Leonardo Project 2012/2013

1. IPSSAR CASINILA SPEZIAwww.alberghierocasini.it Leonardo Project 2012/2013 11th - 17th Nov. 2012 Victoria, Gozo – Malta 18th - 24th Nov . 2012 Limassol - Cyprus 2nd - 8th Dec. 2012 Dresden – Germany 21st - 27th Apr. 2013 Heist op den Berg – Belgium 28th - 4th May 2013 Kas-Antalya-Turkey

2. A Land a Heritage "Mentre solcano il mare, già l'isola e il porto caro a Venere si mostra dal lido e di riscontro sta ben protetto l'Ericiausonio, che serba il nome della sicura riva. In questi colli dicono dimori la stessa Minerva, che per la dolcezza dell'olio li preferisce alla patria Atene". " Whilesailing the sea, already the island and the harbourdeartoVenus show themselvesfrom the coast and opposite side Ausonian Lerici keepsitselfprotected, and ittakesitsnameafter the safecoast. In thesehillsitissaid Minerva dwells, shewhofor the sweetnessof the olive oil prefersthoseplacestoAthensherhomecountry. " da I Trionfi di Francesco Petrarca

3. WE ARE HERE

4. Local and Traditional Products Our countryside offers several local wines and gastronomy products and lots of traditional dishes characterizing the various inland and seafront areas of La Spezia.

5. LA SPEZIA AREA • THE GULF: La Spezia, Lerici, Portovenere, • VAL di MAGRA (Magra Valley): Sarzana, Castelnuovo • Riviera (Coastline): Cinque Terre and Levanto • VAL di VARA: Varese Ligure (the Mountain and OrganicProducts)

6. La Spezia Gulf

7. Mussels of La Spezia Thanks to natural factors, the mussels from La Spezia have always distinguished themselves from all the other shell-fish in Italy. The PDO award has been requested for “Mitili del Golfo della Spezia”

8. Hills and olive trees Typicalcultivationterraces

9. VAL DI MAGRA

10. HILLS OF LUNI

11. Castelnuovo Magra

12. Vermentino Wine from Colli di Luni • It is produced with grapes from the homonymous wine. • Best served at 10°C temperature • Production Area: Colli di Luni (Hills of Luni)

13. Prosciutta castelnovese Everyone knows ham, but only a few ones know the so-called “Prosciutta”, whose creators call “Ham's happy wife”! Its smell and taste are delicate . Production Area: Castelnuovo Magra.

14. Portovenere, Cinque Terre, and the Islands (Palmaria, Tino and Tinetto) UNESCO WORLD HERITAGE

15. Monterosso LEVANTO Vernazza Corniglia Manarola Riomaggiore Portovenere

16. SCIACCHETRA' • It is considered the symbol of Cinque Terre. • It is the “passito” (sweet white raisin wine) produced all around Cinque Terre coastline. • It is served with dessert.

17. The cultivation terrace vineyards overlooking the sea

18. The production A motorized monorail system carries the grapes from the cultivation terrace vineyards on the stepped mountains down to the mainroad, to be transported to the wineries. It is produced only with selected raisin grapes that have been dried in airy attics far from dampness and direct sunlight rays. The taste is sweet and it's gold-coloured with an amber reflex.

19. Why this name?

20. Curiosities The Sciacchetrà wine isnamedafterthe honomatopeicword from the Liguriandialectwhichmeans: SCIAC = to press grape TRA= quicklyremovinggrapedregsfrom must duringitsfermentation The DOC regulationstates the wine is not intended for the final consumer until 1st ofNovember!

21. Riomaggiore and the coastline

22. Pesto Sauce made with the Basilico from Parco delle Cinque Terre Park Even if basil is typical all around Liguria this kind of basil is farmed between Riomaggiore and Manarola and along Riviera di Levante (Liguria Eastern coast side). • Pesto sauceismadeonlywithtraditionalingredients: crashedbasil, “extra-vergine” olive oil, Grana cheese and Pecorino, pine nuts, garlic and salt

23. Monterosso

24. Monterosso anchovies • Itis a gastronomicalspecialityof Monterosso tradition. • Anchovies are fishedwith a traditionalmethod and the best day in the yearis on St. Peter's Day, on June 29th.

25. Monterosso Lemons Other typical products are the lemons and there is also a Lemon Festival held every year in Monterosso on 3rd Sunday of May .

26. The Inland Landscape

27. Val di Varathe «Organic Valley»

28. Varese Ligure This little town is known for its best practice in environmentally friendly organic farming.

29. http://www.youtube.com/watch?v=KPeguXgr7OI&feature=relatedhttp://www.coopcasearia.it/video.htmlhttp://www.youtube.com/watch?v=KPeguXgr7OI&feature=relatedhttp://www.coopcasearia.it/video.html

30. Croxetti It's a traditional kind of homemade pasta

31. GALLO NERO DELLA VAL DI VARA An autochthon huge black cock only farmed in this area. It can serve more than 6.

32. PIGNONE BRIDGES

33. Pignone products Pignone red onion has an oval shape. Its leaves are very thick , but delicate and tender at the same time. It has a sweet taste. Other typical products are: Salsiccia di Pignone (a very spicy salami), Pignone potato and l'aquila fagiolo (eagle bean) . They are all traditional agri-foodstuffs

34. Brugnato village

35. CanestrellidiBrugnato Soft and golden-brown, CanestrellodiBrugnato, distinguishes itself from the classical and wellknown “canestrelli” not only for its doughnut shape, but also for its size and ingredients like honey and anise seeds, which give this local product a unique taste.

36. Brugnato cheese Brugnato cheese is the “Caciotta”: fat cheese obtained from cow milk. It has a compact consistency and a delicate taste of milk when the cheese is fresh. Production Area: Val di Vara

37. Mushrooms and Chestnuts

38. Calice al Cornoviglio and its Honey

39. Riviera Ligure Extra-virgin Olive OilRiviera del Levante PDO The Protected Designation of Origin is reserved to the “extra-vergine” olive oil obtained from these varieties of olive trees: Lavagnina, Razzola (similar to Taggiasca) and Pignola for at least 65%.

40. How can we protect the qualityproducts from the fake ones and How can we provide a guidance to the consumers in recognizing and choosing quality and original products?

41. DOC Controlled Designation of Origin PDO Protected Designation of Origin PGI Protected Geographical Indication Here are DOC PDO PGI “the warning labels”

42. A Typical Local Menu

43. A typical and local Menu Here is the menu made by our students of Istituto Casini:Appetizers: • fette grigliate di farina di mais dall'asciutto di Pignone con filetti di acciughe di Monterosso, origano e olio extravergine (toast slices made of corn flour farmed in Pignone with anchovies from Monterosso, origan and olive oil), • caciotta di Brugnato al forno con miele della Val di Vara (baked cheese from Bruganato and honey from Val di Vara), • torta di patate alla vecchia moda di Pignone (Pignone traditional old fashion potato pie ).Main Course: • croxetti con fagioli di Pignone muscoli e pesto di maggiorana, (typical pasta with beans, mussels and sauce of crashed majoram, pine nuts garlic, Parmisan cheese and olive oil) • acciughe ripiene al forno con contorno di piselli neri di L'Ago in umido (baked stuffed anchovies with stewed black peas from L’Ago)Dessert : canestrello di Brugnato in salsa rosa di confettura di mela (pink sauce of apple jam).Vini doc delle Cinque Terre e pane "martino“ (DOC wines from Cinque Terre and a typical bread made of corn flour)