Recipes Glossary

Italian English
Aglio Garlic
Albumi Egg Whites
Affettare To slice
Aneto Dill
Arance biondo Biondo oranges
Arrotolare To roll
Bietola Chard

Borragine Borage
Buccia d’arancia grattugiata Grated orange peel
Cavolo Cabbage
Cipolla Onion
Condire To season
Contornare To garnish
Composto Mixture
Coriandolo Coriander
Dischetti Disc-shapes

Erba cipollina Chives
Farina di semola Wheat flour
Fave secche Dried fava beans
Fichi Figs

Finocchio Fennel

Fiori di zucchine courgette flowers
Formare To make
Frullare To blend
Frustare To wisk
Incorporare To incorporate
Infornare To bake
Lardo Lard
Lievito per dolci Baking yeast
Licurda Onion type soup

Melanzana Eggplant

Miele d'arancio Orange honey
Montare To stiffen
Naccarello Mackarel
Panna montata Whipped cream
Patate Potatoes
Peperoncini Hot chilly peppers
Pizzico Pinch
Pomodori Tomatoes
Ricotta Ricotta cheese
Salsa di fichi Figs sauce
Sedano Celery
Separare To separate
Siccirra Wild fennel type herb
Sfilettare To filet
Spicchio d’aglio Garlic clove
Spolverare To dust
Togliere To remove
Tuorli d’uovo pastorizzati Pasteurised egg yolks
Triglie Mullets
Tritare To mince
Zafferano Saffron
Zucchero Sugar
Attrezzature Utensils
Carta da forno Waxed paper

Casseruola Saucepan
Coltello trinciante Large cook’s knife
Coltello tagliaverdure Small cook’s knife
Frusta Wisk
Forno convenzionale Conventional oven
Frullino mixer
Pentola Pot
Pentola in terracotta Terracotta pot
Piatto Large Plate
Tagliere Cutting board
Teglia Baking tray
Teglia da forno antiaderente Non-sticking baking tray

Pictures (from top) : Saffron, Coriander and Garlic flowers.

The glossary refers to the recipe cards and to the dishes elaborated up to now.

The new recipe elaborated by cooking teacher and students

It is a recipe that will be made at La Spezia meeting and as agreed on our Almeria meeting it comprises some herbs of our area that can also grew wild and that will give the dish a particular flavour.

"Spiced Red Mullets with fennel and orange honey in borage broth "

The dishes of the theme evening

We proposed four dishes of our partners' menu created in 2007. It was a real success!!! They were presented by the cooking teacher Domenico Guarino to the guests of our gala dinner for the Pizza Torneo and the headmaster in his interview about the Pizza Stage- Torneo released to tele A1 explained why we included the dishes in our dinner menu of the Pizza Torneo.

Among our special guests there were the Provveditore agli Studi di Cosenza , the headmasters of the high schools of The Alto Jonio Cosentino, the major, the press, the school staff, the four partecipatinmg schools with headmaster, referent teachers, students.
The dishes included in the menu were the paella, the salmon, lasagne portofino, the poires and courgettes. We also handed an evaluation card for the dishes and what they appreciated the most was the salmon!

Here are some photos ( from top to bottom) : the menu, the evaluation card handed to our guests, lasagne Portofino, the salmon, the poires and courgettes, the paella, the students that served with the service teachers, the preparation phase of the dishes.

Here is the link to youtube where you can vision the interview to my headmaster made by a local TV tele A1 where he speaks of the etwinning torneo but also of Comenius project!!

You can read about Comenius also on the following sites.

www.pizzacrosseuropetorneo.blogspot.com

www.scuoladipizza.it

http://www.youtube.com/watch?v=cpy8YfgqYT4