A GREAT WELCOME:
On SUNDAY ,March 15, the Italian team greeted the foreign delegations at the airport ,in Rome and organized a tour around the historical centre of the town. A good chance to visit the capital of Italy.
HOW TO MAKE PASTA
On Monday all teams went visiting the Pasta Factory, “La Molisana”,the Italian external partner,to see all pasta production phases and to let students understand what kind of product they had to use during their workshop . In the afternoon sts spent time together in Campobasso to know each other better.
Then at school we tasted the “European lunch, with foreign recipes ,previously sent by the partners ,cooked in the “ITALIAN STYLE”. Representatives from the Province of Campobasso and from the Regional school Institution were invited to disseminate the project work at local and Regional level. A group of musicians played and sang typical songs of each Country to create a pleasant and warm atmosphere.
The menu consisted of:
SCALLOPS STOCK POT AND SALMON IN CHIVES BUTTER.
MAIN COURSES :
POTATO SOUP WITH CROUTONS OF WHITE BREAD.
BEEF AND MACARONI CASSEROLE WITH PAPRIKA.
“TORTELLINI” F ILLED WITH PAMPKIN AND CHICORY IN A WALNUT AND TRUFFLE SAUCE.
BAKED BEEF MARINATED AND BRAISED WITH “TINTILIA” RED WINE.
WHEAT SALAD WITH A WHEAT SOUFFLE ‘ AND ALMOND BRITTLE.
In the afternoon sts were involved in some activities to plan the Wednesday workshop :speed meeting,questionnaire on pasta ,video on Molisan cuisine and study of typical Molisan recipes to be prepared. The sts were really interested in these recipes and they made a lot of questions during the meeting.
A BLAST FROM THE PAST
Next day, on Tuesday, all delegations went visiting the archeological site of Pompei ruins and in that occasion dishes of Ancient Romans with garu and lagane were cooked by the chef of our school in a nearby restaurant The owner gave us a lot of explanations about the origins of these dishes . In the afternoon we went to Naples to visit the town and to taste “pizza and sfizi”.
STUDENTS AND TEACHERS AT WORK
On Wednesday, teachers went visiting a “mozzarella” factory, to see its production. Then they had a staff meeting to plan further work about next mobility while sts were involved in international groups to make dishes of a typical Molisan menu. Italian chefs and students helped them to cook these dishes. Waiters were involved in the mise en place of the dining room and made cocktails at the bar. During the ELOCASS dinner sts explained dishes and wine’s pairing.
HANGED “CACIOCAVALLO” (Strong cheese)AND BAKED RICOTTA WITH ALMONDS.
FRESH “TAGLIOLINI” WITH PORCINI MUSHROOMS AND MOLISAN TRUFFLE.
“CANNELLINI” BEANS SOUP AND PRICKLY LETTUCE FLAVOURED WITH SPICY MOLISAN SAUSAGE.
MOLISE’S GOLD (STOCKFISH IN A PISTACHIO CRUST ”MILLEFOGLIE OF POTATOES AND STOCKFISH,ARRACANATO STOCKFISH).
THE CHEF’S SURPRISE.
PEPPERS AND BLACK OLIVES.
SAN GIUSEPPE’S ZEPPOLE (SAINT JOSEPH’S DOUGHNUTS).
The evening was cheered up with typical music and dance to let everybody appreciate the culture of this small but cosy Region.
Thank to this kind of project students and teachers widen their cultural horizons and they have the chance to meet a lot of nice and great people.