{"id":22883,"date":"2026-03-03T11:32:52","date_gmt":"2026-03-03T09:32:52","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=22883"},"modified":"2026-03-03T11:38:18","modified_gmt":"2026-03-03T09:38:18","slug":"uus-erasmus-praktikakoht-firenzes-wild-buns-bakery","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=22883","title":{"rendered":"Uus Erasmus+ praktikakoht Firenzes \u2013 Wild Buns Bakery"},"content":{"rendered":"

Tallinna Teeninduskooli \u00f5petajad Kristi\u00a0Tiido\u00a0ja Merit Martin k\u00e4isid Firenzes p\u00e4ikest otsimas. Tegelik reisi p\u00f5hjus oli\u00a0muidugi\u00a0PK24-PV1 \u00f5pilase Anastassia\u00a0Gaidukova\u00a0praktika\u00a0Wild\u00a0Buns\u00a0Bakery-s.<\/p>\n

Pagarikoja omanik on eestlane Robert Marrandi, kes alustas oma kulinaarseid r\u00e4nnakuid Tallinna Teeninduskoolis 15 aastat tagasi. T\u00e4naseks omab Robert kahte Skandinaavia stiilis pagarikoda\u00a0Itaalias\u00a0ning tema alluvuses t\u00f6\u00f6tab 27 inimest.<\/p>\n

Reis Firenzesse algas laup\u00e4eva varahommikul Tallinna lennujaamast ja juba l\u00f5unal nautisime\u00a0Itaalias\u00a0ahjusooja\u00a0kardemonisaia.<\/p>\n

J\u00e4rgmised kuu aega on Anastassia praktikakohaks kaks pagarikoda, kus valmistatakse kogu toodang v\u00e4rskelt koha peal. Kasutakse nii kohalikku toorainet,\u00a0kui ka\u00a0spetsiaalselt\u00a0Eestist\u00a0kohale toodud rukkijahu, et pakkuda\u00a0ehedat\u00a0rukkileiba. Lisaks on valikus erinevad magusad saiad,\u00a0croissant’id\u00a0<\/em>ja rikkalik valik kergeid eineid nii hommiku alustamiseks kui ka m\u00f5nusaks l\u00f5unas\u00f6\u00f6giks.<\/p>\n

\u00d5htul nautisime autentset itaalia pastat, mida serveeriti\u00a0pikalt\u00a0hautatud metssealihaga, mis on omane just Firenze piirkonnale.<\/p>\n

J\u00e4rgmisel hommikul\u00a0alustas Anastassia oma esimest praktikap\u00e4eva. Meie\u00a0v\u00f5tsime suuna Roberti esimesse kohvikusse, mis asub \u00fcle Arno j\u00f5e.\u00a0Tegemist on v\u00e4ga v\u00e4ikese, kuid armsa kohaga. Kohvikut m\u00e4rkasime kaugelt t\u00e4nu v\u00e4ljas looklevale j\u00e4rjekorrale.\u00a0Meie jaoks oli see meeldiv \u00fcllatus, et kohalikud on n\u00f5us varastel hommikutundidel seisma j\u00e4rjekorras, et ampsata v\u00e4rsket\u00a0p\u00f5hjamaist saia. Lisaks suurep\u00e4rastele maitsetele on neil ka v\u00e4ga hea kohv.\u00a0Teenindus on hoolimata pidevalt looklevast j\u00e4rjekorrast s\u00f5bralik ning\u00a0kohvikute tunnuslause teenindajate s\u00e4rkidel on \u201cless\u00a0talk,\u00a0more\u00a0fika\u201d.<\/p>\n

Peale l\u00f5unal saime uuesti\u00a0kokku\u00a0Anastassiaga, kes pakatas positiivsetest muljetest\u00a0ja uutest oskustest, mida oli talle \u00f5petanud itaallasest pagar.<\/p>\n

Tutvusime kohalike vaatamisv\u00e4\u00e4rsustega ja \u00f5htu l\u00f5petasime ehtsa itaalia\u00a0pizza\u00b4ga.<\/p>\n

Viimase p\u00e4eva hommikul k\u00fclastasime\u00a0Scuola\u00a0di\u00a0Arte\u00a0Culinaria\u00a0\u201cCordon\u00a0Bleu\u201d<\/a>, mis\u00a0\u00a0on\u00a0Firenzes asuv k\u00f5rgetasemeline erakool, kus toimuvad kursused nii kokkadele kui pagaritele.<\/p>\n

Meid v\u00f5eti v\u00e4ga s\u00f5bralikult vastu ja tutvustati r\u00f5\u00f5muga kooli ning erinevaid \u00f5pperuume.\u00a0Loodame, et\u00a0meie k\u00fclask\u00e4ik ei j\u00e4\u00e4nud viimaseks ja tulevikus saame koost\u00f6\u00f6d teha.<\/p>\n

Enne lahkumist saime ka ennast asetada \u00f5pilase rolli \u2013 kohalik pagar \u00f5petas meile, kuidas vormida Skandinaavia p\u00e4raseid kaneelirulle. Alguses tundus, et s\u00f5rmed j\u00e4\u00e4vad saia keerutamiseks l\u00fchikeseks, kuid peale viiendat saia, saime nipile pihta!<\/p>\n

J\u00e4tsime Roberti ja Anastassiaga selleks korraks h\u00fcvasti ning v\u00f5tsime koos soojade saiadega suuna kodu poole.<\/p>\n

Arrivederci\u00a0Firenze!<\/em><\/p>\n

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Tallinna Teeninduskooli \u00f5petajad Kristi\u00a0Tiido\u00a0ja Merit Martin k\u00e4isid Firenzes p\u00e4ikest otsimas. Tegelik reisi p\u00f5hjus oli\u00a0muidugi\u00a0PK24-PV1 \u00f5pilase Anastassia\u00a0Gaidukova\u00a0praktika\u00a0Wild\u00a0Buns\u00a0Bakery-s. Pagarikoja omanik on eestlane Robert Marrandi, kes alustas oma kulinaarseid r\u00e4nnakuid Tallinna Teeninduskoolis 15 aastat tagasi. T\u00e4naseks omab...<\/p>\n","protected":false},"author":12,"featured_media":22893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[632],"tags":[627,26,1035,1036],"class_list":["post-22883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-erasmus-pluss","tag-erasmus-pluss","tag-erasmus","tag-firenze","tag-wild-buns-bakery"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/22883","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\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22883"}],"version-history":[{"count":5,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/22883\/revisions"}],"predecessor-version":[{"id":22900,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/22883\/revisions\/22900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/22893"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}