A thematic menu! I prepare for you my thematic menu.

1. eTwinning Project: “European schools project - Gusto Project” 4th
Activity: A thematic menu! I prepare for you my thematic menu.
Red shrimp from Mazara del Vallo, on tomato petals marinda confit and basil air
Ingredients for 10 pax:
Red shrimp (number)
tomato marinda
salt of Mozia (to taste)
basil (to taste)
E.V.O oil flavored with orange
candied lemon peel.
soy lecithin
fresh herbs (bunches)
20
1kg
200ml
150g
200g
2
Procedure
1) Peel the shrimp, depriving the intestine obtained pulp. Place the pulp of
shrimp on a tray and refrigerate.
2) Make an incision on the tomatoes and dip them in hot water
for 30 seconds after which immediately cool in ice water.
Peel the tomatoes, cut into wedges and remove seeds. Arrange the
petals obtained on a baking sheet and season with salt, pepper, zest
lemon, orange zest and fresh herbs, drizzle with oil
E.V.O, place in oven at 80C ° for about 1 hour.
3) for the air of basil put in a glass soy lecithin
with cold water and the basil leaves, emulsify with a mini pimer.
Tips
Arrange on the plate the petals
of tomato and put above the
shrimp lightly seared in a pan
with oil and garlic, sprinkle
with salt of Mozia, drizzled
with orange scented oil, after
arrange on top the candied
lemon rind and finally the air
basil.
MISE EN PLACE SERVICE Tips
Italian Service style
The Italian- service, or plate, is the most
common-style restaurants; is an easy style to
perform essential, quick, informal. The food is
prepared in the kitchen directly on the plate in
which the customer will eat. The service
requires that the waiter take the plates in hand,
take them in the dining room, and serve them to
the customer from his right. The waiter must
bring together no more than three courses: two
in the left hand and one in the right.
The waiter can add a third plate
on the left hand, if you have to
complete a table or there is the
need to perform a service in a
very short time.
During the service, his left hand
holding up the dishes must
remain behind the customer that
you are serving, thus avoiding to
approach with the dishes to the
diner's face; for this purpose it is
important to serve the guests by
turning around the table
clockwise (valid also for the rule-
scrap).
STUDENTS
Food & Wine Services of waiting Tourist Reception
Sonia Argentino Debora Scrofano Francesca Fanseca Desirè Rizza Federica Litrico Andrea Lauretta
Nicoletta Orzata Klelia Baglieri Andrea Rustico Emanuel Distefano Roberta Cimino Miriam Burgaretta
Sofia Campisi Marta Agosta Giovanna Cultraro Salvatore Campisi Nicole Morittu Francesca Visicale
Carmela Difede Tatiana Teuli

2. eTwinning Project: “European schools project - Gusto Project” 4th
Activity: A thematic menu! I prepare for you my thematic menu.
Risotto with marinated grouper, small pieces of vegetables and smooth round tomato gel
Ingredients for 10 pax:
Grouper
Rice
celery, carrots, onions, garlic
zucchini, potatoes, pumpkin (made
brunoise)
Smooth round tomatoes
fresh herbs (bunches)
lemon
Brown sugar
salt and pepper (to taste)
concentrated tomato
xantana (to taste)
1,5kg
400g
200g
500g
1kg
3
1kg
100g
50g
Procedure
1) Fillet grouper. Put their head and fishbone in a large pot with celery, carrots,
onion, herbs, tomato paste, salt, pepper and plenty of water. Let cook getting a
great broth.
2) Cut the fish fillets into cubes, place in a bowl to marinate with sugar garlic,
juice and lemon peel, E.V.O oil, herbs. Marinate in the refrigerator.
3) Depriving of tomato skins and seeds, move the pulp obtained from the
masher, season with oil, salt, pepper, basil. Add the xanthan gum to the mixture
to obtain the gel.
4) In a pot type sotie pour the rice with chopped onion and olive oil, toast and
pour the broth prepared earlier. Cook, stirring the rice. 5 min before the end of
cooking the rice pour the marinade grouper and vegetable brunoise previously
sauteed.
Thicken everything with oil E.V.O.
Tips
Put the hot risotto on a plate,
creating above a spiral with the
tomato gel, and finally to place at
the center a piece of fried
grouper.
MISE EN PLACE SERVICE Tips
English Service style
The service to English, or tray, is a popular style; It
requires that the waiter has a good ability in the use of
clips.
The dishes are placed on the tray from the kitchen; the
waiter takes the tray, approaches the plate on the left
side of the customer and serving the food with clips
During the service, the waiter cannot place on the table
the back of the hand which supports the tray; It is an
incorrect procedure, but it is justified only in cases of
emergency, e.g. when the waiter is serving and, because
of the weight and extended service time, he is unable to
maintain full control of the tray.
It is better to avoid to start the service in
a table with a tray previously used to
serve another table. An exception can
be made for banquets, when customers
are all together but distributed in
several tables; however, even in such
circumstances it is always better to
avoid it. In the execution of this
technique should be avoided the use of
trays and baking ware large: too weary
arm and the back of the waiter, make
you do your job more tedious and time
consuming and can annoy customers.
STUDENTS
Food & Wine Services of waiting Tourist Reception
Sonia Argentino Debora Scrofano Francesca Fanseca Desirè Rizza Federica Litrico Andrea Lauretta
Nicoletta Orzata Klelia Baglieri Andrea Rustico Emanuel Distefano Roberta Cimino Miriam Burgaretta
Sofia Campisi Marta Agosta Giovanna Cultraro Salvatore Campisi Nicole Morittu Francesca Visicale
Carmela Difede Tatiana Teuli

3. eTwinning Project: “European schools project - Gusto Project” 4th
Activity: A thematic menu! I prepare for you my thematic menu.
Slice of the Mediterranean amberjack stew of lightly smoked cherry tomatoes, and its seafood.
Ingredients for 10 pax:
Amberjack
Cherry tomato
Sprigs of orange, lemon (to taste)
Cinnamon, cloves (to taste)
Fresh herbs (to taste)
Clams (previously purged)
Razor clams Sea
Sea urchins
Salt and pepper (to taste)
Celery, carrot, onion, garlic.
3kg
1,5kg
1kg
1kg
300g
200g
Procedure
1) Fillet the amberjack. Place in a saucepan and head bones together with celery
carrot fresh herbs. Add the water, put the pot on the fire and let it bask getting a
great comic. 2) Obtain the amberjack fillet steaks of approximately 150 gr.
Season the steaks with garlic and rosemary oil, place in refrigerator.
3) In a large pot put the branches, the herbs, cinnamon, flaming with a torch in
order to obtain the smoke. Place above the steaming pot perforated pan with
inside the clusters of cherry, cover hermetically, let smoke the cherry for about
30 min. 4) Blowing in separate pots clams and razor clams, add in a pot garlic
and basil. Depriving the valve shellfish, filter the cooking liquid obtained.
5) Remove from grapes smoked cherry, coarsely cut it and add it to the broth
amberjack adding the cooking of seafood, salt and pepper all, leave it in the pot.
6) In a fairly large pan pour oil, clove of garlic in shirt, sprig of rosemary,
fennel sprigs, as soon as the oil is flavored remove the herbs and garlic and
arrange in pan skin side the slices of yellowtail create a nice crust par finish
cooking the fish by covering with a lid.
Tips
put in a bowl the sauce is hot,
place the seafood in any order
and finally the slice of
amberjack. Over put a
teaspoon of curly grapes,
sprinkle with fennel scented
oil.
MISE EN PLACE SERVICE Tips
Russian Service Style
The service to the Russian, or guéridon, is an elegant and
fine style; to perform it correctly in every rank must be
present the classic couple working: chef and commis de
rang. The various dishes are portioned on a guéridon
located in front of the customer's table; thus during the
course of the service, the customer has the opportunity to
see the chef work and to make requests regarding the
preparation of own dish, and the chef de rang has the
ability to communicate easily with the various aspects of
customer service .
With this style are very useful
warmers, electric or a candle,
over which you have ramekins
and trays; they let you keep
warm preparations during all
phases of the service.
STUDENTS
Food & Wine Services of waiting Tourist Reception
Sonia Argentino Debora Scrofano Francesca Fanseca Desirè Rizza Federica Litrico Andrea Lauretta
Nicoletta Orzata Klelia Baglieri Andrea Rustico Emanuel Distefano Roberta Cimino Miriam Burgaretta
Sofia Campisi Marta Agosta Giovanna Cultraro Salvatore Campisi Nicole Morittu Francesca Visicale
Carmela Difede Tatiana Teuli

4. eTwinning Project: “European schools project - Gusto Project” 4th
Activity: A thematic menu! I prepare for you my thematic menu.
Ricotta cheese parfait with pistachio biscuit, crispy to Avola almonds and cream of Modica chocolate chili.
Ingredients for 10 pax:
Ricotta
Pistachio
Almond Of Avola
Modica Chocolate with Chilli
Fresh Cream
Sugar
Eggs (number)
Candied Orange
1kg
300g
400g
500g
500g
500g
10
300g
Procedure
1) whisk the eggs with the sugar, add the pistachio flour slowly from the bottom
to the top with the help of a whip. Pour the mixture into a baking sheet lined
with parchment paper. Bake at 200c ° for about 5-10 min (preheated oven)
2) beat the egg whites with the sugar to 121c ° obtaining a compound soft and
fluffy, at the same time whip the cream. Mix the ricotta with the sugar getting a
cream. Combine the three compounds.
3) Cut the pistachio biscuit and place in a mold. Pour into the ricotta mixture
prepared previously. Put in blast chiller or freezer to get the parfait.
4) In a copper pot, pour the sugar and just candy, pour the almonds already
peeled. Pour the mixture on a plane, shape it with a rolling pin to a thickness of
about 1 cm. Just go to the cold cutter getting a crispy grain.
5) Put the chocolate in a double boiler with the cream getting the fondue.
Tips
Cut the semifreddo into
rectangles of about 10 cm.
Place a rectangle in the center
of the dish, sprinkle beside the
semifreddo. Create each 2 cm
wide line with the almond
kernels finally glaze with
fondue and arrange in the
shape of little nest the candied
orange.
MISE EN PLACE SERVICE Tips
Italian Service style
The Italian- service, or plate, is the most
common-style restaurants; is an easy style
to perform essential, quick, informal. The
food is prepared in the kitchen directly on
the plate in which the customer will eat.
The service requires that the waiter take
the plates in hand, take them in the dining
room, and serve them to the customer from
his right. The waiter must bring together
no more than three courses: two in the left
hand and one in the right.
The waiter can add a third plate on the
left hand, if you have to complete a
table or there is the need to perform a
service in a very short time.
During the service, his left hand
holding up the dishes must remain
behind the customer that you are
serving, thus avoiding to approach
with the dishes to the diner's face; for
this purpose it is important to serve
the guests by turning around the table
clockwise (valid also for the rule-
scrap).
STUDENTS
Food & Wine Services of waiting Tourist Reception
Sonia Argentino Debora Scrofano Francesca Fanseca Desirè Rizza Federica Litrico Andrea Lauretta
Nicoletta Orzata Klelia Baglieri Andrea Rustico Emanuel Distefano Roberta Cimino Miriam Burgaretta
Sofia Campisi Marta Agosta Giovanna Cultraro Salvatore Campisi Nicole Morittu Francesca Visicale
Carmela Difede Tatiana Teuli