Edukim, sh\u00ebndet, shije. K\u00ebta jan\u00eb p\u00ebrb\u00ebr\u00ebsit e “Jav\u00ebs s\u00eb kuzhin\u00ebs italiane n\u00eb Kosov\u00eb” (13 – 19 n\u00ebntor), organizuar nga Ambasada e Italis\u00eb n\u00eb Prishtin\u00eb dhe Agjencia ICE p\u00ebr t\u00eb promovuar m\u00eb t\u00eb mir\u00ebn e zinxhirit agro-ushqimor dhe njohurit\u00eb p\u00ebr ushqimin dhe ver\u00ebn \u201cMade in Italy \u201d . Tema e edicionit 2023 – “N\u00eb tryez\u00eb me kuzhin\u00ebn italiane: mir\u00ebqenie me shije” – nd\u00ebrthur promovimin e cil\u00ebsis\u00eb italiane me valorizimin e diet\u00ebs mesdhetare si nj\u00eb model i t\u00eb ushqyerit t\u00eb sh\u00ebndetsh\u00ebm dhe t\u00eb q\u00ebndruesh\u00ebm.<\/p>\n
P\u00ebr \u201cJav\u00ebn\u201d n\u00eb Kosov\u00eb do t\u00eb mb\u00ebrrijn\u00eb 4 profesor\u00eb dhe 5 student\u00eb nga instituti profesional p\u00ebr enogastronomi (ushqim dhe ver\u00eb) dhe mikpritje hotelerie \u201cTor Carbone – Alessandro Narducci\u201d i Rom\u00ebs, nj\u00eb nga shkollat m\u00eb prestigjioze t\u00eb hoteleris\u00eb n\u00eb kryeqytetin italian, e cila do t\u00eb organizoj\u00eb dy \u201cdarka me autor\u00ebsi\u201d n\u00eb Prishtin\u00eb (Hotel Swiss Diamond) dhe Pej\u00eb (Hotel Dukagjini ), gjithashtu “show cooking ” n\u00eb qendrat tregtare t\u00eb kryeqytetit (Albi Mall dhe Pristhina Mall). Student\u00eb ddhe profesor\u00eb t\u00eb shoq\u00ebruar nga drejtoresha Cristina Tonelli<\/strong>, m\u00eb pas ata do t\u00eb realizojn\u00eb masterklasa p\u00ebr kuzhin\u00ebn italiane n\u00eb dobi t\u00eb t\u00eb rinjve dhe profesionist\u00ebve t\u00eb k\u00ebtij sektori n\u00eb dy realitete t\u00eb konfirmuara vendore, p\u00ebrkat\u00ebsisht n\u00eb institutin profesional \u201cKtc\u201d n\u00eb Fush\u00eb Kosov\u00eb dhe n\u00eb kompanin\u00eb e specializuar n\u00eb fush\u00ebn e pajisjeve t\u00eb hotelieris\u00eb “Frigo Deluxe” n\u00eb Prishtin\u00eb . N\u00ebn kujdesin e Agjencisw ICE dhe Shoqatws Italiane tw Somelier\u00ebve (AIS) – Club Albania do t\u00eb zhvillohet n\u00eb “L’Antica Pizzeria Da Michele” n\u00eb Prishtin\u00eb , nj\u00eb degustim special i ” pizza e bollicine ” drejtuar operator\u00ebve n\u00eb sektorin Ho.Re.Ca, por edhe operator\u00ebve t\u00eb shkollave hoteliere dhe gatimit, gazetar\u00ebve dhe institucioneve t\u00eb specializuara.<\/p>\n Do t\u00eb ket\u00eb hap\u00ebsir\u00eb p\u00ebr nj\u00eb studim t\u00eb thelluar mbi kwtw edicion, p\u00ebrmes nj\u00eb seminari kushtuar valorizimit t\u00eb Diet\u00ebs Mesdhetare, t\u00eb organizuar n\u00eb Ambasad\u00eb dhe t\u00eb mbajtur nga profesoresha Ombretta Carnevali<\/strong> (shkenca dhe kultura e ushqimit) e “Tor Carbone – Alessandro Narducci\u201d, q\u00eb u drejtohet nutricionist\u00ebve dhe operator\u00ebt n\u00eb sektorin e mir\u00ebqenies.<\/p>\n “Me tem\u00ebn e k\u00ebtij viti ne donim t\u00eb vendosnim theksin n\u00eb marr\u00ebdh\u00ebnien ushqim-mir\u00ebqenie dhe n\u00eb at\u00eb sintez\u00eb t\u00eb mrekullueshme t\u00eb p\u00ebrvojave, metodave dhe aft\u00ebsive q\u00eb frym\u00ebzojn\u00eb parimet e modelit t\u00eb t\u00eb ushqyerit mesdhetar. Nj\u00eb m\u00ebnyr\u00eb jetese, q\u00eb gjat\u00eb shekujve ka form\u00ebsuar territoret, duke i menaxhuar burimet e tyre n\u00eb m\u00ebnyr\u00ebn m\u00eb t\u00eb mir\u00eb t\u00eb mundshme me p\u00ebrdorimin e teknikave m\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr klim\u00ebn dhe territorin dhe duke marr\u00eb produkte me cil\u00ebsi t\u00eb lart\u00eb, t\u00eb vler\u00ebsuara nd\u00ebrkomb\u00ebtarisht. P\u00ebrve\u00e7 dobive p\u00ebr mjedisin, ka edhe p\u00ebrfitime t\u00eb njohura sh\u00ebndet\u00ebsore. Nuk \u00ebsht\u00eb rast\u00ebsi q\u00eb Italia prej vitesh \u00ebsht\u00eb n\u00eb krye t\u00eb statistikave bot\u00ebrore p\u00ebr sa i p\u00ebrket jet\u00ebgjat\u00ebsis\u00eb dhe nivelit mesatar t\u00eb sh\u00ebndetit t\u00eb popullsis\u00eb, ve\u00e7an\u00ebrisht n\u00eb uljen e rreziqeve nga s\u00ebmundjet kardiovaskulare. P\u00ebr m\u00eb tep\u00ebr, fuqia e ushqimit Made in Italy n\u00eb bot\u00ebn q\u00eb ne festojm\u00eb nuk q\u00ebndron vet\u00ebm n\u00eb numrat agregat\u00eb t\u00eb cil\u00ebt edhe n\u00eb vitin 2022 sh\u00ebnuan nj\u00eb rekord t\u00eb ri t\u00eb jasht\u00ebzakonsh\u00ebm, me nj\u00eb vler\u00eb prej 60.7 miliard\u00eb euro eksporte. Receta p\u00ebr k\u00ebt\u00eb sukses q\u00ebndron gjithashtu n\u00eb nj\u00eb model industrial t\u00eb p\u00ebrqendruar te cil\u00ebsia, ku traditat dhe territoret p\u00ebrzihen me inovacionin, k\u00ebrkimin, kultur\u00ebn dhe dizajnin. Nj\u00eb sukses i \u201ccertifikuar\u201d nga numri m\u00eb i lart\u00eb q\u00eb Italia mburret me produkte agroushqimore me em\u00ebrtim origjine dhe tregues gjeografik t\u00eb njohur nga Bashkimi Europian, me 325 em\u00ebrtime agroushqimore t\u00eb mbrojtura DOP, IGP, TSG dhe 527 ver\u00ebra DOCG, DOC, IGT. \u201d, shpjegon Ambasadori Antonello De Riu<\/strong>.<\/p>\n “Fal\u00eb lidhjes s\u00eb fort\u00eb nd\u00ebrmjet ekselenc\u00ebs agroushqimore dhe territoreve t\u00eb origjin\u00ebs, industria agroushqimore gjithashtu luan nj\u00eb rol vendimtar n\u00eb aspektin e t\u00ebrheqjes turistike, dhe rrjedhimisht mund\u00ebsive profesionale p\u00ebr nj\u00eb vend t\u00eb ri dhe t\u00eb hapur si Kosova. P\u00ebr t\u00eb arritur k\u00ebto objektiva, ne duhet t\u00eb fokusohemi n\u00eb programet shkollore t\u00eb strukturuara n\u00eb aft\u00ebsit\u00eb specifike t\u00eb k\u00ebrkuara nga bota e ushqimit dhe ver\u00ebs dhe mikpritjes hoteliere , t\u00eb afta p\u00ebr t\u00eb ofruar edukim teorik dhe trajnim praktik p\u00ebrmes laborator\u00ebve, praktikave dhe trajnimeve n\u00eb kompanit\u00eb partnere, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb transformimin e shkollave n\u00eb nj\u00eb pik\u00eb referimi p\u00ebr profesionalizimin e t\u00eb rinjve me kontekstin e prodhimit vendas. N\u00ebp\u00ebrmjet pranis\u00eb s\u00eb nj\u00eb prej instituteve m\u00eb t\u00eb r\u00ebnd\u00ebsishme komb\u00ebtare hoteliere k\u00ebtu n\u00eb Prishtin\u00eb, “Tor Carbone – Alessandro Narducci”, ne synojm\u00eb t\u00eb tregojm\u00eb nj\u00eb model trajnimi t\u00eb fokusuar n\u00eb aft\u00ebsit\u00eb dhe standardet italiane p\u00ebr t\u00eb rritur ndjesh\u00ebm cil\u00ebsin\u00eb e fuqis\u00eb pun\u00ebtore n\u00eb nj\u00eb vend si Kosova, e cila aspiron t\u00eb b\u00ebhet nj\u00eb destinacion n\u00eb zhvillim duke shfryt\u00ebzuar trash\u00ebgimin\u00eb e saj t\u00eb pasur natyrore dhe kulturore\u201d, p\u00ebrfundoi Ambasadori De Riu<\/strong>.<\/p>\n P\u00ebr t\u00eb dytin vit radhazi, gjat\u00eb gjith\u00eb \u201cJav\u00ebs\u201d disa restorante t\u00eb p\u00ebrzgjedhura n\u00eb Prishtin\u00eb do t\u00eb ofrojn\u00eb menu speciale t\u00eb kuzhin\u00ebs italiane me \u00e7mimin e fiks prej 10 euro. K\u00ebto jan\u00eb “Bagolina”, “Bruni”, “Da Michele”, “Delish “, “Ekstra Fish, “Pejton \u201d, \u201cIl Gusto\u201d, \u201cJana Napoletana\u201d, \u201cLa Napoletana \u201d, \u201c Perla\u201d, \u201cPonte Vecchio\u201d, \u201cSette\u201d, \u201cTreja e Bardh\u00eb\u201d, \u201cTutto Vino\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"Edukim, sh\u00ebndet, shije. K\u00ebta jan\u00eb p\u00ebrb\u00ebr\u00ebsit e “Jav\u00ebs s\u00eb kuzhin\u00ebs italiane n\u00eb Kosov\u00eb” (13 – 19 n\u00ebntor), organizuar nga Ambasada e Italis\u00eb n\u00eb Prishtin\u00eb dhe Agjencia ICE p\u00ebr t\u00eb promovuar m\u00eb t\u00eb mir\u00ebn e zinxhirit agro-ushqimor dhe njohurit\u00eb p\u00ebr ushqimin dhe ver\u00ebn \u201cMade in Italy \u201d . Tema e edicionit 2023 – “N\u00eb tryez\u00eb me […]","protected":false},"author":5,"featured_media":1722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"class_list":["post-1890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/posts\/1890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/comments?post=1890"}],"version-history":[{"count":4,"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/posts\/1890\/revisions"}],"predecessor-version":[{"id":1924,"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/posts\/1890\/revisions\/1924"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/media\/1722"}],"wp:attachment":[{"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/media?parent=1890"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ambpristina.esteri.it\/sq\/wp-json\/wp\/v2\/tags?post=1890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}