{"id":9373,"date":"2023-03-26T09:58:36","date_gmt":"2023-03-26T09:58:36","guid":{"rendered":"https:\/\/oldhapsalhotel.ee\/blog\/"},"modified":"2026-03-07T07:11:14","modified_gmt":"2026-03-07T07:11:14","slug":"blog","status":"publish","type":"page","link":"https:\/\/oldhapsalhotel.ee\/en\/blog\/","title":{"rendered":"Blog"},"content":{"rendered":"\t\t
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Latest news & blog posts<\/span><\/div>\t

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\n \t\"Daire<\/a>
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Flavours of the World<\/a> Inspiration and Culinary Journeys<\/a><\/div>\t\t\t<\/div>

\n My Italian Kitchen II: Sauces and Andrea Bocelli<\/a>\n <\/h2>\t\t<\/header>\t\t

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<\/div>