COMENIUS

1. COMENIUS PROJECT KLOBUCK 17-20/03 2013/2014

2. INTRODUCTION Our work is composed by one PowerPoint file in which we collected some typical Italian recipes. Apart from this, we have filmed a video in which the preparation of «Pasta e Fagioli», a typical dish of our region, is indicated. For a better organization we have divided the whole class into 5 groups, each of which has realized the file with these recipes: Pizza, Lasagne alla Bolognese, Seppie in Umido, Pasta alla Carbonara and Tiramisù. At the end of our work we have included one video that was filmed and soon after edited by some students of our schooland a short presentation of “Dieta Mediterranea”.

3. pizza margherita A typical italian dish

4. INTRODUCTION Time: 180 min. THE ORIGINS: The origin of this recipe goes back to the age of Queen Margherita of Savoia, when in 1889 the pizza was made to represent the Italian flag with tomato sauce, mozzarella and basil. This type of pizza was inspired by others before as the “calzone” or “marinara”. Other studies claim that the pizza was inspired by the "daisy flower" because the melted mozzarella was placed on the tomato sauce. The classic recipe to prepare at home. This is crispy outside and soft inside and completed with tomato sauce, melted mozzarella and some fresh basil.

5. INGREDIENTS • For pasta: • 500gflour 00 • 25g brewer'syeast • salt • For mixture: • 300g mozzarella • 300g tomatosauce • 50ml olive oil • A basiltwig • 20g flour • salt

6. PREPARATION • Melt the brewer's yeast in 1/2 cup of warm water. Add the flour and mix to get a homogeneous mixture. Cover the mixture with a cloth and keep it in a warm place for 30 minutes, put flour on a work surface, spill the dissolved yeast in the center of it and add a piece of salt. Then gradually pour a glass of warm water, and begin to knead. • Knead the dough until it becomes a soft and supple ball and place it into a bowl. Cover with a cloth and let it rise for 2 hours in a warm place.

7. PREPARATION • Work the dough just for a little while on a work surface dusted with flour until you get a sheet of half inch thick. Transfer it to a lightly greased baking sheet with olive oil, finally reinforced edges. Pour over the tomato sauce. Slice the mozzarella into cubes. Spread the tomatoes on the pizza, salt, place the mozzarella and drizzle with extra virgin olive oil. Bring the oven to 250 ° C, bake the pizza and cook it for 15-20 minutes. • Remove from the oven, garnish with washed and dried basil leaves and serve hot. For a good preparation 5 minutes before the end of cooking, add the mozzarella.

8. GLOSSARY • Mozzarella: a typicalitaliancheese. • Basil: an aromaticplant. • Calzone: a roll of pizza. • Marinara: pizza with aglio and tomato without mozzarella.

9. LASAGNE ALLA BOLOGNESE

10. General notes Preparation time: 70 minutes Preparation: portion for 6 persons Cooking time: 40 minutes Origins Originally «the lasagne alla bolognese» have their roots in the Roman age. In that period, the lasagne were into squares, they were cooked in a pot and seasoned with vegetables and cheese. It was called “lasana,” or “lasanum,” in Latin. These terms came from Greek “laganon,” that means big sheet and plate of pasta cut into stripes. This type of pasta became known as “lasagna” after 1000 d.C. In the XIV century, Franceso Zambrini discovered that stripes of pasta could be assembled with cheese. In 900, «the lasagne» was a popular dish because the bolognese resturants started to serve it to customers. The lasagne is not known only in Bologna, now this dish is known all over the world and it is a symbol of Italy.  

11. Ingredients: • FOR LASAGNE: • 300g of flour 00; • 2 eggs; • To make green lasagne put in 150g of spinach or nettles; • FOR BOLOGNESE RAGU’: • 300g of lean beef mince twice; • 150g of mince bacon; • 150g of sausages; • 100g of ham; • 250g of tomato sauce; • A teaspoon of tomato paste; • 70g of celery; • A carrot; • 150g of white or yellow onions; • A glass of white wine; • 20 g of butter; • 6 spoons of extra virgin olive oil;

12. PREPARAtION LASAGNE: Make a fountain of flour, break the eggs in the pit and dash it with a fork and incorporate the flour. Cover the ball of pasta with a skin and let it pause for 20 minutes. • For green lasagne: • Clean the spinach or the nettlesand put into a pot without water. Cook it for 15 minutes and mix it often. Drain it , crush it and chop finely with a mixer. Mix the puree of spinach or nettles with paste and work the mixture until it is compact and elastic.

13. Stretch a foil not too thin and cut it into rectangles of 10 cm x15 cm that you put on flove cloth.

14. Start Heat on the slow cooking with a bit of olive oil into a panfull with minced onions, celery and carrots; after 2 minutes add the minced bacon. When all is soften put in ½ glass of white wine. Add some tomato paste, the sausage to the meat and leave on slow cooking for 30 min. After 30 min add up the tomato sauce and leave it on slow cooking for other 30 min and often mix the mixture. Salt, add pepper and cover with hot water and wait until it boils for 2 hours; if it is necessary pour some milk.

15. During the last 30 minutes of cooking sprinkle with nutmeg, if necessary add some salt and pepper and add 20 grams of butter. At the end the sauce should be very thick. Fill a large pot of water and low and pour a few drops of oil, and when the water boils, add some salt and throw the lasagne 2-3 at a time. Let them cook for 1 min, take them with a slotted spoon and place them in a bowl filled with cold water. Let them cool, take them with hands, shaken from the water and place on a wet cloth.

16. Grease a baking tray and put in a layer of lasagne, cover it with ragù and spread it with some parmisan. Carry on with the same procedure (lasagne – ragù, lasagne – ragù) and complete it with a layer of ragù. Put all into the oven ( that is at 200° C) for 40 min. At the end of the cooking let it pause stand in the oven with the door open for 5 min, and serve it.

17. Seppie in umido

18. INGREDIENTS(for 5 persons) • 1 kg of cuttlefish • A clove of garlic • An onion • Half a glass of a white wine • 250 gr of tomato sauce • Olive oil • 3 spoons of meat or vegetable’s broth • Parsley • Salt • Pepper

19. 1 2 3 4 5 6

20. PREPARATION Remove, but keeping, the cuttlefish’s ink sachet. Remove the eyes and the spout, clean and cut into stripes (1). In case of small cuttlefish simply cut them into two halves (2). Fry the mashed clove of garlic and the fine chopped onion. After, join the chopped parsley , the cuttlefish (3) and wet with white wine (4). When the wine is evaporated join the tomato sauce and some salt (5). Eventually dilute with some hot broth and let it cook, with the cover, for almost half an hour. If they get too dry, wet them with a little broth. Serve them with a pinch of pepper (6). A part of the cuttlefish can be the base for a delicious risotto or pasta.

21. ADVICED WINES A dry Vespaiolo (7), Soave (8) or Pinot Bianco (9). It’s also possible the approach to a white Merlot (10). 7 8 9 10

22. VARIANTS The most popular version is the addiction of cuttlefish’s ink contained in the little sachet removed from them, halfway through cooking and diluted, with a drop of broth and a spoon of oil. In this case the quantity of tomato sauce must be decreased (11). 11

23. GLOSSARY • Vespaiolo: It is a white Italian wine DOC (Denomination of Controlled Origin) wine produced in Breganze in the province of Vicenza, Veneto. • Soave: It is white Italian wine DOCG (Denomination of Controlled and Guaranteed Origin)  from the Veneto region in the north-eastItaly, around the city of Verona. • White Merlot: It is a wine, from dark grapes, that is made blended with Cabernet Sauvignon of Cabernet Franc, planted in Italy principally in the Friuli or Veneto regions. • Risotto:Itis an Italian rice dish cooked in broth to a creamy consistency. • Pinot Bianco: It is a white wine from a genetic mutation ofPinot noir grape.

24. PASTA ALLA CARBONARA Origins; Ingredients; Preparation. Glossary

25. ORIGINS THE HISTORY OF THIS RECIPE STARTED DURING THE PERIOD OF THE LIBERATION OF ROME FROM ALLIES.

26. INGREDIENTS (For fourperson) • 1 egg for everyperson; • 400gr of pasta; • 200gr of guanciale; • 100gr of Roman pecorino; • Salt; • Pepper.

27. PREPARATION • To prepare «Spaghetti alla Carbonara» put the pot with a lot of water on the cooker. When the water boilsaddonlytwo tea spoons of salt and then some spaghetti because the sauceisalreadytasty. • In the meantimecut the guanciale into small pieces (1), put it inside the frying pan, withoutaddinganyoil and leaveit on the cookeruntil the fattybecomestransparent and crispy (2-3), thenremoveit from the cooker and letit cool slightly.

28. Smash the eggs in the bowl (4-5) then mix them up with the pecorino «cheese» (6) and the pepper. Stir all the ingredients with a whisk (7-8) and then add some guanciale (9).

29. Drain the pasta (10) when it tastes cooked and mix it up with the sauce in the bowl (11). • Dish out the «Spaghetti alla Carbonara» and if it is necessary add some more pecorino and ground black pepper (12).

30. GLOSSARY • Guanciale: a typicalItalian bacon; • Pecorino: any of variouscheeses of Italianorigin made from sheep’s milk; • Frying pan: a metal pan thathas a long handle and isused for frying; • Whisk: a cookingtoolthatis made of curvedwire and itisused to stir or beat things; • Dish out: to give or dispense freely; • Spaghetti: pasta made in thinsolidstrings.

31. TIRAMISU’

32. Origins: Tiramisù is claimed by different regions (Veneto,FriuliVeneziaGiulia,Lombardy, Piedmont, Tuscany) the evidence leads us to infer that the famous recipe was born in Treviso at the restaurant “Beccherie”

33. INGREDIENTS FOR 12/15 PEOPLE: (Preparation time: 40 min) • 12 yolk • ½ kg of sugar • 1 kg of mascarpone • 60 savoiardi • Coffee • Cocoapowder

34. PREPARATION: Mix up 12 yolks with ½ kg of sugar then add gradually 1 kg of mascarpone, after this you get a soft cream;

35. Sop 30 savoiardi up with coffee beingcarefulnottosopthem up toomuch And arrange them following the shape of the plate; Put halfcream on the savoiardi and thenanotherlayer of 30 savoiardi soppedwith coffee and put the remainingcream on the surface.

36. At the end sift the cocoa on the cream ; Put the cake into the fridge for at least two hoours and then taste it!

37. GLOSSARY: • Mascarpone: typicalcreamycheese • Savoiardi: typicalItalian biscuits • Sop up: put the savoiardi in a tray containing coffee • Sift: sprinkle the cakewithcocoapowder

38. PASTA E FAGIOLI

39. MEDITERRANEAN DIET

40. Sustainability Food pyramid Origins Alimentation

41. FOOD PYRAMID

42. SUSTENAIBILITY Adhering to the principles of the Mediterranean diet has beneficial effects on health and the environment . The environmental impact of the Mediterranean diet is lower than that of other types of diets. In addition, we documented the beneficial effects of this diet on the health of people. This makes the Mediterranean diet a model of sustainable food.

43. ALIMENTATION The Mediterranean diet is a balanced synthesis of natural and healthy food. Cereals and their derivatives, olive oil, fruit and vegetables, wine, meat and low-fat dairy are the key elements of this diet, which has its roots in the past of the peoples of the Mediterranean sea and has accompanied their development. Today, the diet can help you live better, because it prevents certain chronic diseases and aging.

44. ORIGINS The Mediterranean Diet has its roots in history. For thousands of years farmers in the Mediterranean have specialized in the cultivation of products typical of the Mediterranean diet: olive, the vine, certain varieties of cereals, fruits and vegetables. The Mediterranean Diet has become an integral part of the cultural identity of the peoples of the Mediterranean, with its values​​, traditions and habits.

45. THANK YOU FOR YOUR ATTENTION! Istituto Canossiano «Madonna del Grappa»