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Portogallo power point

Portogallo power point






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  • Formia the coast

Portogallo power point Portogallo power point Presentation Transcript

  • Istituto Comprensivo “Alighieri” Formia Ventotene - Italy
  • Comenius Project Return to our roots: from seed to table
  • Portugal 1st Theme: What are we growing in Italy?
  • Formia: the coast
  • Ventotene Island
  • LAZIO Formia Formia Isola Ventotene
  • The territory
    • The territory is mainly mountainous and hilly, the plains are close the coastal shores.
    • In the east we find a modest section of Appennino, which serves as the border with Umbria, Marche and Abruzzo.
    • In this area there are the low Sabini’s mountains and the Reatini’s mountains in which stands the highest mountain: Terminillo that exceeds 2000 m.
  • The weather
    • Having the benefits of the sea, the costal winters are mild and summers cool.
    • The In hinterland, instead, winter is very cold and summer is hot.
    • In the shoreline and coastal plains the rains are scarce; but in the mountains they are very abundant especially during winter and spring .
  • What we produce and when
  • Theoretical lesson in the science laboratory
  • Let’s start with carrot seeds
  • Who wants to try?
  • School garden - Ventotene
  • School garden - Formia
  • How hard is working in the garden!!!
  • Everybody must lend a hand
  • But we have so much fun . . .
  • . . . and we don't feel the effort.
  • Ventotene: the garden today
  • Formia: the garden today
  • broccoli need to stay inside for a while...
  • The vegetables in the history of the Roman Empire
  • The name in the Roman town had at least three wolverines lived in different age. The first lived around 160 BC, he protested against a law that limited the strike at banquets and the number of guests. The second lived under Augustus and Tiberius, and it seems the author of the first draft of De Re Coquinaria and he was called Marco Gavio Apicius. The third lived under Trajan and invented the process to keep fresh oysters. Was called Claudius or Caelius Apicius and enlarged the text of the predecessor. APICIO’S RECIPES
  • LENTICCHIA Scientific Name: Lens culinaris Introduced in Italy during the Iron Age 800 a.C.. In Latin it was called Lens or Lenticula. For the Romans it was one of the main products of the heart. Plinio tells about his cultivation of lents. He says that who eats lents will have a quiet temperament. It was for medicinal purposes too. It is also called the “meat of the poor”. Some sources say it is one of the oldest cultivated legume; were already used by ancient Egyptians and is mentioned in the Bible.
  • The fruits are the lentil pods containing two or three circular seeds with a flattened shape. The different varieties of lentils are differentiated by the size of seeds that can measure from 2 to 9 millimetres. The cultivation of lentils is in spring, but the harvest is done during the months of June and July. The plants are dried in the sun and then after a few days, we proceed with the beating and subsequent collection of seeds . Italy is famous throughout the world for lentils of Ventotene.
  • Apicio's recipes Lentils and sausiges soup Lentils Salad
  • Lentils and sausages soup
    • Ingredients :
    • 18 ounces lentil soup, ready to serve
    • sausage such as a blutwurst
    • salt and pepper to taste
    • Container : soup bowl
    • Prep Time : 10 minutes
    • Cook Time : 5 minutes
    • Directions :
    • C hoosing a pork sausage such as bauerwurst or blutwurst, this soup becomes similar to a pork and beans casserole with a lighter, soupy texture. Any traditional pork weiner or sausage may be used.
    • S elect any brand of lentil soup and a stick sausage.
    • E mpty contents of canned soup into a container for heating, either in microwave or on stovetop.
    • H eat soup until ready to serve.
    • U sing a sharp knife, cut sausage into medium thin slices.
    • A dd sausage slices to soup.
    • S eason soup with any spices or seasonings desired, such as herbs, salt and pepper.
    • S erve hot.
    • ONION
    • Scientific Name: Allium Cepa
    • Charred remains have been found
    • predominantly in Ercolano.
    • Pliny describes many varieties of onions, including shallots,
    • and give instructions for the cultivation and preservation of this vegetable.
    • Apicius recalls its use as a vegetable and as a condiment.
    • Pliny and Dioscorides speak of its medicinal use it is useful to recall how against the weakness of sight and as sleeping draught.
    • There are different harvest time:
    • Spring-summer onions are generally white; they are sown
    • in summer, transplanted in autumn and harvested in spring.
    • Autumn-winter onions should be sown in the period from
    • early February to late March.
  • first: make the hole
  • second: put the plant in the ground
  • third: water the plant
  • Wait and...
  • ....... good !
  • FENNEL Scientific Name: Foeniculum
    • Fennel is known since ancient times for its aromatic properties. There are two varieties: wild fennel and vegetable production (sweet). In ancient times, on some Egyptian papyri, in descriptions of the Roman Pliny and on medieval writings, fennel is mentioned as a medicinal plant from the extraordinary virtues well as a sign of longevity, courage and strength and used to ward off evil spirits and bad planetary influences .
    • Since ancient times this Mediterranean herb was used to add flavour to food or to mask the lack of freshness of the food and wine. mainly for the aroma and taste, the fennel was.
    • The fennels are planted in all seasons, depending on climate and are harvested 90 days after they are planted.
  • BRAOAD BEAN Scientific Name: Vicia Faba
    • This is one of the many findings
    • of this legume to Pompeii,
    • Herculaneum and Oplontis.
    • Numerous findings in Neolithic and Bronze Age sites in Europe attest to the ancient use of this legume in human nutrition. The beans were very popular on the table of the Romans, although it is believed that numb the senses and cause insomnia.
    • One of the great families of Rome, Fabi, would have drawn its name from this plant. As mentioned Pliny and Dioscorides, the bean was much used for medicinal purposes.
  • Sowing is done by the second week of November to the first half of December. The broad bean is a legume that does not tolerate the prolonged drought and intense cold in such circumstances there is a limited development of the plants finally die when the temperature drops to-5C °. They are extremely easy to grow and produce a crop as early as mid-June. Useful, because not many vegetables are available in the garden at that time of year. Fresh broad beans are extremely nutritious and high in protein. The Egyptians believed that when a person died his soul temporarily resided in a broad bean prior to passing into the next life.
  • Apicio’s recipe Pasta with broad beans, bacon and tomatoes
    • 1 onion
    • 150 g. bacon
    • 150 g shelled fresh beans keep
    • a dozen tomatoes
    • basil
    • parsley
    • pepper
    • oil - salt
    • grated cheese
    • F ry the chopped onion and chilli in a pan with oil
    • A dd the bacon cubes and fry
    • A dd the peeled broad beans with onion and bacon
    • A dd some hot water and cook beans 5-6 minutes
    • A dd the chopped tomatoes and basil and parsley and cook a few minutes
    • M eanwhile cook the pasta in salted water, drain and toss with the sauce of beans
    • S erve sprinkled with chopped parsley
  • INSALATA LATTUGA Scientific Name: Lactuca Sativa The historian Pliny relates that the Roman soldiers, when they conquered new territories, planted large fields of lettuce to retain a healthy and tasty meals outside the home. The lettuce is largely composed of water, about 95%, and fibre, 100gr provide only 15-20 calories. In Italy is much cultivated throughout the year and in different climatic environments in the winter months is largely exported to the countries of Northern Europe. The leaves can be eaten raw.
  • BROCCOLETTI Scientific Name: Brassica oleracea L. brotytis cimosa It is sown between late August and early September and is harvested from October to March. Broccoletti (also called broccolini) is a green vegetable resembling broccoli. Although often mistakenly identified as young broccoli, most authorities agree that it is actually a natural hybrid of the cabbage family Brassica oleracea.   It is generally agreed that broccoletti has a sweeter flavor than broccoli. Broccelletti is first steamed and then fried a bit with garlic (aglio) and olive oil (olio).
  • let's make a pizza with vegetables and now...