Sport Day at school in Slovakia

Sport  activities

We organized Sport Day at school for our Erasmus+ project. We danced, trained in the gym, played various ball games, ran,....

We have done something for our health.

38 Exhibition Market of the Abruzzi Agricolture and Craftsmanship

Read the article made by the students of Istituto Tecnico Agrario di Alanno (class 1) about the 38 Exhibition Market of the Abruzzo Agricolture and Craftsmanship.

Teacher coordinator: De Vincentiis Rita

Article

Pizza (Work in progress)

During the first part of March, Italian students and teachers of Cugnoli Secondary School were involved in the realisation of Pizza, the most famous traditional Italian dish.
Here is the recipe:

DOUGH

1 kilo of flour

a glass of olive oil

some salt

warm water

a piece of yeast

TOPPINGS

Basil, mozzarella cheese, olive oil, salt, tomato.

PHASES
In a large bowl combine water and yeast.

 Add in flour, salt and olive oil.

 Knead the dough into a ball and let it rest for two hours.

 Roll the dough on to the pizza tray.

 Put tomato, olive oil, salt, basil and mozzarella.

Put the pizza in the oven for 20 minutes at 200 degrees. Take the pizza and cut into slices. 

Enjoy it.

Traditional Italian cakes for Easter

On 14th March 2016, during the visit of the SOL delegations in Italy, teachers, students and parents of the Alanno Scalo Primary and Secondary School planned the realisation of Pupe and Cavalli (Puppets and Horses) typical Italian cakes baked at Easter time.

Live-baking of Šakotis cake

On the 27th of February, Saturday morning, the  representatives of Kacergine Basic School community  had an amazing trip to Šakiai district Lekėčiai town. They visited Lekėčiai women's club Suvalkian culinary heritage house, where they were welcomed by the women of the club with hospitality. The guests were treated to traditional dishes of this region. They had sauerkraut soup with cranberry jam and hot potatoes. The guests also tried pork jelly, cottage chese with honey, melted butter and a variety of herbal teas. Each dish was presented in detail, revealing  technological secrets of their production.

Tasting delicious food was a great experience. However,everybody waited impatiently for the other part of the visit to Lekečiai - šakotis baking process, when the students were allowed to do the part of the work themselves and observe how 21 layers of batter are turning into lovely little branches of tasty cake. A special moment of the program was removing cooled šakotis from the roller and smelling unique scent of the cake spread around the room. 

This dainty will go  to Italy to  Erasmus + project SOL  with our school delegation  after 2 weeks.

 

 

 

Slovak students cooking national meal

Dumplings with sheep cheese is Slovak traditional meal typical especially in the middle Slovakia in region called Liptov. Our students cooked it at school and then they translated this recipe into English.
We would like to present this meal in international cookery book which will be created during the visit in Italy . ( 13 - 19 March 2016 )

                                             

                                       

Picking up olives in Italy

Our school is located in a hilly region, where olive oil is one of the main agricultural products and also a is a fundamental ingredient in our diet.

As agrarian school, we have both a science lab and a panel test lab for virgin oil analysis, where we test its characteristics and assess its quality.

Olive oil is obtained through the cold squeezing of olives. It has various recognized positives characteristics: it's excellent for child alimentation because it has acid composition similar to maternal milk and it's composed predominantly of fat acid. It is at the basis of Mediterranean cuisine, whose healthy value is praised everywhere. In our laboratory we analyse organoleptic characteristics, including acidity.

In southern Italy olive trees are very common and they are part of the landscape, In each region there are different varieties of plants, from which the different characteristics of the oil. The plantations on the Adriatic side are very large, so other plants are cultivated in the same land, from which derive different flavours: in fact oil takes on the flavour of the surrounding plants.

The harvest begins around 10th November to avoid low temperatures and there are many harvesting techniques, their differences depend on type of plants but in past the harvesters used to collect the olives in a basket fastened to their waist. Nowadays we use modern equipment like mechanic olive harvester and the olives fall on a net that allow comfortable harvest.

Our classmate Ruben comes from Raiano, a village situated in the centre of Abruzzo, in the province of L'Aquila, precisely in the Peligna Valley. It was an important stretch on the road of the transhumance. The population, mainly composed of small farmers, still relies on agriculture and sheep grazing. The predominant cultivation of Raiano is the olive and many plants are hundreds of years old. His grandad says that some of the olive trees date back to 1600. 

Teacher Maria Cristina Nativio

Istituto Tecnico Agrario di Alanno