COOKBOOK

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COOKBOOK ITALIAN RECIPES

Rost Goose

When the people need to do harvest their land, they gonna call their friends for help and wanted something on the table to eat. And the eat a goose because its an animal ful of fats and it gave energy for the people had been working for the entire day.

Preperation of the dish

1. Take Goose and massage it with salt, pepper and oil. 2. Cut the Garlic and the Fennel in little pieces and the oranges into little cubes. 3. Mix the garlic, Fennel and orange together and put it inside the goose. 4. Put the prepeared goose into the preheated oven for 2-3 hours (depends on the size of it) for 200°C.

- 1 Goose - salt and Pepper - Garlic - Fennel - Oil - Orange

Preperation of the dish 1. Take Goose and massage it with salt, pepper and oil. 2. Cut the Garlic and the Fennel in little pieces and the oranges into little cubes. 3. Mix the garlic, Fennel and orange together and put it inside the goose. 4. Put the prepeared goose into the preheated oven for 2-3 hours (depends on the size of it) for 200°C.

Antique paper texture

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Parmigiano-Reggiano, also known as Parmesan, is an Italian&nbsp;hard, granular cheese&nbsp;produced from cow's milk and aged at least 12 months.

Serves 2 ⏰ Cooking time: 30 mins

Truffle is on of Umbira's most typical and famous 'argicultural' products. They are very rare, have a very special scent and flavour and are therefore the perfect ingredient for exquisite and delicious cuisine. Each year, there are festivals and markets where truffles are the main topic. Method 1. Boil some water and season it with salt. 2. Cook the tagliatelle al dente. 3. In the meantime, heat the truffle butter, add garlic and a pinch of salt and pepper. 4. Grate in the black truffle. 5. Drain the pasta and leave some of the cooking water aside. 6. Add the pasta to the pan with the butter sauce and if necessary add some of the cooking water.

2/3&nbsp;pound&nbsp;tagliatelle - 1&nbsp;whole black truffle - ½ tablespoon truffle butter - ½ clove garlic, minced - Sea salt, to taste - Freshly ground black pepper, to taste

Method Put our ingredients in a container then cook the dough; in the meantime grate dark chocolate. Then once pasta is ready and drained, put it directly into the container from still hot. Finally put it in the refrigerator to harden for a couple of hours and it is ready! Story&nbsp; They date back to before the Etruscans. It is a typical Christmas dessert that was usually prepared by the poorest people needing few ingredients.

Method Mix the ingredients and once dough is ready shape it into a doughnut; prepare a cup with some sugar and dip doughnuts in the sugar. Finally bake them and they are ready! Story They have a very ancient origin, they are those classic recipes related to folk tradition, peasant rituals and ingredients from the earth. One of the most typical sweets, they are in vernacular dialect called "mbriachelle", because of the custom of consuming them dipped in castle wine.&nbsp;

-1 glass of wine -1 glass of sugar -1 glass of oil&nbsp; -1 cup of flour

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The main crops are olives, vines and tobacco; livestock farming is centered on swine and cattle while sheep herding is in decline.&nbsp; The most developed industrial area is Terni, with the most prominent sectors being hydroelectric, steel, mechanical, chemical, textile, food and graphic-publishing.&nbsp; The main sectors of tourism are religious, artistic and wine and food The region is also rich in beautiful villages (borghi) and remarkable historical and artistic centers, such as Assisi and Orvieto

Umbria has 30 PDO PGI products from the Food (9) and Wine (21) sectors. For FOOD products the most important designations are:&nbsp; Prosciutto di Norcia IGP&nbsp; Vitellone Bianco dell’Appennino Centrale&nbsp; and Olio extravergine Umbria DOP The 21 designations for Wine are: Umbria IGP&nbsp; Orvieto DOP&nbsp; Montefalco DOP&nbsp;

Mix the milk with 50gr of flour and the yeast, then set aside. Crack the eggs into a bowl and add black pepper, salt and start beating, then incorporate the flour and the milk, flour and yeast mixture, stir in the two different kinds of grated cheese and olive oil.

Butter 4 mould, place the mixture in the moulds leaving enough space for it to rise, cover with a tea towel and set aside to rest for 40 minutes. Then place the cheese cube in the middle, cover again and let them rest for at least another 20 minutes.

Brush the surface with eggs, wash and bake in a pre-heated oven at 160 °C.

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Torta di pasqua is a typical Italian Easter recipe that comes from Central Italy. Common i Umbria and Le Marche. Is also known as Pizza di Pasqua. It is a kind of bread prepared with eggs and cheese.

600 gr Flour 1/2 glass Milk 8 Eggs 50 gr Extra virgin olive oil 10 gr Sea salt

8 gr Ground pepper 150 gr Parmesan cheese 350 gr Young Pecorino cheese 50 gr Brewers yeast

INGREDIENTS 10 ounces asparagus, cut into 1/3 - inch pieces 6 large eggs 1/3 cup finely grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 bacon slices, cut into 1/2 - inch pieces 4 green onions (wich parts only), thinly sliced

PREPARATION Steam asparagus until crisp-tender, about 5 ,minutes. Drain. Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium - high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated throught. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto place, folding omelet in half. Cut omelet into wedges and serve.

THE AUTHORS The IPAA_Istituto Professionale per l’Agricoltura e l’Ambiente "Bruno Marchino” was founded in Fabro 10 years ago, in response to the strong rural vocation of Umbria Region and of the area where the school is located. Local businesses feel the strong need for specialized personnel, able not only to produce, but above all to put typical products on the market, with a view to multifunctional agriculture. Our students, together with students of our partner schools, edited this cookbook after having tasted and cooked all dishes and meals produced with local products and goods. They saw and took part in the manufacturing process of products such as cheese, oil and wine, getting to know the real meaning of sustainability concept.

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Serves 6 ⏰ Cooking time: 2,5 hours

The history of wild boar stew lies far back in time. According to legends, it has been known in Umbria since the 15th century. In the past, however, honey was used for the sweetness instead of dark chocolate.&nbsp;

Cut the meat into 4 x 4 cm cubes. Peel and chop the onions and stew in lard. Briefly fry the peppers, pour in red wine and add the meat. Simmer on low heat for approx. 2 to 2,5 hours. Stir again and again until the meat is tender-soft. If there is not enough liquid, add a little water and season again with salt and pepper if necessary.

for 6 persons - 800g leg of wild boar - 60g lard - 4 onions - 2 peppers - 3 bay leaves - 1/2 l red wine - 30 ml white vinegar - a little bit of parsley - a little bit of salt and pepper - dark chocolate square

Truffle hunting and gathering have also become recreational opportunities for many enthusiasts and nature lovers. But truffles are now a product that can promote the economic, cultural and environmental tourism potential of mountain areas.

FABRO Gaia, Chiara, Emanuele, Mirko, Tommaso, Nicola, Nora, Gabriele; JUDENBURG Denise, Hannah, Sophia, Anna, Mara, Sofia; VOITSBERG Vanessa, Julia, Ivan, Nicole, Leonie, Sophie, Lena.

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