Our dish

The recipe card of the dish "Pecorino and citron filled pasta parcels served with orange honey and caciocavallo flavoured ice cream"

Since students and teachers had to work on a recipe based on cheese , they made a dessert where they used some typical cheeses produced in our area , The Alto Jonio Cosentino.

They made a dessert where pecorino cheese, caciocavallo cheese and citron are used.

Montauban Meeting : Program

Here is the program our partners from Montauban planned for us . It looks it is a very nice one !!!

Monday, November 10th

Arrival Visit of a covered market http://www.marchevictorhugo.fr/index4.htm

Visit of a cheese shop + the World of Spices

http://www.fromages-xavier.com/

Free time and meal (chargeable to every participant)

The « Cité de l’Espace » (admission fees chargeable to every partner) http://www.cite-espace.com/

Arrival to the hotel Mercure

Free time in the evening , (a list of the restaurants will be given to all the partners )

Tuesday, November 11th (in France it’s a bank holiday)

At 8.30 : departure for Cahors and its region and visit of the “Chateau de Haute Serre”,a vineyard http://www.vindecahors.fr/

A conference on “ truffles” in an agricultural school in Grama

http://pagesperso-orange.fr/station-truffe/index.htm

Visit of Rocamadour, a very nice village http://www.rocamadour.com/

Free time for dinner and evening

Wednesday, November 12th

A cup of coffee at school /12h : Working on the project and preparation of the objectives for this year

Regional gastronomic buffet

Visit of Montauban

http://www.montauban-tourisme.com/

Visit of the « Jardin des Simples » and of “Ingres museum”

ttp://www.montauban.com/detente/detente_vie_culturelle/musees/ingres/accueil.phppage=presentation

dinner at the restaurant “ Au fil de l’eau ” ( about 35€) chargeable to each participant)

Thursday, November 13th

Visit of Bruniquel (old houses, belfry and ruins of medieval fortifications)

Visit of an angora goat-breeding and cheese making farm

Lunch at a farm inn (les Chênes) serving home-made products (about 30€, chargeable to each participant) http://www.les-chenes.fr/

16h : Preparation of a Comenius meal (each school must prepare a dish for about 40 people).During our meeting in La Spezia we had decided which dish each school would prepare .Comenius dinner

Friday and Saturday

Departure of the partners according to their flight times

La Spezia meeting: the activities

THE BUFFET with the creative dishes made with herbs

Visiting the Wine Cellar "Lunae"












The beautiful "Cinque Terre"

Taking a boat to visit the mussel farming

La Spezia meeting: activities

20th May 2008

Welcome from IPSSAR G. GASINI.Showing the work done by each school and planning the objectives for next meeting in Montauban .Lunch prepared by students for the Comenius partners.








Comenius partners taking pictures before setting to work !








Aperitif Time








The typical focaccia from Genoa








Fish - based starters! Excellent!








Students of Casini IPSSAR making lunch

We did great things during this meeting. After being welcomed by the G. Casini school (teachers and students) who showed us around , we set to work and showed the individual blogs.
The program planned by our partners from La Spezia was a very good one.They took us on a boat to visit the mussel farming and then we toured the "Cinque Terre" (Portovenere, Monterosso, Manarola...). We visited the Organic Vara valley, the Wine Cellar Lunae, the town of Sarzana. Beautiful places, worth a stay either alone or in company!

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!!