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Cookbook

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by Italy, Spain, Portugal and Turkey

Welcome

This video Cookbook is the final product of the eTwinning project 2022 "Guess Who's coming To Dinner" which involved four European Schools: IC Ardito-Don Bosco (Lamezia Terme- Italy), INS Lo Pla D'Urgell (Bellpuig, Spain), Agrupamento de Escolas de Castro Daire (Castro Daire - Portugal), Serdar Zeren Ortaokulu (Amasya Merkez, Turkey).
We dedicate it to our colleague Halyna Sikora and her students from Ternopil classical gymnasium, Ternopil, Ukraine who could not carry out our project after the outbreak of the war in their country.

Have fun!

Pasta pescespada e melanzane

Pasta with swordfish and aubergines is a simple and tasty dish with Mediterranean flavors, quick to prepare and typical of the South of Italy.

By Matteo

I.C. Ardito-Don Bosco- Lamezia Terme (Italy)

Pasta alla Carbonara

Carbonara is most associated with Rome and the Lazio region but it is popular all over the peninsula. Because the name comes from the word carbonaro, “coal burner,” some believe the dish was created as a hearty easy-to-make meal by men working outdoors for long periods. It is made with eggs, hard cheese, cured pork, and black pepper.

By Valentino

I.C. Ardito-Don Bosco- Lamezia Terme (Italy)

Pitta Chjina

Calabrian pitta chiina (pitta chjina in our dialect means "stuffed") is a typical dish at Easter, made with bread dough and filled with tasty cheese and salami. The word “pitta” comes from “pita”, that in Arabic, Greek and Hebrew is a type of leavened bread, popular throughout the countries of the Middle East and the Mediterranean. This recipe is usually prepared to be consumed especially on Easter Monday (PASQUETTA).

By Francesco

I.C. Ardito-Don Bosco- Lamezia Terme (Italy)

Lasagna

A warm and cheesy lasagna dish is the ideal meal for family gatherings and celebrations. The origins of the word lasagne or lasagna can be traced back to Ancient Greece. It comes from the word “laganon”, which was the first form of pasta. Laganon was a reference to flat sheets of pasta dough cut into thin strips. 

By Paolo

I.C. Ardito-Don Bosco- Lamezia Terme (Italy)