The students' work on the partecipating countries

The students of class 3 G doing researches on the partner countries with the ICT teacher in the multimedia lab

The students of the service course just after completing the school project on beer with the headmaster at the centre ,the service teacher on the left and the special needs teacher for disabled students on the right.

Students of classes 3 H , 3 G of the kitchen course and 3 I of the service course have been working on the activities planned for our Comenius project. They made researches through internet finding news about the different countries and working on wall posters for the Comeius Corner at school.

The presentation of our school project"Creative cuisine of the Alto Jonio Calabrese"

On 17th May in the main hall our school represented by the headmaster has presented its book "Creative cuisine of the Alto Jonio Calabrese" to the territory.It is a two-year work where students guided by cooking teachers have rivised old recipes of our territory according to the new tendencies of today's cuisine : some ingredients have been replaced and some have been added without altering the original recipes; recipes that hold to our tradition but are ideal for the people of this century who have to watch what they eat to be healthy.

At the cerimony there were the President of the bank of Credito Cooperativo dell'Alto Jonio ,our sponsor, and that supports the most interesting schools' initiatives of the territory, the press, the local TV ,tele A1, Mr. Fusca one of the Italian national school inspectors, the headmasters of the secondary schools of the area , the representative of the Italian National Cooks' Federation , the major of Trebisacce and the President of chilly pepper Association from Calabria, one of our Comenius partners and of course students and teachers of our school and people from the town. The spoksman , Mr. Maurella the journalist that made articles on our Comenius meetings talked of our school as the one of the area that is the most open to Europe naming our Comenius project and also the etwinning torneo where at the gala dinner 4 dishes of our Comenius partners were part of the menu.

The school inspector Mr. Fusca underlined the higly formative value of the project since there is the involvement of the territory.

Students worked at the buffet where some dishes of the recipes that are found in the book were displayed. After the cerimony people were served by the service course students.

The limoncello recipe from students of class 3 I

Below is found the video that students shut using their cell phone while they were showing the limoncello preparation. This after dinner drink was born in Campania region and three towns claim its birth : Amalfi , Capri and Sorrento. It is now being made also at home where there is abundance of lemons and whose recipe has been passed on by home makers . It is an aromatic delicious digestive appreciated by tourists, too!

The label for the limoncello that student Laino Michele made

Students have thought of making some limoncello for the Comenius partners who will meet at La Spezia in May.

Here is their recipe:

Ingredients:
5-6 lemons (organic)
1 litre of grain alcohol
1 litre of water
300 gr. of sugar (more sugar if you wanted sweeter)

Utensils: glass jar, bowl, small kook's knife, strainer, wisker, bottle, pot

Procedure:

Wash lemons carefully and then peel them very finely making sure to leave the white part; put the lemons peel into the glass jar with the alcohol; close it ermetically and leave in infusion for 15 days or more keeping it in a dark place; take a pot where you will pour the water where it will be added the sugar to make the syrup; let the sugar melt over a low flame being careful not to bring it to the boiling point; let it rest until it is cold; take the alcohool with the lemon peels and pour it into the bowl with the syrup; mix it using a wisker; strain it to be sure not to leave any solid part ; bottle the limoncello and keep it in the fridge before servig it!!

Anyway there are many variations of this after dinner drink according to peoples' taste : stronger or weaker (adding more or less water) but if you want a more flavoursome limoncello you have to leave it in infusion for more days and use good lemons!!

The program of La Spezia meeting

COMENIUS PROJECT: INFLUENCES, TRENDS AND CREATIVITY IN THE EUROPEAN COOKING.
La Spezia, 19 / 23 May 2008




19 May Monday
Arrival
Hotel del golfo Lerici
Via Gerini, 37 - Lerici (Sp)
http://www.hoteldelgolfo.com/
Dinner at Hotel del golfo

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.
http://www.mitilicoltori.it/
Tino and Palmaria islands. Portovenere http://www.isolapalmaria.com/www.portoveneredidattica.it/sce-Legrazie/Territorio/Portov_Imm/immagini_Porto_venere.htm
and Cinque Terre
http://www.cinqueterre.it/

21 May Wednesday
9.00 at school. Working on the project
Preparation of a buffet Each school has to prepare 1 dish.
12.30 Lunch
Afternoon
14.30 Wine Cellar Cantinae Lunae
www.cantinelunae.com/ita/home.htm
17.00 Visit Sarzana
Guided tour of the city centre.
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
http://www.borghitalia.it/html/borgo_it.php?codice_borgo=499
Delfino Restaurant
www.ristorante-delfino.it/

22 May Thrusday
9.00 Departure from Hotel del Golfo Lerici to Val di Vara.
Visit Varese Ligure village.
Wine Cellar Cinque Terre.
Visiting the famous Organic Valley.
Tour of the most important farms.
http://www.coopcasearia.it/
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 Val di Vara - a part of Liguria that has hardly been explored by tourists, it's well known in Italy as it has a reputation as a 'green' organic valley. The main town is Varese Ligure, once a resort for wealthy Genoese families.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.
http://www.cantinacinqueterre.com/

20.30 Dinner Prepared by the Evening classes IPSSAR G. Casini Students.

23 May Friday
Departure.