Benvenuti

1. Italian Language and Cooking Workshop Benvenuti Emilia Quaranta Benvenuti Italian Language and Cooking Workshop

2. Introduction • Learnsome cultural aspects of cucina italiana throughgroupwork • Learnsomebasicvocabularyrelatingtocucina italiana throughgames • Prepare somedishes: • Un antipasto • Un primo piatto • Taste somepiattiitaliani Benvenuti Italian Language and Cooking Workshop

3. How many of dishes/foods do you recognise? Benvenuti Italian Language and Cooking Workshop

4. Did you know…? Working in groups, and usingthemapsprovided, findtheanswerstothequestionsontheworksheetprovided. Benvenuti Italian Language and Cooking Workshop

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9. Italian Language and Cooking Workshop History and traditions Benvenuti Italian Language and Cooking Workshop

10. History and traditions: over 2000 yearsold? Cicerone e Orazio, 100 (BC) anni prima di Cristo làgana( dal greco laganoz da cui il latino Làganum) strisce di pasta sottile:lasagne Benvenuti Italian Language and Cooking Workshop

11. History and traditions: over 2000 yearsold? Up to 1700: maccheroni until inapoletanitook ownership of the word and it was used to describe paste lunghetrafilate. Benvenuti Italian Language and Cooking Workshop

12. History and traditions: Becomepart of literature! Gragnano became la patria della pastacelebrata da scrittori, storici e poeti. Uno deitantiartistichecelebrarono le doti e le qualitàdegustativedellapasta di Gragnano fuilpoetaGennaro Quaranta il quale compose Maccheronata, unapoesia in risposta al pessimismo del poetarecanatese Giacomo Leopardi. Benvenuti Italian Language and Cooking Workshop

13. History and traditions: Differentphases. • During the mediaeval period, the tradition of pasta, passed down from the ancient Greek, Arabic, and Etruscan cultures, was further developed by the introduction of new forms, such as hollow pasta, and pasta ripiena(filled pasta) Benvenuti Italian Language and Cooking Workshop

14. History and traditions: Differentphases. • The most influential innovation during this period however was the development of techniques for making ‘pasta secca a lungaconservazione’ (long life dried pasta), an invention which is generally attributed to the nomadic Arabs who needed to be able to carry their provisions over long distances during their travels through the desert. Due to the fact that the process of essiccazione(drying) allowed pasta to be conveniently transported by both land and sea, it was this development above all which enabled the widespread commercial distribution of pasta. Benvenuti Italian Language and Cooking Workshop

15. History and traditions: Differentphases. • By the middle of the XIII secolo (13th century) the first professional botteghe per la preparazionedella pasta (pasta making shops) appeared in Napoli and Genova • In the XIV secolo (14th century) two new development in the story of pasta made their appearance: • corporazioni di pastai (corporations of pasta makers) • la forchetta(the fork) Benvenuti Italian Language and Cooking Workshop

16. Howmanytypes of pasta are there? Over 350 different types with new ones been created all the time. Benvenuti Italian Language and Cooking Workshop

17. La culturaitaliana La cucina italiana

18. La cucina italiana Ingredienti tipici: pomodori olio d’oliva aglio cipolle

19. La cucina italiana Ingredientitipici: olive parmigiano uova pancetta

20. Gioco di gruppo Formate due squadre. Mettetevi in fila Al sentire il nome di un prodotto, un compagno per squadra deve correre e toccare l’immagine. Un punto per chi fa prima Buona fortuna!

21. La cucina italiana Quali piatti conoscete?

22. pomodori basilico mozzarella olive nere olio d’oliva sale pepe Cosa c’è nella caprese?Nella caprese ci sono:

23. http://www.galbani.it/ricette/cerca/index.html http://www.dossier.net/ranieri.htm http://www.ricette-italiane.info/ http://www.pasta-recipes-online.com/pasta-shapes.html http://www.pastaonline.tv/typesofpasta.html

24. pomodori basilico mozzarella olive nere olio d’oliva sale pepe Un Antipasto: La caprese

25. 1. Tagliate la mozzarella a fette 2. Tagliateipomodori a fette

26. 3. Metteteipomodorisu un piatto 4. Mettete la mozzarella sui pomodori 5. Sistemate le foglie di basilico 6. Aggiungete un pizzicodi sale e pepe 7. Aggiungete le olive a piacere 8. Versate un filo d’olio

28. Un primo piatto: Ravioli con ricotta e spinaci ingredienti per 6 persone: Pasta:-3 uova-400 gr. di farina-acqua-saleRipieno:-300 gr. di ricotta-100 gr. di spinacilessati-2 cucchiai di parmigianograttugiato-nocemoscata-sale

30. 2. Knead the dough for about 10 minutes 3. Place in a bowl covered with cling film for 30 minutes before rolling it out. 1. First make the pasta dough. Put the flour and salt in a bowl. Mix well. Make a well in the centre and add the eggs. The dough should be elastic and not sticky.

31. 5. Put the pasta dough on a lightly floured surface and roll as finely and evenly as possible (use a pasta machine if you have one). Roll into strips about 4 inches wide. Shape small balls of the spinach filling and place them on the pasta strips about 5cm apart. Then cover with another strip of pasta. Press the pasta sheets together around the filling, sealing firmly. 4. While the dough is resting, prepare the filling. Drain the spinach, squeeze all the water out and chop finely. In a large mixing bowl mix together the chopped spinach, ricotta and 1 egg. Season with nutmeg, salt and freshly ground pepper. 6. Cut into ravioli using a pastry wheel or sharp knife. Or use a glass to shape into half moon

32. 7. Bring a large saucepan of salted water to the boil. Add the ravioli and cook for 6-8 minutes until 'al dente'. Drain. 8. Meanwhile, in a small frying pan melt the butter and add the sage leaves. Toss the ravioli with the sage butter and sprinkle with Parmesan cheese. Serve.