CookBook

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Author:

SEYF - South Europe Youth Forum

Edited by:

Vincenzo Lotito, Sandro Salvatore Accogli, Cristina Longo, Marija Borg Mifsud, Mara Verri, Jacopo Sgrò

Thanks to:

Agenzia Nazionale per i Giovani, Comune di Andrano, EXPO 2015, Powiat Mikolowski, Horama Thesprotias, Evroassosiation Tarnovgrad, Asociatia Studentilor si Elevilor Basarabeni, Universidad de Murcia, Sacampa, South Europe Youth Forum Malta, Magonc Alapitvany, Ljudska Univerza Ajdovscina.

Contacts: SEYF - South Europe Youth Forum

Registered office: V. Vecchia com. per Tricase 4 / Andrano (LE) / Italy Operative headquarters: Via Birago 49 Lecce - Italy www.seyf.eu info@seyf.eu Facebook: SEYF - South Europe Youth Forum Twitter: @seyf_lecce

SEYF - South Europe Youth Forum www.seyf.eu All rights reserved

“CookBook ” by SEYF - South Europe Youth Forum is licensed under a Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Unported License.

Permissions beyond the scope of this license may be available at www.seyf.eu.

interna tional cui sine

implemented by:

with the support of:

in cooperation with:

Con il Patrocinio di

MILANO 2015 NUTRIRE IL PIANETA ENERGIA PER LA VITA

Index

ONE INTRODUCTION, 7

TWO EUROPEAN SET OF MENUs, 9

THREE THE PROJECT, 48

CONTACTS, 59

ONE Introduction

introduction

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The current cookbook is a result of a participatory process which included the active cooperation of many young participants from different European Countries.

This publication has been realized within the frame of the youth exchange euFood, hosted by SEYF - South Europe Youth Forum, co-financed by the Agenzia Nazionale per i Giovani within the Erasmus+ Programme, in cooperation with the EXPO 2015 and the Municipality of Andrano.

It is with pleasure and a sense of pride that we would like to express our gratitude to: all the participants who gave an active contribute within all the project’s process; to our historical and strongest partners: Powiat Mikolowski (Poland), Horama Thesprotias (Greece), Evroassosiation Tarnovgrad (Bulgaria), Asociatia Studentilor si Elevilor Basarabeni (Romania), Universidad de Murcia (Spain), Sacampa (France), South Europe Youth Forum Malta (Malta), Magonc Alapitvany (Hungary), Ljudska Univerza Ajdovscina (Slovenia); to Agenzia Nazionale per i Giovani for trusting us; to the supporters Municipality of Andrano and EXPO 2015,.

Now, it is time to read, to cook, to eat.

Buon appetito.

TWO European sets of Menus

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menus

SET 1

starter TZATZIKI (τζατζίκι)

main dish PORK ROAST WITH POTATOES

dessert Romanian Pancakes (Clatite)

menus

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TZATZIKI (τζατζίκι) INGREDIENTS: 3 cups Greek Yogurt 3 tablespoons lemon juice 1 garlic clove minced 1 large cucumber 1 tablespoon salt

Calories Counter 57 calories / 100 g

1 tablespoon fresh dill 1 tablespoon pepper PREPARATION: Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt cover with a plate and sit something heavy on top. Let sit for 30 minutes, wipe dry with a pepper towel.

In blender add cucumbers, garlic, lemon juice, dill and pepper. Process until well blended, then stir into yogurt. Place in refrigerator for at least two hours before serving.

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menus

PORK ROAST WITH POTATOES INGREDIENTS: 1 kg of potatoes 4 onions Salt

Calories Counter

Oil 1kg pork (large piece)

260 calories / portion (100 g)

Garlic Black pepper Rosemary PREPARATION: Cook potatoes for 25 minutes until they become soft.

Place roast, fat sided up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast.

Bake, uncovered, at 180 for 1 hours and half . Take the clay dish out of the

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oven and take cover off, put it inside for other 20 minutes. Slice it and put potatoes with the roast pork on a plate.

DID YOU KNOW THAT? sities curio

Slovenian people use to eat meal really fast.

The name “Romania” comes from the Latin word “Romanus” which means “citizen of the Roman Empire”.

Greek coffee, also known as turkish coffee is the most popular drink in Greece. Read about how the Greeks enjoy their cup of coffee, the coffee shops they visited and how to make Greek coffee.

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menus

Romanian Pancakes (Clatite) INGREDIENTS: 1/2 cup of flour 2 big eggs 2 tablespoons of salt Superfine granulated sugar - 2 tablespoon 1/2 cup of milk

Calories Counter 295 calories / 100 g

Butter,melted, for batter - 2 teaspoon Butter, melted for cooking - 1 tablespoon PREPARATION: Combine all ingredients in a blender, adding milk. Then, cook them in a pan for 1 minute on each side. They have to be very thin.

After that, serve them with cherries in their own sauce, cream or honey.

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menus

SET 2

starter PALACSINTA (HUNGARIAN PANKAKES)

main dish MIGAS MURCIANAS

dessert crème brûlée

menus

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PALACSINTA INGREDIENTS: 3 eggs 1 1/4 cups all-purpose flour 1 cup milk 1 teaspoon sugar Pinch salt 1 cup carbonated water

Calories Counter 225 calories / portion (75 g)

Butter, for cooking pancakes PREPARATION: In a medium mixing bowl combine eggs, milk, club soda and water. Stir in flour, sugar, salt and vanilla to form a smooth batter. Heat a teaspoon butter in a 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover. See these step-by-step crepe-making instructions. Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm. Repeat with remaining butter and batter.

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Fill with your choice of scrambled eggs with mushrooms, creamed meats, seafood or vegetables. Roll or fold into a triangle and garnish with savory sauce of choice and a sprinkle of chopped chives, if desired. They also can be formed into a “beggar’s purse” to resemble a tiny money bag and tied with a blanched chive.

DID YOU KNOW THAT? sities curio

Many of the traditional dishes you can try in Hungarian cooking will have their roots in the days when the Magyars led a nomadic lifestyle, relying on their livestock as a source of food.

France has a different cheese for almost every day of the year.

Spain produces the 44% the olive oil, more than Italy (22%) and Greece (10%)

menus

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MIGAS MURCIANAS INGREDIENTS: 1 cup olive oil 1kg flour Longaniza Crumbs of 1 loaf of bread 1 garlic bulb

Calories Counter 360 calories / portion (100 g)

1 tbs of paprika 200 g of serrano ham or bacon 2 slices of bread for croutons Salt (You can add vegetables or meat according to your taste) PREPARATION: Wrap the crumbs in a moist cloth and leave overnight.

Cut the ham or bacon and bread slices in cubes.

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In a pan with four tbs of olive oil, stir fry the ham or bacon and remove with a skimmer.

In the same oil add the garlic cloves without peeling them, stir fry very lightly, remove from the pan and drain them.

Brown the croutons in the same oil and remove.

Add more oil if necessary, add a tsp of paprika and the crumbs, remove as soon as they have picked some color.

Add the ham or bacon and croutons. water into the pan. Combine potatoes and onions; spoon around the roast.

Bake, uncovered, at 180 degrees for 1hours and half . Take the clay dish out of the oven and take cover off, put it inside for other 20 minutes. Slice it and put potatoes with the roast pork on a plate.

menus

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crème brûlée INGREDIENTS: Eggs Cream Milk Sugar

Calories Counter 70 calories / portion (100 g)

PREPARATION: Boil the milk, add the cream and the sugar. Heat slowly and add eggs. Put in bain-marie and let it cook slowly. Let it cool down than add sugar on the top.

Add some oil and cinnamon.

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menus

SET 3

starter FRISE

main dish Tourlou Tourlou

dessert RICE PUDDING - V

menus

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FRISE INGREDIENTS: 1 garlic 2 cups of olive oil 4 frise (hard wheat doughnut) 100g of tomatoes

Calories Counter

oregano

326 calories / portion (100 g)

PREPARATION: Fill a bowl with water and soak the frisa inside for the necessary time according to the desired crispiness. Cut the tomatoes without throwing away the peel and place them on frisa. Add salt and 2 cups of olive oil and a sprinkling of oregano. You can also add tuna and cubes of mozzarella cheese.

menus

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Tourlou Tourlou INGREDIENTS: 2 cups sliced eggplant 3 cup sliced zucchini 3 cups sliced potatoes 1 and ½ cups thinly-sliced onions 6 large cloves garlic 3 sliced fresh basil

Calories Counter 136 calories / 100 g

1 cup olive oil 1 cups salt and pepper 2 cups peeled crushed potatoes ½ cup water ½ cup sugar PREPARATION: Peel and crush tomatoes. Add pinch of sugar, mix well. Stare with ½ cup of

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oil on bottom of casserole disk and layer vegetables in the following order.

Add tomatoes slices, ½ tomato slices, ½ garlic slices, 2 onions slices, salt, pepper, 1/3 basil.

Add zucchini slices, remaining garlic, onion, basil, tomato slices and salt pepper.

DID YOU KNOW THAT? sities curio

Frisa is an Italian type of dry bread also known as the “bread of poor”: from each “panino” it is possible to cut two frise, with a thread.

Find out how the Greeks celebrate Christmas: the foods they cook for the holiday period, their traditions and when Santa or Agios Vasilis arrives with the presents.

The names “Bulgar”, and “Bulgarian” most likely derive from a Turkic verb meaning “to mix”, with reference to its many cultures.

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menus

MLIAKO S ORIZ (Мляко с ориз) INGREDIENTS: ½ cup short-grain withe rice 3 tablespoons sugar ¾ cups whole milk 2 tablespoons butter cinnamon stick 1 strip lemon

Calories Counter 1,604 calories / 100 g

Pistachios and rose petals for garnish, optional PREPARATION: Place rice, sugar, milk, butter, cinnamon and the rest into a large, heavy-bottomed saucepan. Cook over very low heat, stirring frequently but don’t let boil, from 45 minutes to 1 hour until it is creamy and thick and the rice is tender. Discard cinnamon stick and lemon.

Serve warm or at room temperature finished with shelled pistachios and rose petals, if desired.

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menus

SET 4

starter MALTESE BROTH (BRODU)

main dish RATATOUILLE

dessert GREEK HALVAS (Semolina Pudding with Raisins)

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menus

MALTESE BROTH (BRODU) INGREDIENTS: 1 carrot 1 onion 1 stick celery+leaves 2/3 potatoes 50ml Extra Virgin Olive Oil 1 tablespoon tomato paste ½ oxo cube

Calories Counter 97 calories / 100 g

¾ cup small pasta starts ½ teaspoon salt/pepper 375g lean rump PREPARATION: Add unto 2l of water in a pot.

Peel and cut up the carrot, onion, celery (small dice) and add in the pot. Peel

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and quarter the potatoes and add them in the pot.

Cut the meat to approximately 50 g pieces (cubes) and add them to the pot.

Add olive oil, tomato paste and the oxo cube and on slow simmer until vegetables are soft.

Add salt and pepper to taste.

When the vegetables are soft, add the small pasta stars.

Serve with Maltese Crusty broad.

DID YOU KNOW THAT? sities curio

The Maltese food has been influenced from Arab, English, Italian and German cultures.

A traditional French Christmas menu consists of raw oysters, scargots, fois gras, smoked salmon, scallops and Champagne.

Almost every soup in Poland is based on chicken stock.

menus

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RATATOUILLE INGREDIENTS: 1/4 cup olive oil, plus more as needed 1 1/2 cups small diced yellow onion 1 teaspoon minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 1 cup diced green bell peppers 1 cup diced red bell peppers 1 cup diced zucchini squash

Calories Counter 84 calories / portion (100 g)

1 cup diced yellow squash 1 1/2 cups peeled, seeded and chopped tomatoes 1 tablespoon thinly sliced fresh basil leaves 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper

menus

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PREPARATION: Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

Add the eggplants and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

Oil on the bottom of casserole disk and layer vegetables in the following order.

All tomatoes slices, ½ tomato slices, ½ garlic slices, 2 onions slices, salt, pepper, 1/3 basil.

Add zucchini slices, remaining garlic, onion, basil, tomato slices and salt pepper.

menus

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GREEK HALVAS INGREDIENTS: - For the halva: 1/2 cup olive oil 1/2 cup corn oil 2 cups semolina (1 1/2 cup coarse and 1/2 cup thin) 1/4 of a cup blond raisins (optional) 1 cup almond slivers (optional) - For the syrup: 3 cups of sugar (or 2 cups sugar and 1 cup honey) 4 cups of water 1 tsp grounded cinnamon 1 whole clove (optional)

Calories Counter 279 calories / 100 g

PREPARATION: To prepare this delicious Greek halva recipe, start by preparing the syrup.

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Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.

In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.

To prepare the halva heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture for the halva, the darker it will become. So be careful not to over toast it, as the semolina will burn and the halva will become bitter.

Remove the pot from the stove and pour in the warm syrup. Stir with a wooden spoon and return the pot on the stove. Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan.

Remove the pot from the stove, add the raisins and half of the roasted almond slivers and blend. Cover the halva with a towel and let it rest for 10 minutes. Pour the halva mixture into a pudding mold or into individual bowls.

Allow to cool for about 1 1/2 hour before serving. Garnish with some cinnamon powder and sprinkle with the rest almond slivers. If you can’t hold yourself for so long, then spoon into individual bowls and serve warm with a full-spoon of vanilla ice cream.

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menus

SET 5

starter Ogòrkowa

main dish Fenkata

dessert Flodni

menus

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Ogòrkowa INGREDIENTS: 2 tablespoons butter 1 medium onion, halved and sliced 4 cups chicken or vegetable broth 4 large garlic dill pickles, about 3 cups chopped 2/3 cup liquid from pickle jar or water 4 large potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons all-purpose flour 1 cup sour cream Salt and black pepper Sugar to taste, if desired

Calories Counter 46 calories / 100 g

Chopped fresh dill for garnish, if desired PREPARATION: Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

menus

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Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired.

Serve in heated bowls garnished with chopped fresh dill, if desired.

menus

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Fenkata INGREDIENTS: 1 rabbit 1 bottle of red wine Olive oil 1 leek 1 head garlic 1 carrot 1 tbsp. tomato paste

Calories Counter 212 calories / 100 g

Salt and pepper 1 pack spaghetti PREPARATION: Cut the rabbit into pieces, place in a bowl and cover with wine. Let it marinate overnight. The next day dry the meat with paper towels before cooking.

Preserve the marinade.

menus

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In a pan heat some olive oil. SautĂŠ the leek briefly, then add the garlic and rabbit meat. Brown the meat slightly on both sides. Next add the sliced carrot and some of the preserved marinade, to almost cover the meat. Add tomato paste. Cover the pan and cook on low heat for about two hours, until very soft.

Cook the spaghetti in salted water, drain; then return back to the pan and coat with some olive oil. Meanwhile, divide the meat from the bones. Discard the bones, and stir the meat with the rest of the sauce; season with salt and pepper.

Stir some of the sauce with the cooked spaghetti. Serve in bowls, topped with the meat (or serve the meat separately with potatoes like in Fenkata).

menus

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flodni INGREDIENTS: - For the pasty: 500 g plain flour 250 g butter on room temperature 100 g icing sugar 3 egg yolk 100 ml white wine - For the apple filling: 800g sharp apple 2 tbsp honey lemon to taste (approx. 1/2 - 1 lemon) cinnamon and ground cloves to taste - For the poppy seed filling: 200 g ground poppy seed

Calories Counter 288 calories / 100 g

menus

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100 g sugar 50 g sultana / currant 100 ml white wine - For the walnut filling: 120 g ground walnut 80 g chopped walnut 100 g sugar 50 g sultana / currant 100 ml white wine PREPARATION: Preheat the oven to 170C and line a 19X25cm rectangle pan - leave the baking paper longer on the sides, so after baking you can lift out the pastry.

Rub the butter into the flour, add in the eggs, sugar and white wine. Form a dough then wrap it in cling film and rest it in the fridge until you prepare the fillings. Peel and core the apples then grate them. Add in the honey, lemon juice, cinnamon and cloves to taste.

Mix the grated poppy seed with the sugar and sultanas. Heat 100ml white wine to boiling point and pour it on top the poppy seed mix. Mix the grated walnut with the chopped walnut sugar and sultanas. Heat 100ml white wine to boiling point and pour it on top the walnut mix.

Divide the pastry to 4 equal parts and on a floured surface and roll out to the size of the pan. Put one pasty layer it into the tin and top it with the poppy seed filling.

Level the poppy seed filling and top it with another pastry layer, then walnut

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filling, pastry, apple filling and finish it off with a pastry layer. Prick the top of the pastry with a fork and brush it with egg wash.

Bake it in the oven for 60-70 minutes or until it has a nice golden color.

DID YOU KNOW THAT? sities curio

In Slovenia lunch is usually at Noon and dinner at 7 p.m.

The famous vampire Count Dracula was inspired by the Romanian prince Vlad Tepes, also known as Vlad the Impaler because he was fond of impaling his enemies and standing them along the roads.

The word Italian ‘Panettone’ comes from ‘Pan de Tony’, the one who invented the sweet bread during the medieval age

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menus

SET 6

starter JOTA

main dish PARMIGIANA

dessert imqaret

menus

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JOTA INGREDIENTS: 500g sauce cabbage 200g potatoes 300g brown beans 1 spoon of salt 2 bay leaves Black pepper 20 g flour 3 strokes of garlic

Calories Counter 708/Porz

PREPARATION: Wash brown beans and put them in the bowl with water and leave there to soak for 8 hours. First cook beans in the same water for 15 minutes, then change fresh water and cook them for about 30 minutes. The beans have to still be a little hard.

Put the cabbage into the casserole with bay leaves, salt and black pepper.

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Pour the water and cook everything for 50 minutes. Put the water away, just save 5 spoons of water.

Peel the potatoes, wash them and slice them into smaller cubes. Put them in the casserole with water and salt and cool it for 15 minutes and then drain it. Put into the bigger casserole the cooked beans, the potatoes and the cabbage with 5 spoons of water. Put some salt in it and cook it all together for 15 minutes.

Chop onions and garlic, then roast them the pan with flour and oil. Mix everything for a couple of minutes until the onion becomes gold. Put it in the bigger casserole and mix together and cook it for another 10 minutes.

DID YOU KNOW THAT? sities curio

In Spain, if you are looking for ‘tapas’ you won’t find any specific food: the term just indicates are a wide variety of appetizers, or snacks, in Spanish cuisine

Polish people can eat a meal made out of 3 dishes in 15 minutes or even less

Popular Bulgarian alcoholic beverages include Rakija, a potent fruit brandy.

menus

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PARMIGIANA INGREDIENTS: Parmigiana 3 large aubergines olive oil 1 onion 1/2 strokes of garlic oregano basil mozzarella salt bread crumbs parmesan cheese tomato sauce

Calories Counter 136 cal /100 g

menus

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PREPARATION: Remove the stalks from the aubergines, slice them into 1 cm slices. Put 2 or 3 spooN of olive oil into a large pan on a medium-heat.

Add onion, garlic and oregano and leave it for 10 minutes and fry the aubergines slices inside the pan.

In a large baking dish, spread a little of the tomato sauce since over the base.

Mix 25 g of parmesan with bread crumbs.

Top the sauce with 2 aubergines slices and add mozzarella, parmesan and basil. Repeat and finish with the last of the tomato sauce.

Heat the oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve as main dish.

menus

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Imqaret INGREDIENTS: - For the pastry: 650g plain flour 175g margarine 85g sugar 1 egg 1 teaspoon baking powder - For the filling:

Calories Counter 190 cal / portion

360g dates pitted and chopped grated rind of 1 orange aniseed liqueur orange-blossom water PREPARATION: Sift the flour together with the baking powder. Rub margarine into the flour

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till the mixture resembles breadcrumbs. Add sugar. Mix well.

Bind it with beaten egg to make a dough. Leave the pastry to rest for 30 minutes.

Whilst the pastry is resting prepare the filling.

Place all the ingredients of the filling into a saucepan and cook over low heat, stirring occasionally. Allow to simmer until the whole mixture becomes creamy.

Remove from heat and put mixture in a bowl and leave to cool.

Put the pastry on a lightly floured surface. Roll it out into a 10cm wide strip.

Moisten the edges of the pastry and put the date mixture down the middle of the long strip of pastry, fold over to enclose the date filling. Press the edges together tightly.

With a sharp knife, cut diagonally across the pastry into 5 cm long diamond-shaped imqaret.

Deep fry them in boiling oil until golden brown. Drain thoroughly from the oil and serve hot.

THREE The project

project

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euFOOD has been a Youth Exchange implemented under the Erasmus Plus in the frame of the KA1 and hosted from the Italian SEYF. The youth exchange welcomed 10 youth organizations from 10 EU Countries (Italy, Malta, France, Bulgaria, Poland, Hungary, Greece, Spain, Romania and Slovenia). Each organization contributed with the direct involvement of 4 young participants aged 18-25 years old and 1 youth leader, for a total of 50 participants.

The project has been implemented in Andrano, a small village in the in the South of Apulia from 21th to 28th May 2015 for 7 days of activities, in the historical setting of the Castle of Andrano, through the strong cooperation of international partnership (EXPO 2015) and local ones (the theatre work on food “Saziami/Feed Me�).

The exchange has been focused on the priority to promote the inclusion and the participation of young people in activities fostering healthy lifestyles, in particular dealing with the issues of combating eating disorders by fostering the exchange of experiences, knowledge and best practices on good eating behaviors. euFOOD represented a concrete follow up of a previous youth exchange (YE SALENTO, TC Outdoor Plus) and came up from the need to fight the growing issue of eating disorders and to promote a more inclusive society by providing young people with more experiential cultural and cognitive tools in order to be more aware of the risks of a wrong diet and to be able to multiply their

project

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knowledge among their peers.

The methodologies used for euFOOD met the requirements of the non-formal learning: the young participants got in contact the local realities that deal with food& wine networks and organizations that promote healthy lifestyles and transmit traditional knowledge about food culture. Workshops and visits to local activities, organizations that deal with food issues, health and development cooking sessions, icebreaking, team building and problem solving activities with related de-briefing, daily evaluation moments have been the center of the exchange that, finally, will result as a constructive know-how sharing.

Finally, thanks to the realization of this multilingual cookbook, the participants have been involved in a process of transfer of knowledge by the virtual peer communication; the final product is helping to achieve the general objective of ERASMUS+ and it has been a tool for disseminating the results of the exchange by the young actors of euFOOD.

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1

Meeting in the Castle of Andrano

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Intercultural workshops

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3

Meeting with the local authorities

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Workshops

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5

Orienteering Activities

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Team Building activities

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7

Activities on media and eating disorders

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Activities on media and eating disorders

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9

Activities on media and eating disorders

10 Activities on food and healthy lifestyles

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11

Intercultural nights

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Intercultural nights

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13

Problem Solving activities

14 Fun nights :-)

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15 Visit at the sea

16 Hugs

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Contacts

SEYF - South Europe Youth Forum www.seyf.eu info@seyf.eu facebook.com/seyf.lecce @seyf_lecce

CookBook euFOOD

This cookbook is a result if the youth exchange euFood, hosted by SEYF - South Europe Youth Forum, co-financed by the Agenzia Nazionale per i Giovani within the frame of the Erasmus+ Programme, in cooperation with the EXPO 2015 and the Municipality of Andrano.

SEYF - South Europe Youth Forum is an international partners’ network based in South Italy. SEYF works for the social inclusion of young people in disadvantage, in order to let them reach more opportunities in the competitive world of work. SEYF organizes projects, seminars, fosters EVS and training course, campaign youth for an easier access of young people to youth initiatives. SEYF is a structured online platform (www.seyf.eu) where every organization can have its own space, to sponsor its activities, it goals and can share partners, aims and initiatives.

www.seyf.eu