{"id":5037,"date":"2026-02-17T21:56:52","date_gmt":"2026-02-17T20:56:52","guid":{"rendered":"https:\/\/hotel-school.eu\/wp-index.php\/?p=5037"},"modified":"2026-03-02T10:06:33","modified_gmt":"2026-03-02T09:06:33","slug":"italske-speciality","status":"publish","type":"post","link":"https:\/\/hotel-school.eu\/wp-index.php\/novinky\/italske-speciality\/","title":{"rendered":"Italsk\u00e9 speciality"},"content":{"rendered":"
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Italsk\u00e9 speciality na Hotelov\u00e9 \u0161kole v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch<\/b><\/h3>\n<\/div>\n
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Dne 17. \u00fanora 2026 se na Hotelov\u00e9 \u0161kole v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch uskute\u010dnil dal\u0161\u00ed projektov\u00fd den v r\u00e1mci dlouhodob\u00e9 spolupr\u00e1ce se \u0161\u00e9fkucha\u0159em Robertem Angionim. Masterclass byla op\u011bt zam\u011b\u0159ena na autentickou italskou kuchyni a spojila praktickou v\u00fduku na\u0161ich student\u016f s profesn\u00ed orientac\u00ed \u017e\u00e1k\u016f z\u00e1kladn\u00edch \u0161kol.<\/div>\n
Tentokr\u00e1t se zapojili:<\/div>\n
3 \u017e\u00e1ci ze Z\u0160 \u00da\u0161ovice,<\/div>\n
3 \u017e\u00e1ci ze Z\u0160 Jih Mari\u00e1nsk\u00e9 L\u00e1zn\u011b.<\/div>\n
Ka\u017ed\u00fd m\u011bs\u00edc p\u0159itom z\u00e1kladn\u00ed \u0161koly z Mari\u00e1nsk\u00fdch L\u00e1zn\u00ed vys\u00edlaj\u00ed nov\u00e9 \u017e\u00e1ky, kte\u0159\u00ed si v r\u00e1mci orientace mohou vyzkou\u0161et praktickou v\u00fduku p\u0159\u00edmo v odborn\u00fdch u\u010debn\u00e1ch hotelov\u00e9 \u0161koly. Tento syst\u00e9m umo\u017e\u0148uje postupn\u011b p\u0159edstavit gastronomick\u00e9 obory \u0161ir\u0161\u00edmu okruhu mlad\u00fdch z\u00e1jemc\u016f.<\/div>\n
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Masterclass s profesion\u00e1ln\u00edm \u0161\u00e9fkucha\u0159em<\/u><\/strong><\/div>\n<\/div>\n
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Workshop prob\u00edhal formou praktick\u00e9 masterclass, b\u011bhem n\u00ed\u017e na\u0161i studenti aktivn\u011b pracovali pod veden\u00edm \u0161\u00e9fkucha\u0159e a sou\u010dasn\u011b spolupracovali s hostuj\u00edc\u00edmi \u017e\u00e1ky. Ne\u0161lo pouze o uk\u00e1zku va\u0159en\u00ed, ale o plnohodnotnou odbornou v\u00fduku zam\u011b\u0159enou na techniku, organizaci pr\u00e1ce a t\u00fdmovou spolupr\u00e1ci.<\/div>\n<\/div>\n
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Parmigiana di Melanzane \u2013 italsk\u00e1 klasika<\/u><\/strong><\/div>\n
Hlavn\u00edm pokrmem byla Parmigiana di Melanzane, tradi\u010dn\u00ed zap\u00e9kan\u00fd pokrm z lilku, raj\u010datov\u00e9 om\u00e1\u010dky, mozzarelly a parmaz\u00e1nu.<\/div>\n
\u017d\u00e1ci si vyzkou\u0161eli cel\u00fd technologick\u00fd postup:<\/div>\n
spr\u00e1vn\u00e9 kr\u00e1jen\u00ed a p\u0159\u00edpravu lilku, sma\u017een\u00ed i leh\u010d\u00ed variantu pe\u010den\u00ed, p\u0159\u00edpravu dom\u00e1c\u00ed raj\u010datov\u00e9 om\u00e1\u010dky s \u010desnekem a \u010derstvou bazalkou,<\/div>\n
precizn\u00ed vrstven\u00ed jednotliv\u00fdch surovin, fin\u00e1ln\u00ed zap\u00e9k\u00e1n\u00ed a spr\u00e1vn\u00e9 \u201eodpo\u010dinut\u00ed\u201c pokrmu p\u0159ed serv\u00edrov\u00e1n\u00edm. D\u016fraz byl kladen na kvalitu surovin, rovnov\u00e1hu chut\u00ed a estetiku serv\u00edrov\u00e1n\u00ed.<\/div>\n<\/div>\n
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Minestrone di Verdure \u2013 chu\u0165 dom\u00e1c\u00ed It\u00e1lie<\/u><\/strong><\/div>\n
Druh\u00fdm p\u0159ipravovan\u00fdm pokrmem byla Minestrone di Verdure, tradi\u010dn\u00ed zeleninov\u00e1 pol\u00e9vka. Studenti se u\u010dili:<\/div>\n
p\u0159ipravit z\u00e1kladn\u00ed soffritto (cibule, mrkev, \u0159ap\u00edkat\u00fd celer), spr\u00e1vn\u011b kr\u00e1jet zeleninu na rovnom\u011brn\u00e9 kosti\u010dky, pracovat s v\u00fdvarem a kontrolovat d\u00e9lku va\u0159en\u00ed, dochucovat bylinkami a vyv\u00e1\u017eit konzistenci.<\/div>\n
N\u011bkter\u00e9 skupiny doplnily pol\u00e9vku t\u011bstovinou nebo r\u00fd\u017e\u00ed, \u010d\u00edm\u017e z\u00edskala pln\u011bj\u0161\u00ed charakter.<\/div>\n<\/div>\n
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Propojen\u00ed v\u00fduky a motivace budouc\u00edch student\u016f<\/u><\/strong><\/div>\n
Spole\u010dn\u00e1 pr\u00e1ce v kuchyni m\u011bla v\u00fdznamn\u00fd motiva\u010dn\u00ed efekt. \u017d\u00e1ci z\u00e1kladn\u00edch \u0161kol z\u00edskali re\u00e1lnou p\u0159edstavu o tom, jak prob\u00edh\u00e1 odborn\u00fd v\u00fdcvik na hotelov\u00e9 \u0161kole. Na\u0161i studenti si z\u00e1rove\u0148 upevnili sv\u00e9 praktick\u00e9 dovednosti a u\u010dili se p\u0159ed\u00e1vat zku\u0161enosti mlad\u0161\u00edm koleg\u016fm.<\/div>\n
Atmosf\u00e9ra byla profesion\u00e1ln\u00ed, ale z\u00e1rove\u0148 velmi p\u0159\u00e1telsk\u00e1. Masterclass op\u011bt potvrdila, \u017ee spojen\u00ed odborn\u00e9 v\u00fduky s autentickou zku\u0161enost\u00ed profesion\u00e1ln\u00edho \u0161\u00e9fkucha\u0159e je pro studenty mimo\u0159\u00e1dn\u011b p\u0159\u00ednosn\u00e9.<\/div>\n<\/div>\n
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\u00dasp\u011b\u0161n\u00e1 spolupr\u00e1ce pokra\u010duje<\/u><\/strong><\/div>\n
Projektov\u00fd den 17. \u00fanora 2026 potvrdil, \u017ee pravideln\u00e9 zapojov\u00e1n\u00ed \u017e\u00e1k\u016f z\u00e1kladn\u00edch \u0161kol do praktick\u00fdch masterclass je smysluplnou sou\u010d\u00e1st\u00ed profesn\u00ed orientace v regionu.<\/div>\n
D\u011bkujeme \u0161\u00e9fkucha\u0159i Robertu Angionimu za jeho odbornost, trp\u011blivost a dlouhodobou podporu na\u0161ich student\u016f. T\u011b\u0161\u00edme se na dal\u0161\u00ed spole\u010dn\u00e1 setk\u00e1n\u00ed, kter\u00e1 budou i nad\u00e1le rozv\u00edjet odborn\u00e9 dovednosti, kreativitu a spolupr\u00e1ci mezi \u0161kolami v Mari\u00e1nsk\u00fdch L\u00e1zn\u00edch.<\/div>\n<\/div>\n<\/div>