{"id":6031,"date":"2019-02-06T10:42:44","date_gmt":"2019-02-06T10:42:44","guid":{"rendered":"https:\/\/itacpro.develacq.startgoconnection.es\/?p=6031"},"modified":"2023-08-08T10:00:37","modified_gmt":"2023-08-08T08:00:37","slug":"wspolpraca-z-wyzsza-szkola-hotelarstwa-mediterraneo","status":"publish","type":"post","link":"https:\/\/www.itac-professional.com\/pl\/blog\/wspolpraca-z-wyzsza-szkola-hotelarstwa-mediterraneo\/","title":{"rendered":"Wsp\u00f3\u0142praca z Wy\u017csz\u0105 Szko\u0142\u0105 Hotelarstwa Mediterr\u00e1neo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]Nasza marka <strong>ITAC PROFESSIONAL<\/strong> wsp\u00f3\u0142pracowa\u0142a z <strong>Wy\u017csz\u0105 Szko\u0142\u0105 Hotelarstwa Mediterr\u00e1neo<\/strong> podczas I Konkursu Gastronomicznego Wspieraj\u0105cego Produkty Naturalne. Odpowiedzialna by\u0142a za dostarczenie surowc\u00f3w oraz wesz\u0142a w sk\u0142ad jury.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00bb6034&#8243; img_size=\u00bblarge\u00bb alignment=\u00bbcenter\u00bb image_hovers=\u00bbfalse\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00bb6035&#8243; img_size=\u00bblarge\u00bb alignment=\u00bbcenter\u00bb image_hovers=\u00bbfalse\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<strong>G\u0142\u00f3wnym celem naszej wsp\u00f3\u0142pracy<\/strong> z t\u0105 plac\u00f3wk\u0105 jest promocja i rozpowszechnienie spo\u017cycia orzech\u00f3w oraz owoc\u00f3w suszonych jako sk\u0142adnik\u00f3w w\u015br\u00f3d <strong>specjalist\u00f3w<\/strong>, firm i uczni\u00f3w bran\u017cy <strong>hotelarskiej oraz turystycznej. <\/strong><\/p>\n<p><strong>\u00a0<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Podczas konkursu uczniowie Wy\u017cszej Szko\u0142y Hotelarstwa Mediterr\u00e1neo z Madrytu i Walencji mogli wykaza\u0107 si\u0119 profesjonalnymi zdolno\u015bciami kulinarnymi, przygotowuj\u0105c potrawy, kt\u00f3re mia\u0142y zawiera\u0107 orzechy (migda\u0142y lub pistacje), owoce suszone (suszone morele w kawa\u0142kach), korwina oraz piwo kraftowe.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<div style=\"width: 1005px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-6031-1\" width=\"1005\" height=\"565\" autoplay preload=\"metadata\" controls=\"controls\"><source type=\"video\/youtube\" src=\"https:\/\/www.youtube.com\/watch?v=7-S1YcX2hpA&#038;_=1\" \/><a href=\"https:\/\/www.youtube.com\/watch?v=7-S1YcX2hpA\">https:\/\/www.youtube.com\/watch?v=7-S1YcX2hpA<\/a><\/video><\/div>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Impreza odby\u0142a si\u0119 21 lutego w Madrycie i Walencji. Uczestnicy, kt\u00f3ry podbili serca jury i zdobyli pierwsz\u0105 nagrod\u0119 w ka\u017cdej z filii szko\u0142y to V\u00edctor Cuenca ze swoj\u0105 przek\u0105sk\u0105 ceviche z korwina po japo\u0144sku oraz Andr\u00e9s Rengel, dzi\u0119ki korwinowi po kr\u00f3lewsku, szafranowej zupie rybnej bouillabaisse oraz potrawie migas z okruch\u00f3w migda\u0142owych. <strong>GRATULUJEMY ZWYCI\u0118ZCOM!<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<strong>Orzechy i owoce suszone jako sk\u0142adniki w gastronomii<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Orzechy i owoce suszone jako sk\u0142adniki w gastronomii s\u0105 coraz bardziej powszechne z uwagi na ich szeroki wachlarz zastosowania do <strong>przek\u0105sek, da\u0144 g\u0142\u00f3wnych i deser\u00f3w, na prosty spos\u00f3b u\u017cycia i przechowywania<\/strong>, na ogromny wk\u0142ad <strong>kreatywno\u015bci i warto\u015bci dodanej<\/strong> do dzie\u0142 kucharzy, na ich nierozerwalne zalety jako <strong>produkt\u00f3w naturalnych<\/strong>, o wysokiej <strong>warto\u015bci od\u017cywczej<\/strong> (wysoka zawarto\u015b\u0107 <strong>bia\u0142ka i b\u0142onnika ro\u015blinnego<\/strong>) oraz na tendencj\u0119 do ich wprowadzania do najmodniejszych diet i styl\u00f3w od\u017cywiania, takich jak <strong>weganizm, diety paleo, nurt real food<\/strong> itd.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Migda\u0142y, orzechy w\u0142oskie, orzeszki piniowe, \u015bliwki, rodzynki lub daktyle to niekt\u00f3re z najcz\u0119\u015bciej stosowanych produkt\u00f3w w kuchni tradycyjnej. Je\u015bli chodzi o nowe tendencje, mo\u017cemy wspomnie\u0107 o <strong>orzechach nerkowca, orzechach makadamiowych, mielonej kukurydzy, \u017curawinie i jagodach, grejpfrucie, ananasie, papai, makaronach oraz mas\u0142ach migda\u0142owych i orzechowych<\/strong>, a tak\u017ce o wszelkich produktach przetworzonych na ich bazie w formie spod\u00f3w, kostek, m\u0105k, <strong>mlek, napoj\u00f3w warzywnych<\/strong> itd.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<strong>Marka Itac Professional <\/strong>nieustannie dostosowuje si\u0119 i poszerza swoj\u0105 ofert\u0119, zgodnie z zapotrzebowaniem specjalistycznym bran\u017cy hotelarskiej. Dlatego te\u017c jeste\u015bmy firm\u0105 wiod\u0105c\u0105 w tym sektorze, gwarantuj\u0105c dost\u0119pno\u015b\u0107 i dostawy produkt\u00f3w praktycznie przez ca\u0142y rok.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Nasza marka ITAC PROFESSIONAL wsp\u00f3\u0142pracowa\u0142a z Wy\u017csz\u0105 Szko\u0142\u0105 Hotelarstwa Mediterr\u00e1neo podczas I Konkursu Gastronomicznego Wspieraj\u0105cego Produkty Naturalne. 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