{"id":824,"date":"2025-06-25T09:13:12","date_gmt":"2025-06-25T08:13:12","guid":{"rendered":"https:\/\/radisici.ba\/?p=824"},"modified":"2025-06-25T09:13:12","modified_gmt":"2025-06-25T08:13:12","slug":"radisicanin-pravi-najbolju-pizzu-u-dubrovniku","status":"publish","type":"post","link":"https:\/\/radisici.ba\/?p=824","title":{"rendered":"Radi\u0161i\u0107anin pravi najbolju pizzu u Dubrovniku"},"content":{"rendered":"<p data-start=\"247\" data-end=\"559\"><a href=\"https:\/\/radisici.ba\/wp-content\/uploads\/2025\/06\/dub1.jpg\" rel=\"wpdevart_lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-826 alignleft\" src=\"https:\/\/radisici.ba\/wp-content\/uploads\/2025\/06\/dub1.jpg\" alt=\"\" width=\"750\" height=\"671\" srcset=\"https:\/\/radisici.ba\/wp-content\/uploads\/2025\/06\/dub1.jpg 750w, https:\/\/radisici.ba\/wp-content\/uploads\/2025\/06\/dub1-300x268.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a>Pri\u010da Zdenka \u0160unji\u0107a iz Ljubu\u0161kog nije samo pri\u010da o pizzi \u2013 to je pri\u010da o strasti, radu i autenti\u010dnosti. Od prvih koraka u njema\u010dkom restoranu <strong data-start=\"390\" data-end=\"413\">Il Fresco B\u00f6blingen<\/strong>, gdje je po\u010deo stjecati znanje, do ozbiljne profesionalne karijere u najja\u010dim picerijama Stuttgarta, Zdenko je svoj put gradio tiho, ali odlu\u010dno.<\/p>\n<p data-start=\"561\" data-end=\"1017\">U kultnom restoranu <strong data-start=\"581\" data-end=\"601\">Split Reutlingen<\/strong>, uz podr\u0161ku prijatelja i \u0161efa Denija Toli\u0107a, zapo\u010dinje njegov ozbiljan uspon. Nakon toga uslijedio je rad u elitnim picerijama poput <strong data-start=\"735\" data-end=\"754\">60secondiNapoli<\/strong>, lanca poznatog po napuljskom stilu pizze, koji se u Njema\u010dkoj gotovo isklju\u010divo povjerava Talijanima. Kada je Zdenko stigao na razgovor, prvo su ga pitali je li Talijan. Nije bio \u2013 ali je znanjem i vje\u0161tinom u samo deset minuta dokazao da pripada me\u0111u najbolje.<\/p>\n<p data-start=\"1019\" data-end=\"1278\">Napuljski stil pizze karakteriziraju <strong data-start=\"1056\" data-end=\"1107\">duga fermentacija tijesta (do 48h + 12h odmora)<\/strong> te visoki, prozra\u010dni rubovi poput kroasana. Upravo tim stilom Zdenko osvaja sve vi\u0161e zaljubljenika u pizzu \u2013 a sve to dokumentira na Instagram stranici <strong data-start=\"1260\" data-end=\"1277\">@pizza_chef_z<\/strong>.<\/p>\n<p data-start=\"1019\" data-end=\"1278\">\n<p data-start=\"1019\" data-end=\"1278\">Prekretnica dolazi kada ga biznismen iz \u0160irokog Brijega poziva da radi u Dubrovniku, u restoranu <strong data-start=\"1377\" data-end=\"1387\">Amoret<\/strong>. Tamo stvara pravu kulinarsku pri\u010du i, kako mnogi ka\u017eu, <strong data-start=\"1444\" data-end=\"1475\">najbolju pizzu u Dubrovniku<\/strong>. Me\u0111u brojnim pohvalama, isti\u010de se i objava <strong data-start=\"1520\" data-end=\"1546\">MasterChefa Australije<\/strong>, koji je podijelio fotografiju njegove pizze uz komentar: <em data-start=\"1605\" data-end=\"1620\">\u201cThat crust!\u201d<\/em><\/p>\n<p data-start=\"1019\" data-end=\"1278\">\n<p data-start=\"1622\" data-end=\"1767\">Danas, nakon godina usavr\u0161avanja, \u0160unji\u0107u sti\u017ee poziv koji malo koji pizzaiolo dobije \u2013 <strong data-start=\"1710\" data-end=\"1753\">nastup na svjetskom prvenstvu u Napulju<\/strong> idu\u0107e godine.<\/p>\n<p data-start=\"1769\" data-end=\"1940\">Zdenko ostaje skroman: \u201cKad mi gosti prvo fotografiraju pizzu iz svih kuteva, a onda ka\u017eu da je hladna \u2013 samo se nasmijem.\u201d<br data-start=\"1892\" data-end=\"1895\" \/>Jer zna \u2013 za dobru pizzu vrijedi i pri\u010dekati.<\/p>\n<p data-start=\"1769\" data-end=\"1940\">\n<p data-start=\"1769\" data-end=\"1940\">borak.tv<\/p>\n<p data-start=\"1019\" data-end=\"1278\">\n","protected":false},"excerpt":{"rendered":"<p>Pri\u010da Zdenka \u0160unji\u0107a iz Ljubu\u0161kog nije samo pri\u010da o pizzi \u2013 to je pri\u010da o strasti, radu i autenti\u010dnosti. Od<\/p>\n","protected":false},"author":2,"featured_media":825,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-radisici"],"_links":{"self":[{"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/posts\/824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radisici.ba\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=824"}],"version-history":[{"count":1,"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions"}],"predecessor-version":[{"id":827,"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/posts\/824\/revisions\/827"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radisici.ba\/index.php?rest_route=\/wp\/v2\/media\/825"}],"wp:attachment":[{"href":"https:\/\/radisici.ba\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radisici.ba\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radisici.ba\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}