06 booklet eurocultura it completo

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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I Feel GREAT!

Eurocultura (IT)

Eurocultura Food in… Starters Main Courses Desserts

What's On YOUR Plate? I Feel GREAT!

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships 2012-1-GB2-GRU06-08436

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Eurocultura

Eurocultura is a no-profit research, training and career counselling organization set up in 1993. Eurocultura is a no-profit research, training and career counselling organization set up in 1993. Our key competences are related to the labour market and training issues. Our projects and activities are aimed at preventing unemployment by improving the employability of young people, women and workers at risk of expulsion from the labor market; at the promotion of international mobility of students and workers, at preventing and fighting against racism and prejudices, in supporting the environmental care. Our activities: INTERNATIONAL PROJECTS: focused on issues as vocational training, career counselling, employment, youth, migrants, women, granted by different European Programs. Our participation in international projects concern: development of training activities for trainers and students, development and implementation of e-learning courses, desk and field researches, disseminations of results, organization of conferences and other public events, coordination of partners CAREER GUIDANCE: we provide career advice and guidance to people seeking an experience abroad to implement their professional and personal skills in an international environment. We cooperate with academic institutions, high schools and vocational training centers, youth information centers and private and public employment offices providing lectures and seminars for career services officers, aimed to improve professional knowledge and competences in career guidance with an international perspective. TRAINEESHIPS IN VICENZA: Since 1995 we are intermediate organization for international trainees in the frame of Leonardo Mobility and Erasmus placements programs.. We provide initial intensive Italian language and culture course and then work placement in a local company for about 160 students a year.



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Food in…

Italian eating habits are many and they vary throughout the peninsula but there is some of the Italian food culture rules accepted all over the country. Breakfast: At home Italians do not usually have a very elaborate breakfast. It is often nothing more than a cup of coffee with something sweet to eat. Other products such as breakfast cereals, fruit salad, muesli and yogurt are becoming increasingly common as part of the meal. Many Italians have breakfast on their way to work, stopping off in their favorite bar for an espresso or a cappuccino with a cornetto (sweet pastry often filled with jam, cream or chocolate). Having a cup of coffee at the bar is a daily Italian ritual, at breakfast, mid-morning or after lunch. Whether it is an espresso coffee, a cappuccino or one of the many other versions of coffee in Italy, it is generally consumed standing at the bar rather than sitting down at a table. Meal Times Lunch is served at 1.00 PM and dinner at 8.00 PM. In northern Italy it can be a little earlier and a little later towards the south. As times have changed, it is rarer for Italian families to gather at the table during lunch and have a full home-made meal. Many women have full-time jobs, therefore children are in school until mid-afternoon and less people have time to go home at lunch time. Typically speaking, workers have a 45 minutes / 1-hour lunch break, they just go in a bar, or in small restaurants and have a light meal. It can be a sandwich, or a first course or a second course. Traditional Italian meal A traditional Italian meal is multi-course: Antipasto (starter), Primo (first course), Secondo (main course), Contorno (side dish), and Dessert. Only on special occasions, such as Christmas or wedding dinners, Italians have a complete traditional meal. On an ordinary day, two courses, a "primo" (pasta or rice) and/or a "secondo" (meat or fish) and a "contorno" (side dish), is the common composition.

• Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, various cheeses, pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine.

• Primo (1st course) = usually is a starch-based dish such as rice, pasta, or soup. Pasta is cooked in different ways with a variety of sauces. In the North of Italy rice in the form of risotto is also a common alternative to pasta, although even the choice of pasta follows regional variations.

• Secondo (2nd course) = a protein-based dish such as a meat, poultry, fish. This is considered the main course.



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• Contorno (side dish) = vegetables or salad. Sides are typically not included with the entree, so they must be ordered separately.

• Dolce (dessert) = The dessert can be a piece of cake or pie, a cup of ice cream, maybe with some fruit salad, or a pudding.

• Cheese platters are also consumed at the end of a meal. At the end of a meal, Italians usually have an espresso, sometimes paired with a "digestivo" (a digestive liqueur) or "amaro" (bitter, herbal liqueur).

Never in the Same Plate: Every dish is served in a different plate. Salad: Salad is considered a side dish and, even if you want it as a starter, you might have to repeat at least twice your request to the waiter! Fruit and Cheese: Meals are generally closed with fresh fruits, often cheeses and always coffee. Cappuccino: Cappuccino is served only for breakfast, never at the end of a meal. Only foreigners, in Italy, drink a cappuccino after a meal! Drinks: Normal drinks during a meal are wine, mineral water, beer and, eventually, sodas.


2012-1-GB2-GRU06-08436

FIRSTS

• Pasta with vegetables and almonds • - • -

MAINS

• Peppers stuffed with ricotta and feta • Pork shank with plums • Ventresca Mediterranean

DESSERTS • Apple pear cake • Handmade cheese with honey • Kids Tiramisu


2012-1-GB2-GRU06-08436

INGREDIENTS ELABORATION

Whole wheat pasta with vegetables and almonds

1. Slice the zucchini, carrots, cherry tomatoes and almonds

2. Boil the water with a handful of salt 3. When the water boils, add the pasta and

stir 4. Heat a frying pain and add olive oil 5. Add chopped vegetables 6. Then add the almonds, rosmary, salt and

pepper. Cook for about 10 minutes 7. Drain the pasta 8. Add the pasta to the sauce and stir

EUROCULTURA

• 160 gr. whole wheat pasta • cherry tomatoes • zucchini • carrots • almonds • rosemary • extra virgin olive oil • salt & pepper


2012-1-GB2-GRU06-08436


Peppers stuffed with ricotta and feta

1. The peppers should be cut in half and take out the seeds

2. In a mixing bowl put the ricotta, crumbled feta, a pinch of oregano, salt, and extra virgin olive oil

3. With your hands blend the two types of cheese and herbs

4. Grease the baking dish with olive oil and put the peppers

5. Stuff the peppers with cheeses and olive oil

6. The oven is at 200 degrees. Bake peppers (about 40 minutes).

This is a delicious summer dish that you can eat hot or cold

• 3 peppers • 250 gr. ricotta cheese • 100 gr. feta cheese • oregano • extra virgin olive oil • salt


2012-1-GB2-GRU06-08436


Pork shank with plums

1. Season the meat with the mixture of herbs and let it flavour for some minutes

2. Pour some oil in a pan 3. Heat it slightly and then place the meat 4. Brown the meat on both sides 5. Simmer with white wine until reduced 6. Lower the heat, cover the pan and let it

continue cooking 7. If needed, every now and then add some

water 8. Add the plums 9. Cover and let it continue cooking

It 'a very simple dish, economical, suitable for autumn / winter time

• pork shank • plums • a mixture of spices (salt,

pepper, oregano, sage, rosemary, thyme, basil)

• extra virgin olive oil • white wine


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Ventresca Mediterranean

1. Slice the cherry tomatoes 2. Put some olive oil in the saucepan 3. Peel a couple of cloves of garlic 4. Put the crushed garlic in the saucepan 5. Add the fish steaks 6. Add a dash of salt and oregano 7. A little of dry white wine 8. Add the cherry tomatoes and some

capers

This is a very easy, tasteful, healthy and not expensive recipe.

Usually kids love this food, especially when they know they are eating shark.

The fish cooked in this way is a delicious way to dress pasta: just dice the fish steak before you start cooking it.

• blue shark • cherry tomatoes • oregano • garlic • capers • extra virgin olive oil • salt & pepper


2012-1-GB2-GRU06-08436


Apple and pear cake with dried fruit

1. Roast the dried fruit 2. Chop the toasted nuts 3. Peel and slice apples and pears 4. Grate the lemon peel 5. Sift the flour and baking powder and add

a little vanilla powder 6. Sieve the ricotta cheese and add brown

sugar and mix 7. Add yogurt and the grated lemon peel

and mix 8. Add the flour previously sifted 9. Add a little milk as needed to make the

mixture creamy 10. Add the dried fruit mix and the sliced

fruit 11. Bake at 180 degrees for about 40

minutes

EUROCULTURA

• 2 apples • 2 paers (not too ripe) • dried fruit (walnuts,

almonds, pine nuts) • 200 gr. flour • 150 gr. brown sugar • 250 gr. ricotta cheese • 80 gr. lemon yogurt • a lemon • milk • baking powder • vanilla powder


2012-1-GB2-GRU06-08436


Kids Tiramisu

• ladyfingers • 200 gr. ricotta cheese • 2 tablespoon of brown

sugar • 2 eggs • canned peaches • raspberries

1. Slice the peaces 2. Separate the egg whites from the yolks 3. Add two heaping tablespoons of brown

sugar 4. Beat the egg whites until stiff 5. Whip-up the egg yolks with the sugar and

ricotta cheese 6. Incorporate the egg whites stirring gently 7. Soak the ladyfingers in the peaches syrup 8. Put the fruit and then the cream 9. Put some raspberries to decorate 10. Add a dash of brown sugar 11. Let the "Kids Tiramisù" rest in the

fridge for at least a couple of hours

This recipe is suitable for children because there aren't no coffee, liqueur, chocolate and mascarpone, which is a very fat cheese.


2012-1-GB2-GRU06-08436


Handmade cheese with honey

• ½ l. milk • lemon juice • salt • honey

1. Pour the milk in a small saucepan and bring it to boil

2. When the milk bubbles, add a couple of tablespoons of salt

3. Stir in the lemon juice 4. Use a strainer to separate the whey from

cheese. 5. Put the chesse in the fridge and let it rest

for about half an hour 6. Sprinkle with some honey

(with no rennet)

06 booklet eurocultura it completo

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