Cooking workshop

2. ISTITUTO COMPRENSIVO
FOLGARIA LAVARONE
LUSERNA
Scuola secondaria di primo grado “G.Prati“
Laboratorio di cucina 2018/19
A cura del gruppo delle opzionali facoltative

3. A group of Secondary school students that on
Tuesday afternoon found themselves in the
kitchen of Lavarone’s Red Cross to experience new
tastes!!!
Actors and Characters

4. OUR GOALS
Cook in a healthy way
collaborating
The importance of teamwork
The discovery of new flavors
Awareness of the sensible
use of ingredients and tools
without wasting
The joy of sharing

5. New taste experiences
Curcuma: turmeric (nicknamed by us rumarumacu)
rhizomatous herbaceous plant of east asia. spice
(antioxidant), but also dye properties: depurative and
anticancer
Rice milk: highly digestible vegetable drink,
rich in simple sugars and cholesterol-free.
Soy milk: vegetable drink rich in amino acids, low
in calories and fat, contains vitamins A, E, B.
It helps the intestinal bacterial flora.
Ginger: stimulating and tonic spice, with anti-
inflammatory and digestive properties
Hummus (chickpea cream): Perennial herb plant
for accompanying sauce, vitaminic and mineral,
rich in iron, fiber, carbohydrates and proteins.

6. Desserts
Dorayaki
- Apple pie
- Muffin
- Crostata
Salty dishes
- Pizza
- Salty Crêpes
- Empanadas
- Salty cake
- Sandwiches
- Strudel
- Zebrata’s cake
- Chocolate’s delights
- Ricotta’s triangles
- Apple smoothie
RECIPES’ BOOK

7. - 2 eggs
- 150gr powdered
sugar
- 240 gr flour 00
- 20gr honey
- 3gr baking powder
- 180gr water
- fruit jam
DORAYAKI

8. - 4/5 Granny Smith apples
peeled cutted into small
pieces.
- 1 tablespoon of cinnamon
powder
- 100gr of brown sugar.
- 1 vanilla pod or a teaspoon
of vanilla extract.
- 50gr of butter.
- 3 tablespoons of corn flour.
- 2 tablespoons of lemon
juice.
APPLE PIE

9. - 3 Fuji apples
- 1 lemon peel
- 250gr wholemeal
flour
- 80gr sugar
- 220gr greek yogurt
- 16gr baking powder
APPLES’ MUFFINS

10. CROSTATA
- 300gr flour 00
- 150gr sugar
- 100gr cold butter
- 1 eggs
- 1 packet of yeast for
desserts
- 1 pinch of salt
- 1 fruit jam jar

11. APPLES’ STRUDEL
- 130gr
flour 00
- 30ml
water
- 9gr
seed oil
- 1 eggs
salt 1
pinch
FOR THE STUFFING:
- 750gr golden
apples
- 60gr sugar
- 60gr breadcrumbs
- 50gr butter
- 50gr raisins
- 25gr pine nuts
toasted
- cinnamon powder
- Lemon peel

12. - 4 eggs
- 200gr flour
- 100gr potato starch
- 150gr butter room
temperature
- 180gr sugar
- 200ml milk
- 30g cocoa
- 1 packet baking
powder (16 gr)
ZEBRATA’S CAKE

13. - 250g flour
- 200g dark chocolate
- 120 g sugar
- 100 g butter
- 20 g unsweetened
cocoa powder
- 3 eggs
- 1 baking powder yeast
- 1 baking powder
vanillin
- 1 pinch of salt
- paper oven
CHOCOLATES’ DELIGHT

14. RICOTTA’S TRIANGLES
- BUTTER 175g
- flour 300g
- ricotta cheese 250g
- 1 egg
- fruit jam q.b.

15. - 400 gr flour
- 150 ml water
- 3 spoons of Evo
- a pinch of salt
- 1 onion
- 2 zucchini
- 2 carots
- 1 tomato can
- pepper
- 3 tablespoons of
Evo
VEG EMPANADAS

16. - Bread for
sandwiches
- mayonnaise
- Hummus
-Philadelphia
- Lettuce
- tomatoes
- Speck
- Raw ham
- Cheese
VEGETABLES’ CREPES
“RUMARUMACU”

17. - 500 gr Wheat Flour 00
- 3 tablespoons Oil
- 1 teaspoonS alt
- 1 Instant Yeast sachet
- Water q.b.
For the seasoning:
- 300 ml Tomato puree
- cheese
- Evo
- Origan
- salt
PIZZA

18. - 100 gr flour
- 200 ml rice milk
- salt
- zucchini
- carrots
- tomato sauce
- onion
- Origan
- evo
- "Rumarumacu"
(Curcuma)
VEGETABLES’ CREPES
“RUMARUMACU”

19. FOR DOUGH:
- water 130gr
- flour 250gr
- evo 30gr
- white vinegar
15gr
- untir sallt 6GR
- thyme Q.B. FOR THE
STUFFING:
- zucchini 600Gr
- evo 20gR
- salt q.b.
- black pepper q.b
- eggs (4) 220Gr
SALTY CAKE

20. The Red Cross for lending us the
kitchen
The school directive for allowing us
this activity
All of us for not giving up and teacher
Cotignano for the revision of the
English texts!
Thank you!