Healthy Italian snacks

ph. Antonella Convertini

What's your c@de?

2019-1-SE01-KA229-060477_3

These taralli are bigger and thicker, enriched by layers of icing sugar. They are holiday favorite dessert, for example at Easter or Christmas. They are not as healthy as the other ones but soooo yummy!

How to prepare a focaccia in photo steps by Gaia Conte

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IC Marconi-Oliva Locorotondo ITALY HEALTHY ITALIAN SNACKS What's your c@de? 2019-1-SE01-KA229-060477_3

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Ingredients: 1 kg of flour 1 teaspoon of salt 1 yeast 1 glass of milk 1 glass of olive oil Procedure: Mix everything together and let the dough rise for about half an hour. Shape it by making cylinders and close them at the two ends. Let them rise for fourty five minutes. Bake them at two hundred degrees for fifteen or twenty minutes, take them out of the oven and cut them in half. Bake again for about twenty/thirty minutes.

Original recipe by Giovanni L'Abate Translation by Marta Loliva

It is a dish of ancient Apulian folk cuisine. A poor dish, but the fact of being nutritious, light and fresh makes it extremely topical. It was consumed in the early hours of dawn to face a hard day of fatigue and, sometimes, on the evening return together with the family to the master dish. It evokes scents and flavors now forgotten, it makes it suitable for summer evenings. Pour cold water into a large cup and crush small and sweet cherry tomatoes, a tender stem of chopped celery, an abundant intake of oregano, garlic, olive oil, onion, Apulian cucumbers, basil, a pinch of salt. Reshuffle the whole thing, then place in the cup of stale homemade bread, previously broken, and reshuffle slowly again so that the bread can absorb the tasty mix.

Students Gaia Conte Ludovico Conte Antonella Convertini Angelica Crovace Sara Decarlo Giovanni L'Abate Marta Loliva Domenico Marzulli Giorgia Pinto Rossella Semeraro Teachers Paola Masciulli Annalisa Susca Giuseppina L'Abate The drawing on page 7 was kindly offered by Valeria Pizzigallo

Original recipe by Giovanni L'Abate Translation by Giorgia Pinto

Ingredients 1 kg of flour 1 small glass of oil 1 small glass of white vine ½ tablespoon of salt Procedure Heat the wine a little and dissolve the salt. Add flour and oil and mix well until you have a firm dough. Shape the taralli, bake them at 200 degrees for about 15 minutes.&nbsp;

ph. Ludovico Conte

INGREDIENTS: 600 g of flour type 0 270 g of water 50 g of olive oil 10 g of sugar 15 g of salt 1 cube of yeast a little cherry tomatoes METHOD: Take a bowl and pour in the oil, water, sugar and yeast; mix for 10 seconds. Add the flour and salt and mix everything for 3 minutes. Prepare a baking tray with oven paper and spread the dough over it, using your hands. Cut the cherry tomatoes in half and put them on the focaccia. Let the dough rise for about 1 hour. After about 50 minutes, turn on the oven at 200° and wait for it to heat up. When the oven is ready, put the focaccia in the oven and let it cook for 30 minutes. When the focaccia is cooked, turn off the oven and take it out. Wait a few minutes for it to cool and cut it.

recipe and translation by Sara Decarlo

original drawing by Valeria Pizzigallo

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