Tutti i vincitori del Concorso Nazionale tra Istituti Alberghieri
Dal 13 al 16 marzo 2019 è in programma il V Concorso Caroli Hotels
Marzo 12, 2019
Comunicazione Ufficiale
Febbraio 29, 2020Tutti i vincitori del Concorso Nazionale tra Istituti Alberghieri
Venticinque gli istituti alberghieri partecipanti provenienti da tutta Italia hanno partecipato dal 13 al 16 marzo al V Concorso Caroli Hotels riservato agli allievi degli Istituti Professionali – Servizi per l’Enogastronomia e l’Ospitalità Alberghiera d’Italia, dedicato ai fondatori del network turistico Caroli Hotels, Attilio Caroli e Gilda Nuzzolese, Mario Caputo e Maria Domenica Caroli.
Si sono affrontati nella competizione gli allievi del quarto e quinto anno degli indirizzi di Enogastronomia, Servizi di Sala e Vendita ed Accoglienza Turistica: IPSSAR “A. Perotti” Bari, IISS “A. Mantegna” Brescia, IISS “Einaudi” Canosa di Puglia, IIS “Bottazzi” Casarano, IISS “Consoli-Pinto” Castellana Grotte, IPSSEOA “R. Viviani” Castellammare di Stabia, IIS “L. Einaudi” Cremona, IIS “A.Migliorini” Finale Ligure, IPSSEOA “Aurelio Saffi” Firenze, IISS “L. Einaudi” Foggia, IISS “Presta Columella” Lecce, IIS “Einstein_Nebbia” Loreto, IPS “Principi Grimaldi” Modica, IPSSEO Molfetta, IISS “Moccia” Nardò, IISS Otranto-Poggiardo, IPSEOA “Tor Carbone” Roma, IPSSAR San Pellegrino Terme, IIS “A. Panzini” Senigallia, IPS “J. Beccari” Torino, IPSSAR “G. Maffioli” Castelfranco Veneto, IPSSAR “G. Pastore” Varallo, IPSSAR “E. Mattei” Vieste, IPSSAR “G.Marchitelli” Villa Santa Maria Chieti, IPSSAR “M. Alberini” Villorba.
Questi i vincitori nelle tre categorie:
a) Enogastronomia: team n. 4 composto da Mirco Bisconti (Presta-Columella di Lecce), Alessio Finamore (Perotti di Bari), Brando Rosada (Alberini di Villorba), Francesca Pini (Einstein-Nebbia di Loreto), Andrea Godio (Pastore di Varallo Sesia). Nome del piatto: Cryptex. L’ingrediente principale era la scapece gallipolina.
b) Servizi di sala e vendita: team n. 3 composto da Michele Colaianni (Alberghiero di Molfetta), Emma Hilda Bosio (Einaudi di Cremona), Alice Manusia (Principi Grimaldi di Modica). Nome del piatto: Amazing Sensations. L’ingrediente principale era il capocollo di Martina.
c) Accoglienza turistica: team n. 5 composto da Thomas Petrarca (Presta-Columella di Lecce), Debora Brignone (Migliorini di Finale Ligure), Giovanni Amore (Viviani di Castellammare di Stabia). Titolo dell’itinerario: Viaggio a 4 zampe. Il team doveva elaborare, come da traccia sorteggiata, un itinerario turistico della durata di 8 giorni e 7 notti dal 18 al 25 maggio 2019 per un coppia con amico a 4 zampe al seguito.
– Nella gara di Enogastronomia, il concorrente doveva realizzare un piatto sulla base degli ingredienti tipici riportati nel paniere;
– nella gara di Servizi di Sala e Vendita, il concorrente doveva realizzare un piatto a base di ingredienti tipici riportati nel “paniere”, anche utilizzando la tecnica flambè, occupandosi del servizio del piatto e del servizio del vino prescelto motivandone l’abbinamento;
– nella gara di Accoglienza turistica, il concorrente doveva elaborare un itinerario turistico nel Salento anche attraverso l’utilizzo di lingue straniere.
Momento di commozione quando nel corso della cena di gala sono state consegnate ai rispettivi familiari due targhe in memoria degli chef di Caroli Hotels Alessandro Nocco e Costantino Silvestre, scomparsi di recente.
La gara si è svolta all’Ecoresort Le Sirenè di Gallipoli. Le squadre prime classificate per ciascuna categoria di concorso hanno ricevuto una borsa di studio unica per tutti i componenti la squadra ed uno stage della durata di un mese con vitto e alloggio in una struttura dei Caroli Hotels. A tutti gli alunni partecipanti sono stati consegnati un diploma e un voucher valido per il soggiorno di 1 persona per un weekend da trascorrere in un Albergo della catena Caroli Hotels.
Ha collaborato on l’evento ALMA La Scuola Internazionale di Cucina Italiana (guidata in qualità di rettore dal 2002 al 2017 dal Maestro Gualtiero Marchesi). Scuola laeder della Formazione nell’ospitalità, promuove un intenso e stimolante rapporto con gli istituti alberghieri, i centri di formazione professionale e le scuole di cucina del nostro Paese, creando progetti su misura per studenti e insegnanti delle scuole del settore. Attraverso un protocollo d’intesa con il Ministero dell’Istruzione, Università e Ricerca (MIUR) è accreditata come centro per l’aggiornamento dei docenti degli istituti alberghieri.
Sponsor del concorso sono: Arredamenti Savoia, Arte Pietra, La Casa della Divisa, Casolaro Hotellerie, Pentole Agnelli, Europroject Srl, De Tullio Srl. Produttori partners: Azienda Agraria Duca Carlo Guarini, Azienda Agricola Alessandro Coricciati, Azienda Agricola Rivera, Birra Salento, Birra Spinelli, Calò & Monte Legumi di Zollino, Cantine San Marzano, Carbone by Gusto e Tradizione, Casa delle Agriculture, Caseificio Timan, Cascina Oschiena, Conti Zecca 1850, Cupertinum Antica Cantina del Salento 1935, Distillerie Cappello, Facula, Frantoio Cazzetta 1899, Friscous Petramarè, InMare, Karadrà, L’Olivicola, Cairo & Doutcher, La Cornula Masseria in Salento, Maglio, Menhir Salento, Michele Calò & Figli, Miele Selvaggi, Mocavero Salumi, Mondo Mare Vivo, Mulino Maggio, Olio Merico Salento, Olivotto Creme, Panificio Caroppo, Pastificio Benedetto Cavalieri, Reca Zuccheri, Salento Bio, Salento Tartufi, Sergio De Pascali, Scapece Manno, Superbe Healthy Food, Unione Agricola Melissano, Vincotto Primitivo, Vizzino.
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