domenica 24 maggio 2009
lunedì 18 maggio 2009
- Tour of the town (www.comuneditrebisacce.cs.it)
- Free time and lunch
- afternoon: Altomonte, a medieval village : its amphitheatre became famous for its festivals (jazz , rock, mediterraneo)(www.comunedialtomonte.it)
-Visit to the local liqueur factory and its museum.
9:00 : Meeting with the Headmaster and staff at school.
9:30 : Rossano, a byzantine town. (www.rossano.eu)
-Visit to the cheeseshop of the agrifarm "fattoriabio" from Sila (www.fattoriabio.it)
Tasting of the main farm products : mozzarella, caciocavalli cheese.
-Visit to Amarelli factory and museum. It is the main producing liquorice company (www.amarelli.it)
13:00: Lunch at school – gastronomic buffet with regional products.
15:30: Leaving for Sibari: archaeological site.
-Visit to the agrifarm Torredimezzo www.torredimezzo.com
This is a young and dynamic agrifarm that is specialized in farming , livestock, dairy.
-A tour around the “Lakes of Sibari”,a stupendous lagoon engineered by men that hosts more than 2 thousands boats. www.associazionelaghidisibari.it
21:00 Dinner at the restaurant “L’orto della signora” in Villapiana
8:30 Working on our Comenius project (project outputs)
10:00 Coffee break
10:15 Back to our Comenius project
12:00 Town Hall. Meeting the mayor
16:00 Preparing Comenius dinner (small portions for 45 people)
20:30 Gala dinner with Comenius dishes
Students of Ipsia Aletti entertained with music and dancing
8:30 Leaving for Pollino National Park by bus.
9:30 A marvellous walk od about 5,5 km
12:30 Lunch with local products at Bosco Magnana hostel
15:00 Monte Cutugno dam
16:30 Anglona: visit to the cathedral of S. Maria
Departure of partners
lunedì 11 maggio 2009
lunedì 23 febbraio 2009
to know something more about our gastronomic traditions at "Mardi Gras"
please visit www.suberatum.it and click on Gastronomia soveratese/
Parmigiana alle melanzane, strangugli, cuzzupa, pasta e broccoli, ravioli alla calabrese,
zeppole calabresi, frittuli, graffiola, pitta ripena, soffritto calabrese
“INFLUENZE, TENDENZE E CREATIVITA’ NELLA GASTRONOMIA EUROPEA”
Rendiconto della riunione di Montauban (10-14/11/2009)
Attività per il 2008-2009
1. RIUNIONE DI MONTAUBAN (10-14/11/2009)
REALIZZAZIONI DURANTE LA RIUNIONE.
Visita della scuola, incontri con gli alunni ed i professori.
Riunioni per la preparazione dei lavori da realizzare durante l’anno scolastico. Evoluzione dei blogs e delle schede tecniche.
Realizzazione dei piatti creati dagli allievi sul tema del formaggio: Mise en place da parte degli allievi.
Incontro con la stampa, la televisione e le autorità locali (Comune, Consiglio generale).
Visita di un mercato coperto.
Visita di un vigneto di Cahors e conferenza sul tartufo con dimostrazione.
Visita delle fattorie-pilota (fattoria caprina ed ovina) – studio dei prodotti della fattoria (formaggi).
Visite culturali di differenti siti città di Montauban, sito turistico di Rocamadour, villaggio di Brunichel).
Visita e pranzo in un agriturismo. Il concetto di agriturismo nella ristorazione francese.Degustazione di prodotti locali.
1. Meeting in Montauban (10-14/11/2009)
WHAT DID WE DO.
We visited the school, met students and teachers.
Meeting to prepare the work of this school year. Monitoring of the blogs and culinary cards.
Preparation of the dishes created by the students on the theme “cheese”. The students also took care of the Mise en place.
Meeting with the local authorities (at the town hall) , with press and television .
Visit to the market.
Visit to a Vineyard in Cahors and a conference with demonstration on truffles.
Visit to a pilot farm (goats and sheep) – study of the dairy products.
Cultural visits to Montauban, Rocamadour, and the
Visit and lunch in a holiday farm. Tasting of local and home made products .
2. ATTIVITA’ DECISE PER IL 2008-2009.
a. NOVEMBRE 2007
Riunione di progetto a Montauban per fissare gli obiettivi.
Costituzione dei gruppi di lavoro e delle classi in ogni scuola.
Ogni classe partecipante dovrà aggiornare il proprio blog.
Nel corso dell’anno, i blogs dovranno svilupparsi e pubblicare le nuove schede tecniche.
b. INIZIO 2009
Ogni scuola dovrà avere inviato al coordinatore tutte le schede tecniche tradotte, per iniziare l’impaginazione del prodotto finale.
c. DA NOVEMBRE A MARZO 2009: CREZIONE DI UN PIATTO CREATIVO
Ricerche, creazione e realizzazione del piatto che sarà presentato nella riunione di trebisacce. Questo piatto metterà in risalto i prodotti regionali e dovrà mescolare i prodotti e le tecniche culinarie dei partners e mettere a profitto le visite professionali del progetto.
Esposizioni degli allievi sui prodotti dei partners ed i prodotti locali.
I risultati saranno presentati a Trebisacce durante i 2 pranzi di chiusura.
d. SCAMBIO DEI LAVORI EFFETTUATI DURANTE L’ANNO
Ogni scuola informera i suoi partners sull’evoluzione dei lavori e saranno organizzate delle riunioni con l’aiuto della webcam tra i professori e le classi.
Degli spazi orari potranno essere previsti per permettere ad ogni classe di comunicare con i partners.
3. DATE DELLA RIUNIONE DI TREBISACCE
La riunione di Trebisacce avrà luogo da lunedì 11 a venerdì 15 maggio. Questa riunione sarà la riunione di chiusura del progetto.
Ogni scuola dovrà realizzarvi il piatto creativo elaborato dagli allievi durante l’anno.
1. DATE of the meeting in TREBISACCE
The meeting in Trebisacce will be from Monday 11th till Friday 15th of May. This will be the final meeting.
The students of every school have to elaborate a dish that highlights regional products and mixes the products and culinary techniques of the partner schools. The results will be presented at Trebisacce during the final 2 lunches.
1° pranzo/ 1st lunch .......................2° pranzo 2nd lunch
1°piatto/starter : Limoges..................Almeria
2°piatto/main dish: Lofoten.................Soverato + Trebisacce
Dessert :La Spezia.................................Montauban
mercoledì 10 dicembre 2008
martedì 25 novembre 2008
giovedì 6 novembre 2008
martedì 21 ottobre 2008
Visit of a covered market
Visit of a cheese shop + the World of Spices
Free time and meal (chargeable to every participant)
The « Cité de l’Espace » (admission fees chargeable to every partner)
Arrival to the hotel Mercure
Free time in the evening , (a list of the restaurants will be given to all the partners )
Tuesday, November 11th (in France it’s a bank holiday)
At 8.30 : departure for Cahors and its region and visit of the “Chateau de Haute Serre”, a vineyard
A conference on “ truffles” in an agricultural school in Gramat
Visit of Rocamadour, a very nice village
Free time for dinner and evening
Wednesday, November 12th
A cup of coffee at school
10/12h : Working on the project and preparation of the objectives for this year
Regional gastronomic buffet
Visit of Montauban
Visit of the « Jardin des Simples » and of “Ingres museum”
dinner at the restaurant “ Au fil de l’eau ” ( about 35€) chargeable to each participant)
Thursday, November 13th
Visit of Bruniquel (old houses, belfry and ruins of medieval fortifications)
Visit of an angora goat-breeding and cheese making farm
Lunch at a farm inn (les Chênes) serving home-made products (about 30€, chargeable to each participant)
16h : Preparation of a Comenius meal
(each school must prepare a dish for about 40 people) During our meeting in La Spezia we had decided which dish each school would prepare ..
Friday and Saturday
Departure of the partners according to their flight times
giovedì 2 ottobre 2008
martedì 2 settembre 2008
Visit of the catering section of La Spezia’s hotel school
Visit of the garden of aromatic herbs and meeting with the students and the teachers
Presentation of the work done by the students and the team of teachers.
Presentation of the blogs of the different schools
Preparation of dishes based on aromatic herbs created by the students during the year
Buffet of these dishes.
Meeting with the press and television
Theme visits: Visit of a mussel farm
Visit of a wine cellar
Visit of the Organic Valley “ Val di Vara”:
Sightseeing : Visit of Cinque Terre by boat
Sarzana Guided tour of the city center.
2. ACTIVITIES IN 2007/2008 what our school did so far
a) Project Meeting in Almeria (Spain) : planning of the objectives of the year
b) Meeting project in La Spezia (Italie) : presentation of the activities achieved during the year
c) Visit of food processing factories
d) Cultural visits
e) Creation of blogs and communication through them throughout the year
f) Creation of a garden of aromatic herbs in each school
g) Creation of a dish based on the use of local products and aromatic herbs
i) Preparation of a glossary of technical words used in the different recipe cards
3. DATES OF OUR NEXT MEETING IN MONTAUBAN what we are going to do
The next meeting will be held in Montauban in November 2008 from Monday 10th to Friday 14th , where we will prepare the objectives for next school year 2008/2009
Each school will have to prepare a dish based on cheese and dairy products and aromatic herbs.
sabato 10 maggio 2008
FICHE CULINAIRE 6 PERSONS
NAME : ricotta pie with herbs in shrimp sauce, seasoned with oregano
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Extra virgin Olive Oil
Salt and pepper
Aromatic herbs :
- mince the aromatic herbs
- Shell the shrimps .Prepare a fish stock with the shells and the mirepoix.
- Mix the ricotta cheese with the sage, pennyroyal, rosemary and chives. Add salt and pepper and a handful of grana cheese.
- Prepare a Béchamel sauce ; break the eggs in a bowl, salt them, add the mixture to ricotta cheese and whisk everything vigorously.
Prepare the moulds : brush them with melted butter and roll them in breadcrumbs, fill them with the mixture and put them in the oven at 180° for about 20 minutes
In the meanwhile brown the shrimps with a bit of oil and oregano, pour in the fish stock, and cook for about 3 /4 minutes. Mix.
UTENSILS: pot, oven-proof dish, microwave oven , steam oven, pan, knives, blender, moulds (20)
Ricotta is a typical Italian dairy product. You can have :
Grana is cooked hard-textured and grainy cheese. The most famous is Grana Padano, cheese produced in the Po Valley; but there is also Grana Trentino cheese (cheese produced in Trentino).
DRESSING: put the sauce in the middle of the plate, put the pie on top and garnish .
WINE: white wine “Curiale” from the winecellar of Caparra and
The dish was prepared by the III C, cooking class together with their teacher Mr Tropea.
Here is a short presentation of three of the students you saw on the video:
Giuseppe Andracchio: “Hello, I hope you will like our recipe. I am Giuseppe, I am 16
Niki Mannello “ Hi, I am Niki, I am 16 and I love cooking. My hobbies are music, surfing and going out.”
Fanelli Lorenzo : “ Hello, I am Lorenzo, I am 17 and I like cooking more than studying, I love motorbikes and own a beautiful one”
venerdì 7 marzo 2008
Our school organised a gardening course focused on aromatic plants. The location was the school’s garden and its greenhouse. This course was divided in different phases:
The practical phase = the green phase. (see photos)
preparation of the soil outside the greenhouse
preparation of the greenhouse
sowing seeds – buying plants
daily care taking of the plants
the theoretical phase= Internet phase (see example Laurel/bay leaf)
The students did some research on these aromatic plants, focusing on :
general characteristics - description
parts of the plant that are used
where and why is the plant used (medicine, kitchen, cosmetics)
curiosity (stories, legends)
the gastronomic phase =the finishing touch (SEE EXAMPLE CAMOMILE LIQUEUR )
Together with their teachers the students found or invented recipes with aromatic plants.
LAUREL – BAY LEAF
Laurel belongs to the family of the Lauraceae; it is an evergreen plant.Its dimensions vary from bush to tree (sometimes 10 m.) , the oval leaves are thick and hard ( 10 cm. Long); the colour is deep brilliant green on top, light opaque green on the inside, the edges are undulated. The smell is strong and spicy.Laurel flourishes in March-April, the flowers are small green yellowish. Its fruit is black and contains only one seed which ripens in October - November.
The plants grows spontaneously in the Mediterranean woods; it is also used as ornamental plant.
Aromatic, aperitif, digestive, stimulating, slightly antiseptic. Note that all Laurel is poisonous except the gastronomic one .
The leaves are used in the kitchen , the fruit is used in pharmaceutical products
In the kitchen : widely used in the kitchen: its aroma, stimulates the appetite and favours the enzymes of the digestion, it is indispensable in stew, soup, sauces but also to marinate : game, cod, potato soup and cooked fish.
Beauty: a handful of laurel in the bathwater gives it a special perfume , it gives relief to painful limbs
Health: Recommended as aperitif and digestive; it calms cough and bronchitis. It is used in skin creams : the oil of the berries is used against rheumatic pain and contusions. Curiosity :
Laurel was already known in ancient Greece and Rome as the symbol of peace and victory in the military and sports field for this reason it is also called “Lauro Nobile”. In ancient Greece it was dedicated to Apollo, God of music and poetry, as well as Lord of the Oracle of Delphi, according to testimonies the first of six temples was completely built with laurel branches. It was told that the “Pizia” who told the oracle went in trance after having inhaled the smoke of burned laurel leaves , in fact, when taken in large quantities, the plant can have hypnotic effects. Laurel was a sacred plant for Asclepio, God of medicine and Apollo’s son: for centuries it was used against many kind of illnesses : for example the plague. Today it is still used to refresh the house and in flour containers or dried figs to keep away insects.
Recipe 1: Camomile liqueur
400 g 90° alcohol
800 g of whole camomile flowers
200 g water
200 g sugar
preparation Put the camomile flowers in a jar and add the alcohol. Close hermetically and let it marinate for 40 days, possibly exposing it to the sunlight during the day and shaking it at least once a day. Afterwards, filter the alcohol, take care that nothing solid remains. Prepare with the water and the sugar a syrup, let it boil for some minutes and let it cool. Once it is cold add the syrup to the alcohol, stir it and before putting it in a bottle filter everything. Close the bottle well and let it mature for some weeks.
recipe 2: Pork liver in the net
Ingredients for 4 persons
450gr of pork liver
1 oregano branch
5-6 bay leaves
1 spoon of pork fat
Salt and pepper
Cut the liver into pieces of different size and the net in as many rectangles as the pieces of liver .
Roll each piece of liver in a piece of net and pierce them with an oregano twig . Line them up in an earthenware pot with a bit of pork fat and add some water – let it simmer for 5-10 minutes with the lid on the pot. Add salt and pepper and complete the cooking without the lid.
Fegatelli di maiale nella rete
Ingredienti per 4 persone
rete d'agnello liquore
1 rametto d'origano
5-6 foglie di alloro
un cucchiaio di sugna
Sale e Pepe
Tagliate il fegato in tocchetti di varia grandezza e la rete in tanti rettangoli quanti sono i fegatelli. Avvolgete ogni fegatello nei rettangoli di rete insieme con una mezza foglia di alloro e infilzateli con un rametto di origano. Allineate li in un tegame di coccio con un po’ di sugna e un po’ di acqua e fate cuocere lentamente a recipiente coperto per 5-10 minuti. Salate, pepate e fate completare la cottura a recipiente scoperto.
Lemon balm.. Melissa/ citronella
Poppy seeds.. Semi di papavero
Laurel/bay leaf... alloro
Chives............ Erba cipollina
peppermint. .Menta piperita
giovedì 21 febbraio 2008
INFLUENCES, TRENDS AND CREATIVITY IN THE EUROPEAN COOKING.
WHERE: ISTITUTO PROFESSIONALE DI STATO PER I SERVIZI ALBERGHIERI E DELLA RISTORAZIONE“G.CASINI” La Spezia,
WHEN : 19 / 23 May 2008
WHAT: programme of our stay
19 May Monday
Arrival Hotel del golfo Lerici
Dinner at Hotel del golfo 25 euros.
20 May Tuesday
9.00 Departure from Hotel del golfo to La Spezia IPSSAR G. Casini
9.30 Catering and hospitality college “quick” tour
10.00 Meeting Working on the project
12.30 Lunch Prepared by IPSSAR G. Casini students.
Afternoon Boat tour (military navy boat) Departure from La Spezia to Mussel farming.
Tino and Palmaria islands. Portovenere
and Cinque Terre
21 May Wednesday
9.00 at school. Working on the project
Preparation of a buffet Each school has to prepare 1 dish.
Afternoon 14.30 Wine Cellar Cantinae Lunae
17.00 Visit Sarzana Guided tour of the city center.
19.00 Back to hotel
20.00 To Tellaro. A short walk through the fishing village narrow alleys , an aperitif and a super seafood dinner at Delfino Restaurant
22 May Thursday
9.00 Departure from Hotel del Golfo Lerici to Val di Vara.
Visit Varese Ligure village.
Wine Cellar Cinque Terre.
We will go to the famous Organic Valley.
Tour of the most important farms.
Liguria's Secret Valley
Val di Vara - the Organic Valley
The Val di Vara is a little known part of Liguria which is gaining a reputation for good quality organic food.
This part of Italy is best known for its stunning coastline, the Italian Riviera, the mountain region of the Val di Vara is a part of Liguria that has hardly been explored by tourists. It's an area that is well known in Italy however, as it has a reputation as a 'green' organic valley. The main town is Varese Ligure, once a resort for wealthy Genoese families escaping the heat and mosquitoes of the coast in summer. The whole area is making great efforts to be as green as possible: wind turbines and solar panels provide power, and waste is carefully recycled.
Many farmers in the valley raise their cattle organically, and the butcher's in Varese Ligure often has queues outside. There is also an organic cheese factory and organic yoghurt factory. Small producers in the valley also make honey - the chestnut one is particularly good . In the hill village of Castiglione Chiavarese, you can also find wine and olive oil at the Azienda Agricola Pinogino. The area, with its thick chestnut and beech forests, is also noted for its excellent porcini mushrooms.
20.30 Dinner Prepared by the Evening classes IPSSAR G. Casini Students.
23 May Friday Departure
IN EUROPEAN GASTRONOMY"
Report of the meeting in ALmeria (16-20/10/2007)
Presentation of the activities 2007-2008
Francisco PÉREZ QUESADA and Francisco CAZORLA RAMIREZ
NORDLAND FISKERIFAGSKOLE – LOFOTEN FAGSKOLE -NORWAY
Willy RYAN, Per BLIX and Roger ØVERAS
LYCEE PROFESSIONNEL MONTAURIOL- FRANCE
Josiane FLEY, Daniel PARDO, Marie DEPRET
Eliane PELLEFIGUE and Marianne DELLAMARIA
IPSIA E.ALETTI” ITALY
Teresa COSTANZA andDomenico GUARINO
IPSSAR- SOVERATO - ITALY
MONTESANO Silvana, RIVERSO Paolo
Francesco CORAPI and Karine VAN BEEK
IPSSAR G Casini - LA SPEZIA- ITALY
Paola FREGGIA and Stefano MAGGIANI (Cooking teacher)
LYCEE DES METIERS DE L’HOTELLERIE ET DE L’ALIMENTATION - JEAN MONNET
Franck REBET, Denis BOUCHET and Guy LETIENNE
DURING THE MEETING
- Presentation of the vocational training in Almeria
- Guided Visit of the school
- Preparation of the objectives and of a common technical form
- Conditions of the creation of a blog for the project in each center
- Meeting with the press
- Visit of the central market with its typical products
- Preparation and dressing of an international buffet of local food products in the restaurant of the school. Each school, prepared one of the creative dishes carried out by the students during the year
- Visit to a greenhouse of organic products in the region of Almeria
- Visit to a wine cellar and tasting Laujar wines
- Visit to some villages of the Alpujarras
- Visit of a traditional restaurant
- Guided visit of the town
- Preparation of an Andalusian meal by the students of the school and served to the participants in the school restaurant
- Meeting with the local authorities , Radio, Television and Press
Planning of the activities for 2007/2008
1. October 2007
Comenius meeting in Almeria : preparation of the objectives.
Organization of the groups of work in each school.
2. November 2007
Each school will have to create its own blog . In this blog the students can introduce themselves (in their native language and in English). All along the year , the blogs will have to be regularly updated, including all the technical forms of the previous year in English and in another language.
3. Beginning of 2008
Each school will have to prepare a theme evening in the school restaurant using the technical forms of the other partners (technical forms prepared for the menus in 2006/2007) The menu will be proposed by the students in their school in order to spread outside the school the work done.A jury will give their opinion.
This jury can be composed of some of the clients dining that evening.
Photos will be taken during the preparation in the kitchen and during the service in order to illustrate the file.
A common questionnaire will be given to the clients. This questionnaire will particularly focus on the cooking differences highlighted by the dishes proposed.
4. March 2008:
Translation of the professional glossary. This glossary made in 2006/2007 will be translated into 2 languages (at least into English).
This glossary takes all the words used in the technical forms proposed last year. Then it will be put on the blog .
5. First term 2008
Creation of a garden or a green house of aromatic herbs in each school (except Lofoten because of the climate. They will use aromatics from local producers.).
The students will see the importance of the use of these aromatic herbs and will exchange ideas with their partners: all the students must take part in this creation.
Photos will be taken and put on the blog.
6. From November to march 2008
Creation of a dish based on aromatic herbs. In March the students will have to propose a creative dish using aromatic herbs. They will use the common technical form and will present photos. This dish will have to respect the project which aims at a creative gastronomy and use only traditional products. This dish will be presented in La Spezia in May.
7. Geographic cultural study of the countries in the partnership.
During history and geography lessons the students could be taught some notions about the culture, the geography, the history, the language and the gastronomy of their partners The students can make files and exhibitions.
8. Exchange of the work of the students during the year
Each center will inform all the partners on the development of the work and with the web cam teachers and students will discuss. Some time slots will be installed to allow each school to exchange with a partner.
During the preparation of the menus in the school restaurants the evening party will be broadcast through a webcam.
9. Communication between students
The students who are interested in an individual exchange can exchange their e-mail address through their teachers
10. Next project meetings
The next meeting will take place from May 19th to 23rd 2008 in la Spezia in Italy.
Another meeting is planned in October in Montauban.
Each center will present the work of the year (photos, blog,...)and will make the technical form of the dish based on aromatic herbs.