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Gruppo di lavoro Manager: Dott Rosario Leone Coordinamento scientifico: Nina Raineri Coordinamento tecnico: Massimo Valentino Esperto Scienza dell’Alimentazione L2: Sara Baldassano Esperto Inglese e.learning: Maria Calandra Amministratori Forumlive: Paola Lerza e Ada Giammarinaro
Corso di formazione blended “The taste of language” 16 Febbraio – 3 Aprile 2012 ITC “Pio la Torre” – IPSSAR “P.Piazza” http://lnx.forumlive.net/didaktika/
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I “sovrappeso” Giuseppina Calascione Annalisa Cannata Giuseppa Dragotta Sabrina Gullo Angelo Intorre Paolo Pedone AntonioTarantino
Corso di formazione blended “The taste of language” 16 Febbraio – 3 Aprile 2012 ITC “Pio la Torre” – IPSSAR “P.Piazza” http://lnx.forumlive.net/didaktika/
Mediteranean diet‌ ..followed by the people around the Mediterranean Sea in particular, the inhabitants of Crete and South Italy ‌ ..is a way of life!
Mediteranean diet means… • Eat more fish, less meat •
Eat
•Fewer
more
vegetables
dairy
products
• Whole grains, no processed grains • You must have fruit every day • All butter and margarine to be replaced by olive oil.
Regular physical activity Afternoon nap
Foods that contribute to your health Fruits and Vegetables
Nutrients that contribute to your health Fibers
Why eat in the Mediterranean way? Heart disease substantially reduced Protection against cancer, arthritis, diabetes, osteoporosis, Alzheimer’s disease Slows the aging process Promotes longevity
Slow Food is about‌ o pleasure, taste knowledge choice o the enjoyment of food o knowing food origins o supporting biodiversity o uniting as a local food community and economy o people coming together on the farm, in the market, and at the table
Good, clean & fair Food is meant to be tasty, wholesome, capable of satisfying all 5 senses and able to evoke a complex set of feelings, memories and identity The way it’s produced respects the environment, animal welfare and our health Those who produce it should receive fair payment for their work
How to live the Slow Food way… oLimiting pesticides oPromoting sustainable agricultural practices (ethical treatment of
animals, great taste, food miles, nutritional quality… ) oTry shifting your focus so that the ingredient label is your first priority in addition oBuy locally produced foods as more as possible oEat with the Seasons in Mind oBuy Organic Foods when possible oBuy local Meats (beef and lamb) and local poultry, eggs and pork that has been raised on real food themselves
“Think tradition – revive old family recipes and foodways”
And here we have…. BAKED ANELLETTI
Some specialities.. • Baked Anelletti is the most popular “baked pasta” in Palermo and it is made with a very specific pasta shape called anelletti (little rings). In Sicily it is often sold in cafés as “timbaletti” which are single portions that are shaped like a frustrum of a cone. When eaten at home, however, it is often made like a single “pasta cake” to be portioned and shared by the whole family. • People use to prepare it as a main course for a picnic, for the seaside or to the countryside. • It is a traditional dish and it has become very popular even in the version of the “Il Gattopardo”, the novel of Tomasi di Lampedusa
Ingredients (I) • 500 gr. Pasta “anelletti”, • 300 gr. ground veal (or a mix of minced veal and pork), • 3 cups tomato sauce, 1 medium onion, 1/2 carrot, 1/2 celery stalk, • 50 gr. butter, 6 tablespoons extra virgin olive, seed oil, basil and bay leaves, • 200 gr – “Primo sale” cheese cubed small
Ingredients (II)
• • • •
•
25 gr – 1/2 cup “Parmigiano reggiano” cheese and/or “Caciocavallo” cheese finely grated 250 gr. shelled peas, 2 spoons tomato concentrate, 1 large eggplant, 1 small glass of dry Marsala wine (or 1/2 glass of dry white wine), 1/2 cup breadcrumbs, sugar, salt and pepper to taste.
Preparation (I) Brown the minced celery, carrot and 1/2 onion in a saucepan with 1 tablespoon of butter and 2 tablespoons of oil; add the minced meat and brown. Add some wine and the peas and simmer for a couple of minutes. Dissolve the tomato concentrate in a cup of warm water: add salt and pepper sprinkle and cook at low heat, for about 40 minutes, stirring occasionally. Wash the eggplant; cut off its steam, slice, put in a colander and sprinkle with coarse salt and let rest. After 1 hour rinse, dry and fry the eggplant in abundant seed oil; lay the slices on paper towels to drain excess fat.
Preparation (II) Brown the remaining onion, in a casserole with oil; add the tomato paste, a pinch of salt, a dash of pepper, a pinch of sugar and a handful of leaves of basil and bay. Mix and cook at medium heat for about twenty minutes. In the meantime, cook the pasta in plenty of salty water; cook “al dente” and drain, season with the sauce and the grated parmesan ( leave 1 spoonful). Pour half of this mixture in a buttered baking-pan sprinkled with breadcrumbs; cover with the meat sauce. Arrange in layers the eggplants, the sliced eggs and the “primosale” cheese. Cover with the remaining pasta and sprinkle with the parmesan and a handful of breadcrumbs. Top with bits of butter and bake for about 1 hour.
Other versions In some areas of Sicily baked pasta is enriched with bits of salami or sausage, ham, meatballs with peas in meat sauce instead of minced meat, boiled eggs, etc..