{"id":9614,"date":"2025-12-06T12:40:42","date_gmt":"2025-12-06T12:40:42","guid":{"rendered":"https:\/\/oldhapsalhotel.ee\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/"},"modified":"2025-12-26T14:34:56","modified_gmt":"2025-12-26T14:34:56","slug":"my-italian-kitchen-ii-sauces-and-andrea-bocelli","status":"publish","type":"post","link":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/","title":{"rendered":"My Italian Kitchen II: Sauces and Andrea Bocelli"},"content":{"rendered":"\n

Italian Chef Academy \u2013 second week<\/strong><\/h2>\n\n

At the beginning of the second week, it quickly becomes clear that we are no longer talking about the basics. We take a step further \u2014 the work becomes more technical.
The pasta marathon of the first week has thoroughly tested both body and mind, but now we dive deep into the true world of Italian culinary art: into the details, the techniques, the sensibility, and the mindset. <\/p>\n\n

One essential truth becomes clear quite quickly: the very same dish can be simply food or a truly elevated experience \u2014 it all depends on how it is prepared and presented.<\/p>\n\n

In Italian cuisine, a dish does not begin with pasta \u2014 it begins with the sauce.<\/h3>\n\n

Pasta is like a canvas, and the sauce is the Picasso painting upon it. That is precisely why we spend three long days immersed in the world of sauces, exploring both slow and faster techniques. <\/p>\n\n

A good tomato sauce is made slowly. Very slowly. Fresh or crushed tomatoes, good olive oil, garlic, onion, fresh basil. Nothing more is needed, and yet this sauce requires hours of gentle simmering for its flavours to truly \u0440\u0430\u0441\u043a\u0440\u044b\u2014to fully open up.
As it cooks, the tomatoes become sweeter, their acidity softens, and the olive oil binds everything into a harmonious whole. This is the foundation sauce behind hundreds of pasta dishes \u2014 from a simple spaghetti al pomodoro to more complex rag\u00f9.
It is also here that the most mistakes are made: heat that is too high, cooking that is rushed, poor-quality ingredients, the wrong oil. <\/strong>And yes \u2014 the oil is always extra virgin.<\/p>\n

\n
\"italian<\/figure>\n<\/div>\n

A true rag\u00f9<\/em> is not made from minced meat, but from finely chopped meat<\/strong>, and it is built layer by layer: soffritto<\/em>, meat, vegetables, wine, stock, tomato \u2014 followed by hours of quiet, gentle simmering. We begin in the morning and enjoy the result in the evening. A proper rag\u00f9<\/em> is not red, but warm, brownish, and silky \u2014 the kind that clings beautifully to the pasta rather than spreading across the plate. <\/p>\n\n

My favourite sauce of the week comes from Liguria: an anchovy and broccoli sauce.
In northern Italy, it sometimes feels as though a different culinary language is spoken \u2014 anchovies appear in almost everything, joined by capers, garlic, broccoli, and a touch of chilli. What makes this sauce truly special is the anchovy itself: it doesn\u2019t remain in the sauce as identifiable fish, but melts completely in the pan, becoming invisible and leaving behind only a deep, lingering umami. <\/p>\n\n

And now comes the most important moment \u2014 pasta meets the sauce in the pan, not on the plate.
When the pasta is cooked firmly al dente, it is transferred to the sauce along with a small amount of its cooking water, and a magical process begins: tossare (active tossing in the pan) and mantecatura (emulsifying the sauce). Pasta water contains starch, and with the right movements, heat, and amount of liquid, an emulsion forms in which oil, water, and sauce come together into one creamy, cohesive whole. <\/p>\n\n

Our teachers repeat this constantly: we are not here simply to learn how to cook dishes by following recipes \u2014 we are learning to think like Italian chefs. We are continually encouraged to let go of old habits and to truly absorb the tips and principles shared with us from morning to night. <\/p>\n\n

Lemon is not merely a garnish in Italian cuisine.<\/h3>\n\n

Lemon becomes one of the main protagonists of the week. Although lemon-flavoured pasta is not considered a classic by Italians, lemon plays a vital role as a cleanser, an awakener, and a balancer.
We prepare octopus, and into the cooking water Angela adds six halved lemons, letting them gently simmer together with the octopus for 40 minutes. According to Angela, lemon doesn\u2019t only add acidity \u2014 it softens the sea itself. And the result proves her right: the octopus is lightly tangy and incredibly rich in umami. <\/p>\n\n

Risoto kui meditatsioon<\/h3>\n\n

From MasterChef Estonia, it has been repeatedly clear how important proper risotto texture and balanced flavours are to Orm Oja. I have always considered myself a fairly experienced risotto maker \u2014 until today.
What feels al dente to an Estonian is not al dente to an Italian. Once again, technique makes all the difference. <\/p>\n\n

According to Angela, the technique I have learned so far isn\u2019t wrong \u2014 Italians simply do it differently. Well said.
The foundation of everything is an excellent stock. For this, we make the stock from ossobuco \u2014 osso meaning bone, buco meaning hole. The marrow is a crucial source of flavour, and we melt it separately at a very gentle temperature. <\/p>\n

\n
\"\"<\/figure>\n<\/div>\n

When it comes to rice, the instructors\u2019 recommendations are clear: the Arborio commonly sold in Estonia is not a first choice \u2014 it should be a last resort. Carnaroli or Vialone Nano should be preferred, although the former is extremely expensive in Estonia and the latter is hardly available at all.
Risotto preparation begins with tostatura: the rice is heated in a dry pot, without any fat, stirred constantly until it is hot but definitely not browned. This changes the structure of the grain so that the risotto becomes creamy, while the rice itself remains al dente at the core.
. <\/p>\n\n

In a second pot, the soffritto is prepared \u2014 butter, onion, and wine. Only then do these two worlds come together. Hot stock is added gradually, in small amounts.
Stirring is done with an upright spatula, working with the movement of the pot, not with circular, crushing motions. When the risotto is al dente, the pot is removed from the heat, butter is added, mantecatura is performed, the lid is put on, and it is left to rest for one minute. Only then is the Parmesan added.
When serving, the plate is tapped firmly from underneath with the palm of the hand so that the risotto spreads \u2014 this is how its residual cooking is stopped. <\/p>\n\n

The world of flavours is endless: artichoke risotto is elegant; risotto with beer, chorizo, and blue cheese surprises; risotto made with red wine and chicory may not be the most visually appealing, but its flavour is outstanding.<\/p>\n\n

Five students, one hundred percent intensity.<\/h3>\n\n

The rhythm of the second week is ultra-intensive. By Wednesday, the energy is completely spent. Normally, a single course at the Italian Chef Academy has around twenty students \u2014 we are only five.
That means one hundred percent attention, personalised guidance, and constant presence. The fatigue settles into the legs, the days are long, but the mind remains open and ready to absorb ever more techniques and approaches. <\/p>\n\n

We don\u2019t follow the curriculum in a rigid way alone. Along the way, a Portuguese student, Bianca, shares her recipe for herb-infused, fried polenta inspired by a restaurant in Madeira.
At my request, a schiacciata \u2014 Tuscany\u2019s little brother to focaccia \u2014 also comes to life in the classroom. That wonderful flatbread, filled with rocket, mozzarella, and mortadella. Ask, and you get to make it yourself \u2014 and it is exactly this process that finally makes me realise what I\u2019ve been doing wrong with my focaccia and schiacciata all along. <\/p>\n\n

A dear friend, Gert, sends greetings from Estonia and asks me to bring back the recipe for a traditional Italian Christmas dessert. Angela is generous with her knowledge.
And so, to our great delight, we prepare panone di Bologna \u2014 a spiced Christmas cake rich with tradition and warmth. <\/p>\n\n

It\u2019s especially inspiring to learn in a kitchen where almost every idea can be put into practice immediately. Just as exciting is tasting the dishes prepared by Italian chefs training in the neighbouring classroom. They bring us the stars of their day, and we bring ours to them.
We discuss flavours, textures, and presentation. A professional dialogue is constantly unfolding. No one is simply a student or a teacher \u2014 everyone is part of one large Italian kitchen family. <\/p>\n\n

And then there is the music. I have never thought about music in the kitchen quite like this before. When we shape tortellini and ravioli into their delicate forms, Andrea Bocelli fills the room. When we move on to sauces and risottos, U2and The Beatles take over the kitchen.
The rhythm shifts, the energy changes, and even the stirring takes on a different momentum. <\/p>\n\n

\n\n

The Final Day at the Italian Chef Academy \u2014 The Exam<\/strong><\/h3>\n\n

The final day concludes with an exam. On the surface, it is simply a practical assessment: a fixed dish, a set time, an evaluation panel. In reality, it is the moment when you truly understand what you have learned.
Being part of the jury yourself makes it possible to taste everyone\u2019s exam dishes \u2014 and to see just how different the results of the very same recipe can be. <\/p>\n\n

The exam dishes are ravioli carbonara and pasta alla chitarra carbonara. The nerves are there \u2014 the fear of overcooking, of losing the sauce\u2019s texture. And it is precisely there that the small \u201ctoo al dente\u201d mistake happens.
Even by Italian standards, my exam dishes turn out just a little too undercooked this time. Is that a better mistake than overcooking? Neither is good \u2014 a matter of seconds is enough to change the result completely. But now I know exactly what to do differently next time. <\/p>\n

\n
\"carbonra\"<\/figure>\n<\/div>\n

The jury is nevertheless very pleased with my dishes. The egg yolk flows from the ravioli exactly as it should. The sauce and the pasta alla chitarra are perfectly bound together \u2014 just as we were taught: in the pan, with heat, brought together with pasta water. <\/p>\n\n

A diploma, applause, and a shared dinner at one of Florence\u2019s most highly regarded restaurants, Zal Zal.
And then, the journey home can begin.<\/p>\n\n

And yes \u2014 for now, the secret of combining 00 flour and semolina in pasta dough stays with me, as do the techniques behind the world\u2019s best tortellini and a truffle\u2013Parmesan sauce.
I\u2019ll share all of that with you when, one day, we\u2019re cooking Italian dishes together in the OHH kitchen. <\/p>\n\n

If you\u2019d like to come and cook Italian dishes with your friends or team at Old Hapsal Hotel, get in touch with us here<\/a><\/strong>.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

At the beginning of the second week, it quickly becomes clear that we are no longer talking about the basics. We take a step further \u2014 the work becomes more technical.
The pasta marathon of the first week has thoroughly tested both body and mind, but now we dive deep into the true world of Italian culinary art: into the details, the techniques, the sensibility, and the mindset. <\/p>\n","protected":false},"author":3,"featured_media":9388,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-like-count":0,"cozystay_single_post_hide_site_header":"","cozystay_single_post_site_header_source":"","cozystay_single_post_custom_site_header":"0","cozystay_single_post_custom_sticky_site_header":"0","cozystay_single_post_hide_page_title":"","cozystay_single_post_site_footer_hide_main":"","cozystay_single_custom_site_footer_main_source":"","cozystay_single_custom_site_footer_main":"0","cozystay_single_post_site_footer_hide_above":"","cozystay_single_custom_site_footer_above_source":"","cozystay_single_custom_site_footer_above":"0","cozystay_single_post_site_footer_hide_instagram":"","cozystay_single_post_site_footer_hide_bottom":"","cozystay_single_custom_mobile_menu_source":"","cozystay_single_custom_mobile_menu":"0","cozystay_single_custom_mobile_menu_animation":"","cozystay_single_custom_mobile_menu_width":"","cozystay_single_custom_mobile_menu_custom_width":375,"cozystay_single_post_template":"","footnotes":""},"categories":[204,203],"tags":[],"class_list":["post-9614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flavours-of-the-world","category-inspiration-and-culinary-journeys"],"acf":[],"yoast_head":"\nMy Italian Kitchen II: Sauces and Andrea Bocelli - Old Hapsal Hotel<\/title>\n<meta name=\"description\" content=\"For years, I have dreamed of truly mastering the secrets of Italian cuisine \u2014 of immersing myself deeply in its centuries-old tradition. Read more\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My Italian Kitchen II: Sauces and Andrea Bocelli - Old Hapsal Hotel\" \/>\n<meta property=\"og:description\" content=\"For years, I have dreamed of truly mastering the secrets of Italian cuisine \u2014 of immersing myself deeply in its centuries-old tradition. Read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\" \/>\n<meta property=\"og:site_name\" content=\"Old Hapsal Hotel\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/OldHapsalHotel\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-06T12:40:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-26T14:34:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Daire Kaup\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Daire Kaup\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\"},\"author\":{\"name\":\"Daire Kaup\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/person\/da5c3f02745928ccddef237f19fe4910\"},\"headline\":\"My Italian Kitchen II: Sauces and Andrea Bocelli\",\"datePublished\":\"2025-12-06T12:40:42+00:00\",\"dateModified\":\"2025-12-26T14:34:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\"},\"wordCount\":1694,\"publisher\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg\",\"articleSection\":[\"Flavours of the World\",\"Inspiration and Culinary Journeys\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\",\"url\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\",\"name\":\"My Italian Kitchen II: Sauces and Andrea Bocelli - Old Hapsal Hotel\",\"isPartOf\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg\",\"datePublished\":\"2025-12-06T12:40:42+00:00\",\"dateModified\":\"2025-12-26T14:34:56+00:00\",\"description\":\"For years, I have dreamed of truly mastering the secrets of Italian cuisine \u2014 of immersing myself deeply in its centuries-old tradition. Read more\",\"breadcrumb\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage\",\"url\":\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg\",\"contentUrl\":\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg\",\"width\":1920,\"height\":2560,\"caption\":\"Daire and instructor Angela at the cooking school\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/oldhapsalhotel.ee\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"My Italian Kitchen II: Sauces and Andrea Bocelli\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#website\",\"url\":\"https:\/\/www.oldhapsalhotel.ee\/en\/\",\"name\":\"Old Hapsal Hotel\",\"description\":\"Sinu seminarihotell ja majutus Haapsalus\",\"publisher\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.oldhapsalhotel.ee\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#organization\",\"name\":\"Old Hapsal Hotel\",\"url\":\"https:\/\/www.oldhapsalhotel.ee\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/09\/Logo.svg\",\"contentUrl\":\"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/09\/Logo.svg\",\"width\":105,\"height\":39,\"caption\":\"Old Hapsal Hotel\"},\"image\":{\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/OldHapsalHotel\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/person\/da5c3f02745928ccddef237f19fe4910\",\"name\":\"Daire Kaup\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/secure.gravatar.com\/avatar\/d63225b8457c82c3c5ecf8c71ad8bc7c5556e3063cb0ff8dc4a0f9d1877a2260?s=96&d=mm&r=g\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/d63225b8457c82c3c5ecf8c71ad8bc7c5556e3063cb0ff8dc4a0f9d1877a2260?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/d63225b8457c82c3c5ecf8c71ad8bc7c5556e3063cb0ff8dc4a0f9d1877a2260?s=96&d=mm&r=g\",\"caption\":\"Daire Kaup\"},\"sameAs\":[\"http:\/\/www.oldhapsalhotel.ee\"],\"url\":\"https:\/\/www.oldhapsalhotel.ee\/en\/author\/dairekaup\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"My Italian Kitchen II: Sauces and Andrea Bocelli - Old Hapsal Hotel","description":"For years, I have dreamed of truly mastering the secrets of Italian cuisine \u2014 of immersing myself deeply in its centuries-old tradition. Read more","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/","og_locale":"en_US","og_type":"article","og_title":"My Italian Kitchen II: Sauces and Andrea Bocelli - Old Hapsal Hotel","og_description":"For years, I have dreamed of truly mastering the secrets of Italian cuisine \u2014 of immersing myself deeply in its centuries-old tradition. Read more","og_url":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/","og_site_name":"Old Hapsal Hotel","article_publisher":"https:\/\/www.facebook.com\/OldHapsalHotel\/","article_published_time":"2025-12-06T12:40:42+00:00","article_modified_time":"2025-12-26T14:34:56+00:00","og_image":[{"width":1920,"height":2560,"url":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg","type":"image\/jpeg"}],"author":"Daire Kaup","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Daire Kaup","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#article","isPartOf":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/"},"author":{"name":"Daire Kaup","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/person\/da5c3f02745928ccddef237f19fe4910"},"headline":"My Italian Kitchen II: Sauces and Andrea Bocelli","datePublished":"2025-12-06T12:40:42+00:00","dateModified":"2025-12-26T14:34:56+00:00","mainEntityOfPage":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/"},"wordCount":1694,"publisher":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#organization"},"image":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage"},"thumbnailUrl":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg","articleSection":["Flavours of the World","Inspiration and Culinary Journeys"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/","url":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/","name":"My Italian Kitchen II: Sauces and Andrea Bocelli - Old Hapsal Hotel","isPartOf":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage"},"image":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage"},"thumbnailUrl":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg","datePublished":"2025-12-06T12:40:42+00:00","dateModified":"2025-12-26T14:34:56+00:00","description":"For years, I have dreamed of truly mastering the secrets of Italian cuisine \u2014 of immersing myself deeply in its centuries-old tradition. Read more","breadcrumb":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#primaryimage","url":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg","contentUrl":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-scaled.jpg","width":1920,"height":2560,"caption":"Daire and instructor Angela at the cooking school"},{"@type":"BreadcrumbList","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/my-italian-kitchen-ii-sauces-and-andrea-bocelli\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/oldhapsalhotel.ee\/en\/"},{"@type":"ListItem","position":2,"name":"My Italian Kitchen II: Sauces and Andrea Bocelli"}]},{"@type":"WebSite","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#website","url":"https:\/\/www.oldhapsalhotel.ee\/en\/","name":"Old Hapsal Hotel","description":"Sinu seminarihotell ja majutus Haapsalus","publisher":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.oldhapsalhotel.ee\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#organization","name":"Old Hapsal Hotel","url":"https:\/\/www.oldhapsalhotel.ee\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/09\/Logo.svg","contentUrl":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/09\/Logo.svg","width":105,"height":39,"caption":"Old Hapsal Hotel"},"image":{"@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/OldHapsalHotel\/"]},{"@type":"Person","@id":"https:\/\/www.oldhapsalhotel.ee\/en\/#\/schema\/person\/da5c3f02745928ccddef237f19fe4910","name":"Daire Kaup","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/d63225b8457c82c3c5ecf8c71ad8bc7c5556e3063cb0ff8dc4a0f9d1877a2260?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d63225b8457c82c3c5ecf8c71ad8bc7c5556e3063cb0ff8dc4a0f9d1877a2260?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/d63225b8457c82c3c5ecf8c71ad8bc7c5556e3063cb0ff8dc4a0f9d1877a2260?s=96&d=mm&r=g","caption":"Daire Kaup"},"sameAs":["http:\/\/www.oldhapsalhotel.ee"],"url":"https:\/\/www.oldhapsalhotel.ee\/en\/author\/dairekaup\/"}]}},"loftoceanMetas":{"authorName":"Daire Kaup","categories":[{"name":"Flavours of the World","link":"https:\/\/www.oldhapsalhotel.ee\/en\/category\/flavours-of-the-world\/","count":2},{"name":"Inspiration and Culinary Journeys","link":"https:\/\/www.oldhapsalhotel.ee\/en\/category\/inspiration-and-culinary-journeys\/","count":2}],"date":"6. Dec 2025","featuredImageSRC":"https:\/\/www.oldhapsalhotel.ee\/wp-content\/uploads\/2025\/12\/Daire-ja-opetaja-Angela-kokakoolis-2-150x150.jpg"},"_links":{"self":[{"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/posts\/9614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/comments?post=9614"}],"version-history":[{"count":2,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/posts\/9614\/revisions"}],"predecessor-version":[{"id":9627,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/posts\/9614\/revisions\/9627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/media\/9388"}],"wp:attachment":[{"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/media?parent=9614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/categories?post=9614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oldhapsalhotel.ee\/en\/wp-json\/wp\/v2\/tags?post=9614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}