CONVITTO NAZIONALE STATALE “R. CORSO”
CORREGGIO (RE) ITALY
This year our cuisine teacher has asked
to the class to make a research about
festival plates of Italy.
In our class there are boys and girls of
different regions, so thanks to our
parents, we have had the recipes of
typical plates of our country.
Tortellini (or cappelletti) with
chicken stock (fresh pasta stuffed
with meat, served with stock)
Tortelli with pumpink (fresh
pasta stuffed with pumpink)
Mixed boiled meat (a plate
with poor pork and beef pieces
of meat, served with beans
The tradition says that the pigs must be
slaughtered before Christmas festivities.
From this pork, it will be taken: salted
meat, meat to stuff tortellini and some meat
for the mixed boil. These plates will be
served on Christmas day.
Mascarpone ( a typical
dessert, made with
eggs and sugar)
The Lambrusco Rreggiano wine boasts the DCO ( Denomination of Controlled Origin) as typical of our
land, Reggio Emilia.
The vines are indigenous and have been cultivated since Roman times.
Grapes ripen in large vineyards during hot sunny summertimes with temperatures up to 40° C
In our school’s farm we grow our own vines year after year and we produce a few
hundreds bottles in our own tiny factory.
Tasting it is a reward of our work and it helps us to develop a conscious
consumption of wine, designated to be enjoyed by families and friends
Panzerotti ,( a misture of flour, eggs, liquor, sugar fried in a pan)
stuffed with chestnut
This dessert needs a
long preparation that
starts in October
with gathering of
chestnut, it is usually
eaten on Christmas
eve and on
Struffoli (a mixture of flour, eggs, sugar, liquor, butter and vanilla fried
in a pan and served with honey and colored confettini.
The origin of Struffoli
Greek, infact Greeks
brought them in
Naples. The tradition
says thet preparing
them for Christmas
lunch bring good
luck for the new