Etwinning Project: How much we have in common, how little we differ?
Professora Cláudia Saraiva 3.º/2.º CM
Pedro Moura (Biblioteca Esconderijo das Letras)
Escola Básica de São Miguel do Milharado
Etwinning Project: How much we have in common, how little we differ?
Professora Cláudia Saraiva 3.º/2.º CM
Pedro Moura (Biblioteca Esconderijo das Letras)
Escola Básica de São Miguel do Milharado
Pastificio Carmiano has been founded from the combination of passion for taste and tradition, with wisdom and the feeling of those who each day works and creates the pasta.
The fair and balanced mix of emotions and experience takes shape in the different profiles of pasta coming out daily by our workshop.
Our commitment is to create products that satisfy the absolute pleasure of the most refined and demanding palates, in order to make unique the gatherings of the lovers of good taste and good food.
Our duty is to operate following a natural link with the past, of which we are meticulous custodians of the secrets of wheat's manifacturing, handed down from generation to generation, in over 500 years of history of art of making pasta in Gragnano.
Campiello blends a cosmopolitan sense of style with the rustic charm of Italian country cooking. The heart of the restaurant is its open kitchen, where savory meats roast over open fires and fresh pizzas cook in a wood-burning oven. The bar, meanwhile, draws its own attention as a lively, see-and-be-seen gathering spot. D'Amico & Partners currently operates two Campiellos: Carrying on the tradition of the first Campiello opened in 1995 in Minneapolis' Uptown neighborhood, you can now visit Campiello located in Eden Prairie, Minnesota, and our Florida location in Naples.
Follow us on twitter at @Campiello_MN
Follow us on twitter at @Campiello_FL
www.campiello.damico.com
Pastificio Carmiano has been founded from the combination of passion for taste and tradition, with wisdom and the feeling of those who each day works and creates the pasta.
The fair and balanced mix of emotions and experience takes shape in the different profiles of pasta coming out daily by our workshop.
Our commitment is to create products that satisfy the absolute pleasure of the most refined and demanding palates, in order to make unique the gatherings of the lovers of good taste and good food.
Our duty is to operate following a natural link with the past, of which we are meticulous custodians of the secrets of wheat's manifacturing, handed down from generation to generation, in over 500 years of history of art of making pasta in Gragnano.
Campiello blends a cosmopolitan sense of style with the rustic charm of Italian country cooking. The heart of the restaurant is its open kitchen, where savory meats roast over open fires and fresh pizzas cook in a wood-burning oven. The bar, meanwhile, draws its own attention as a lively, see-and-be-seen gathering spot. D'Amico & Partners currently operates two Campiellos: Carrying on the tradition of the first Campiello opened in 1995 in Minneapolis' Uptown neighborhood, you can now visit Campiello located in Eden Prairie, Minnesota, and our Florida location in Naples.
Follow us on twitter at @Campiello_MN
Follow us on twitter at @Campiello_FL
www.campiello.damico.com
Serving canapés with drinks before a meal can take the place of soups. Want to impress your guests with these treats? Take a look at these recipes and see which ones you can serve in your next party.
Este projecto surgiu no âmbito do cumprimento dos objectivos do Plano TIC do Agrupamento de Escolas de D. Fernando II, em consonância com o Projecto Educativo e de acordo com a necessidade sentida pela comunidade de estreitar os laços entre os vários estabelecimentos e os vários níveis de ensino que compõem o Agrupamento.
Pretendeu assim desenvolver competências variadas, no âmbito do domínio da língua portuguesa, da utilização das TIC, da criatividade, do reforço das relações interpessoais, entre outras.
O balanço feito pelos alunos e pelos educadores/professores envolvidos foi muito positivo.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
How libraries can support authors with open access requirements for UKRI fund...
Traditional plates of the north of portugal
1. TRADITIONAL PLATES OF THE NORTH OF
PORTUGAL
Caldo Verde, Francesinha, Feijoada à Transmontana e Pudim Abade
2. CALDO VERDE
- The Caldo Verde is a traditional soup of Braga, in the North of
Portugal, but this tradition had spread to all the country and everyone
eats it. The predominant colour of this soup is green because of the
vegetable, in this case the cabbage, is cut in little stripes to make this
soup.
- This is eaten in the beginning of the meal because it’s a light plate. To a
genuine tasting, the Caldo Verde is served with broa of Avintes and a lot
of slices of chorizo, what make it even more delicious.
Caldo
Verde
3. FRANCESINHA
The Francesinha is a traditional food of Oporto,
which consists of:
- two thick slices of loaf of bread, slightly toasted;
- a beef steak, sausage, mortadella, fresh sausage and
cheese between the two slices, sometimes
accompanied by a starry egg at the top;
- enough slices of cheese on all sides and goes into the
oven until the cheese starts to melt;
- the most important ingredient of this dish: the hot
sauce, slightly thick and spicy.
4. According to the story, it was a Portuguese named Daniel David
Silva who worked in the restaurant "A Regaleira" in Oporto in the
fifties. After being emigrant in France, he used as inspiration one of
the typical sandwiches of France, the "Croque-Monsieur".
His idea was to adjust the ingredients to the palate and
gastronomic culture of the people of the city of Oporto, accustomed
to strong and hot foods, eventually creating the famous sauce that is
undoubtedly the soul of any good Francesinha.
- Curiosity: There are restaurants that make sauces of excellence
whose combination of ingredients is a secret that has lasted for
generations.
Francesinha
5. FEIJOADA À TRANSMONTANA
The Feijoada à Transmontana has origin in the region of
Candedo, and traditional in the zone of Trás-os-Montes,
that traditionally is prepared early in the morning, to be
reheated at the time of being served.
This recipe is the traditional one, but if you do not have
access, you can change several of the ingredients, using
meat sausage, black pudding, sparkling or pork meat,
basically cured meats or less noble parts of the pig.
Feijoada à Transmontana
6. ABADE PUDDING
The abade pudding is a typical pudding from Braga, Portugal.
The pudding is made in a brass pot where half a liter of water is placed.
When it is boiling, add half a pound of sugar, a lemon peel, a cinnamon
stick and fifty grams of “toucinho” and let it boil until it reaches a point.
Beat fifteen egg yolks until the mixture is homogeneous and mix a goblet
of Oporto wine until it is in half a point, after beating again. The sugar
syrup is then drained through a thin drain into a bowl where the yolks
are stirring, stirring everything. A sugar-sweetened form is poured into
the caramel and the preparation is then poured into a water bath for 30
minutes. The pudding is unformed when it is almost cold.
Abade pudding
7. THE END
Work made by:
- Afonso Lameiras
- Guilherme Timula
- Miguel Raimundo
- Rafael Condeço
http://origemdascoisas.com/a-origem-da-francesinha/
https://pt.m.wikipedia.org/wiki/Pudim_abade_de_Priscos
https://pt.m.wikipedia.org/wiki/Caldo_verde
http://www.cozinhatradicional.com/feijoada-a-transmontana-valpacos/