{"id":4756,"date":"2025-12-17T17:03:57","date_gmt":"2025-12-17T16:03:57","guid":{"rendered":"https:\/\/hotel-school.eu\/wp-index.php\/?p=4756"},"modified":"2025-12-19T09:59:16","modified_gmt":"2025-12-19T08:59:16","slug":"italie-a-spanelsko-na-hs","status":"publish","type":"post","link":"https:\/\/hotel-school.eu\/wp-index.php\/novinky\/italie-a-spanelsko-na-hs\/","title":{"rendered":"It\u00e1lie a \u0160pan\u011blsko v H\u0160"},"content":{"rendered":"

Dal\u0161\u00ed projektov\u00fd den v kuchyni:<\/h4>\n

It\u00e1lie a \u0160pan\u011blsko na Hotelov\u00e9 \u0161kole v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch<\/h3>\n

Dne 17. prosince 2025 prob\u011bhl na Hotelov\u00e9 \u0161kole v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch dal\u0161\u00ed kulin\u00e1\u0159sk\u00fd workshop veden\u00fd \u0161\u00e9fkucha\u0159em Robertem Angionim, tentokr\u00e1t zam\u011b\u0159en\u00fd na italskou a \u0161pan\u011blskou kuchyni.<\/p>\n

Italsk\u00e9 chut\u011b na za\u010d\u00e1tek<\/strong>
\nVa\u0159en\u00ed za\u010dalo v italsk\u00e9m duchu. \u017d\u00e1ci t\u0159\u00edd 2.A a 1.A si vyzkou\u0161eli p\u0159\u00edpravu n\u011bkolika variant rizota \u2013 s ch\u0159estem, s h\u0159\u00edbky a tradi\u010dn\u00ed Mil\u00e1nsk\u00e9 rizoto. Sou\u010d\u00e1st\u00ed programu byly tak\u00e9 arancini, typick\u00e1 sicilsk\u00e1 specialita, a to hned ve t\u0159ech variant\u00e1ch:
\n\u2022 s masov\u00fdm rag\u00fa,
\n\u2022 vegetari\u00e1nsk\u00e1 verze se \u0161pen\u00e1tem a ricottou,
\n\u2022 arancini al burro se \u0161unkou, mozzarellou a be\u0161amelem.<\/p>\n

P\u0159esun do \u0160pan\u011blska<\/strong>
\nV druh\u00e9 \u010d\u00e1sti workshopu se \u017e\u00e1ci p\u0159esunuli do \u0160pan\u011blska, kde p\u0159ipravovali paellu \u2013 s mo\u0159sk\u00fdmi plody, vegetari\u00e1nskou i zeleninovou variantu t\u00e9to ikonick\u00e9 \u0161pan\u011blsk\u00e9 speciality.<\/p>\n

V\u00edce ne\u017e jen va\u0159en\u00ed<\/strong>
\n\u017d\u00e1ci si projektov\u00fd den velmi u\u017eili. Krom\u011b zdokonalov\u00e1n\u00ed praktick\u00fdch kulin\u00e1\u0159sk\u00fdch dovednost\u00ed si z\u00e1rove\u0148 procvi\u010dili komunikaci v anglick\u00e9m a \u0161pan\u011blsk\u00e9m jazyce, co\u017e p\u0159isp\u011blo k propojen\u00ed odborn\u00e9 v\u00fduky s jazykov\u00fdm vzd\u011bl\u00e1v\u00e1n\u00edm.<\/p>\n

T\u011b\u0161\u00edme se na pokra\u010dov\u00e1n\u00ed<\/strong>
\nDal\u0161\u00ed workshop se uskute\u010dn\u00ed ji\u017e v lednu 2026. \u0160\u00e9fkucha\u0159i Robertu Angionimu d\u011bkujeme za jeho ochotu, trp\u011blivost a \u010das, kter\u00fd v\u011bnuje na\u0161im \u017e\u00e1k\u016fm, a t\u011b\u0161\u00edme se na dal\u0161\u00ed inspirativn\u00ed setk\u00e1n\u00ed v kuchyni.<\/p>\n<\/div>