{"id":5298,"date":"2017-03-29T10:48:46","date_gmt":"2017-03-29T08:48:46","guid":{"rendered":"http:\/\/pulskasvakodnevnica.com\/?p=5298"},"modified":"2017-03-29T10:48:46","modified_gmt":"2017-03-29T08:48:46","slug":"zvijezde-svjetske-gastronomije-stizu-u-istru","status":"publish","type":"post","link":"http:\/\/pulskasvakodnevnica.com\/index.php\/2017\/03\/29\/zvijezde-svjetske-gastronomije-stizu-u-istru\/","title":{"rendered":"Zvijezde svjetske gastronomije sti\u017eu u Istru"},"content":{"rendered":"

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Nakon vrlo uspje\u0161nog Istria Gourmet Festivala koji je u listopadu pro\u0161le godine po prvi put odr\u017ean u Rovinju, Turisti\u010dka zajednica Istarske \u017eupanije i hotelska tvrtka Maistra organiziraju i proljetni Istria Gourmet Festival. Cilj pokretanja ovog hvalevrijednog projekta je upoznavanje s novim svjetskim trendovima u kulinarstvu kao i potenciranje daljnjeg razvoja hrvatske\/istarske enogastronomije. Jednodnevni festival odr\u017eat \u0107e se u Design Hotelu Lone u Rovinju u ponedjeljak 3. travnja 2017. uz vrhunska predavanja i show cooking renomiranih chefova, ovjen\u010danih Michelinovim zvjezdicama.<\/p>\n

Ova presti\u017ena gastro medalja je ono \u0161to svaki chef potajno pri\u017eeljkuje u svojoj karijeri, a u Istru je nedavno stigla prva i zasad jedina takva zvjezdica, \u0161to pokazuje da ima jo\u0161 jako puno prostora za u\u010denje i napredovanje. Istria Gourmet Festival je upravo prigoda za ugostitelje, hotelijere, ali i sve zainteresirane za gastronomiju, da kroz predavanja, postavljanje pitanja, dru\u017eenje i razmjenu iskustava unaprijede svoja znanja.<\/p>\n

Program drugog po redu Istria Gourmet Festivala podijeljen je u dva dijela. Prvi dio tematskih predavanja objedinjen je pod naslovom “Nije va\u017eno samo dobro jesti, va\u017eno je i zdravo jesti<\/em>“, a predstaviti \u0107e neke od najnovijih tendencija u gastronomiji te podsjetiti na blagodati nekih neopravdano zapostavljenih namirnica dostupnih u na\u0161em podneblju. Bit \u0107e govora o prirodnim antioksidansima, Paleo prehrani, bakalaru i plavoj ribi, zatim “Gluten Free” prehrani, kiselom tijestu te tehnikama spajanja sastojaka za Napuljsku pizzu.<\/p>\n

U drugom dijelu festivala biti \u0107e rije\u010di o primjerima najbolje prakse u hotelijerstvu i ugostiteljstvu, standardima u ugostiteljstvu i va\u017enosti Food&Beverage odjela te zna\u010daju restorana sa Michelinovom zvjezdicom u ponudi luksuznih hotela. Nakon \u010dega \u0107e uslijediti vrlo zanimljivi show cookinzi, tijekom kojih \u0107e sudionici konferencije otkriti\u00a0 tajne tehnike spravljanja ri\u017ee, plodova mora i alga a ujedno druga\u010dije vi\u0111enje mediteranske kuhinje.<\/p>\n

Za vrijeme trajanja Istria Gourmet Festivala odr\u017eat \u0107e se i tri tematske gala ve\u010dere u re\u017eiji poznatih chefova koji vode predavanja. Prva gala ve\u010dera biti \u0107e u hotelu Monte Mulini a priredit \u0107e je chef Emanuele Scarello, druga gala ve\u010dera, koju pripremaju chef Giuseppe Mancino i chef Vincenzo Guarino biti \u0107e u Boutique\u00a0 Hotelu Adriatic, a tre\u0107a gala ve\u010dera pripala je chefu Oliveru Glowigu i Gaetanu Torrenteu i odr\u017eat \u0107e se u hotelu Lone.<\/p>\n

Nakon zadnjeg show cookinga uslijedit \u0107e zaklju\u010dci kongresa i diskusija, te \u0107e biti najavljen veliki jesenski kongres IGF-a “Autumn 2017.”.<\/p>\n

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Program<\/strong><\/p>\n

\u00a0<\/strong>09:00 <\/strong>– 10:00<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Registracija sudionika i preuzimanje akreditacija<\/p>\n

\u00a0<\/strong>10:00\u00a0 <\/strong>– 10:15<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Slu\u017ebeno otvaranje kongresa<\/strong><\/p>\n

\u00a0<\/strong>Prvi dio: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nije va\u017eno samo dobro jesti, va\u017eno je i zdravo jesti<\/em><\/strong><\/p>\n

\u00a0<\/em><\/strong>10:15\u00a0\u00a0 <\/strong>– 10:35<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Istarska ko\u0161arica zdravlja i vitalnosti: <\/em><\/strong><\/p>\n

prirodni antioksidansi u srcu kulinarske tradicije<\/em><\/strong><\/p>\n

dr.sc.Danijela Poljuha<\/strong>, Institut za poljoprivredu i turizam Pore\u010d<\/p>\n

10:35\u00a0\u00a0 <\/strong>– 11:00<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Zna\u010daj restorana sa Michelinovom zvjezdicom u<\/em><\/strong><\/p>\n

ponudi luksuznih hotela<\/em><\/strong><\/p>\n

Alessandro Ercolani<\/strong>, direktor hotela Villa Spaltenna 5*, Toscana<\/p>\n

\u00a0<\/strong>11:00\u00a0\u00a0 <\/strong>– 11:30\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Panettoni i Colombe, kiselo tijesto i kruh<\/em><\/strong><\/p>\n

Edoardo Ore<\/strong>, Majstor za kvasce Mlina Dallagiovanna<\/p>\n

\u00a0<\/strong>11:30\u00a0\u00a0 <\/strong>– 12:00\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Zna\u010daj i bogatstvo plave ribe, ‘Cu\u00f2ppo napoletano’ <\/em><\/strong><\/p>\n

Gaetano Torrente<\/strong>, Chef restorana La Cuopperia Del Convento, Cetara<\/p>\n

\u00a0<\/strong>12:00\u00a0\u00a0 <\/strong>– 12:20<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>\u201eGluten Free\u201c <\/em><\/strong>– novi trendovi u prehrani i ugostiteljstvu <\/strong><\/em><\/p>\n

\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kako se aktivno uklju\u010diti u tr\u017ei\u0161te od 180 milijuna korisnika<\/em><\/strong><\/p>\n

Denis Delogu<\/strong>, autor bestseller knjige ‘U \u0161umi’<\/p>\n

\u00a0<\/em><\/strong>12:20 <\/strong>– 12:50<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Bakalar – od ulova, su\u0161enja do njegove pripreme<\/em><\/strong><\/p>\n

Franco Favaretto<\/strong>, docent ALMA, Me\u0111unarodne \u0161kole talijanske kuhinje<\/p>\n

\u00a0<\/strong>12:50 <\/strong>– 13:10<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>PALEO (r)evolucija – novi svjetski trend koji dolazi <\/em><\/strong><\/p>\n

Temelji, razlozi i potencijali u turizmu<\/em><\/strong><\/p>\n

Denis Delogu<\/strong>, autor bestseller knjige ‘U \u0161umi’<\/p>\n

\u00a0<\/strong>13:10 <\/strong>– 14:10<\/strong> \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fingerfood a la Napoletana za sve sudionike<\/p>\n

Drugi dio: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Primjeri najbolje prakse u hotelijerstvu i ugostiteljstvu<\/em><\/strong><\/p>\n

\u00a0<\/strong>14:10 <\/strong>– 14:40<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Ugostiteljstvo; Standardi<\/em><\/strong><\/p>\n

Va\u017enost Food&Beverage odjela <\/em><\/strong><\/p>\n

Lucio D\u2019Orsi<\/strong>, vlasnik Majestic Palace Hotel 5*, Sorrento<\/p>\n

14:40 <\/strong>– 15:10<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Vincenzo Guarino<\/strong>, Il pievano<\/em>, Michelin 1*<\/strong><\/p>\n

Ri\u017ea, razni na\u010dini pripreme <\/em><\/strong><\/p>\n

Show cooking chefa Vincenza Guarina<\/p>\n

15:10 <\/strong>– 15:40\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Tehnike spajanja sastojaka za Napuljsku pizzu<\/em><\/strong><\/p>\n

Edoardo Ore<\/strong>, Majstor za kvasce Mlina Dallagiovanna<\/p>\n

\u00a0<\/strong>15:40 <\/strong>– 16:10<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Giuseppe Mancino<\/strong>, Il piccolo principe<\/em>, Michelin 2*<\/strong><\/p>\n

Plodovi mora, alge i njihovo sljubljivanje\u00a0 <\/em><\/strong><\/p>\n

Show cooking chefa Giuseppe Mancina<\/p>\n

\u00a0<\/strong>16:10 <\/strong>– 16:40<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Oliver Glowig<\/strong>, Oliver Glowig al Mercato Centrale Roma, <\/em>Michelin 2*<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/em><\/p>\n

Tradicija u mojoj mediteranskoj kuhinji<\/em><\/strong><\/p>\n

Show cooking chefa Olivera Glowiga<\/p>\n

\u00a0<\/em><\/strong><\/p>\n

16:40 <\/strong>– 17:10<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Emanuele Scarello<\/strong>, Agli Amici<\/em>, Michelin 2*<\/strong><\/p>\n

Spravljanje specifi\u010dnog jela<\/em><\/strong><\/p>\n

Show cooking chefa Emanuela Scarella<\/p>\n

\u00a0<\/strong><\/p>\n

17:10<\/strong> – 17:40<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Zaklju\u010dci kongresa, pitanja, odgovori, prijedlozi.<\/p>\n

Najava velikog jesenskog kongresa IGF – Autumn 2017<\/strong>.<\/p>\n

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Za vrijeme odr\u017eavanja Istria Gourmet Festivala<\/strong> odr\u017eat \u0107e se i tri tematske gala ve\u010dere u re\u017eiji poznatih chefova koji vode predavanja:<\/p>\n

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