Corso cucina 2018
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A group of secondary school students in Lavarone, Italy spent an afternoon cooking in the kitchen of the local Red Cross. They aimed to cook healthy foods collaboratively, learn teamwork, and discover new flavors. The students documented over 15 recipes they prepared, which included dishes like dorayaki (Japanese pancakes), apple pie, muffins, crostata (fruit tart), pizza, empanadas, sandwiches and more. Many recipes incorporated ingredients like turmeric, rice milk, soy milk, ginger, and hummus. The students thanked the Red Cross for the use of the kitchen and their teacher for overseeing the activity.
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OGANSIA İç ve Dış Ticaret A.Ş., which has achieved a rapid growth in a short time, is
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"More gain, a healthier life"
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- 2. ISTITUTO COMPRENSIVO FOLGARIA LAVARONE LUSERNA Scuola secondaria di primo grado “G.Prati“ Laboratorio di cucina 2018/19 A cura del gruppo delle opzionali facoltative
- 3. A group of Secondary school students that on Tuesday afternoon found themselves in the kitchen of Lavarone’s Red Cross to experience new tastes!!! Actors and Characters
- 4. OUR GOALS Cook in a healthy way collaborating The importance of teamwork The discovery of new flavors Awareness of the sensible use of ingredients and tools without wasting The joy of sharing
- 5. New taste experiences Curcuma: turmeric (nicknamed by us rumarumacu) rhizomatous herbaceous plant of east asia. spice (antioxidant), but also dye properties: depurative and anticancer Rice milk: highly digestible vegetable drink, rich in simple sugars and cholesterol-free. Soy milk: vegetable drink rich in amino acids, low in calories and fat, contains vitamins A, E, B. It helps the intestinal bacterial flora. Ginger: stimulating and tonic spice, with anti- inflammatory and digestive properties Hummus (chickpea cream): Perennial herb plant for accompanying sauce, vitaminic and mineral, rich in iron, fiber, carbohydrates and proteins.
- 6. Desserts Dorayaki - Apple pie - Muffin - Crostata Salty dishes - Pizza - Salty Crêpes - Empanadas - Salty cake - Sandwiches - Strudel - Zebrata’s cake - Chocolate’s delights - Ricotta’s triangles - Apple smoothie RECIPES’ BOOK
- 7. - 2 eggs - 150gr powdered sugar - 240 gr flour 00 - 20gr honey - 3gr baking powder - 180gr water - fruit jam DORAYAKI
- 8. - 4/5 Granny Smith apples peeled cutted into small pieces. - 1 tablespoon of cinnamon powder - 100gr of brown sugar. - 1 vanilla pod or a teaspoon of vanilla extract. - 50gr of butter. - 3 tablespoons of corn flour. - 2 tablespoons of lemon juice. APPLE PIE
- 9. - 3 Fuji apples - 1 lemon peel - 250gr wholemeal flour - 80gr sugar - 220gr greek yogurt - 16gr baking powder APPLES’ MUFFINS
- 10. CROSTATA - 300gr flour 00 - 150gr sugar - 100gr cold butter - 1 eggs - 1 packet of yeast for desserts - 1 pinch of salt - 1 fruit jam jar
- 11. APPLES’ STRUDEL - 130gr flour 00 - 30ml water - 9gr seed oil - 1 eggs salt 1 pinch FOR THE STUFFING: - 750gr golden apples - 60gr sugar - 60gr breadcrumbs - 50gr butter - 50gr raisins - 25gr pine nuts toasted - cinnamon powder - Lemon peel
- 12. - 4 eggs - 200gr flour - 100gr potato starch - 150gr butter room temperature - 180gr sugar - 200ml milk - 30g cocoa - 1 packet baking powder (16 gr) ZEBRATA’S CAKE
- 13. - 250g flour - 200g dark chocolate - 120 g sugar - 100 g butter - 20 g unsweetened cocoa powder - 3 eggs - 1 baking powder yeast - 1 baking powder vanillin - 1 pinch of salt - paper oven CHOCOLATES’ DELIGHT
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- 15. - 400 gr flour - 150 ml water - 3 spoons of Evo - a pinch of salt - 1 onion - 2 zucchini - 2 carots - 1 tomato can - pepper - 3 tablespoons of Evo VEG EMPANADAS
- 16. - Bread for sandwiches - mayonnaise - Hummus -Philadelphia - Lettuce - tomatoes - Speck - Raw ham - Cheese VEGETABLES’ CREPES “RUMARUMACU”
- 17. - 500 gr Wheat Flour 00 - 3 tablespoons Oil - 1 teaspoonS alt - 1 Instant Yeast sachet - Water q.b. For the seasoning: - 300 ml Tomato puree - cheese - Evo - Origan - salt PIZZA
- 18. - 100 gr flour - 200 ml rice milk - salt - zucchini - carrots - tomato sauce - onion - Origan - evo - "Rumarumacu" (Curcuma) VEGETABLES’ CREPES “RUMARUMACU”
- 19. FOR DOUGH: - water 130gr - flour 250gr - evo 30gr - white vinegar 15gr - untir sallt 6GR - thyme Q.B. FOR THE STUFFING: - zucchini 600Gr - evo 20gR - salt q.b. - black pepper q.b - eggs (4) 220Gr SALTY CAKE
- 20. The Red Cross for lending us the kitchen The school directive for allowing us this activity All of us for not giving up and teacher Cotignano for the revision of the English texts! Thank you!