eb lart\u00eb t\u00eb ushqimit.<\/p>\n
Shef Faruk Neziri<\/p>\n
Faruk Neziri, i njohur ndryshe si Fabio, ka lindur n\u00eb vitin 1974 n\u00eb Bihac, Bosnje-Hercegovin\u00eb. Shkollimin e ka zhvilluar af\u00ebr Beogradit dhe m\u00eb pas n\u00eb Maqedoni. Pasi u zhvendos n\u00eb Rom\u00eb, ai takoi dhe njohu figura t\u00eb kalibrit t\u00eb lart\u00eb n\u00eb fush\u00ebn profesionale gastronomike.<\/p>\n
Pas eksperiencave t\u00eb ndryshme n\u00eb Itali dhe jasht\u00eb saj, m\u00eb 6 tetor 2019 e hapi \u201cIl Gelso Nero\u201d, nj\u00eb restorant q\u00eb nd\u00ebrthur tradit\u00ebn Mantuan me kuzhin\u00ebn fusion.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mjeshtri i madh i kuzhin\u00ebs me renome bot\u00ebrore Faruk Neziri (me origjin\u00eb nga \u00c7egrani i Gostivarit) \u00ebsht\u00eb ambasadori i ri i Calvisius (Kaviarit). Z.Neziri pronar dhe kuzhinier i \u201cIl Gelso Nero\u201d, restoranti n\u00eb Castellucchio (Mantua), hyn n\u00eb rrjetin e Maison Calvisius, rrjeti i lokaleve dhe restoranteve unike n\u00eb Itali dhe n\u00eb mbar\u00eb bot\u00ebn, t\u00eb udh\u00ebhequr…<\/p>\n","protected":false},"author":1,"featured_media":14228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":10,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-14227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuriozitete"],"jetpack_featured_media_url":"https:\/\/oyuntakip.com\/lajme\/wp-content\/uploads\/2026\/09\/287250728_1198699437531364_3633565979013183903_n.png","_links":{"self":[{"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/posts\/14227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/comments?post=14227"}],"version-history":[{"count":1,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/posts\/14227\/revisions"}],"predecessor-version":[{"id":14229,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/posts\/14227\/revisions\/14229"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/media\/14228"}],"wp:attachment":[{"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/media?parent=14227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/categories?post=14227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oyuntakip.com\/lajme\/wp-json\/wp\/v2\/tags?post=14227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}