1. COMENIUS 2013-2015 I Know what I eat I.I.S.S. “Enrico Giannelli” Parabita – Italy 12/12/2015 "E. Giannelli" - Parabita - Italy 24th-28th March 2014

2. COMENIUS 2013-2015 How to made…. …tart, pizza, chocolate chip, bread, potetoes derivates (gnocchi), fruit juice, sauce 12/12/2015 "E. Giannelli" - Parabita - Italy

3. APRICOT TART 12/12/2015 "E. Giannelli" - Parabita - Italy Industrial product INGREDIENTS Wheat flour, apricot jam 27% (sugar, apricot puree 45%, corresponding to 12.2% of the finished product, thickener: pectin, lemon juice), sugar, non hydrogenated vegetable fat, butter, egg yolk 3% agents leavening (sodium acid carbonate, monopotassium tartrate, ammonium hydrogen carbonate), skimmed milk powder, glucose- fructose syrup, salt, emulsifier: soy lecithin, flavors. Manufactured in a facility that also uses tree nuts.

4. HOMEMADE APRICOT TART 12/12/2015 "E. Giannelli" - Parabita - Italy INGREDIENTS 3 EGGS 500 GR FLOUR 200 GR SUGAR 200 GR BUTTER CAKE YEAST VANILLIN GRATED LEMON PEEL 300 GR APRICOT JAM Method: In a bowl combine flour, sugar, butter at room temperature, a vanillin bag, a yeast cake bag, grated lemon peel and eggs... mix all the ingredients... Then put the mixture in a buttered tin, the apricot jam. Finally pastry stripes in diagonal. Cook at 180 ° C for about 30 minutes INGREDIENTS FOR HOMEMADE APRICOT JAM 2 pounds of apricots 700 grams of sugar lemon juice Method: Wash the apricots, private them of their core and cut into small pieces. In a saucepan, mix the apricots with sugar and lemon juice and cook for about an hour. The jam is ready when the pieces of apricot will be undone and the juice released from the fruit will begin to thicken. Fill the jars with apricot jam when it is still hot, close them and hold them upside down on the cap for a few minutes. Once cooled, put the jars of preserved apricot jam in a cool dark place.

5. C HOCOLATE CHIP COOKIES 12/12/2015 "E. Giannelli" - Parabita - Italy Wheat flour, Sugar, Non hydrogenated fats, 3,8 % cocoa, Butter, Skimmed milk powder, 2,0 %dark chocolate, Wheat starch, Eggs, hazelnut paste 1,6 % honey, Malt, Baking powder, Salt, Flavouring, white powder egg. May contain traces of say lecithin and other dried fruit with shell. - 120 grams of flour type 00 - 100 grams of sugar - 2 eggs plus one yolk - 25 grams of cocoa powder - 115 grams of dark chocolate - 40 grams of butter - 1 gram of chemical yeast Industrial product Ingredients: Homemade Ingredients:

6. 12/12/2015 "E. Giannelli" - Parabita - Italy METHOD Start by chopping the dark chocolate (1) and melt it in the microwave,and let it cool completely. Mix flour, cocoa and baking powder (2). In a large bowl, add the room temperature butter and sugar mixing with an electric mixer (or by hand), once blended add the eggs (3) and continue stirring until obtaining a light cream.

7. 12/12/2015 "E. Giannelli" - Parabita - Italy Add to the mixture obtained the melted cold chocolate (4). Stir in the mixture and add the flour and cocoa gradually,(5-6)

8. 12/12/2015 "E. Giannelli" - Parabita - Italy until you get a smooth dough that you are going to roll giving it a form of sausage (7), wrap the dough in cling film (8) and let rest in refrigerator for at least 1 hour or until completely cooled and firm. After the interval of rest in the fridge, with a knife cut the biscuits about 5 mm thick (9), place the cookies on a baking sheet lined with parchment paper and place them back in the refrigerator for at least 30 minutes. Then bake in oven preheated to 180 ° for 10 minutes. Once cooked remove the pan from the oven and let the cookies cool.

9. PIZZA Flour 0, Whet flour, Water Mozzarella (milk, salt, rennet, ferment lactic) Iodized salt Tomatoes Vegetable oil Lactose Yieast Cornstach Olive oil,Origan,Basil Egg powder Emul: sifier, modified starch, fatty acids, dextrose, thickner, whey proteins, acidity regulator, skimmed milk powder, raising, sodium hydrogen carbonate Flour Water Salt yieast Extra virgin oil Fresh mozzarella Tomato suice Origan Basil Industrial pizzaHomemade pizza 12/12/2015 "E. Giannelli" - Parabita - Italy

10. B READ 12/12/2015 "E. Giannelli" - Parabita - Italy Flour Yeast Salt Water Fat fractionated Processing aids Emulsifiers Antifungal agents Flour Water Yeast Salt Industrial bread Homemade bread

11. P OTATOES DERIVATES 12/12/2015 "E. Giannelli" - Parabita - Italy Rehydrated potatoes Wheat flour Potato starch Rice flour Salt Acidity regulator:E270 Preservative:E200 Natural flavor Potatoes Eggs Flour Salt Industrial potatoesHomemade potatoes

12. F RUIT JUICE 12/12/2015 "E. Giannelli" - Parabita - Italy Puree and fruit juice Water Sugar Glucose syrup Fructose Acidifier (citric acid) Aromas C Vitamin Puree and fruit juice Water Sugar Industrial fruit juiceHomemade fruit juice

13. S AUCE 12/12/2015 "E. Giannelli" - Parabita - Italy Tomatoes Salt Acidity regulator: citric acid Tomatoes Salt Industrial sauceHomemade sauce

14. 12/12/2015 "E. Giannelli" - Parabita - Italy Which ones would you prefer? The choice is up to you……… Choose well, live a healthier life!