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AGRO PONTINO COMENIUS EUROPEAN PROJECT. Agro Pontino is a vast plain area located south of Rome, between the Tyrrhenian Sea, the series of hills of the.

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Presentation on theme: "AGRO PONTINO COMENIUS EUROPEAN PROJECT. Agro Pontino is a vast plain area located south of Rome, between the Tyrrhenian Sea, the series of hills of the."— Presentation transcript:

1 AGRO PONTINO COMENIUS EUROPEAN PROJECT

2 Agro Pontino is a vast plain area located south of Rome, between the Tyrrhenian Sea, the series of hills of the Mountains Albani and Mountains Lepini and south, the Promontory of Circeo.

3 The agro Pontino is an area of Lazio where agriculture is more developed. The typical products are not lacking in these areas: the Olive of Gaeta, the Roman Marrow / Squash, Celery the white Sperlonga, until the ham Bassiano, strawberries of Nemi, the Artichoke romanesco Sezze and wine of the Castelli Romani.

4 As regards the products of the dairy, the symbol is undoubtedly the "flower of milk" and mozzarella di Bufala, with farming and marketing of prestigious brands and many other small dairies.

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6 The flowers favored by the climate allows us to obtain products of high quality orchids Pontine and colorful calle. Important to the production of fruit and vegetable market watermelons.The fruit and vegetable market of Funds is one of the largest and most important in Italy.

7 The Castelli Romani due their name to the presence of at least a noble mansion in each of them and even if some of these mansions were destroyed during past historical events, their ruins are still witnessing the feudal origin of this zone. Viticulture grew gradually in this area thanks to the periodical distribution of pieces of land among war veterans (starting from those who participated to the Lepanto’s battle and arriving to the ex-servicemen of the First World War), who utilised their modest estates to create a production for a private consume and a more intense one for the local market.

8 Even if belonging to an ancient tradition, the cultivation of vineyards in the Castelli Romani’s area, knew a great development with the building growth in Rome, as it determined a gradual destruction of the wine estates which once, during the pontifical period, were within the city itself; these were the so called ‘terreni casalini’; vineyards with plants growing on ancient house ruins, very famous for the quality of their production. The Castelli Romani’s vineyards go from the valley to the slopes of the hills in that places where the mechanized cultivation is still possible.

9 The vineyards situated on the slopes are surrounded by olive groves, which create a silvery frame to them. In addition to the DOC wines chosen according to the rules, each producer sells on the market wines with the generic denomination “DOC Castelli Romani”, that has been recently created, and I.G.T. (Typical Geographical Designation) wines for lunchtime, satisfying the different customers’ needs. These last type of wines reaches an high quality level.

10 With the flow of migration from all over Europe, population growth has increased. The greatest number of foreigners in the municipality of Pomezia comes from Europe, followed the African continent, and shows the significant presence of people from Latin American countries Argentina and Peru, that exceeds a percentage that emigrated from the Middle East and the rest of China and the Philippines. These appearances are well visible even in the schools.

11 The work is the main reason that forces many foreigners to settle in pometina, as in the rest of the province of Rome. Following reasons of family reunification or study. The conspicuous presence on the territory of Pomezia population of the CEE (France, Germany, Great Britain) can be explained partly by the proximity of Rome, more established national associations and international organizations.

12 Precisely because of these immigration flows in Pomezia is the presence of many restaurants, shops and other businesses run by immigrants making known cultural traditions, religious and foodstuffs. All this has helped to enrich and influence our knowledge and our lifestyles.

13 If i say festivities, at the first thinking Christmas. There are tipical cakes in Europe to say Christmas. In England Christmas pudding is very famous like panettone in Italy. I like to show all famous, festivities and bank holiday, Italian cake, each festivities and bank holiday show typical cake that take the mane the festivities from. Panettone..... Christmas Frappe Carnival Bigné of S. Josef Colomba Easter COMENIUS EUROPEAN PROJECT

14 Christmas PANETTONE To make the panettone you must work in three times: Step 1: 75 gr of flour "00" 7-8 gr of yeast 38–40 gr of water Working the first part: Knead the ingredients until you obtain a smooth and homogeneous mixture, like a normal bread dough. Put to rise up to twice the volume. Then proceed to the second stage.

15 Christmas PANETTONE Step 2: gr of Biga 150gr of Flour (mix) 1.5gr of yeast 45gr sugar (60-65) n 2 Whole egg 40gr of butter Working the second part: Mix the biga, eggs, yeast, working until the dough is dry, touching with a finger does not stick. Add the sugar, and after well incorporated, add the softened butter. Put to rise up to twice the volume. Then proceed to the third stage.

16 Christmas PANETTONE Step 3: Flour (mix) 300gr 12gr sugar Whole egg (70-75) n 2 N 2 egg yolks 4gr of Salt 8gr of honey 115gr of butter 150gr of raisins 50-75gr of diced orange cedar cubes Flavours: vanilla, orange, lemon. Working the third part: Kneading 1 egg, honey and flour. Work; add yolk. Add twice the sugar and salt. Add the softened butter, flavourings, and finally the candied fruit. Put the dough in the high stack and let rise for about three hours at a temperature of 27-30° bake at degrees for about 10 minutes, until a surface becomes golden. Replace in oven and bake at degrees for 50 minutes.

17 FRAPPE CARNIVAL Ingredients for 4 people: 400gr flour; 80gr of sugar; 1 whole egg; 2 egg yolks; 50gr of butter; 2-3 tablespoons of brandy or liqueur d'anis; grated orange; a pinch of salt; icing sugar. Preparation: Work the flour with sugar, eggs, salt, melted butter and the brandy or anise. Allow to rest for thirty minutes. Formed a thin sheet, then with a knife cut thin strips.Do the frying in oil, pass in the icing sugar. Are ready!

18 St. Joseph’s bignè I bignè with pastry cream are gentle, traditional Roman cuisine is a symbol of the Feast of St. Joseph Ingredients: 200gr flour 100gr butter 6 eggs 1 tablespoon sugar the grated rind of one lemon icing sugar vanilla to taste extra virgin olive oil to taste pastry cream to taste Preparation: Put on the fire 2 L and a half of cold water, with butter and a pinch of salt and let boil, then add the flour. Mix with a wooden spoon and cook on moderate heat, then add two egg yolks and whole eggs and mix. Add a spoonful of sugar, the grated rind of lemon and continues to work the dough. Cook small pieces of dough. When you see that the St. Joseph bignè swell increases the heat of the fire and when they are golden remove the oil and put them to dry on absorbent paper. When will bignè cooled, fill with cream. In Rome, do you use the bignè St. Joseph, March 19, the day when they celebrate the saint.

19 COLOMBA EASTER Ingredients: 600gr of white flour; 250gr of butter, 150gr of candied citron peel, 160gr of sugar; 100gr of milk; 25gr of brewer's yeast; 50gr of almonds; 30gr of coarse sugar; 5 eggs (1 whole egg yolk and 4); 1 lemon; Preparation: Mix 200gr of flour with yeast. Immerse it in a container of warm water. Cook for an hour. Labour additional 300gr of flour, half a tablespoon of salt and grated lemon peel. Add 150gr of sugar, 4 egg yolks, 125gr of softened butter. work with the warm milk. then add the flour 200gr of worked before. Work everything together and let stand for one hour, then add 40gr of butter and worked for 10 minutes. Add pieces of candied citron, beating the dough vigorously for 10 minutes. Then divide it into two parts: one for the body of the dove, the other for the wings., coated with the brush cover with almonds and sugar in grain. Bake at 190 °, but after 10 minutes get off at 180 ° covering the dough with a sheet of baking paper. Let cook for 20 minutes, remove from oven and let cool.

20 About influence of different cultures and religions conditioned food in our country, we have looked back by years when Italians come back to Italy from Libya. They were in Libya by 2 or 3 generation and now it is possible to meet them in our zone, in Pomezia. They influence our gastronomy as Arabic immigration does. In that area (Mediterranean) to find a lot of ingredients western use is easy. I am speaking of lemon, orange,rice and other like that. Across to souk, it is possible to see colours perfumed grass spice and in the same time your mind goes to Arabic cousin. It is possible to have a good opinion of that food because is nice to see, good to eat, good for halt too. There is not a lot of fetes, a lot of vegetables, Lenz, beans, spies, rice an honey. Arabic people do not drink wine meanwhile eat, usually dink water or tee. They have not 3 kind of food meanwhile eat, at lunch or dinner.usually they eat from one dish a lot of kind of food fool. It is possible understand their old culture by their recipes. It possible to know their particular weather. I said old culture, i mean medicine, architecture, chemistry, and the other more.Their food is made with oil rich of monolithic acid, fish and white meat and so polyunsaturated fatty, carbohydrates comes rice from. Sugar from honey, fibres from vegetable, spice that movie preservation like (it is important when the weather is very hot). We took best recipes, custom alimentary force weather, old culture and Islam order that are important part their life into middle east..

21 Arabic bread Ingredients for 4 people: 450gr flour hay Greek in seeds Preparation : knead the flour with the Greek hay and a little salt. For 15 minutes. Let stand for half hour. Cut the dough for about 10 or 20 pieces. Flatten each piece and bend it in two. Let stand for half hour, and reopen the pieces cook it in oven at 200 degrees for 10 min.

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23 Broad bean croquettes Ingredients for 4 people: 250gr broad bean 1 onion Flour Garlic Cammun (spices) Celery Thain (sauce) Preparation: Put the broad bean into water (5 hours), then mix it with onion, celery, garlic, flour and spoon of cammun, work by hand to form a small ball and fry. Eating it with the sauce.

24 Rice to contour Ingredients for 6 people: 600gr rice 150gr butter Preparation: A high flame cook half of rice with butter. Add the remaining rice with salted water. Cook for about 20 minutes and drain it. Half of the grains of rice will be brown and half white. Eating the rice set fish or meat or dried fruit boiled.

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26 Imjadra Minestra di Lenticchie Ingredients 4 persons: 150 gr lentil 150 gr bulghur (brown corn) 2 onion 2 red pepper sauces of tomato yogurt Preparation: Put in the water lentils and bulghur (1 hour). Heat water and add bulghur (half an hour). Chop the onions Let them in the pan. Transfer the soup in a large pot and put the onion on the surface without mix. Put at the center sauces of tomato and yogurt. In the end it can bring to the table and the people can enjoy the soup.

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28 Pistacchio cake Ingredients for 6 people: 160gr sheets of fillo 350gr chopped pistachios 100gr butter syrup Syrup: To make the syrup, dissolve 150gr of sugar with 2 cups of water with a few drops of essence of orange. Preparation: Cook in a pan of 50gr fillo sheets and brush with butter liquid. Fill with crushed pistachios and cover with remaining sheets of fillo. Cook in oven at 220 degrees for 10 min. Remove from oven and sprinkle with the syrup. Cut it a lozenge.

29 THE END COMENIUS EUROPEAN PROJECT


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