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LIFELONG HEALTHY COMENIUS PROJECT
2013-2015
LICEO SCIENTIFICO STATALE MICHELANGELO
CAGLIARI –ITALY
HEALTHY FOOD CALENDAR 2015
Lifelong Healthy Comenius Teachers Team
Students: Francesca Alba, Silvia Lazzaroli, Valeria Marrone, Valentina Tanca
Project Referent: RITA PINNA
School Principal: ADA PINNA
January
In Winter, especially in January, it is easy to find wild fennel in the countryside and prepare this delicious and simple soup with fresh and tasty ingredients
Ingredients : wild fennels ,stale bread, creamy pecorino cheese, sun dried tomatoes, garlic, onion, extra virgin olive oil, salt
Suppa 'e frenugu areste
February
Is Zippulas
Ingredients: flour, sugar, potatoes, milk, saffron.
Is zippulas are famous Sardinian Carnival pancakes. They resemble
donuts , but their main feature is the essence of saffron.
Ingredients: sea urchins, spaghetti, garlic, parsley, extra virgin olive
oil,
MARCH
Spaghetti ai ricci di mare
Sea urchins are a delicacy between February and April, when
their roes, a fresh pulp , have a unique taste with a perfect
balance between sweet and salty
APRIL
Is Pardulas
Is Pardulas are the traditional Sardinian Easter cakes. Ingredients:fresh ricotta cheese, eggs, flour, sugar, zest of lemon, zest of half an orange, saffron, semolina, icing sugar.
May
Ingredients: fresh tuna with white wine, white vinegar, cherry tomatoes, bay leaves, oil and salt.
Tuna fishing takes place in Sardinia off the Isola di San Pietro
coasts at the end of May and beginning of June
Tonno alla carlofortina
June
The Insalata di riso is the Summer dish par excellence. Quick and
easy to prepare this fresh recipe is original and rich in taste.
Ingredients :Parboiled rice; tuna in oil; red peppers; yellow
peppers; shelled peas; sweetcorn; black olives; pitted green olives;
capers; onions; cucumber ; extra virgin olive oil; lemon juice;
parsley; basil; salt; 4 eggs
Insalata di riso
July
Civraxiu bread
July is the month of harvesting in Sardinia. Su Civraxiu" is a typical
chunky Sardinian bread, with a circular base, a crisp crust and a soft
pulp; it generally weighs around a kilo.
Ingredients: durum wheat flour, durum wheat, yeast base, water and
salt
August
La Carapigna
It is an ancient Sardinian lemon-flavored ice cream , dating back to
the early 1600s.This sherbet, made using traditional instruments, is
the encounter between the harshness of the lemon juice and the
sweetness of sugar that come together on a bed of ice.
Ingredients : water , sugar and lemon..
September
It is one of the main dishes at the Seafood festival which take place
in Cagliari in September.
Ingredients: octopus cut into pieces, onion, garlic clove crushed,
fresh lemon juice, basil and parsil.
Su Pruppu a sa schiscionera
October
Chestnuts , definitely the food of the month, are roasted over an open
fire or purchased on the street or even better tasted during one of the
many festivals throughout October.
Ingredients : chestnuts, salt and a perforated roasting pan
Castanza arrustida
November
Pabassinas These cookies are traditionally made for the Day of the Dead, which
is on November 2nd.
Ingredients:pastry, raisins, almonds, walnuts and honey.
December
Su Porceddu
The spit-roasted suckling pig is one the traditional Sardinian dishes at
Christmas.
Ingredients: the suckling pig meat is cooked over a long fire then left to
infuse myrtle leaves
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