{"id":15886,"date":"2022-11-16T12:15:42","date_gmt":"2022-11-16T10:15:42","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=15886"},"modified":"2022-11-16T13:34:43","modified_gmt":"2022-11-16T11:34:43","slug":"chef-caterina-ceraudo-galaohtusook-itaalia-toidu-nadalal-2022","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=15886","title":{"rendered":"Chef Caterina Ceraudo gala\u00f5htus\u00f6\u00f6k &#x1f1ee;&#x1f1f9; Itaalia toidu n\u00e4dalal 2022"},"content":{"rendered":"<p>Itaalia toidukultuuri tutuvustamise n\u00e4dala raames toimub Tallinna Teeninduskoolis 16.11 Itaalia saatkonna eestvedamisel pidulik \u00f5htus\u00f6\u00f6k, mille dirigendiks on Kalaabriast Crotone provintsist Strongolist restorani <a href=\"https:\/\/www.dattilo.it\/\">Dattilo<\/a> Michelini t\u00e4rniga p\u00e4rjatud peakokk Caterina Ceraudo. Men\u00fc\u00fcs on:<\/p>\n<ul>\n<li>Tursk, kikerherned ja suhkrustatud bergamotid<\/li>\n<li>Risotto, k\u00f5rvits, puravikud ja lagrits<\/li>\n<li>Huntahven, suhkrustatud sidrun, sidrunilehed ja kartulid<\/li>\n<li>Valge \u0161okolaad, punased marjad ja lagrits<\/li>\n<\/ul>\n<p>Vaata videost, kuidas Caterina huntahvenat valmistab<\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" title=\"Caterina Ceraudo spigola\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/cdEJSbaI4rY?feature=oembed&#038;wmode=opaque\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<p>Caterina Ceraudo (s\u00fcnd. 1987) on alates 2012. aastast juhtinud perekonnale alates 1973. aastast kuuluvat restorani Dattilo, mida on aastaid p\u00e4rjatud Michelini t\u00e4rniga. Caterina \u00f5ppis Abruzzo Castel di Sangros mitme t\u00e4rniga p\u00e4rjatud peakoka Niko Romito juures. Niko Romitolt \u00f5ppis ta austust toidu ja selle loomuliku p\u00e4ritolu vastu, alates iga koostisosa s\u00fcnnist ja kasvamisest kuni taldrikuks muutumiseni. Caterina Ceraudo toiduvalmistamine koosneb elegantsetest n\u00e4ilise lihtsusega roogadest. Caterina t\u00f6\u00f6d iseloomustab tehnikate t\u00e4iuslik valdamine ja suur kirg n\u00e4idata L\u00f5una-Itaalia Kalaabria provinstile iseloomulikke roogi kaasaegses v\u00f5tmes.<\/p>\n<p>Tema p\u00fchendumist on m\u00e4rgatud, ta on olnud kahel korral Itaalia aasta naiskokk, 2016. aastal &#8220;Identit\u00e0 Golose&#8221; ja 2017. aastal Michelini valikute alusel. 2022. aastal omistati talle Michelini rohelise t\u00e4rni auhind p\u00fchendumise eest mahep\u00f5llumajandusele, j\u00e4tkusuutlikkusele ja keskkonnale. Caterina v\u00f5itleb toidu raiskamise ja toidu v\u00e4\u00e4rtuse taasavastamise eest.<\/p>\n<p>Tallinna Teeninduskoolis andis Caterina ka meistriklassi, kus jagas konkursi \u201cFesta del Gusto\u201d muljeid.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Itaalia toidukultuuri tutuvustamise n\u00e4dala raames toimub Tallinna Teeninduskoolis 16.11 Itaalia saatkonna eestvedamisel pidulik \u00f5htus\u00f6\u00f6k, mille dirigendiks on Kalaabriast Crotone provintsist Strongolist restorani Dattilo Michelini t\u00e4rniga p\u00e4rjatud peakokk Caterina Ceraudo. Men\u00fc\u00fcs on: Tursk, kikerherned ja&#46;&#46;&#46;<\/p>\n","protected":false},"author":4,"featured_media":15888,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[464],"tags":[491,45,55],"class_list":["post-15886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epikuurlased","tag-491","tag-itaalia","tag-kokk"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/15886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15886"}],"version-history":[{"count":4,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/15886\/revisions"}],"predecessor-version":[{"id":15891,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/15886\/revisions\/15891"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/15888"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}