A project designed by the GC School of Careers as part of our Erasmus+ project.

1. MULTICULTURALISM WEEK
By the ERASMUS + CLUB
The G.C. School of Careers
Elementary School

2. TRADITIONAL
COSTUMES

3. POLAND
Polan
d

4. LITHUANIA

5. SPAIN

6. ROMANIA

7. CYPRUS

8. ITALY

9. MUSIC

10. Lithuanian traditional music
1. Trys milijonai
2. Palangos jūroj
3. Labas rytas
4. Aukso pieva
5. Stoviu aš parimus
Lithuanian folk music belongs to Baltic
music branch which is connected
with neolithic corded ware culture. In
Lithuanian territory meets two musical
cultures: stringed (kanklių) and wind
instrument cultures having probably
formed vocal traditions. Lithuanian folk
music is archaic, it contains elements
of paganism and is alive in different
cultural events.

11. Italian traditional music
Italian folk music is an important part of the
country's musical heritage, and spans a
diverse array of regional styles, instruments
and dances.
Instrumental and vocal classical music is an
iconic part of Italian identity, spanning
experimental art music and international
fusions to symphonic music and opera.

12. Spanish traditional music
1. Bolero vell
2. Pindongos (ll)
3. Reina gitana
4. Yo Soy Andaluz
5. Clavo y Martillo
Spanish music is often associated with
traditional styles such as flamenco and
classical guitar. For example, music from
the north-west regions is heavily reliant
on bagpipes, the jota is widespread in
the centre and north of the country, and
flamenco originated in the south.

13. Cypriot traditional music
– Anemos
– Prosfigia
– Tou Vagori
– To Giasemi
– Sti Gi Pou Mas Gennise
– The music of Cyprus includes a
variety of traditional, Western
classical and Western popular
genres. Cypriot traditional
music is similar to the traditional
music of Greece and includes
dances like sousta, syrtos, ballos,
tatsia, antikristos, Karotseris and
zeimbekiko.

14. Polish traditional music
– Kujawiak
– Mazurek
– Oberek
– Polonez
– Krakowiak
– The Music of Poland covers diverse aspects of music
and musical traditions which have originated, and are
practiced in Poland. Artists from Poland include world-
famous classical composers like Frédéric Chopin, Witold
Lutosławski, Krzysztof Penderecki, Karol
Szymanowski and Henryk Górecki; renowned pianists
like Arthur Rubinstein, Ignacy Jan Paderewski,
and Krystian Zimerman; as well as popular
music artists, and traditional, regionalised folk
music ensembles that create a rich and lively music
scene at the grassroots level.

15. Romanian traditional music
–Pas O Panori
–Rind de hore
–Dumbala Dumba
–Sarba
–Hora Rudarenilor
Romania has thriving scenes in the
fields of pop music, hip hop, heavy
metal and rock and roll. During the first
decade of the 21st century
some Europop groups/artists, such
as Tom Boxer, Miranda, Akcent, Edward
Maya, Alexandra Stan, Inna and Yarabi,
achieved success abroad.

17. Italy - Bucatini all'Amatriciana
– INGREDIENTS
– 100g of guanciale, or good quality pancetta, diced into 0.5cm cubes
– 400g of San Marzano tomatoes, (1 tin)
– 1/2 onion, diced (optional)
– 1/2 red chilli, diced (optional)
– 50ml of white wine
– olive oil
– 400g of bucatini pasta
– Pecorino Romano, to grate on top
– basil leaves, torn

18. Bucatini all'AmatricianaMethod
1. To begin, slowly heat the diced guanciale with a tablespoon of olive oil over a medium-low heat. If using onions
and chilli, add them to the pan to soften in the rendered fat, cooking them until soft but without colour
2. Once the guanciale is lightly golden, add the white wine and reduce by three quarters
3. Add the tin of tomatoes (if using whole tomatoes, roughly chop them first)
4. Cook down on a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a pinch of
sugar if necessary
5. Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
6. Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
7. Serve straight away with plenty of grated Pecorino Romano and some torn basil leaves

19. Traditional Spanish Paella
– Ingredients
– Herb Blend:
– 1 cup chopped fresh parsley
– 1/4 cup fresh lemon juice
– 1 tablespoon olive oil
– 2 large garlic cloves, minced
– Paella:
– 1 cup water
– 1 teaspoon saffron threads
– 3 (16-ounce) cans fat-free, less-sodium chicken broth
– 8 unpeeled jumbo shrimp (about 1/2 pound)
– 1 tablespoon olive oil
– 4 skinned, boned chicken thighs, cut in half
– 2 links Spanish chorizo sausage (about 6 1/2 ounces) or
turkey kielbasa, cut into 1/2-inch-thick slices
– 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut
into 1-inch pieces
– 2 cups finely chopped onion
– 1 cup finely chopped red bell pepper
– 1 cup canned diced tomatoes, undrained
– 1 teaspoon sweet paprika
– 3 large garlic cloves, minced
– 3 cups uncooked Arborio rice or other short-grain rice
– 1 cup frozen green peas
– 8 mussels, scrubbed and debearded
– 1/4 cup fresh lemon juice
– Lemon wedges (optional)

20. Traditional Spanish Paella
– How to Make It
– Step 1
– To prepare the herb blend, combine the first 4 ingredients, and set aside.
– Step 2
– To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not
boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
– Step 3
– Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute
2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove
from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add
onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic
cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture,
chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add
mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any
unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are
done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10
minutes. Serve with lemon wedges, if desired.

21. Lithuania-the Caraite kibinai Ingredients:
For 24 kibinai portions:
For dough:
• 200 g of butter
• 2 glasses of sour cream or fat kefir
• 2 glasses of flour
For a stuffing
• 500 g of mutton (you can use another meat also)
• 5-6 average onion bulbs
• salt and pepper
• fresh dill

22. Kibinai recipe
For preparation of dough it is necessary to:
– mix butter, sour cream and flour.
– To knead dough until it will not stick to hands.
– In order to make dough good to roll, it needs:
– To be put in the refrigerator.
In order to make the stuffing gentle and juicy, it is
necessary to:
– Wash out meat
– To wipe it with a napkin.
– The meat needs to be cut into small slices
– add small cut onions to chopped forcemeat
– mix with fresh dill and seasonings.
Then the cooled dough needs to:
– be rolled in a sausage and cut into equal
pieces (about 24 pieces).
– roll dough and put a stuffing on the middle.
– Edges of dough need to be connected and
pinched
– Put kibinai, previously greased with a yolk, in
the oven, warmed to 185 degrees.
– Preparation time – 30-40 minutes in an oven
and you can enjoy these the most delicious
pies with a juicy stuffing in the friable,
crackling dough.

23. Poland - Bigos from young
cabages
– 4 young cabbages
– 0.7 kg of lean pork
– 0.25 kg of smoked bacon
– 0.7 kg of thin sausages (kielbasa)
– 1 carrot, 1 parsley, half of celery, 1 onion
– 1 bunch of dill
– 3 bay leaves, 4 grains of allspice, 1 tablespoon of sugar, 1 tablespoon of oil
– sugar, salt & pepper

24. Bigos recipe
– Cut pork and onion into small pieces. Fry in oil.
– Put fried meat & onion into a pot, add small amount of water and simmer for
30 minutes.
– Cut cabbage into small pieces. To the boiling meat and onion add: cabbage,
diced bacon, vegetables, whole bay leaves and allspice.
– Boil the whole mixture until cabbage is soft.
– Season your bigos with salt, pepper and a little sugar.
– Before serving add sausages (kielbasa) to the pot to make them warm. Chop dill
and sprinkle bigos served on plates (or serve chopped dill on a separate saucer).

25. Romania-chocolate marble loaf cake 10
serves: ingredients
Cake
5 eggs
45 ml (4 tablespoons) oil
200 g (1 cup) sugar
180 g (1.4 cup) flour
2 packets Dr. Oetker vanilla-
flavored sugar
5 g (1 teaspoon) baking powder
30 g (4 tablespoons) cocoa
100 g (2/3 cup) raisins
Zest from 1 lemon
A pinch of salt
Chocolate ganache
100 g (3.5 oz.) bittersweet
chocolate
80 ml (1/3 cup) heavy cream

26. For the cake
1.Preheat the oven to 180°C (360°F). Grease a loaf tin and line with a strip of baking parchment.
2.Separate the egg whites from the egg yolks. With a mixer, beat the egg whites with a pinch of salt until the mixture is
white and soft. Start adding the sugar, spoon by spoon, until the mixture is firm: if you turn the bowl upside down,
the egg whites shouldn’t fall out.
3. In a separate bowl, beat the egg yolks with 2 packets of vanilla-flavored sugar, then add the oil and mix until
combined.
4. Transfer the egg whites to the bowl with the egg yolks, then gently fold them together using a spatula.
5.Mix the flour with the baking powder, and gradually incorporate it in the egg mixture. Add the lemon zest, too.
6.Divide the batter into two equal parts, and add the sifted cocoa to half of the batter.
7.Using a spoon, add one spoonful of white batter into the cake tin, then add a spoon of cocoa batter on top of it, plus
some raisins. Repeat this step until all the batter is distributed in the loaf tin.
8. Bake the chocolate marble loaf cake for 25-30 minutes. Use a toothpick to check if the cake is ready by sticking a
toothpick or skewer in its center – if the toothpick comes out clean, the cake is done.
9Let the cake cool completely in the tin.
For the chocolate ganache
1.Break the chocolate into small, equal parts, and put them in a bowl.
2.Heat the heavy cream in a small pot. When it’s almost simmering, pour it over the chocolate.
3.Let stand for about 2 minutes, until the chocolate has softened.
4.With a whip, stir until smooth. Let the ganache cool completely before using it.
5.Pour the ganache over the chocolate marble loaf cake, and let it cool in the fridge for 1 hour before serving.
6.You can decorate it with maraschino cherries, walnuts, shredded coconut or candied orange peel.

27. DANCES

29. Zambra’s dance
– The zambra is often qualified as a type of flamenco which emerged
from around the city of Granada in Andalusia where it was
historically performed at weddings. Unlike flamenco, it is danced
barefoot and has many similarities with Arabian belly dancing – with
which it shares common ancestry – and the dancer usually reveals
her stomach by tying her blouse beneath her chest.
– Zambra, a flamenco dance performed by the Roma people of
Granada

30. Lithuania’s dance
– SAULĖS VARTAI (Gates of Sun) – dance of celebration, usually
performed in the beginning of the program. It is one of the most
recent and one of the most beautiful dances created by R. Tamutis.
You can see 12 pairs of dancers on the stage, dressed in festive
costumes (with white details dominating). The Sun was always very
important part of Lithuanian folklore. Once when there was no
Christian culture, it was the item to glorify, the main divinity. Motives
of Sun are often met in Lithuanian folklore – music, dance, drawings
etc. It means cleanness and innocence that is why the costumes have
lot of white details. The main idea of the dance – to create gates for
Sun could come, as a guaranty of warmth and light in all the spheres
of life. The dance is truly exclusive in the program of “Vingis” and you
can’t see more dances so slow and festive.

31. Romania’s dance
North Macedonia uses the Cyrillic spelling of "oro"
(Macedonian: оpo). The origins of Macedonian oro vary from its
use in socializing and celebrating, to historical dancing before
going into battle. Teshkoto, translated "The difficult one", is one
of those, danced by men only, the music of which reflects the
sorrow and mood of war. The oro is danced in a circle, with men
and women holding one another by hand. They are used to
celebrate occasions such as weddings, christenings, name-days,
national and religious holidays, graduations, birthdays

32. Tatsia traditional dance
Tatsia is a dance of skill, combining the hand and body in non-stop movement. The dancer holds a
sieve in his hand with the four main fingers on the top of the inside perimeter of the sieve, while his
thumb is on the top of the outside. Then an assistant of the dancer (usually a woman), or even the
dancer himself, puts a glass of wine on the bottom of the inside perimeter of the sieve. The wine
within the glass must not exceed the middle of the glass. Then the dancer performs a variety of
moves with his hands holding the sieve, as he is dancing to the rhythm. The dancer can put in the
sieve as many glasses of wine as he likes. In order to put more than three though a bigger sieve is
required as well as a small piece of wood to put on the three base glasses. That small piece of wood
is used as a surface on which the other glasses can be put on. In any case the glasses
must not touch the top perimeter of the sieve. All of the moves must be performed with speed and
grace or else the glass(es) may fall or the wine spilled. The dance was created by the men in Cyprus
in a form of competition or as a means to impress a woman. Some of the moves are hard to be
performed even by professionals. Tatsia requires tehe dancer to have stamina, full control of his
hands and knowledge of the footwork of the dance.
Cyprus

33. Poland traditional dance
– Krakowiak
– Poland's national dances are: The Krakowiak, the Mazur (Mazurka), Polonez
(Polonaise), the Kujawiak, and the Oberek. These dances, which originated in
the Polish countryside, were so popular that they found their way to the royal court, and
were even incorporated into classical works by composers like Chopin.Oct 11, 2010

34. ART

35. Italy
Monnalisa by Leonardo da Vinci

36. Spain
by Pablo picasso
– This important cultural infrastructure and the artistic heritage have culminated in the
nomination of Málaga as a candidate for the 2016 European Capital of Culture.
– The internationally acclaimed painter and sculptor Pablo Picasso, Hebrew poet
and Jewish philosopher Solomon Ibn Gabirol and actor Antonio Banderas were
born in Málaga. The magnum opus of Cuban composer Ernesto
Lecuona, “Malagueña”, is named for the music of this region of Spain.

37. •Lithuania
rex by Mikalojus Konstantinas Čiurlionis
– M. K. Čiurlionis was an extremely talented turn-of-the-century painter and composer. He is still
considered to have been the greatest artist and one of the best composers in the country to date.
His art is symbolical, transcendental, sometimes abstract and often weird and wonderful in the
extreme. Take his 1909 piece ‘Rex’, depicting a sort of polytheistic deity combining every worldly
religion in his dominion over the earth and the universe.

38. Poland
by Jacek Yerka
– Jacek Yerka is a famous Polish painter of fantasy worlds and landscapes. Check out some of his very
unique work that almost reminds me of that of Salvador Dalí.
I gotta say though, that his painting names are kind of boring – good
thing they all look so amazing. We will most likely highlight more of
his work in the future, as each one of his paintings is very unique

39. romania
by Stefan luchian
– Anemone (Anemones), probably the best-known painting by famous Romanian artist Stefan
Luchian, will be put up for sale at an Artmark auction this October, for a starting price of EUR
150,000. The 100 Great Masters of the Romanian Art auction will take place at Athenee Palace
Hilton in Bucharest on October 29.

40. Cyprus
by Adiamantios Diamantis
– Diamantis’ monumental and arguably most famous work, The World of Cyprus, was created between 1967 and 1972. The
piece is made up of 67 different figures, 61 of which were based on the artist’s plein air drawings that he had made earlier,
between 1931 and 1959. These drawings were selected from the hundreds he completed during the many years he
wandered throughout the island and its villages capturing, with love, enthusiasm and faith in their worth, the elements that
he believed made up the character of the people and the place.
– Although Diamantis used recognisable figures as his starting point, he ultimately chose to disregard individual characteristics,
instead creating human types, symbolic figures through which to convey the traditional world of Cyprus.
– In this piece, composed of 11 panels, the composition unfolds symmetrically: the artist began painting from the centre and
then moved outwards towards the sides. He used a pyramidal composition for the subjects, which developsalong the width
and depth of the painting. The figures are freely drawn in curved lines and arranged in ovoid or cyclic groupings.
– Diamantis placed emphasis on line in this composition, using colour to highlight the overall effect of the drawing. For his
choice of palette, he reconciled his aesthetic approach with the austere colours of traditional Cypriot clothing: black and
white. Diamantis chose an earthy brown for the third colour, to instil the work with the needed warmth and because this
colour symbolises the deep connection between the Cypriot villager and the land.