{"id":500,"date":"2025-11-04T14:31:03","date_gmt":"2025-11-04T14:31:03","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=500"},"modified":"2025-11-04T14:31:03","modified_gmt":"2025-11-04T14:31:03","slug":"galutinis-arrabbiata-padazo-recepto-vadovas","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=500","title":{"rendered":"Galutinis Arrabbiata pada\u017eo recepto vadovas"},"content":{"rendered":"<p><\/p>\n<div data-id=\"a7c1013\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n<h3>Istorija<\/h3>\n<p>Arrabbiata pada\u017eas (i\u0161 ital\u0173 <i>\u201epiktai\u201c,<\/i> rei\u0161kia \u201epiktas\u201c) yra tradicinis itali\u0161kas makaron\u0173 pada\u017eas, \u017einomas d\u0117l savo a\u0161traus, dr\u0105saus skonio. Pavadinimas \u201epiktas\u201c rei\u0161kia pada\u017ee naudojam\u0173 raudon\u0173j\u0173 \u010dili pipir\u0173 kar\u0161t\u012f.<\/p>\n<p>\u0160is pada\u017eas kil\u0119s i\u0161 Romos ir Lazio regiono centrin\u0117je Italijoje. Jis atsirado XX am\u017eiaus viduryje, kai pomidorai ir \u010dili pipirai tapo pla\u010diai prieinami ital\u0173 virtuv\u0117je po to, kai buvo atve\u017eti i\u0161 Amerikos \u0161imtme\u010diais anks\u010diau.<\/p>\n<p>Nam\u0173 kulinarai ir restoranai Romoje prad\u0117jo derinti \u0161iuos ingredientus su paprastais, \u012fperkamais pagrindiniais produktais, tokiais kaip \u201epenne\u201c makaronai, sukurdami ugning\u0105, sot\u0173 patiekal\u0105, kur\u012f buvo lengva paruo\u0161ti ir kuris buvo kupinas skonio.<\/p>\n<p>Tradici\u0161kai Arrabbiata gaminama i\u0161 \u010desnako, raudon\u0173j\u0173 \u010dili dribsni\u0173, alyvuogi\u0173 aliejaus ir pomidor\u0173, tod\u0117l receptas yra paprastas, bet dr\u0105sus. Jo populiarumas i\u0161augo Romos atsitiktinio maitinimo kult\u016broje ir galiausiai i\u0161plito visoje Italijoje ir tarptautiniu mastu, gars\u0117jantis d\u0117l tvirto, pikanti\u0161ko sm\u016bgio ir paprastumo.<\/p>\n<p>\u0160iandien Arrabbiata pada\u017eas laikomas klasikiniu rom\u0117ni\u0161ku makaron\u0173 pada\u017eu, da\u017enai patiekiamas su penne, papuo\u0161tas \u0161vie\u017eiomis petra\u017eol\u0117mis ar baziliku, o kartais derinamas su tarkuotu Pecorino ar parmezano s\u016briu. Nepaisant \u0161iuolaikini\u0173 variant\u0173, Arrabbiata esm\u0117 i\u0161lieka a\u0161tri, paprasta ir kupina itali\u0161ko skonio.<\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/www.reluctantgourmet.com\/the-ultimate-guide-to-arrabbiata-sauce-heat-flavor-pairing-tips\/\"> Nuoroda \u012f informacijos \u0161altin\u012f <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Istorija Arrabbiata pada\u017eas (i\u0161 ital\u0173 \u201epiktai\u201c, rei\u0161kia \u201epiktas\u201c) yra tradicinis itali\u0161kas makaron\u0173 pada\u017eas, \u017einomas d\u0117l savo a\u0161traus, dr\u0105saus skonio. Pavadinimas \u201epiktas\u201c rei\u0161kia pada\u017ee naudojam\u0173 raudon\u0173j\u0173 \u010dili pipir\u0173 kar\u0161t\u012f. \u0160is pada\u017eas kil\u0119s i\u0161 Romos ir Lazio regiono centrin\u0117je Italijoje. Jis atsirado XX am\u017eiaus viduryje, kai pomidorai ir \u010dili pipirai tapo pla\u010diai prieinami ital\u0173 virtuv\u0117je po to, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":501,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[337],"tags":[875,861,863,876,434],"class_list":["post-500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gurmaniski-patiekalai","tag-arrabbiata","tag-galutinis","tag-padazo","tag-recepto","tag-vadovas"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=500"}],"version-history":[{"count":0,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/500\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/media\/501"}],"wp:attachment":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}