{"id":4570,"date":"2025-11-12T13:00:22","date_gmt":"2025-11-12T12:00:22","guid":{"rendered":"https:\/\/hotel-school.eu\/wp-index.php\/?p=4570"},"modified":"2025-11-14T14:33:08","modified_gmt":"2025-11-14T13:33:08","slug":"projekt-italska-kuchyne","status":"publish","type":"post","link":"https:\/\/hotel-school.eu\/wp-index.php\/novinky\/projekt-italska-kuchyne\/","title":{"rendered":"Projekt „Italsk\u00e1 kuchyn\u011b“"},"content":{"rendered":"

Roberto Angioni p\u0159in\u00e1\u0161\u00ed pravou italskou kuchyni na Hotelovou \u0161kolu v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch<\/h2>\n<\/div>

11.\u201312. listopadu: dva dny v\u011bnovan\u00e9 pizze, focaccii a sardsk\u00fdm gnocchi<\/h4>\n

Hotelov\u00e1 \u0161kola v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch hostila ve dnech 11. a 12. listopadu speci\u00e1ln\u00ed kulin\u00e1\u0159sk\u00fd workshop veden\u00fd \u0161\u00e9fkucha\u0159em Robertem Angionim, profesion\u00e1lem s v\u00edce ne\u017e t\u0159icetiletou mezin\u00e1rodn\u00ed prax\u00ed v It\u00e1lii, N\u011bmecku, \u0160pan\u011blsku a \u010cesk\u00e9 republice.<\/p>\n

B\u011bhem dvou dn\u00ed m\u011bli studenti, host\u00e9, d\u011bti i rodi\u010de, kte\u0159\u00ed \u0161kolu nav\u0161t\u00edvili v r\u00e1mci dne otev\u0159en\u00fdch dve\u0159\u00ed, mo\u017enost sledovat \u2013 a hlavn\u011b ochutnat \u2013 autentick\u00e9 speciality italsk\u00e9 gastronomie: pravou pizzu, focacciu a ru\u010dn\u011b vyr\u00e1b\u011bn\u00e9 sardsk\u00e9 gnocchi.<\/p>\n

Praktick\u00e1, \u017eiv\u00e1 a inspirativn\u00ed v\u00fduka<\/h3>\n

\u0160\u00e9fkucha\u0159 Angioni pracoval bok po boku s \u017e\u00e1ky kucha\u0159sk\u00fdch obor\u016f a krok za krokem je vedl p\u0159i p\u0159\u00edprav\u011b t\u011bsta, v\u00fdb\u011bru surovin i profesion\u00e1ln\u00edch technik\u00e1ch pe\u010den\u00ed.
\nStudenti byli velmi motivovan\u00ed a zv\u011bdav\u00ed, a prom\u011bnili tak \u0161koln\u00ed kuchy\u0148 v opravdovou kulin\u00e1\u0159skou d\u00edlnu. Z atmosf\u00e9ry a v\u00fdraz\u016f na fotografi\u00edch je patrn\u00e9, jak tato zku\u0161enost pos\u00edlila jejich jistotu, dovednosti i t\u00fdmovou spolupr\u00e1ci.<\/p>\n

Pizza a focaccia jako v It\u00e1lii<\/h3>\n

B\u011bhem workshopu mohli n\u00e1v\u0161t\u011bvn\u00edci ochutnat:<\/p>\n

    \n
  • Pizzu Margherita<\/li>\n
  • Pizzu se \u0161unkou<\/li>\n
  • Pizzu se \u017eampiony<\/li>\n
  • Pizzu se sal\u00e1mem<\/li>\n
  • Pizzu Quattro Formaggi<\/li>\n
  • Klasickou focacciu s rozmar\u00fdnem, nad\u00fdchanou a vo\u0148avou<\/em><\/li>\n
  • Sardsk\u00e9 gnocchi \u201emalloreddus\u201d p\u0159ipravovan\u00e9 \u010derstv\u011b<\/em><\/li>\n<\/ul>\n

    J\u00eddla byla serv\u00edrov\u00e1na p\u0159\u00edmo studenty, kte\u0159\u00ed si tak vyzkou\u0161eli nejen technick\u00e9 dovednosti, ale i komunikaci a pr\u00e1ci s hosty.<\/p>\n

    Cenn\u00e1 zku\u0161enost pro budouc\u00ed studenty<\/h3>\n

    B\u011bhem dne otev\u0159en\u00fdch dve\u0159\u00ed m\u011bli rodi\u010de a d\u011bti mo\u017enost nahl\u00e9dnout p\u0159\u00edmo do v\u00fduky, pozorovat pr\u00e1ci v kuchyni a ochutnat \u010derstv\u011b p\u0159ipraven\u00e9 pokrmy. Mohli tak z\u00edskat re\u00e1lnou p\u0159edstavu o tom, jak zaj\u00edmav\u00e9, n\u00e1ro\u010dn\u00e9 a kreativn\u00ed je studium gastronomick\u00fdch obor\u016f.
    \n\u00da\u010dast mezin\u00e1rodn\u00edho \u0161\u00e9fkucha\u0159e Roberta Angioniho dodala akci v\u00fdjime\u010dn\u00fd charakter a student\u016fm nab\u00eddla vz\u00e1cnou mo\u017enost setkat se s pravou profesion\u00e1ln\u00ed italskou kuchyn\u00ed.<\/p>\n

    Spolupr\u00e1ce, kter\u00e1 \u0161kolu obohacuje<\/h3>\n

    Veden\u00ed \u0161koly i u\u010ditel\u00e9 vyj\u00e1d\u0159ili velkou spokojenost s \u00fasp\u011bchem cel\u00e9 akce a zd\u016fraznili, \u017ee podobn\u00e9 spolupr\u00e1ce zvy\u0161uj\u00ed kvalitu v\u00fduky a motivuj\u00ed studenty.
    \n\u0160\u00e9fkucha\u0159 Angioni zase pochv\u00e1lil pracovn\u00ed nasazen\u00ed a zodpov\u011bdnost \u017e\u00e1k\u016f a ocenil jejich t\u00fdmov\u00e9ho ducha a nad\u0161en\u00fd p\u0159\u00edstup.<\/p>\n<\/div>