Ecco i vincitori della seconda edizione

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Marzo 9, 2016
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Ecco i vincitori della seconda edizione

Grandissima emozione ieri durante la premiazione del Concorso Nazionale tra Istituti Alberghieri – Caroli Hotels, per la categoria Accoglienza Turistica i vincitori sono stati i ragazzi che hanno presentato il percorso “The sweetest dream ever”, per la categoria Enogastronomia, i vincitori sono stati gli autori del piatto “Lu Sule Lu Mare Lu Ientu”, mentre per i Servizi di Sala e Vendita ha trionfato il Team numero 4 con il piatto “Maialino al Rosso Negroamaro”. Complimenti a tutti i ragazzi per l’impegno e la passione che hanno dimostrato!

Accoglienza Turistica: “The sweetest dream ever”

CIRCHETTA AURORA – IPSEO A. MORO – S. CESAREA TERME
ARGENIO NICOLA – IIS – EINAUDI – FOGGIA
CASALUCE SILVIA – IISS M.MOCCIA – NARDO’
TURRINI MELISSA – IPSSAR G. PASTORE – GATTINARA

Il team elabori un itinerario turistico itinerante per una giovane coppia inglese in viaggio di nozze che soggiornerà in una o più strutture ricettive appartenenti al gruppo Caroli Hotels. La giovane coppia ha scelto il Salento come meta del proprio viaggio di nozze, attratta dalle bellezze paesaggistiche, culturali e artistiche del “Tacco d’Italia”. Una parte dell’itinerario a scelta dei candidati dovrà essere esposta in lingua inglese.

Tempo assegnato: 90 minuti

Enogastronomia: “Lu Sule, Lu Mare, Lu Ientu”

MAZZOLENI MATTIA – IPSSAR SAN PELLEGRINO TERME
GAMBALONGA DEBORA – IISS EINAUDI – CREMONA
GIUSEPPE DESTRADIS – IIS PERRONE – CASTELLANETA

Il team elabori un piatto il cui ingrediente principale, all’interno del paniere messo a disposizione, dovrà essere l’orata.

Tempo assegnato: 90 minuti

Servizi di Sala e di Vendita: “Maialino al Rosso Negroamaro”

MARINO’ SARA – IISS MEDITERRANEO – PULSANO
CARIGLIA JESSICA – IPSSAR E.MATTEI – VIESTE
SPICOLA FRANCESCO – IIS M. PERRONE – CASTELLANETA

Il team elabori un piatto utilizzando la tecnica flambé il cui ingrediente principale, all’interno del paniere messo a disposizione, dovrà essere il filetto di maiale . Il team illustri le caratteristiche del vino abbinato al piatto ed allestisca una corretta mise en place con un centrotavola che esalti le caratteristiche del piatto presentato.

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