{"id":248737,"date":"2018-03-12T15:46:57","date_gmt":"2018-03-12T15:46:57","guid":{"rendered":"https:\/\/www.hostelworld.com\/blog\/food-you-need-to-eat-in-florence-that-isnt-pizza-or-pasta\/"},"modified":"2023-11-13T16:51:36","modified_gmt":"2023-11-13T16:51:36","slug":"j%c3%addlo-kter%c3%a9-mus%c3%adte-j%c3%adst-ve-florencii-a-kter%c3%a9-nen%c3%ad-pizza-nebo-t%c4%9bstoviny","status":"publish","type":"post","link":"https:\/\/www.hostelworld.com\/blog\/cs\/j%c3%addlo-kter%c3%a9-mus%c3%adte-j%c3%adst-ve-florencii-a-kter%c3%a9-nen%c3%ad-pizza-nebo-t%c4%9bstoviny\/","title":{"rendered":"J\u00eddlo, kter\u00e9 mus\u00edte j\u00edst ve Florencii a kter\u00e9 nen\u00ed pizza nebo t\u011bstoviny"},"content":{"rendered":"

U\u017e p\u0159i p\u0159\u00edjezdu do It\u00e1lie se o\u010dek\u00e1v\u00e1, \u017ee budete j\u00edst j\u00eddla, kter\u00e1 se vymykaj\u00ed sv\u011btov\u00fdm zvyklostem. Tou\u017e\u00edte si sednout do rustik\u00e1ln\u00ed trattorie, objednat si l\u00e1hev v\u00edna a pustit se do po\u017eitk\u00e1\u0159sk\u00e9ho dom\u00e1c\u00edho j\u00eddla, d\u00edky kter\u00e9mu si It\u00e1lii zamilujete je\u0161t\u011b v\u00edc. My jsme to ur\u010dit\u011b za\u017eili.<\/p>\n

Proto v\u00e1s vezmeme do Florencie, proto\u017ee jej\u00ed m\u00edstn\u00ed kuchyn\u011b je jedine\u010dn\u00e1 oproti zbytku zem\u011b. Tosk\u00e1nsk\u00e1 kuchyn\u011b m\u00e1 pov\u011bst tzv. cucina povera<\/em> neboli “chud\u00e9 kuchyn\u011b”, proto\u017ee kdysi tosk\u00e1nsk\u00e9 Nonny vyu\u017e\u00edvaly k p\u0159\u00edprav\u011b j\u00eddel v\u0161e, co m\u011bly v kuchyni a na statku. Doslova ka\u017edou \u010d\u00e1st<\/em> zv\u00ed\u0159ete pou\u017e\u00edvali jako mo\u017enou ingredienci. To d\u00e1v\u00e1 tosk\u00e1nsk\u00fdm j\u00eddl\u016fm a kr\u00e1sn\u00fdm j\u00eddl\u016fm ve Florencii velmi jednoduchou, ale vydatnou charakteristiku. V podstat\u011b v\u00e1s nenech\u00e1 o hladu.<\/p>\n

Proto jsme pro v\u00e1s p\u0159ipravili pr\u016fvodce v\u0161emi m\u00edstn\u00edmi a tradi\u010dn\u00edmi florentsk\u00fdmi j\u00eddly, kter\u00e1 mus\u00edte ochutnat. Na tomto seznamu nenajdete \u017e\u00e1dn\u00e9 panini ani pizzu. Vezm\u011bte si s sebou otev\u0159enou mysl (a pr\u00e1zdn\u00fd \u017ealudek!)<\/p>\n

Lan\u00fd\u017eov\u00e9 noky<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @nemisita<\/a><\/p>\n

Nelze pop\u0159\u00edt, \u017ee lan\u00fd\u017e dod\u00e1 chu\u0165 i tomu nejmdlej\u0161\u00edmu j\u00eddlu. Je pova\u017eov\u00e1n za cennou ingredienci a je to n\u011bco, co byste m\u011bli alespo\u0148 jednou v \u017eivot\u011b vyzkou\u0161et. Ve Florencii je mal\u00e1 restaurace, kter\u00e1 m\u00e1 menu v\u011bnovan\u00e9<\/em> lan\u00fd\u017e\u016fm. Ano, ka\u017ed\u00fd den se tu pod\u00e1vaj\u00ed lan\u00fd\u017ee ! <\/em>Objednejte si lan\u00fd\u017eov\u00e9 noky a zaru\u010dujeme v\u00e1m, \u017ee se z tohoto podniku budete odpot\u00e1cet v sedm\u00e9m nebi. Pod\u00e1vaj\u00ed se ve smetanov\u00e9 om\u00e1\u010dce se s\u00fdrem gorgonzola a lan\u00fd\u017eov\u00fdm ko\u0159en\u00edm. M\u0147AM.<\/p>\n

Typick\u00e1 cena <\/strong>: 20 \u20ac<\/p>\n

Objednejte si ji u: <\/strong>Trattoria Za’Za’ (Florentsk\u00e1 j\u00eddla podle vlastn\u00edho stylu a recept\u016f pod\u00e1v\u00e1 u\u017e od roku 1977 – tak\u017ee v\u00edte, \u017ee to stoj\u00ed za to!)<\/p>\n

Bistecca alla Fiorentina<\/strong><\/h2>\n

Tohle je j\u00eddlo pro milovn\u00edky masa. Toto j\u00eddlo, zn\u00e1m\u00e9 tak\u00e9 jako florentsk\u00fd steak, je jedine\u010dn\u00e9 pro velk\u00e9 m\u011bsto Firenze. Podle tradice by tento steak m\u011bl poch\u00e1zet z m\u00edstn\u00ed kr\u00e1vy plemene Chianina, m\u011bl by se p\u0159ipravovat 3-4 minuty z ka\u017ed\u00e9 strany a pod\u00e1vat jako dva centimetry tlust\u00fd pl\u00e1t masa ve tvaru kosti T.<\/p>\n

Toto j\u00eddlo je ur\u010deno ke sd\u00edlen\u00ed. Je drah\u00e9 – vezm\u011bte proto n\u011bkolik kamar\u00e1d\u016f a rozd\u011blte se o objedn\u00e1vku nejproslulej\u0161\u00edho florentsk\u00e9ho steaku.<\/p>\n

Obvykl\u00e1 cena <\/strong>: 40 eur<\/p>\n

Se\u017eenete ho v <\/strong>: M\u00edstn\u00edch trattori\u00edch. Zkuste Buca Lapi nebo Trattoria Marione.<\/p>\n

Zupa di Fagioli<\/strong><\/h2>\n

Nem\u00e1te chu\u0165 na maso? Zkuste Zupa di Fagioli. Je to opravdu p\u0159\u00edjemn\u00e1, uklid\u0148uj\u00edc\u00ed fazolov\u00e1 pol\u00e9vka z fazol\u00ed cannellini, olivov\u00e9ho oleje, raj\u010dat a bylinek. Ano, mo\u017en\u00e1 to zn\u00ed nudn\u011b a jednodu\u0161e, ale nenechte se zm\u00e1st! Je to tosk\u00e1nsk\u00fd pokrm, kter\u00fd p\u0159\u00edjemn\u011b p\u0159ekvap\u00ed va\u0161e chu\u0165ov\u00e9 poh\u00e1rky (a mo\u017en\u00e1 poslou\u017e\u00ed i jako snadn\u00fd recept na dom\u00e1c\u00ed p\u0159\u00edpravu).<\/p>\n

Obvykl\u00e1 cena <\/strong>: 10 \u20ac <\/strong><\/p>\n

Kde ho se\u017eenete <\/strong>: Objednejte si ho jako p\u0159edkrm ve v\u011bt\u0161in\u011b restaurac\u00ed ve Florencii.<\/p>\n

Schiacciata<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @laura_cangianiello<\/a><\/p>\n

Kdy\u017e jste ve Florencii, sn\u011bzte v\u0161echen chleba… hlavn\u011b Schiacciata (vyslovuje se Skiah-CHA-tah!). Je to jako Focaccia, ALE LEP\u0160\u00cd. Nezapome\u0148te, \u017ee tosk\u00e1nsk\u00e1 kuchyn\u011b je zn\u00e1m\u00e1 jako “chud\u00e1 kuchyn\u011b”, a florentsk\u00fd chl\u00e9b je toho d\u016fkazem. Vyr\u00e1b\u00ed se bez soli (kdysi florent\u0161t\u00ed ob\u010dan\u00e9 necht\u011bli platit da\u0148 ze soli #frugal), a tak vznikla Schiacciata. Vyjde z pece jako chl\u00e9b s tenkou k\u016frkou, pak se pokape olivov\u00fdm olejem a posype sol\u00ed… a nebude v\u00e1s to st\u00e1t moc t\u011bsta!<\/p>\n

Obvykl\u00e1 cena <\/strong>: 3 \u20ac<\/p>\n

Se\u017eenete ho na: <\/strong>Peka\u0159stv\u00ed ve Florencii.<\/p>\n

Cannoli<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @eat_different_<\/a><\/em><\/p>\n

Cannoli si m\u016f\u017eete d\u00e1t kdekoli v It\u00e1lii a budete spokojen\u00ed. Ale ur\u010dit\u011b budete cht\u00edt ochutnat ty speci\u00e1ln\u011b z voz\u00edku na Piazza del Mercato Centrale (Centr\u00e1ln\u00ed trh). Pod\u00e1vaj\u00ed tam ty nejsliniv\u011bj\u0161\u00ed cannoly, jak\u00e9 jste kdy ochutnali. Jsou k\u0159upav\u00e9, kr\u00e9mov\u00e9, sladk\u00e9 a m\u016f\u017eete si vybrat vlastn\u00ed polevu. Neopou\u0161t\u011bjte Florencii, ani\u017e byste se u tohoto voz\u00edku zastavili!<\/p>\n

Obvykl\u00e1 cena: <\/strong>7-9 \u20ac<\/p>\n

K dost\u00e1n\u00ed na adrese: <\/strong>Ar\u00e0 al Mercato Centrale.<\/p>\n

Pollo al Burro<\/strong><\/h2>\n

S m\u00e1slem chutn\u00e1 \u017eivot l\u00e9pe. Skute\u010dnost. Pollo al burro, neboli ku\u0159e na m\u00e1sle, si budete cht\u00edt zapsat na prvn\u00ed m\u00edsto sv\u00e9ho seznamu gurm\u00e1n\u016f. P\u0159edstavte si tlust\u00e9 kousky k\u0159ehk\u00e9ho ku\u0159ec\u00edho masa namo\u010den\u00e9 v parn\u00edm hrnci s m\u00e1slem a bylinkami *t\u011b\u017ek\u00fd dech*. Je to dal\u0161\u00ed z j\u00eddel, o kter\u00e9 se budete cht\u00edt pod\u011blit s p\u0159\u00e1teli. Objednejte si na st\u016fl l\u00e1hev v\u00edna a pollo al burro. Nebudete zklaman\u00ed!<\/p>\n

Obvykl\u00e1 cena:<\/strong> 19 \u20ac<\/p>\n

Objednejte si ho <\/strong>: Trattoria Sostanza na Via del Porcellana.<\/p>\n

Panzanella<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @shaohay<\/a><\/p>\n

Tohle je m\u00edstn\u00ed sal\u00e1t do Florencie kv\u016fli chlebu. Recept se vrac\u00ed k onomu rysu “chud\u00e9 kuchyn\u011b” tosk\u00e1nsk\u00e9 kuchyn\u011b, proto\u017ee se p\u0159ipravuje ze zbytk\u016f chleba, kter\u00e9 se namo\u010d\u00ed do vody, vyma\u010dkaj\u00ed se do sucha a vhod\u00ed do m\u00edsy s nakr\u00e1jen\u00fdmi raj\u010daty, cibul\u00ed, bazalkou, olivov\u00fdm olejem a octem. Je to jednoduch\u00e9, ale chutn\u00e9 a naprosto osv\u011b\u017euj\u00edc\u00ed ob\u010derstven\u00ed, pokud se v hork\u00fdch letn\u00edch m\u011bs\u00edc\u00edch ocitnete ve m\u011bst\u011b.<\/p>\n

Obvykl\u00e1 cena <\/strong>: 5-8 eur<\/p>\n

K dost\u00e1n\u00ed<\/strong>: ve v\u011bt\u0161in\u011b m\u00edstn\u00edch trattori\u00ed. V dob\u011b ob\u011bda zajd\u011bte do Trattorie Borgo Antico na n\u00e1m\u011bst\u00ed Santo Spirito.<\/p>\n

Crostini di Fegato<\/strong><\/h2>\n

C\u00edt\u00edte se dobrodru\u017en\u011b? Objednejte si crostini di fegato jako sou\u010d\u00e1st italsk\u00e9ho aperitivu. Pod\u00e1vaj\u00ed se s velk\u00fdmi krutony pokryt\u00fdmi j\u00e1trovou pomaz\u00e1nkou (mohou b\u00fdt telec\u00ed, ku\u0159ec\u00ed, hus\u00ed nebo kachn\u00ed) sm\u00edchanou s nasekan\u00fdmi an\u010dovi\u010dkami, cibul\u00ed a kapary. Zn\u00ed to zaj\u00edmav\u011b, \u017ee? Mo\u017en\u00e1 to nen\u00ed prvn\u00ed v\u011bc, kterou byste na j\u00eddeln\u00edm l\u00edstku ochutnali, ale ve Florencii je to tradi\u010dn\u00ed sou\u010d\u00e1st menu aperitivu. Pokud tedy chcete skute\u010dn\u011b p\u0159ijmout kulturu j\u00eddla, vyzkou\u0161ejte ji. Zapijte to sklenkou v\u00edna a \u0159ekn\u011bte n\u00e1m, co si o tom mysl\u00edte!<\/p>\n

Obvykl\u00e1 cena <\/strong>: 5-7 \u20ac<\/p>\n

Dostanete ho ve <\/strong>: V\u011bt\u0161in\u011b bar\u016f, kter\u00e9 nab\u00edzej\u00ed aperitiv (p\u0159ed vchodem uvid\u00edte tabuli s n\u00e1pisem happy hour).<\/p>\n

Ribollita<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @lemonroads<\/a><\/em><\/p>\n

N\u00e1zev tohoto tradi\u010dn\u00edho tosk\u00e1nsk\u00e9ho receptu znamen\u00e1 doslova “p\u0159eva\u0159en\u00fd”… co\u017e m\u016f\u017ee b\u00fdt matouc\u00ed. Berte to jako zimn\u00ed verzi panzanelly. Je to vydatn\u00e1 pol\u00e9vka, kter\u00e1 je podobn\u00e1 minestrone, ale je hust\u0161\u00ed. P\u0159ipravuje se ze star\u00e9ho chleba (chlebem se opravdu nerado pl\u00fdtv\u00e1), kapusty, zel\u00ed, fazol\u00ed, mrkve, raj\u010dat a dal\u0161\u00ed zeleniny. Je neuv\u011b\u0159iteln\u011b chutn\u00e1 a je to jedno z hlavn\u00edch komfortn\u00edch j\u00eddel, kter\u00e9 si ve Florencii nesm\u00edte nechat uj\u00edt.<\/p>\n

Obvykl\u00e1 cena <\/strong>: 5-8 \u20ac<\/p>\n

Se\u017eenete ji ve<\/strong>: V\u011bt\u0161in\u011b tradi\u010dn\u00edch tosk\u00e1nsk\u00fdch trattori\u00ed. My doporu\u010dujeme da Nerbone v Mercato Centrale, kde si m\u016f\u017eete vychutnat \u00fatulnou Ribollitu.<\/p>\n

Schiacciata alla Fiorentina <\/strong><\/h2>\n

Promluvme si o florentsk\u00e9m dezertu. Schiacciata Fiorentina je nad\u00fdchan\u00fd pi\u0161kotov\u00fd dort pln\u011bn\u00fd tenkou vrstvou \u0161leha\u010dky nebo vanilkov\u00e9ho pudinku. M\u00e1 polosladkou, citronovou a vanilkovou chu\u0165, p\u0159i jej\u00ed\u017e v\u016fni se v\u00e1m budou sb\u00edhat sliny. Pozn\u00e1te, \u017ee jste ho na\u0161li, kdy\u017e na povrchu uvid\u00edte florentskou lilii nebo “giglio” (znak m\u011bsta) posypanou mou\u010dkov\u00fdm cukrem. Klidn\u011b si kousn\u011bte do nebe a pod\u011bkujte mi pozd\u011bji… dortem!<\/p>\n

Obvykl\u00e1 cena <\/strong>: 3 eura za kousek<\/p>\n

Kde ho se\u017eenete <\/strong>: V obdob\u00ed karnevalu (\u00fanor) je opravdu b\u011b\u017en\u00fd, ale kousek si m\u016f\u017eete vz\u00edt i ve v\u011bt\u0161in\u011b pek\u00e1ren.<\/p>\n

Gelato<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @biancagroenen<\/a><\/em><\/p>\n

Snad jste si nemysleli, \u017ee tento seznam nap\u00ed\u0161eme bez zmrzliny! Je to nutnost, pokud nav\u0161t\u00edv\u00edte It\u00e1lii, a ve Firenze najdete n\u011bkolik vynikaj\u00edc\u00edch, m\u00edstn\u00edch gelato m\u00edst. Vyz\u00fdv\u00e1me v\u00e1s, abyste vystoupili ze sv\u00e9 komfortn\u00ed z\u00f3ny a pustili se do kr\u00e9mov\u00e9 a n\u00e1vykov\u00e9 p\u0159\u00edchuti, kterou jste je\u0161t\u011b neochutnali! Profesion\u00e1ln\u00ed tip: A\u017e p\u016fjdete kolem obchodu se zmrzlinou, pod\u00edvejte se, zda v d\u00e1vce nen\u00ed jasn\u011b zelen\u00e1 nebo r\u016f\u017eov\u00e1 barva. To znamen\u00e1, \u017ee jste na\u0161li klenot zmrzlin\u00e1rny.<\/p>\n

Obvykl\u00e1 cena <\/strong>: 2-6 eur, podle toho, jak velk\u00e9 si d\u00e1te<\/p>\n

Koup\u00edte ji<\/strong>: V ka\u017ed\u00e9m obchod\u011b, kde vid\u00edte velk\u00e9 davy slintaj\u00edc\u00edch lid\u00ed, zejm\u00e9na v Gelaterii Santa Trinita pod\u00e9l \u0159eky Arno.<\/p>\n

Lampredotto<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @nipote<\/a><\/p>\n

Pokud chcete za\u017e\u00edt opravdov\u00e9 dobrodru\u017estv\u00ed s j\u00eddlem, vyzkou\u0161ejte lampredotto. Ne\u017e se pust\u00edme do detail\u016f, nezapome\u0148te – m\u011bjte otev\u0159enou mysl. Neexistuje kr\u00e1sn\u011bj\u0161\u00ed zp\u016fsob, jak to \u0159\u00edct, ne\u017e \u017ee lampredotto je sendvi\u010d s dr\u0161\u0165kami (dr\u0161\u0165ky jsou jedl\u00e1 v\u00fdstelka kravsk\u00e9ho \u017ealudku… m\u0148am?!) Nam\u00e1\u010d\u00ed se do v\u00fdvaru, pod\u00e1v\u00e1 se na ope\u010den\u00e9 hamburgerov\u00e9 housce a p\u0159el\u00e9v\u00e1 se zelenou nebo pikantn\u00ed om\u00e1\u010dkou. Nem\u016f\u017eete \u0159\u00edct, \u017ee jste byli ve Florencii, ani\u017e byste se zakousli do hov\u011bz\u00edho!<\/p>\n

Obvykl\u00e1 cena <\/strong>: 5 \u20ac<\/p>\n

Kde ho se\u017eenete <\/strong>: Lampredotto je klasick\u00e9 pouli\u010dn\u00ed j\u00eddlo, kter\u00e9 najdete ve st\u00e1nc\u00edch s j\u00eddlem po cel\u00e9m m\u011bst\u011b.<\/p>\n

Pappardelle Cinghiale<\/strong><\/h2>\n

Pokud hled\u00e1te typick\u00fd florentsk\u00fd t\u011bstovinov\u00fd z\u00e1\u017eitek, objednejte si Pappardelle Cinghiale. Je to<\/strong>velmi syt\u00e9 t\u011bstovinov\u00e9 j\u00eddlo p\u0159ipraven\u00e9 ze \u0161irok\u00fdch nudl\u00ed (pappardelle) v om\u00e1\u010dce z divo\u010d\u00e1ka (cinghiale). je to jedno z t\u011bch j\u00eddel, u kter\u00fdch si \u0159\u00edk\u00e1te: “Tohle nem\u016f\u017eu v\u0161echno sn\u00edst”, a ne\u017e se nad\u011bjete, vy\u0161kr\u00e1bete dno tal\u00ed\u0159e.<\/p>\n

Obvykl\u00e1 cena <\/strong>: 10-15 eur<\/p>\n

Kde ho se\u017eenete<\/strong>: Pokud si chcete d\u00e1t po\u0159\u00e1dnou porci, objednejte si ho v Osteria del Cinghiale Bianco. Jinak ji najdete ve v\u011bt\u0161in\u011b m\u00edstn\u00edch trattori\u00ed jako pappardelle cinghiale (nebo cokoli s kan\u010d\u00edm masem), tradi\u010dn\u00ed florentsk\u00e9 t\u011bstovinov\u00e9 j\u00eddlo.<\/p>\n

Crespelle alla Fiorentina<\/strong><\/h2>\n

\"\"<\/p>\n

\ud83d\udcf7: @filippoboldrini<\/a><\/em><\/p>\n

Tohle je florentsk\u00e1 verze chutn\u00e9 pala\u010dinky. Vezmou tenkou pala\u010dinkovou pala\u010dinku, napln\u00ed ji s\u00fdrem ricotta, p\u0159idaj\u00ed \u0161pen\u00e1t, pokapou m\u00e1slovou b\u00edlou om\u00e1\u010dkou a str\u010d\u00ed do trouby. A te\u010f zav\u0159ete pusu, u\u017e se v\u00e1m sb\u00edhaj\u00ed sliny! Crespelle alla fiorentina se pod\u00e1vaj\u00ed s dobrou italskou raj\u010datovou om\u00e1\u010dkou a hromadou strouhan\u00e9ho parmaz\u00e1nu. Lep\u0161\u00ed ne\u017e francouzsk\u00e9? To je t\u011bsn\u00e9.<\/p>\n

Obvykl\u00e1 cena<\/strong>: 10 \u20ac<\/p>\n

K dost\u00e1n\u00ed na<\/strong>: V tradi\u010dn\u00edch tosk\u00e1nsk\u00fdch trattori\u00edch. Mluv\u00edme tu o m\u00edstech, kde se nemluv\u00ed anglicky. V\u0161ak v\u00edte, ty nejlep\u0161\u00ed.<\/p>\n

Zuccotto<\/strong><\/h2>\n

Zuccotto znamen\u00e1 v ital\u0161tin\u011b “mal\u00e1 d\u00fdn\u011b”, a ne, nem\u00e1 to nic spole\u010dn\u00e9ho s tykvovit\u00fdm ovocem. Je pova\u017eov\u00e1n za nejstar\u0161\u00ed recept na mou\u010dn\u00edk ve Florencii (pod\u00e1v\u00e1 se u\u017e od 16. stolet\u00ed!) Zuccotto je lik\u00e9rem nas\u00e1kl\u00fd pi\u0161kotov\u00fd dort pln\u011bn\u00fd \u0161leha\u010dkou, kandovan\u00fdm ovocem, mandlemi a karamelem, kter\u00fd je pak p\u0159elit\u00fd \u010dokol\u00e1dovou ganache. Pod\u00e1v\u00e1 se polozmrzl\u00fd nebo chlazen\u00fd. Ukrojte n\u00e1m kousek!<\/p>\n

Obvykl\u00e1 cena <\/strong>: 5 \u20ac za kousek<\/p>\n

K dost\u00e1n\u00ed v<\/strong>: cukr\u00e1rn\u00e1ch nebo zmrzlin\u00e1rn\u00e1ch. Pokud budete m\u00edt \u0161t\u011bst\u00ed, v nab\u00eddce dezert\u016f.<\/p>\n

Hostely ve Florencii<\/a><\/strong><\/p>\n

Dostali jste po n\u00e1s hlad? Napi\u0161te n\u00e1m do koment\u00e1\u0159\u016f n\u00ed\u017ee, jak\u00e9 j\u00eddlo ve Florencii nejrad\u011bji konzumujete… <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":163,"featured_media":137460,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"hw_hurry":"","hw_related":"[{\"id\":249765,\"score\":0.7377000000000000223820961764431558549404144287109375,\"hook\":\"\"},{\"id\":248753,\"score\":0.71989999999999998436805981327779591083526611328125,\"hook\":\"\"},{\"id\":248122,\"score\":0.70079999999999997850608224325696937739849090576171875,\"hook\":\"\"},{\"id\":248124,\"score\":0.70060000000000000053290705182007513940334320068359375,\"hook\":\"\"},{\"id\":1272387,\"score\":0.6992000000000000436983782492461614310741424560546875,\"hook\":\"\"},{\"id\":1297400,\"score\":0.6935000000000000053290705182007513940334320068359375,\"hook\":\"\"}]","footnotes":""},"categories":[18279],"tags":[],"class_list":["post-248737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-cs","wpbf-post"],"yoast_head":"\nJ\u00eddlo, kter\u00e9 mus\u00edte j\u00edst ve Florencii a kter\u00e9 nen\u00ed pizza nebo t\u011bstoviny - Hostelworld Travel Blog<\/title>\n<meta name=\"description\" content=\"J\u00eddlo ve Florencii se od zbytku zem\u011b li\u0161\u00ed. 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