OUR PRESENTATION Sgambato Sara, Piscitelli Carolina, Mataluna Antonio e Affinita Giovanna
ITALIAN SCHOOL Education in Italy is mandatory from 6 to 16 years of age, and is divided into five stages: scuola dell'infanzia (kindergarten), scuola primaria or scuola elementare (primary school ), scuola secondaria di primo grado or scuola media inferiore ( lower secondary school ) scuola secondaria di secondo grado or scuola media superiore ( upper secondary school ) università (university) In Italy education is free and available for everyone, including children of all nationalities who are residents in Italy and a state school system has existed since 1859.
SCUOLA ELEMENTARE O PRIMARIA: it lasts 5 years and the students are given a basic education in Italian, English, mathematics, natural sciences, history, geography, social studies, and physical education. SCUOLA SECONDARIA Secondary education in Italy lasts 8 years and is divided into two stages: middle school (scuola secondaria di primo grado, also known as scuola media) and high school (scuola secondaria di secondo grado, also known as scuola superiore. Middle school lasts three years (roughly from age 11 to 14), and high school lasts five years (roughly from age 14 to 19). Every tier involves an exam at the end of the final year, required to gain a degree and have access to further education. Usually, there are no breaks between each class, but most schools have a recess that lasts 15 to 30 minutes halfway through. If students have to stay in school even after lunch, there's a longer break to let them eat and rest. Any type of high school which lasts 5 years grants access to the final exam, called esame di maturità or esame di stato, that takes place every year between June and July and grants access to university.
When it comes to SCUOLA SUPERIORE, students must choose between three main kinds of schools: Liceo (lyceum) The education received in a Liceo is mostly theoretical, with a specialization in a specific field of studies which can be: • humanities and antiquity (liceo classico), • mathematics and science (liceo scientifico), • foreign languages (liceo linguistico), • psychology and pedagogy (liceo delle scienze umane), • economy (liceo economico-sociale), • fine arts (liceo artistico).
Istituto tecnico (technical institute) The education given in an Istituto tecnico offers both a wide theoretical education and a specialization in a specific field of studies (e.g.: economy, administration, technology, tourism, agronomy), often integrated with a three/six months internship in a company, association or university, from the third to the fifth and last year of study.
Istituto professionale (professional institute) This type of school offers a form of secondary education oriented towards practical subjects (engineering, agriculture, gastronomy, technical assistance, handcrafts), and enables the students to start searching for a job as soon as they have completed their studies, sometimes sooner, as some schools offer a diploma after three years instead of five
OUR SCHOOL
Liceo «Don Gnocchi», our High School, has been a reference point for the cultural history of Maddaloni and for students’ education for 20 years. It welcomes students from towns bordering Maddaloni, where the school is situated. Our High School was born as a pedagogical institute but, since 1977, it extended its borders with an increase of students and classes thanks to the introduction of new lyceums. In fact, currently, the High School includes four types of educational pathways.
LYCEUMS LICEO SCIENZE UMANE, it guarantees a complete cultural education and it helps students to understand better themselves, others and social relationships. The main subjects are sociology, educational science, psychology and pedagogy. LICEO LINGUISTICO, it is based on the study of three foreign langueges with an hour every week with a native speaker for each language. LICEO ARTISTICO, students study the different forms of art in graphic, pictoric and sculptural form. They choose their path and practice their skills in the laboratories that our school provides. LICEO ECONOMICO SOCIALE, it allows to establish a direct relationship between students and the social, economic and cultural reality.
LINGUISTIC HIGH SCHOOL Students attending LICEO LINGUISTICO live a scholastic path with whom they develop grammar and literature skills in three foreign languages. In our High School, we study: English as first language, students must reach at least a B2 level at the end of the last year. French as second language, but they also should reach a B2 level. Spanish as third language, it is the only one that requires a B1 level. During the week, students attend three hours of lesson with native speakers, one for each language, where they can improve their language competences. The study of languages takes place in laboratories where students can experience the different tasks: reading, writing, listening and speaking. There are also extracurricular projects organized to prepare students for exams, in order to achieve language certifications. Finally, the school offers educational experiences abroad and cultural exchanges with other European schools, such as Erasmus.
Language laboratory
Artistic laboratory
Auditorium
FOOD Typical food in Italy and Campania
ITALIAN FOOD Italian food is known and appreciated worldwide thanks to its quality of raw materials. It is the basis of the Mediterranean diet, made of poor but healthy ingredients that make it the sustainable cooking for excellence.
MADE IN ITALY Italian flour, the one used for bread, pasta and pizza, has become, in 2017, UNESCO heritage. We even have specific brands, such as DOP (Protected Designation of Origin) or IGP (Typical Geographic Indication) that safeguard some kind of wines, cheese, oil, salumi.
EATING HABITS: BREAKFAST As for eating habits, and starting with breakfast (colazione), lots of Italians don’t really eat it, preferring a simple coffee, but the ones that do eat breakfast like it sweet: biscuits, milk, donuts, croissants. It is usually consumed around 10 am.
EATING HABITS: LUNCH AND DINNER Moving on to lunch (pranzo), it represents for Italians the main meal of the day: 73% of the Italian population eats lunch at home with their families (in the south of Italy, the percentage is 83%). It often consists of a «primo piatto» (first meal), which is pasta-based, a «secondo piatto» (second meal), which is meat or fish based, a «contorno» (side dish), consisting of vegetables or legumes, and finally some fruit or something sweet. It is usually consumed between 1-2 pm. Dinner (cena) is pretty similiar, but instead of first and second meal you are going to find just one of them. It is usually consumed between 8-9 pm.
EATING HABITS’ FACTS
Lunch is a big thing on a Sunday morning in the south of Italy: each family gets reunited with all relatives, and this «eating reunion» can last hours and hours;
Italians always eat out on Saturday nights, whether it’s with their family or with their friends, and if we can’t go out we are just going to order something at home (usually a pizza).
TRADITIO NAL DISHES OF CAMPANIA
PIZZA Pizza is the most known and appreciated Italian dish all over the world. One of the simplest and most traditional pizzas is the Margherita, which is topped with tomato sauce, mozzarella, basil and olive oil. It is said that pizza margherita was invented by Raffaele Esposito, a neapolitan “pizzaiolo” in honour of Queen Margherita
CAPRESE SALAD
Caprese is a simple salad, made of sliced fresh mozzarella, tomatoe s and sweet basil, seasoned with salt,origan and olive oil. It features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto. (An antipasto is the first plate, it usually eaten before pasta or “primo”)
CASATIELLO Casatiello is typically made during Easter time.It consists of a kind of donut-shaped bread to which is added lard (in italian called strutto), cheese, pepper and cold cuts (for instance salami and ham)
PASTIERA The Pastiera is also a traditional Easter recipe. It is made of wheat and ricotta cheese on the inside, whereas the outside is made of “pasta frolla”. ( Pasta frolla is made with flour,eggs,sugar and butter)
GNOCCHI ALLA SORRENTINA The gnocchi alla sorrentina are a traditional dish of Campania. It is an easy recipe made with potato gnocchi, tomato, fiordilatte or mozzarella, parmesan and basil.
CUOPPO Cuoppo is a typical streat food of Campania. It is a cone-shaped foil filled with all sorts of fried food. There are 2 types of cuoppo: -CUOPPO DI TERRA, made with crocchè di patate (made with smashed potatoes), arancini di riso (a sort of ball made with rice) e zeppoline. -CUOPPO DI MARE, made with fried fish such as anchovies and squid.
SFOGLIATELLA Sfogliatella is one of the most famous Italian pastries. it is believed that the original sfogliatella was invented around 1700 on the Italian Amalfi Coast, as a creation of nuns.They are offered in two main varieties: riccia and frolla. They are made of fresh ricotta cheese, semolina, milk, egg yolks, sometimes a little cinnamon and candied orange peel.
STRUFFOLI Struffoli also known as Honey Balls is a a Neapolitan dish made of deep fried balls of sweet dough. They are crunchy and a little soft on the inside, then coated in warm melted honey and sprinkled with sprinkles. They are made during Christmas time.
ZEPPOLE DI SAN GIUSEPPE The Zeppole of San Giuseppe are the sweet symbol of the San Giuseppe or the Father’s Day (19th of march). These are soft choux pasta, fried and then stuffed with custard and sour cherries in syrup
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